Terri L. Gilmer, Bogren, Richard C. | 3/27/2008 1:40:25 AM
The fourth annual Louisiana Food Processors Conference will be held April 2-3 at the Lod Cook Conference Center and Hotel on the LSU campus in Baton Rouge.
Sponsored by the LSU AgCenter and Louisiana Economic Development, the two-day conference is geared to those with an interest and stake in the future of Louisiana’s food-processing industry, including members of the food-processing and processing-support industries as well as representatives of governmental agencies.
Organizers say the program will provide information on new food safety and security regulations, marketing, global trade, required processing training, emerging pathogens and record keeping.
The program will include Dr. John W. Finley, head of the LSU Ag Center’s Department of Food Science; Dr. Michael W. Moody, associate director for research and development at the National Center for Biomedical Research and Training; Dave Fusaro, editor-in-chief of Food Processing magazine; and Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board.
The conference will include sessions on topics such as food processing trends, workforce challenges, environmentally friendly packaging and bringing functional foods from the laboratory to the market.
The registration fee before March 15 is $125. After that date and at the door, registration is $135. The fee includes refreshments at all breaks, a reception on April 2, and continental breakfast and lunch on April 3.
Registration can be mailed to the Department of Food Science, 111 Food Science Building-LSU, Baton Rouge, LA 70803 – with checks made payable to LSU AgCenter. Registration is also available online at www.lsuagcenter.com/foodscience.
Contact: Terri Gilmer at (225) 578-5207 or email@example.com
Writer: Rick Bogren at (225) 578-5839 or firstname.lastname@example.org
The LSU AgCenter and the LSU College of Agriculture