BATON ROUGE, La. – The sixth annual Louisiana Food Processors Conference is scheduled for March 17-18 at the Energy, Coast and Environment Building on the LSU campus in Baton Rouge.

Geared for people with an interest in Louisiana’s food processing industry, the two-day event sponsored by the LSU AgCenter and Louisiana Economic Development will include technical sessions and seminars by industry representatives, organizers said.

“Value-added processing represents one of the most important economic development segments of the Louisiana economy,” said Dr. John W. Finley of LSU AgCenter’s Department of Food Science.

“The potential for future growth is staggering,” Finley said about the importance of the conference. “Louisiana is the gateway to global markets essential for international trade.”

The conference will include presentations by Liz Sloan, owner of Sloan Trends Inc., and Chris Rhynalds with ConAgra Foods. Dr. Mark McLellan with the Institute of Food and Agricultural Sciences will speak on university/industry partnerships as part of the Institute of Food Technologists Distinguished Lectureship Series.

Conference registration will begin at 12:30 p.m. on March 17 and will conclude at 4 p.m. March 18. The program will provide information on new regulations in the areas of food safety and security, marketing challenges, global trade, required processing training, emerging pathogens and record keeping, according to conference organizers.

The registration fee is $125 before March 1 and $135 after that date. The fee includes refreshments at all breaks, a reception on March 17 and a continental breakfast and lunch on March 18.

Registration can be completed online at www.lsuagcenter.com/foodscience and clicking on the link under extension and outreach. More information is available by contacting Ashley Gutierrez or Stephanie Jones at 225-578-5207.

Rick Bogren