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

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

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

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

Sensory Analyses and QC of Processed Foods
Chris Kerth &  Rhonda Miller | Texas A&M
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Controlling Listeria Monocytogenes: Sanitaiton and Sanitary Design of Frozen Food Facilities
Donna Gareren & Kelly Stevens | AFFI

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

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

Innovative Developments in Food Packaging
Loong-Tak Lim | University of Guelph
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Extrusion Processing
Steven Weier | University of Nebraska
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Food Industry Trends and Process Technologies – Differentiating your Product in the Competitive Marketplace
Lou Cooperhouse | Rutgers University

Advancements in Aseptic Processing and Packaging
Steve Smith | Purdue University
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Alternative Technologies for Pasteurization and Sterilization of Foods
Tatiana Koutchma | Novel Food Sciences

Manufacture of Fresh Sausages
Joe Cordray | Iowa State University
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Consideration for Validation of Thermal Processes used in the Manufacture of Low Moisture Foods
Illinois Institute of Technology Panel

Sustainable Management of Tomato Processing Wastes
Chris Simmons | UC Davis
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Determining Product Shelf Stability and Shelf Life in Meat Products
Jeff Sindelar | University of Wisconsin