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NAMI Announces New Paid Education Programming for 2017 IPPE

Thursday, December 1, 2016

Washington, D.C. – The North American Meat Institute (NAMI) announced it will sponsor three new paid education programs at the 2017 International Production & Processing Expo (IPPE), scheduled to take place January 31 – February 2, 2017, at the Georgia World Congress Center in Atlanta, Georgia.

The Meat and Poultry Labeling: Issues and Approvals session, scheduled from 1 to 5 p.m. on January 30, will review meat and poultry labeling policies, including generic label approval, product naming, marketing claims and new regulatory requirements. Attendees will also learn strategies to comply with the regulatory requirements and labeling changes. Featured speakers include Jeff Canavan, deputy director, Labeling and Program Delivery Division at the Food Safety and Inspection Service; John Dillard, attorney at OFW Law; and Debbie Nece, scientific and regulatory affairs director at Cargill Protein Group. The workshop costs $150 for registered IPPE attendees.

The Listeria monocytogenes Prevention and Control Workshop is a comprehensive, four-hour session designed to help companies improve their Listeria control programs. The workshop will convene top industry experts to provide insights on sanitation, equipment design, sampling, investigations and regulatory issues. Featured speakers include Sharon Birkett, vice president, North American Quality and Food Protection, OSI Group, LLC; Kris Olson, corporate account manager, Food and Beverage, Ecolab, Inc.; Steve Tsuyuki, senior director, Sanitary Design and Corporate Sanitation, Maple Leaf Foods; and Matt Henderson, director of food safety, Land O’Frost, Inc. The session is $150 for registered IPPE attendees and will take place January 31, from 7:30 to 11:30 a.m.

The Meat Quality Workshop: Know Your Muscle, Know Your Meat will detail the ways in which production and processing variables affect the quality of meat and poultry products. The interactive workshop will examine muscle profiles and will highlight the major factors impacting product tenderness, flavor and functionality. Speakers include Dale Woerner, Ph.D., associate professor in the Department of Animal Sciences at Colorado State University; Chance Brooks, Ph.D., professor and associate chair of the Department of Animal and Food Sciences at Texas Tech University; and Dustin Boler, Ph.D., assistant professor in the Department of Animal Science at the University of Illinois. The session, which costs $150 for all registered IPPE attendees, is scheduled to take place from 7:30 to 11:30 a.m. on February 1.

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

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