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Feature article

Gain a competitive edge at ProFood Tech’s educational sessions

The free Knowledge Hub sessions will feature the latest trends, innovative solutions and breakthrough technologies making their mark on the food and beverage landscape.

ProFood Tech will provide 7,000 attendees the chance to check out state-of-the-art equipment and network with industry leaders and peers March 26-28 at McCormick Place in Chicago, Illinois. But attendees can expect much more from this biennial event: A variety of educational sessions are also on the agenda to give food and beverage manufacturers an insightful look at the latest trends, innovative solutions and breakthrough technologies designed to help them gain a competitive edge in the industry.

ProFood Tech’s free educational programming, called the Knowledge Hub, will take place at three venues on the show floor: The IMPACT Zone, INNOVATION Zone and DISRUPTION Zone. Produced by the International Dairy Foods Association, the Knowledge Hub programming will address business challenges with fresh ideas and strategies from respected leaders in the food and beverage industry, best practices, and consumer trends that are affecting the food and beverage landscape.

The IMPACT Zone will let attendees participate in interactive discussions, providing opportunities to learn from the experiences and successes of colleagues. The INNOVATION Zone will display breakthrough technologies, ideas and formulations from industry trailblazers designed to spark creativity for fresh solutions. The DISRUPTION Zone will feature disruptive technologies to meet consumer demands. Some of the educational sessions at the show are below. To see the full list of sessions and events at ProFood Tech, click here.

To register for ProFood Tech, click here

Knowledge Hub Sessions

IMPACT Zone

How does FSMA Affect your Supply Chain?
Tues. Mar. 26 11:30 a.m. - 12:00 p.m. at Booth 220

Food Security and the FBI
Tues. Mar. 26 12:30 - 1:00 p.m. at Booth 220

Fountain Sanitation Issues and Best Practices
Tues. Mar. 26 1:30 - 2:00 p.m. at Booth 220

Current Trends in the Beverage Industry 
Tues. Mar. 26 2:30 - 3:30 p.m. at Booth 220

Industrial Freezer Cuts Energy Consumption 43 percent with Thermal Energy Storage
Wed. Mar. 27 11:30 a.m. - 12:00 p.m. at Booth 220

Achieving Food Supply Chain Transparency 
Wed. Mar. 27 12:30 - 1:00 p.m. at Booth 220

Not Invented Here? Contract Packagers are a New Frontier for Leading Brands Seeking Innovation 
Wed. Mar. 27 2:30 - 3:30 p.m. at Booth 220

DISRUPTION Zone

More than 3-D Vision -- Continuous Cut Optimization 
Tues. Mar. 26 11:30 a.m. - 12:00 p.m. at Booth 464

Enabling Supply Chain Transparency 
Tues. Mar. 26 12:30 - 1:00 p.m. at Booth 464

Make a Productivity Leap with Redzone Production System: A Panel Discussion 
Tues. Mar. 26 1:30 - 2:00 p.m. at Booth 464

Navigating the Chaos Created by E-commerce
Tues. Mar. 26 2:30 - 3:30 p.m. at Booth 464

Inline Tray Forming Reduces Material Costs up to 38 percent
Wed. Mar. 27 11:30 a.m. - 12:00 p.m. at Booth 464

Product Track, Trace & Target -- "Weighing" your Profits 
Wed. Mar. 27 12:30 - 1:00 p.m. at Booth 464

Food Safety, Blockchain and GS1 Traceability Standard -- Who Wins?
Wed. Mar. 27 2:30 - 3:30 p.m. at Booth 464

 INNOVATION Zone

Daily Dose of Dairy Live: Trends in Fluid Milk and Dairy-Based Beverages
Tues. Mar. 26 10:30 - 11:00 a.m. at Booth 1432

The Application of Sanitary Design Principles in Food Processing Equipment
Tues. Mar. 26 11:30 a.m.- 12:00 p.m. at Booth 1444

What Industry 4.0 Means for your Business
Tues. Mar. 26 1:30 - 2:00 p.m. at Booth 1444

2018 Sustainability Excellence in Manufacturing Awards
Tues. Mar. 26 3:00 - 4:00 p.m. at Booth 1432

Daily Dose of Dairy Live: Trends in Frozen Desserts
Wed. Mar. 27 10:30 - 11:00 a.m. at Booth 1432

Improved Process Control Using FT-NIR Real-Time In-Line Measurement
Wed. Mar. 27 1:30 - 2:00 p.m. at Booth 1444

2019 Manufacturing Innovation Awards
Wed. Mar. 27 3:00 - 4:00 p.m. at Booth 1432

Daily Dose of Dairy Live: Trends in Yogurt and Cultured Dairy Foods
Thu. Mar. 28 10:30 - 11:00 a.m. at Innovation Zone 1

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