News Release Distributed 02/10/12

Two former presidents and the current president of the Institute of Food Technologists will be featured at the 2012 Louisiana Food Processors Conference March 14-15 in Baton Rouge.

The LSU AgCenter is fortunate to have these distinguished participants at the conference, said John Finley, head of the AgCenter Department of Food Science and organizer of the conference.

A former president of IFT, Ted Labuza is a professor of food science and technology at the University of Minnesota in Minneapolis. He will present the opening session on product traceability. His research includes the use of radio frequency identification technology to enhance traceability.

Frank Busta, another past president of IFT, is founding director and senior science advisor for the National Center for Food Protection and Defense in Minneapolis. An expert in the defense against intentional contamination or adulteration of food systems, he will discuss food safety and biosecurity to close out the first day’s program.

Roger Clemens, the current president of IFT, was a member of the U.S. Department of Agriculture’s 2010 Dietary Guidelines Advisory Committee. He will talk about how food processors can use the guidelines when they develop or improve the products they produce.

The meeting, which will begin with registration at noon on March 14, also will include presentations on food biotechnology for quality and healthier foods by Charles Santerre, professor of food toxicology at Purdue University; product development from the restaurant to the grocery story by Charlie Baggs, president and executive chef of an international foodservice consulting company, and navigating a changing workplace by Steve Robichaux, a Baton Rouge human resources consultant.

“This conference is intended for all those with an interest and stake in the future of the Louisiana food processing industry – food processors, food processing support industries, governmental representatives, state and federal regulatory agencies and entrepreneurs who may be considering a business in food processing,” Finley said.

The conference will begin with registration at noon on March 14 and conclude with lunch on March 15. Registration is $125 before March 1 and $135 after that date. Participants can register online here. More information is available from Ashley Gutierrez and Stephanie Jones by calling 225-578-5207.

The conference will be held in the Energy Coast and Environment Building at Nicholson Drive and Nicholson Drive Extension on the LSU campus. It is sponsored by the LSU AgCenter, Louisiana Economic Development and the Louisiana food processing industry and allied supporters.