Comprehensive Spanish-Language Series Planned for Worldwide Food Expo 2007Monday, July 30, 2007
Washington, DC - Six Spanish language sessions
will be featured at the International Meat,
Poultry & Seafood Industry Convention &
Exposition, part of Worldwide Food Expo,
October 24-27, 2007, at Chicago’s McCormick
Place. The sessions are sponsored by
The six sessions are:
Technologies for Extending Shelf Life, 8:15-9:15 a.m., Wednesday, Oct. 24
Learn about new technologies that can be used to extend shelf life of products such as deli meats and whole muscle cuts. Consumer information and what they can expect from certain packages will also be discussed. Speaker: Dr. Rojas from TEC, Monterrey
Case-Ready Technologies and Latin America, 9:30-10:30 a.m., Wednesday, Oct.24
What is happening in Latin America regarding case-ready packaging? What is working and what isn’t? This session will address the latest technologies and the future of case-ready products. Speaker: Jesús Velazco, HEB Mexico
Getting Better Yields, 8:15-9:15 a.m., Thursday, Oct.25
See a demonstration on how processors can get better yields from their whole-muscle products through better cutting and deboning. Speaker: Fabio Nunes, Brazil
Enhancing Ham Products, 9:30-10:30 a.m., Thursday, Oct.25
Listen to how processors can get more out of their ham products. Explore how processors can improve quality and yield through new processing technologies, ingredients and enhancements. Case studies from Latin American processors will be discussed in this program.
Speaker: Oscar Esquivel, ConAgra, USA
HACCP Update, 8:15-9:15 a.m., Friday, Oct.26
Learn about the HACCP in the United States and how it is affecting Latin American processors. The newest technologies and practices will be discussed along with videos and demonstrations of some of these technologies. Speaker: Dr. Marcos X. Sanchez, Texas A&M University
Plant and Equipment Design for Food Safety, 9:30-10:30 a.m., Friday, Oct.26
How can you design or redesign your plant to make it more food safety-friendly? Listen to a discussion on the latest equipment innovations and design practices, and what processors can expect in the coming years. Speaker: Eugenia Jimenez, IDEA Consulting, Mexico
For the sixth consecutive time, Worldwide Food Expo is participating as a member of the prestigious U.S. Department of Commerce’s International Buyer Program, which promotes the show overseas and assists international attendees. Private receptions with U.S. food industry leaders, international trade counseling to assist with special objectives and a special international registration area will be available, in addition to language and translations assistance, private conference rooms and international telephone service and fax lines.
Worldwide Food Expo 2007 features the Food, Dairy & Beverage Exposition and the AMI International Meat, Poultry & Seafood Industry Convention and Exposition and is sponsored by the American Meat Institute (AMI) and the International Dairy Foods Association (IDFA). Show registration is available now at http://www.worldwidefood.com/, along with updated agendas, hotel and housing information, and a new feature “MyExpo” – an interactive guide to helping attendees get the most out of their visit to the Expo.
AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.