The Food Processing Suppliers Association (FPSA) announced the full slate of the PROCESS EXPO UNIVERSITY educational program that will be held in Chicago this September.

The program includes more than 35 hours of educational sessions put on by academics at fifteen of North America’s leading universities, addressing critical topics across all segments of the food and beverage industry.

Schools attending the event include McGill University, University of Guelph and Conestoga College from Canada, Kansas State University, Purdue University, Rutgers University, Texas A&M, University of Nebraska-Lincoln, University of Tennessee, Illinois Institute of Technology, Iowa State University, Michigan State University, Ohio State University, UC Davis, and University of Wisconsin.

According to FPSA, some of the 2015 program will include the following topics:

-Ultraviolet Light Applications for Preservation and Purification of Heat Sensitive Beverages

-Microwave Food Processing Technology

-Determining Product Shelf Stability and Shelf Life in Meat Products

-New Packaging Trends and their Impact on In-package Atmospheres

-Spoilage of Ready-to-Eat Processed Meats and Tips for Solving Problems

-Advancements in Aseptic Processing and Packaging

“We are already getting inquiries from food processors about attending these sessions," said Gil Williams, chairman of FPSA and president of Poly-clip System USA and Canada. “Not only are we tackling issues of great concern among food processors, our speakers are some of the most well-known experts in this field and processors want to hear what they have to say.”

These sessions are free for all registered attendees of PROCESS EXPO and the co-located International Dairy Show and InterBev Process. Advance registration is $25 for food and beverage processors and registered attendees will have open access to all three trade show events; including all educational sessions. For the full educational program, to register or to find more information about the show, visit www.myprocessexpo.com.