Freedom of Choice
At Food Engineering, we are constantly looking for ways to enhance your knowledge. Besides reading FE each month to keep up on current technologies, many of you have logged on to our free webinars or attended one of our conferences or events.
At Food Engineering, we are constantly looking for ways to enhance your knowledge. Besides reading FE each month to keep up on current technologies, many of you have logged on to our free webinars or attended one of our conferences or events. I’d like to tell you about a new and unique conference we developed called PlantTech Seminar.
Over the years, many of you have expressed interest in attending practical training courses either for yourself or your support staff in the areas of equipment maintenance, technology updates or plant efficiency. Via PlantTech we have developed a series of training seminars held over a two-day period where attendees choose from multiple options or tracks and then customize a schedule to fit individual training needs.
More than 100 different topics will be presented at PlantTech including Lubrication Methods, Spray Optimization, Selecting the Right Conveyor, Heat Transfer, Energy Efficiency, Process Control Considerations, Flowmeters and much more.
Please visit www.foodengineeringmag.com to view the entire list of topics that will be presented. Registration at PlantTech is moderately priced to allow you to attend along with several members of your manufacturing team.
If you have attended one of our other conferences, you know the quality Food Engineering delivers. If you have not attended one of our events, this is the time to give us a try. Discover how PlantTech delivers true freedom of choice based on your training needs. All presentations are reviewed by the PlantTech Editorial Advisory Board to ensure they meet Food Engineering’s high standards. We hope to see you June 7-8 in Itasca, IL, for PlantTech 2007.
Over the years, many of you have expressed interest in attending practical training courses either for yourself or your support staff in the areas of equipment maintenance, technology updates or plant efficiency. Via PlantTech we have developed a series of training seminars held over a two-day period where attendees choose from multiple options or tracks and then customize a schedule to fit individual training needs.
More than 100 different topics will be presented at PlantTech including Lubrication Methods, Spray Optimization, Selecting the Right Conveyor, Heat Transfer, Energy Efficiency, Process Control Considerations, Flowmeters and much more.
Please visit www.foodengineeringmag.com to view the entire list of topics that will be presented. Registration at PlantTech is moderately priced to allow you to attend along with several members of your manufacturing team.
If you have attended one of our other conferences, you know the quality Food Engineering delivers. If you have not attended one of our events, this is the time to give us a try. Discover how PlantTech delivers true freedom of choice based on your training needs. All presentations are reviewed by the PlantTech Editorial Advisory Board to ensure they meet Food Engineering’s high standards. We hope to see you June 7-8 in Itasca, IL, for PlantTech 2007.
30-year-old tradition continues
FE’s food and beverage plant construction survey is underway. We need your help in identifying manufacturing projects of $1 million or more completed, planned or underway during 2006. Each year FE publishes a comprehensive listing of major projects, but we can't do it without you.
We require company name; city/state location of the plant; primary products made at location; project type: new plant, expansion or renovation; cost (must be $1 million or more); square footage; architects/engineering firm; and completion date. Please contact me for a survey form or download one at www.foodengineeringmag.com.
We require company name; city/state location of the plant; primary products made at location; project type: new plant, expansion or renovation; cost (must be $1 million or more); square footage; architects/engineering firm; and completion date. Please contact me for a survey form or download one at www.foodengineeringmag.com.
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