Meat&Poultry - September 2011 - 99

Preview

housands of food industry representatives will gather at McCormick Place in Chicago, Nov. 1-4, for the 2011 Process Expo global tradeshow. Organized by the Food Processing Suppliers Association (FPSA), Process Expo aims to attract attendees with more than 350 exhibitors, more than 200,000 sq. ft. of exhibit hall space and a full schedule of free education sessions. “We are looking forward to the strongest Process Expo attendance ever,” said Scott Scriven, chairman of FPSA and president of Weber Inc., Kansas City, Mo. “With a show floor over 75 percent larger than in 2010, and bellwether equipment manufacturers across all segments of the food and beverage industry, interest in Process Expo is at an all-time high.” The goal of Process Expo is to connect buyers with the largest collection of suppliers of equipment and technology for the food industry. For decision makers, the show is an easy way to connect face-to-face with the industry’s leading suppliers and make critical buying decisions. The show aims to bring together buyers and sellers from the following food market segments: meat, poultry and seafood, bakery and snacks, dairy, confectionery, fruit and vegetable and beverage. In addition to networking opportunities, the show’s free educational sessions address critical issues in the food and beverage industry including HACCP and food safety, research and regulations, hiring and retaining employees and plant operations (detailed listing follows). Process Expo exhibitors will also deliver short tech-

Going global
Food equipment and technology unite at Process Expo
nical workshops throughout the day on the show floor, which will be open from 9 a.m. to 5 p.m. Tuesday through Thursday and 9 a.m. to 2 p.m. Friday. Online registration costs $25 on or before Oct. 21, and on-site registration will cost $50, starting on Nov. 1. For more information, visit the show’s website at www.myprocessexpo.com, call FPSA at (703) 761-2600 or email info@fpsa.org. ■

11 a.m. – noon
How to Improve Food Processing Plants’ Efficiencies by Focusing on Unconventional Areas (Marcelo Ferrer, Tetra Pak) Food Safety: The Impact on Exporting Food Products (Noé Hernandez and David Dixon, Burns & McDonnell)

noon – 1 p.m.
New FDA Food Safety Modernization Act – Implications for Food Processors (Sonia Acuña-Rubio, NSF International) Maximizing Your Equipment Investment: How to Keep Your Products Running Longer (Jorge Brito, JBT FoodTech)

Schedule at a glance
Monday, Oct. 31
Seminario de Innovacciones Program (all sessions held in Spanish)

9 – 10 a.m.
High-Pressure Pasteurization and Automation Solutions (Michael Theiss, Multivac Mexico) Easy Clean and Sanitary Design Options for Mixers and Agitators (Laurie Thayer, Sharpe Mixers Inc.)

Tuesday, Nov. 1
9 a.m. – 5 p.m.
Registration and tradeshow hours

11 a.m. – noon
Great Green Gobs of Opportunity at Food and Beverage Facilities (Anaerobic Membrane Bioreactor to Treat High Strength Waste Streams) (John Ewing, Veolia Water and Technology; Gordon Carter, Norit X-Flow; Vince Taylor, Daisy Brand) Strengthening your HACCP and

10 – 11 a.m.
Calculating Payback for Process Line Automation (Sonia Loeza, Key Technology) Food Safety Standards and Efficiency in Food Inspection (Camilo Sanchez, Mettler Toledo-Safeline)

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Meat&Poultry - September 2011

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