Western New York Food Industry Expo
Tuesday, March 26, 2024
Joseph A. Floreano Rochester Riverside Convention Center
Rochester, NY


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Show Produced by Events With Attitude


Seminar Schedule....


11:00- 12:30


- 1:00

Sustainability at Wegmans

Jason Wadsworth, Wegmans Food Market

Learn about Wegmans sustainability program and how they feel this will have the greatest impact for future generations.  Wegmans head of sustainability, Jason Wadsworth discusses Wegmans priorities around sustainability and what how team is focused on.

Jason is the Category Merchant for Packaging, Energy & Sustainability at Wegmans Food Market. He has 34 years of incredible service and is responsible for leading a team focused on packaging, energy and sustainability procurement and strategies committed to eliminating waste and reducing Wegmans carbon footprint
1:10 - 1:45
Innovation in a Time of Crises:
Using Novel Food Processing and Valorization to Feed Tomorrow
Viral Shukla: Cornell University

Viral will discuss the need for the reduction of food waste and the associated environmental costs. He will share highlights on ongoing product development research at Cornell University and the parts of the puzzle they play in mitigating the impact of the food system on the environment.

Viral Shukla is a PhD student in food science and technology at Cornell University, where he works to valorize food waste streams into value-added food products. In his 7 years as an IFT member, Viral has served numerous volunteer positions across the student association. Viral hopes to prepare students with new opportunities to develop their skills and advance their careers, and celebrate the vast and diverse science of food student community. He currently serves on the IFT Board of Directors and President-Elect of the IFT Student Association. At Cornell, he serves as president of the food science product development club.



Is a new green revolution coming?

Bruno Xavier
Cornell Food Venture Center

The Food and Agriculture sector has evolved significantly in the past century, which lead to significant improvement in productivity and contributed to shape our societies of today. At the same time, however, other areas of research and economic sectors have emerged or gone through radical transformation, which revolutionized our way of living. At the same time, a changing climate, increase in costs and limited natural resources have pushed the need to reevaluate some of the technologies currently used at large scale in the food production system. Can the groundbreaking technologies from Biotechnology, Medical Sciences, and Artificial Intelligence bring about a revolution in the way we produce and make food? In this talk we will discuss the some of these technologies, include examples of disruptive initiatives and immediate opportunities for successful farmers and food manufacturers.

2:00- 3:00

Dr. Bruno Xavier is a Food Engineer with a PhD in Microbiology (Cornell University, 2008) and a Cornell LeadNY Alumni. Dr. Xavier started his career in food as Cheese Production Manager in 1998, was a post-doctorate associate at the Milk Quality Improvement Program (Cornell University, 2008-2009), and as a university professor (UFSJ, 2009-2016), where he taught courses related to Biotechnology and Industrial Microbiology. Currently he is the Associate Director of the Cornell Food Venture Center, and Scientific Fellow at the New York State Center of Excellence in Food and Agriculture. As a Process Authority, Dr. Xavier oversees the establishment of schedule process documentation to comply with federal and state regulatory requirements for more than 2500 products/year, for companies throughout the United States. He also leads the Cornell Fermentation Farming Laboratory, which provides services to companies using precision fermentation processes to create sustainable and innovative food products and ingredients. Dr. Xavier and his team develop outreach programs and extension activities to support new and established entrepreneurs, processors and farmers introducing new products into the marketplace, provides guidelines and assist in regulatory issues to ensure the safety of food products.



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