The Food Processing Suppliers Association has released the details of three food-safety focused sessions of the educational program at PROCESS EXPO 2015 to be presented by speaker Dr. Lynn Knipe, Extension Processed Meat Specialist of The Ohio State University. These sessions include the following:
Wednesday, September 16
- Reducing Sodium in Meat Products
- Processing Interventions to Inhibit Listeria in RTE Meat Products
Thursday, September 17
- Tracking and Trending HACCP Data
“For years, The Ohio State University Meat Science Extension program has been at the cutting edge of food safety research for the meat industry,” said Gil Williams, Chairman of the Food Processing Suppliers Association (FPSA) and President of Poly-clip System USA and Canada. “And for the last eighteen years, Lynn Knipe has been at the center of this research. We are excited to bring him back to share his knowledge with PROCESS EXPO attendees and contribute as one of the nation’s leading academic resources for the meat industry.”
“The educational sessions in PROCESS EXPO UNIVERSITY are one of the most important reasons that attendees come to PROCESS EXPO,” said FPSA President and CEO David Seckman. “They come to learn from some of North America’s most distinguished university professors who address critical issues that can help them in their businesses. This year’s program features over 35 hours of educational sessions covering a variety of processing and packaging topics across all categories of the food and beverage industry.”
Advance registration is $25 for food and beverage processors and registered attendees will have open access to all events for PROCESS EXPO and it’s co-located partners the International Dairy Show and InterBev Process; including all educational programs. For more information about the show, to see the entire educational schedule or to register please visit www.myprocessexpo.com.