The Food Processing Suppliers Association (FPSA) released its slate of meat session as part of the PROCESS EXPO UNIVERSITY educational program taking place at Chicago's McCormick Place from November 3-6, 2013. These sessions will take place on the PROCESS EXPO show floor throughout the four day event and attendance is free of charge for all registered attendees.
PROCESS EXPO UNIVERSITY’s meat track will feature speakers from Iowa State University, Ohio State University and University of Wisconsin. The topics include Dry Sausage Technologies and Product Opportunities, Novel Food Process Engineering Applications for the Meat Industry: Nanotechnology for food safety, Core Considerations for Improving the Shelf-life of Meat and Poultry Products, Considerations and Challenges with Alternative Curing Systems, Basic Labeling for the Meat Industry, Secrets of Success for Coarse Ground and Emulsified Cooked Sausage Products, Increase Food Safety and Sales with GFSI Certification, Oven Validation and Process Lethality and How to Improve Quality and Yields in your Oven.