September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

Newsroom                     

PROCESS EXPO Education Online

Education for the Food Industry

Brought to you by PROCESS EXPO

Throughout the year, PROCESS EXPO is releasing video of the sessions presented at PROCESS EXPO 2015.  These full length sessions will give you an inside look at the education that is offered at the show

tatiana_2

UV Light as a Complementary Sanitary Solution in Food Production
Tatiana Koutchma | Novel Food Sciences

dave_krishock

Where Have All the Bakers Gone?
Dave Krishock | Kansas State University

mark_morgan

Hygienic Design of Food Processing Equipment
Opportunities for Improving Food Safety
Mark Morgan | University of Tennessee

eric_heiser

Dynamic Testing of Packaged Food Products to Minimize Supply Chain Risk
Eric Hiser | ISTA

kerth_and_miller

Sensory Analyses and QC of Processed Foods
Chris Kerth &  Rhonda Miller | Texas A&M

affi_pt-2

Controlling Listeria Monocytogenes: Sanitaiton and Sanitary Design of Frozen Food Facilities
Donna Gareren & Kelly Stevens | AFFI

Education for the Food Industry

Brought to you by PROCESS EXPO

affi_pt-1

Environmental and Product Testing Programs: Control and Prevention of Listeria Monocytogenes
Donna Gareren & Kelly Stevens | AFFI

Hosahalli_Ramaswamy

Microwave Food Technology:
An Overview of Current Research
Hosahalli Ramaswamy | McGill University

Loong_Tak_Lim

Innovative Developments in Food Packaging
Loong-Tak Lim | University of Guelph

Steven_Weier

Extrusion Processing
Steven Weier | University of Nebraska

Food Industry Trends and Process Technologies – Differentiating your Product in the Competitive Marketplace
Lou Cooperhouse | Rutgers University

Steve_Smith

Advancements in Aseptic Processing and Packaging
Steve Smith | Purdue University

Education for the Food Industry

Brought to you by PROCESS EXPO

Tatiana-Koutchma-Alt-Ster-5

Alternative Technologies for Pasteurization and Sterilization of Foods
Tatiana Koutchma | Novel Food Sciences

ButtonImg_Cordray_FreshSausages

Manufacture of Fresh Sausages
Joe Cordray | Iowa State University

Wed_Panel_Img

Consideration for Validation of Thermal Processes used in the Manufacture of Low Moisture Foods
Illinois Institute of Technology Panel

Simmons-vid-2

Sustainable Management of Tomato Processing Wastes
Chris Simmons | UC Davis

Sindelar

Determining Product Shelf Stability and Shelf Life in Meat Products
Jeff Sindelar | University of Wisconsin