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NAMI Announces Details for Two Additional Free Education Sessions at 2019 IPPE

Thursday, January 10, 2019

(North American Meat Institute)

The Meat Institute announced details for two additional free education programs at the 2019 International Production and Processing Expo (IPPE), scheduled to take place February 12-14, at the Georgia World Congress Center in Atlanta, Georgia.

The How to Prepare for the Blockchain Revolution session, scheduled from 3 to 4 p.m. on Tuesday, February 12, will examine the meat industry’s readiness for the proliferation of blockchain technology and the practical applications of its use in the meat supply chain. Attendees will learn about supply chain visibility process flows and will discuss early findings from blockchain pilot programs. Speakers include Geri Kelley, director, IT application, food safety and quality assurance, Tyson Foods, Inc., and Kevin Otto, senior director, industry development, foodservice, GS1 US.

NAMI will host the Functional Ingredients in Meat and Poultry Processing education session, Thursday, February 14, from 8 to 10 a.m. The two-hour workshop will highlight existing functional ingredients that can be used in meat and poultry processing to improve product quality, palatability, shelf life and safety. The session also will underscore clean label and meat product formulation trends. Featured speakers include: Amanda King, technical manager, Kemin Food Technologies; Klaus Kreuzner, director of sales and marketing, WTI Inc.; Benjy Mikel, director of business development and technical services, John R. White Company; Brian Smith, director, business development – food ingredients, Hawkins, Inc.; and Rodrigo Tarte, assistant professor, Iowa State University.

For more information about the above sessions and to register to attend IPPE, visit www.ippexpo.org.

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