FPSA's PROCESS EXPO University

by Meat&Poultry Staff
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MCLEAN, Va. – The Food Processing Suppliers Association released its lineup of meat education programs that will be part of PROCESS EXPO University at McCormick Place Nov. 3-6 in Chicago.

The meat track will include topics such as Dry Sausage Technologies and Product Opportunities; Novel Food Process Engineering Applications for the Meat Industry: Nanotechnology for Food Safety; Core Considerations for Improving the Shelf-life of Meat and Poultry Products; Considerations and Challenges with Alternative Curing Systems; Basic Labeling for the Meat Industry; Secrets of Success for Coarse Ground and Emulsified Cooked Sausage Products; Increase Food Safety and Sales with GFSI Certification; Oven Validation and Process Lethality; and How to Improve Quality and Yields in your Oven.

Speakers participating in the program are educators from Iowa State Univ., Ohio State Univ. and Univ. of Wisconsin.

“This program is a great opportunity for our customers," said Tom Kittle, chairman of FPSA’s Meat Industry Suppliers Alliance (MISA) and president of Handtmann Inc. “These speakers are at the top of their field, addressing topics that are of critical concern to all meat processors. Our attendees will have the opportunity to learn from them and take away valuable ideas that will be of great benefit to their business.”

PROCESS EXPO 2013 is co-located with the International Dairy Show and the North American Meat Association's (NAMA) Outlook Conference.
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