Western New York Food Industry Expo
March 28, 2017 • Joseph A. Floreano Rochester Riverside Convention Center • Rochester, NY
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Show Produced by Events With Attitude

 

Seminar Schedule....

11:45 - 12:45

Lunch

12:45 - 1:30

FSMA "Preventive Controls for Human Foods"
Carl Moody
Regional Dairy Processing Specialist, Cornell Cooperative Extension
This presentation will discuss the fundamentals of the Preventive Controls for Human Food rule; the most significant hurdles that companies face related to implementation and how recent guidance documents bring possible clarity to the rule
Carl Moody is part of the Cornell Cooperative Extension Harvest New York Team covering Western New York. Carl works extensively with area processors, educators and the community to provide workforce development training and increase awareness of the products and career opportunities within the dairy industry in Western New York. Carl holds a Bachelor’s Degree in Food Science from the University of Minnesota and has 15 years of experience in dairy product manufacturing, quality, food safety, organic manufacturing, and employee training.
1:30-2:30
Food and Beverage Trends- Organic and Non-GMO
Stephanie Mattucci
Mintel, Global Food Science Analyst

The 2017 Trends are grounded in current consumer demands for healthy, convenient, and trustworthy food and drink.  The predictions were shaped by in-depth conversations with more than 60 of Mintel’s global analysts to gain a comprehensive perspective on the momentum and forecast for food and drink in 2017 and the future. This presentation will explore overarching trends for natural and organics as well as explore key 2017 Trends, including In Tradition We Trust and Power to the Plants.”

Based in Chicago, Stephanie joined Mintel in 2013. As a Global Food Science Analyst, she is enthusiastic to share her food science insights and offer a technical perspective on various topics related to the food industry. Prior to Mintel, Stephanie worked as a Food Scientist in R&D for an ingredients company in Chicago, where she specialized in seasoning product development and provided technical expertise to customers in the food industry. Stephanie was responsible for developing seasoning blends for a range of applications with a primary focus in poultry. She worked closely with suppliers, processors and other customers to ensure product success, including several successful national launches. Stephanie has a bachelor’s degree in Food Science from the University of Wisconsin-Madison.
   
   

2:30-3:00

Snack Break- Q&A with Speakers