[ October 8–11, 2019 • McCormick Place • Chicago, IL USA ]
PROCESS EXPO features one of the food and beverage processing and packaging industry’s most innovative education programs with sessions throughout the four day event focusing on a wide range of critical topics.
The PROCESS EXPO University program covers important topics such as food safety and the Food Safety Modernization Act (FSMA), alternative methods of production and automation as well as food processing and packaging topics specific to each of the major industry segments.
Check back for details on the 2019 program. For now, you can view descriptions of our 2017 sessions.View the Session Descriptions for PROCESS EXPO 2017
Led by the experts from the Food Safety Summit, our special Food Safety Program will help you keep your plants and your brand reputations safe. Bring your team and ask your supply chain if they are up to date. Watch a short video on trends in food safety and how PROCESS EXPO can help you incorporate them into your own business.
The HACCP Certification course is a 2-day course that will cover the current Food Safety Modernization Act (FSMA) compliance requirements, with a focus on the Preventive Controls Rule. New in 2019 is the Preventative Controls for Animal Food course. Completing this course meets the FSMA requirements for a “preventive controls qualified individual.”
This year PROCESS EXPO will feature a dairy workshop, Dairy Processing 101. PROCESS EXPO has teamed up with EAS Consulting Group, LLC (EAS), which specializes in Food and Drug Administration (FDA) regulatory matters, to offer a comprehensive three-day course that will cover critical industry topics and be offered on Monday, October 7 – Wednesday, October 9, giving attendees the opportunity to visit the PROCESS EXPO show floor.
Attendees will learn an overview of the US dairy industry; understand the impact of dairy farm practices on the quality and composition of raw milk; take home a working knowledge of how raw milk and dairy product prices are established; acquire an appreciation of government requirements for dairy plants including FSMA’S PCHF regulation; gain exposure to milk chemistry and microbiology (including dairy cultures); get an in-depth overview of dairy processing technologies related to milk beverages, cheese, yogurt, ice cream, and concentration including membrane processing and drying technology; and get hands-on practical knowledge of dairy laboratory testing systems and capabilities. Registration and pricing information coming in January.