Fifth Bi-Annual Food Industry Conference Scheduled for May 2005 by TroyO

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									  Contact: Yvette Thomas

                                              PMCA
  PMCA
  Phone: 610-625-4655
  Fax: 610-625-4657
  Email: Yvette.Thomas@pmca.com




PressRelease
  Fifth Bi-Annual Food Industry Conference Scheduled
  for May 2005
  Academia and industry come together to explore the challenges
  related to Shelf Life of Foods and Confections.
      Bethlehem, PA – March 3, 2005:
      From fat and moisture migration, to flavor stability and packaging, major challenges
  continue to face the food industry related to a product’s Shelf Life. In response to these
  challenges, several organizations will come together on May 16, 2005 to share their research
  findings and experience related to shelf life.

      This half day, Food Industry Conference entitled “Shelf Life of Foods and Confections:
  Understanding the Basics”, is being jointly sponsored by the Pennsylvania Manufacturing
  Confectioner’s Association (PMCA), Keystone Section of the Institute of Food Technologists
  (IFT), the Pennsylvania State University Department of Food Science, The Pennsylvania
  State University Food Industry Group (FIG) and the Cocoa, Chocolate and Confectionery
  Research Group at the Pennsylvania State University (CCCRG) and will be held at the
  Holiday Inn and Conference Center in New Cumberland, Pennsylvania.

      The afternoon program will be opened by John Floros, Department Head, Food
  Science, Penn State, who will provide an overview of the “Basics and Beyond”. Following
  that, Al Egnatuk, Supply Systems Specialist (Subsistence/GSA-KAGB) of the Defense
  Logistics Information Services (DLIS) Department of Defense (DOD), will discuss “Shelf Life
  and the Military”, providing some insight as to the importance of shelf life in operational,
  peacekeeping and humanitarian aid efforts as well as modes of failure. Harry Levine, Kraft
  Foods North America, will explain “How State Transitions Relate to the Shelf-Life of Foods
  and Confections”, followed by Gregory Ziegler, Professor of Food Science, Penn State, who
  will look at the “Sticky Problem of Oil Migration”. Richard Hartel, Professor of Food

  For Release 5:00 pm, March 3, 2005


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         Engineering, University of Wisconsin – Madison will explore the topic of “Moisture Migration in
         Confections” followed by Judy Stuart, Senior Applied Research Scientist, of the Guelph
         Food Technology Centre, who will provide a presentation on “Packaging and Product Shelf
         Life”. Closing out the afternoon session will be Cindy Cosmos, Senior Flavor Chemist, Bell
         Flavors & Fragrances, with a discussion on “Designing Flavors that Taste Good and Last
         Long”.

             Following a reception featuring a student poster session, John Cooke, Vice President of
         Manufacturing, Cherrydale Farms will provide the keynote address during the traditional
         dinner banquet.

             The conference is designed for the food industry, academia, government, and related
         organizations. The program is directed to managers, directors, technical personnel,
         educators and students in related fields of study as well as personnel with responsibility in
         marketing, operations, product development and research.

             Conference sponsors include: American Ingredients Company, Deibel Labs of
         Bethlehem, Inc., SPI Polyols, Inc., and Univar, USA, Inc.

             Participation fees are as follows:
             *Conference                                          $75.00 (includes conference materials,
                                                                  refreshments, reception and dinner)
             *Conference (student/emeritus)                       $50.00 (includes conference materials,
                                                                  refreshments, reception and dinner)
             *Reception/dinner only                               $30.00
             *Reception/dinner only (student/emeritus)            $15.00

                  For additional information and to register for the conference, contact Bruce Kiefer at
         Bkiefer@hersheys.com or call (717) 534-5294.




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         About the sponsoring organizations:
CCCRG -Cocoa, Chocolate and Confectionery Research Group at Penn State
The mission of the Cocoa, Chocolate, and Confectionery Research Group is to serve confectionery
manufacturers and consumers by conducting research pertinent to this large and dynamic segment of
Pennsylvania's food system. Consistent with the student-centered philosophy of the Department of Food
Science, this research will be conducted primarily in the context of graduate education; consequently, an
important function of the group is to develop well-educated employees for the confectionery industry.
Through an emphasis on collaborative and creative research, the Cocoa, Chocolate, and Confectionery
Research Group will achieve international recognition as a center of excellence in cocoa, chocolate, and
confectionery science and technology. For more information visit our web site at
http://www.foodscience.psu.edu/Research/Cocoa/Cocoa.html.

FIG -Pennsylvania State University Food Industry Group
The Penn State Food Industry Group (PSFIG) is an Affiliate Program Group of the Penn State Alumni
Association and the College of Agricultural Sciences Alumni Society. The purpose of this group is to unite
Penn State Food Science alumni, faculty, students, and friends to support the Food Science Department's
programs and activities. For more information visit our web site at
http://www.foodscience.psu.edu/Research/FIG/fig.html.

IFT - Institute of Food Technologists
The Institute of Food Technologists (IFT) is the premier scientific and educational society serving the food
science and technology field. Founded in 1939, IFT is a not-for-profit organization whose mission is to
advance the science and technology of food through the exchange of knowledge. IFT members represent
a broad cross-section of food professions in industry, academia, and government throughout the world.
Pennsylvania State University Department of Food Science
The Department of Food Science integrates the disciplines of chemistry, microbiology, engineering, and
nutrition to solve problems relevant to the processing and manufacturing of value-added foods from
agricultural commodities, ensuring that citizens can make healthful choices from an abundant supply of
affordable, safe, nutritious, and appealing foods. The Department of Food Science accomplishes this by
preparing students for future leadership roles in the food and agriculture portion of the economy,
conducting creative food-related research, and delivering outreach programs that contribute to the
competitiveness and profitability of the food manufacturing industry and to the well being of the public.
For more information visit our web site at http://www.foodscience.psu.edu/.
PMCA - Pennsylvania Manufacturing Confectioners Association
PMCA is a non-profit international trade association in the confectionery industry whose goals are to
provide open forums for the free exchange of technical information through its Annual Production
Conference, to promote and direct basic and applied scientific research in the science of chocolate and
confectionery through its Research Program at leading universities and to educate and train technical and
manufacturing personnel worldwide through its Short Course Program. The organization was originally
founded in 1907 as the Pennsylvania Manufacturing Confectioners’ Association.

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