Ohio State tackles food safety at PROCESS EXPO
The Food Processing Suppliers Association announced the details of three food-safety focused sessions of the educational program at PROCESS EXPO 2015 to be presented by speaker Lynn Knipe, extension processed meat specialist of The Ohio State University.
“For years, The Ohio State University Meat Science Extension program has been at the cutting edge of food safety research for the meat industry,” said Gil Williams, chairman of FPSA and president of Poly-clip System USA and Canada. “And for the last eighteen years, Lynn Knipe has been at the center of this research. We are excited to bring him back to share his knowledge with PROCESS EXPO attendees and contribute as one of the nation’s leading academic resources for the meat industry.”
These sessions include the following:
Wednesday, September 16
• Reducing Sodium in Meat Products
• Processing Interventions to Inhibit Listeria in RTE Meat Products
Thursday, September 17
• Tracking and Trending HACCP Data
This year’s PROCESS EXPO University includes more than 35 hours of educational sessions addressing a wide variety of topics that cover all major segments of the food and beverage industry. Presented by experts from 15 of North America’s top university food science programs, these sessions are free of charge to any registered attendee and will be conducted during show hours throughout the four day event.
Advance registration for PROCESS EXPO (September 15-18 in Chicago) is $25 for food and beverage processors and registered attendees will have open access to all three trade show events; including all educational programs. For more information about the show, to see the entire educational schedule or to register please visit www.myprocessexpo.com.