PROCESS EXPO Asks: 'Where Have All The Bakers Gone?'

Where Have All the Bakers Gone? is just one of the sessions of this year's PROCESS EXPO UNIVERSITY program. This year’s program includes 35+ hours of education addressing a wide variety of important topics that cover all major segments of the food and beverage industry.

The Food Processing Suppliers Association (FPSA) recently introduced the details of a key session in the PROCESS EXPO UNIVERSITY program titled “Where Have All the Bakers Gone?” Presented by Dave Krishock of Kansas State University, this session will take place on Thursday, September 17th at 2:30 pm in Campus 2 on the PROCESS EXPO show floor.

“According to the U.S. Bureau of Labor Statistics nearly one in four American workers will soon be 55 or older,” said Ken Hagedorn, Chairman of the FPSA Bakery Council and Vice President of Sales & Marketing for Naegele, Inc. “In fact, we think this trend might even be worse in our industry given the fact that careers in the food and beverage industry do not get the same attention among millennials as some of the sexier fields. Professor Krishock will address this issue head on and provide insight into how food processors can solve their staffing issues.”

“Finding good, qualified labor has always been a challenge but never more so than today with a society that continues to get older and the relatively low profile that the food and beverage industry has,” said FPSA President and CEO David Seckman. “This is an issue that FPSA continues to address in a variety of programs and as such, we are excited to present this topic and to incorporate food industry professionals into the discussion.”

Where Have All the Bakers Gone? is just one of the sessions of the PROCESS EXPO UNIVERSITY program. This year’s program includes 35+ hours of education addressing a wide variety of important topics that cover all major segments of the food and beverage industry. Presented by experts from 15 of North America’s top university food science programs, these sessions are free of charge to any registered attendee and will be conducted during show hours throughout the four day event.

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