SOUTHERN CALIFORNIA FOOD INDUSTRY CONFERENCE 2016
FEEDING A HUNGRY WORLD: KNOWLEDGE, NUTRITION, COMPLIANCE
Communicate the science; the facts not the fiction,
Formulate with awareness and efficiency, deliver savings
Thursday March 10, 2016, 8:30 am – 3:00 pm Disneyland Hotel, Anaheim CA
Continuing Education Credits Applied for: IFT/CFS, AND, ASQ
Speakers and Topics
DOMINIQUE BROSSARD, Ph.D., Life Sciences Communication UW, Wisconsin Madison.
Author “The Media, The Public, and Agricultural Biotechnology”
ON SCIENCE COMMUNICATIONS
Get the facts back into your conversation; you are the voice of the technical community.
JIM PAINTER, PhD. RD, U of T-Houston, School of Public Health
Current Issues: FATS IN VOGUE, WHEAT WOES, u-oh GMOs
Misconceptions and Truth: Nutrition, Diets, Trends, Beliefs. How did we get here?
FOOD SAFETY AND MODERNIZATION ACT (FSMA) ROLL OUT
Are you there yet? Focus on manufacturing, consumers and labeling
- TRUDI HUGHES, California League of Food Processors
PROP 65 IMPACTS ON FOOD PROCESSING
Consideration for product design, execution, and manufacturing, COST EFFECTIVENESS = COMPLIANCE
- MICHELLE MADDAUS, P.E. and M.B.A., Principle Maddaus Water Management
WATER CONSERVATION IN FOOD PLANTS
How to re-use and conserve water in your operation, cost effective food processing
- DAVE CONLEY, MSc, Director, Corporate Communications, AquaBounty Technologies, Inc.
SUSTAINABLE SALMON – OCEAN DINING
Student Competition: Best “Natural” Product, Sponsor: Cedarlane Foods.
Say yes to this opportunity: fill up on the experts’ inside scoop, FULL (includes lunch) AND ½ DAY,
RSVP now at www.scifts.net