The Food Processing Suppliers Association (FPSA) today announced the details of two exciting sessions to be launched at this year’s PROCESS EXPO by the Illinois Institute of Technology’s Institute for Food Safety and Health. These sessions are an important part of the PROCESS EXPO’s educational program that takes places during the four day trade show (September 15-18) at Chicago’s McCormick Place.
The first of these sessions is “Considerations for the validation of thermal processes used in the manufacture of low moisture foods” and is scheduled to take place at 10:00 am on Wednesday, September 16th in Campus 4 located in McCormick Place’s East Hall. This session will be conducted by a distinguished panel featuring Dr. Nathan Anderson of the FDA, Dr. Elizabeth Grasso of the Illinois Institute of Technology, Dr. Bradley Marks of the Michigan State University and Dr. Jeyamkondan Subbiah of the University of Nebraska-Lincoln.
The second of these sessions, “Novel processing technologies for enhancing food safety” will take place on Thursday, September 17th from 1:00 to 3:20 in Campus 3 also located in East Hall. Panelists for this session include Dr. Nathan Anderson of the FDA, Dr. Bala Balasubramaniam of the Ohio State University, Dr. Kathiravan Krishnamurthy of the Illinois Institute of Technology, Dr. Alvin Lee of the Illinois Institute of Technology, Dr. Sudhir Sastry of the Ohio State University and Dr. Jason Wan of the Illinois Institute of Technology.
“It is an honor to host such distinguished panelists and hear what they have say about these critical topics for the food and beverage industry,” said FPSA President and CEO David Seckman. “These sessions will highlight a variety of innovative processing technologies such as high pressure processing (HPP), ohmic heating, microwave heating, pulsed light and cold plasma technologies. Also, we have added time to this session to provide a roundtable session of our speakers for extensive Q&A with the audience. We expect these to be some of our most popular sessions of this year’s program.”
Source: Potato Business