- THE MAGAZINE
- FOOD MASTER
While PROCESS EXPO 2011 promises more than 400 exhibitors and has surpassed last year’s exhibit floor space, the expanded roster of conference sessions will provide real-world, practical solutions for a wide variety of plant production issues. The conference sessions run from Tuesday, November 1 through Friday, November 4, 2011 and will be held at McCormick Place South in Chicago, IL. Exhibits are open from 9:00 a.m.-5:00 p.m. Tuesday through Thursday and from 9:00 a.m.-2:00 p.m. on Friday. For Spanish speakers, a special conference program, “Seminario de Innovaciones,” runs on Monday, October 31.
As the Food Safety Modernization Act (FSMA) gets into high gear, this conference offers plenty of help with food safety issues: from HACCP to various methods of sterilization and sanitary methods plus the management of pathogen risks. In addition, several sessions deal with plant efficiency, sustainability and energy savings. Show management stresses that attendees should register specifically for sessions they want to attend. Registration can be done online at www.myprocessexpo.com.
Here is a quick rundown of the conference topics:
Tuesday morning (Nov. 1) features three concurrent 11:00 a.m.-12:00 p.m. sessions: “Great Green Gobs of Opportunity at Food & Beverage Facilities: Anaerobic Membrane Bioreactor to Treat High-strength Waste Streams,” “Strengthening Your HACCP and Food Safety Program” and “Preventive Programs in the Meat Industry for Perfection in Food Safety.” Tuesday afternoon (1:15-2:15 p.m.) includes “Novel Food Processing Technologies: Update on Emerging Applications, Research and Regulations” and from 2:30-3:30 p.m.: “Defrosting Pork, Turkey and Chicken without Purge Loss” concurrently with “Totally Integrated Automation.”
Wednesday morning (8:30-9:30 a.m.) features four concurrent meetings: “Upgrade Your Biogas to Valuable Pipeline-grade Renewable Natural Gas,” “Food Safety in Beef: Focus on E. coli O157:H7 and Other Non-O157 STECs,” “High-accuracy Feeding and Handling of Food Ingredient Macros and Micros” and “Bakery Challenge: Working with Legacy Infrastructure and Equipment in the FSMA Era.” One session will be held in the 10:00-11:00 a.m. time slot: “The 4 Elements of an Effective Food Safety Management System.” From 11:00 a.m.-12:00 p.m., visitors can attend “Innovation Driven by Customer Needs” and “Motor Control Centers-Using Siemens Motor Controls Online to Increase Your Plant’s Productivity and Flexibility.”
Wednesday afternoon (1:15-2:15 p.m.) includes three concurrent sessions: “Hiring and Retaining Employees,” “Easy, Clean and Sanitary Design Options for Mixers and Agitators” and “Building Preventive Maintenance Programs to Save Money and Enhance Efficiencies.” Two 2:30-3:30 p.m. concurrent sessions include “The Promises and Challenges of Applying High-pressure Pasteurization for RTE Food Products” and “Innovations in Cartoning Technology.”
Thursday morning features four concurrent sessions from 8:30-9:30 a.m.: “Better, Faster, Cheaper … Can You Have All Three?” “Consider Utilizing Concentrated Solar Power, Compact Linear Fresnel Reflector Technology as a Source for Heat,” “How to Improve Food Processing Plants’ Efficiencies by Focusing on Unconventional Areas” and “Electrolyzed Water: A Sustainable Technology for Cleaning and Sanitizing.” “New FDA Food Safety Modernization Act-Implications for Food Processors” runs from 10:00-11:00 a.m.
Two 1:15-2:15 p.m. concurrent meetings run Thursday afternoon: “Food Safety and Brand Protection through Technology” and “Green Sustainable Technology: The Past 10 Years. The Next 10 Years.” At 2:30-3:30 p.m. “An Integrated Approach to Process Facility Design, Engineering and Construction” takes place.
Friday morning features three 8:30-9:30 a.m. concurrent sessions: “Novel Food Processing Technologies: Update on Emerging Applications, Research and Regulations,” “Building Preventive Maintenance Programs to Save Money and Enhance Efficiencies” and “The Value of 3-A For You.” From 10:00-11:00 a.m., visitors can attend “Managing Pathogens Risks in Dairy Operations.” The conference concludes with a single 11:00 a.m. session: “Strategies for Water Reuse in the Food & Beverage Industry.”