PE University

PE University

Moving past the pivot of 2020, PROCESS EXPO speakers will take attendees on a journey of learning, inspiration and insight. Don’t miss out on the opportunity to:

  • Advance your knowledge to drive growth and efficiencies for your brand and business
  • Gain strategies to navigate current challenges
  • Tap into the minds of global leaders to transform your
Register to Attend

Tuesday, November 2

  1. 8:00 – 9:30 AM | The Pandemic Effect: Past, Present and Future of Food Production

    Moderator: Erik Brainard- Global Vice President, Anritsu Infivis


    • Keith Perkey – Vice President, Food & Beverage, Haskell Company
    • Darrin McCormies – Director of Industrial Services, Epstein
    • Christopher Pickens – Senior Director of Engineering, CJ Schwan's Company
    • Rob Rainbolt – Burns & McDonnell

    The COVID-19 pandemic has transformed much of what was considered “normal”. However, the food and beverage industry has been impacted much more than others given its position as a truly essential industry, tasked with the mission of feeding a hungry world. This impact is affecting everything in plant operations from PPE, training, maintenance, security, food safety and even plant design. In this enlightening session, our panel of experts will discuss the changes that are with us for the long haul, as well as additional modifications to plant and processes that will ensure safety for consumers and workers alike, while also improving productivity and efficiency under these unique circumstances.

  2. 10:00 – 11:30 AM | CBD By The Numbers: Sizing up a Confusing Marketplace

    Speaker: Chris Walsh, CEO, Marijuana Biz Daily

    CBD is everywhere. It’s in gas stations and convenience stores. Massage studios. Veterinarian and chiropractor offices. Some churches sell it. Despite CBD’s ubiquity, it’s almost impossible to find accurate data businesses need to make decisions. In this presentation, Chris Walsh – CEO of Marijuana Business Daily and its sister publication Hemp Industry Daily – will share exclusive data on the market for CBD food and beverage products, discuss trends and opportunities and share projections on where this fast-growing segment is headed.

  3. 3:00- 4:30 PM | Food and Beverage Processing Upon Closer Examination

    Moderator: Brian Perkins – Executive Vice President, Provisur Technologies Inc.


    • Alan Reed, Executive Director, Chicagoland Food & Beverage Network
    • Angela Miraglio – President, AMM Food & Nutrition Consulting
    • Beth Johnson – Principal, Food Directions
    • Dr. Britt Burton-Freeman, Illinois Institute of Technology

    Search online for the “danger of processed food” and you’ll get 426 million results. This shouldn’t come as a surprise as the food and beverage industry has been a favorite punching bag of the media for quite some time now. That’s pretty sharp criticism for an industry that is tasked with feeding a world with over 7.8 billion people in ways that are safe, efficient, and nutritious and is meeting that challenge with flying colors. Join our panel of experts from a variety of different sectors of the diverse food and beverage industry who will address these criticisms with a fact-based approach designed to shine a light on the industry and how it is working to supply a hungry world.

Wednesday, November 3

  1. 8:00 – 9:30 AM | Tomorrow's Foods Today: Plant-Based Proteins and Beyond

    Moderator: Lisa Keefe – Editor-in-chief, Alt-Meats Magazine


    • Bryan Clardy – Planterra Foods
    • Christie Lagally, CEO and Founder, Rebellyous Foods
    • Zak Weston – Foodservice & Supply Chain Manager, The Good Food Institute

    Remember the last time you sat down to eat a burger and a milkshake? Fairly soon, you’ll be able to have that same experience again today without sacrificing an animal, or even milking her for that matter! Today’s food industry is developing a variety of new products that present consumers with new options for a diet that is more in line with their values than ever before. Plant-based proteins are now commonplace culinary innovations that are on their way to establishing a space in the marketplace. Join this session to learn about the future of these and other products, and how they will impact the traditional competition.

  2. 10:15 – 11:45 AM | Privacy, Security, the Cloud and COVID: The Benefits of IIOT for your Company

    Moderator: Matt Hartman – Senior Account Manager, Blentech


    • Tim Barthel – Cybertrol
    • Keith Weerts – Blentech
    • Dan Stauft – Sugar Creek
    • Ola Wesstrom – Endress Hauser

    Prior to the COVID outbreak, some food manufacturers were resistant to allow remote access to their production equipment for fear of increased risk of security breaches. However, the COVID pandemic and the resulting challenge of admitting outside personnel into the plant, has caused many of these manufacturers to rethink this approach to IIOT. This session will feature a panel of experts that will share advances in IIOT and explain how this technology can be integrated into today’s production systems for greater efficiencies without sacrificing data security.

  3. 3:00 – 4:30 PM | The Edible Explosion: Cultivating Cannabis Manufacturing

    Speaker: Chris Walsh – CEO & President, Marijuana Business Daily & Hemp Industry Daily

    Over the past five years, the North American edibles market is growing at a rate of 33% CAGR, attracting consumers and drawing new players, including some of the biggest CPG names in the industry into this exciting market. While this tremendous growth and consumer trends with regard to cannabis edibles offer interesting business opportunities, it is not without risk. The edibles market faces regulatory issues, very stiff competition, a challenging tax structure and consumer concerns including studies on how cannabinoids are absorbed into the bloodstream. This session will feature experts on the cannabis market who will discuss the current state of the edible cannabis market, and tomorrow’s challenges as well as opportunities.

Thursday, November 4

  1. 8:00 – 9:30 AM | The Future of Food: Attitude Shifts and Trends in the Food and Beverage Industry


    • Keith Nunes – Food Business News
    • Howard Telford – Euromonitor International

    Health and wellness, sustainability, customization and uniqueness. Decades ago, it was Burger King that offered to “have it your way”. That is just a given for today’s consumer, whether it be a hamburger or a glass of water. Food and beverage manufacturers have gone out of their way to provide a wide variety of options to please our palate and feel good about the foods we choose to eat, and there is no going back. Join industry experts in this eye-opening session which will focus on current trends and offer predictions for what consumers will be demanding in the years to come.

  2. 10:15 – 11:45 AM | Business Law in the Time of COVID


    • Barbara F. Dunn, Partner, Barnes & Thornburg
    • Norma Zeitler, Partner, Barnes & Thornburg

    Mandatory vaccinations. Masking requirements. Changes to telework policies. We are living in an ever-changing environment as we continue to navigate the COVID-19 pandemic and its variants, and yet business goes on. With employees, clients and vendors having different expectation in all these areas, what is the best, and legal, way forward? In this enlightening session from Barnes & Thornburg partners, Barbara Dunn, and Norma Zeitler, will address the latest developments in the legal sphere as they pertain to these issues, and others that may be on the horizon.

  3. 3:00 – 4:30 PM | Robotics & Automation: Ensuring Business Continuity Today and Tomorrow in the Food and Beverage Industry

    Moderator: Matt Hartman – Senior Account Manager, Blentech


    • Chris Bryant – The Dennis Group
    • Steve Mulder – Rockwell Automation
    • Jim Cooper – FANUC

    Increased automation in production and operations has been a mainstay of the food industry going back to the start of the 20th century. However, while the crux of this discussion just a year or two ago might have revolved around higher productivity and increased efficiencies, rapidly changing demographics and attitudes in a post-pandemic world have raised a critical urgency to this topic. No longer is the focus of automation simply about ROI, it’s about ensuring the continuity of your production and ultimately your business as we can’t quite count on all employees to make it in day after day. Attendees at this thought-provoking session will hear from automation experts regarding the latest technologies that food manufacturers are incorporating into their production lines with the goal of ensuring their ability to provide consistent product to the consumer and protect their bottom line.