SCHEDULE PROCESS EXPO UNIVERSITY The courses at PROCESS EXPO run throughout the four-day trade show and are free of charge to all registered attendees. Presented by top experts in their field of study, the speakers tackle a variety of important issues for major segments of the food and beverage industry. For “Campus” locations, refer to map on Pages 22 and 24. Registration for these sessions is not required, but encouraged to ensure seating is available. Sunday, Nov. 3 SEMINARIO DE INNOVACIONES: Sistemas de Manejo de Inocuidad de Alimentos Eficaces Noon to 1:00 p.m. (Seminarios de Innovaciones will be conducted entirely in Spanish) Campus MEAT: Secrets of Success for Coarse Ground and Emulsified Cooked Sausage Products Campus 3 1 Noon to 1:00 p.m. 1:00 to 2:00 p.m. PACKAGING FOR THE FOOD INDUSTRY: Applications FOOD PROCESSING: Alternative Methods of of Bio-based Materials in Food Packaging Sterilization and Pasteurization Campus Campus 3 2 2:00 to 3:00 p.m. PREPARED FOODS: FSMA Made Practical – MEAT: Increase Food Safety and Sales with GFSI Managing Compliance for New Regulations Certification Campus Campus 2 1 Monday, Nov. 4 MEAT: Oven Validation and Process Lethality Campus 1 10:00 to 11:00 a.m. BEVERAGE: Aseptic Processing and Packaging 1:00 to 2:00 p.m. Campus 3 FOOD PROCESSING: Use of Microbial Modeling for Risk Assessment of Processes Deviations Campus 3 PACKAGING FOR THE FOOD INDUSTRY: Active Packaging Technologies Campus 2 FOOD PROCESSING: New Generation of Processing MEAT: Basic Labeling for Meat Industry Campus 1 Technologies to Improve Quality, Safety and Functionality Campus 2 11:00 a.m. to noon MEAT: Secrets of Success for Coarse Ground and MEAT: Sodium Reduction Opportunities and Emulsified Cooked Sausage Products Campus Challenges Campus 1 4 PREPARED FOODS: The Science of Diced Tomato MEAT: Increase Food Safety and Sales with GFSI Processing Campus Certification Campus 2 1 PREPARED FOODS: FSMA Made Practical – Managing 2:00 to 3:00 p.m. Preventive Controls Regulations in Potato Processing FOOD PROCESSING: Designing Safe Food Operations Campus Processes Campus 4 6 • Meat&Poultry • Process Expo Preview • September 2013 2