We are just six weeks away from IMPI`s Fall Short
We are just six weeks away from IMPI's Fall Short Course, October 21-23, 2014, at
the Hyatt Regency at the Arcade in downtown Cleveland, Ohio. The course is hosted
by the International Microwave Power Institute (IMPI) and sponsored by Nestle.
Take a look at our exciting line up of speakers:
What to Expect from Today’s Microwave User
Darren Seifer, The NPD Group
The microwave oven has long been a standard appliance in our kitchens and has
revolutionized the way we prepare foods. Are there new trends on the horizon that
will change the way we view and use this appliance? The NPD Group will harness its
rich consumption trends information to show you the latest information.
New Product Innovation and Personal Best Practices
Ricky Singh, PhD, R&D Vice President (formerly with Diageo PLC and ConAgra
Ricky Singh offers his personal compilation of best practices in new product
innovation providing numerous examples, as Singh draws upon his nearly 20 years of
product experience with such manufacturers as Diageo, ConAgra Foods, Schwan’s
and Nestle Purina.
FSMA: The New Era of Food Safety - Are You PPrepared?
Kristen Spotz, Grocery Manufacturers Association
In the past, food safety concepts and programs that seemed like just a good idea are
now going to be mandatory, requiring records supporting compliance, and those
records will now be available to FDA. As a result, the fundamental question is
whether you and your company are prepared for this new era in food safety. This
presentation will focus on the following key concepts:
• Fundamental Principles of FSMA
• Current Status of the FSMA: Proposed Rules and Implementation Dates
• What does FSMA Mean to the Industry and What Can be Done to Prepare for
• With FSMA Comes a New Focus on Food Defense/Intentional Adulteration
• Next steps as we transition to a New Era in Food Safety
FSIS Policy Initiatives
Office of Policy and Program Development, Food Safety Inspection Service (FSIS)
A representative from the Food Safety Inspection Service will provide an update on
current policy initiatives at FSIS that impact microwave foods including validation,
generic labeling, and sampling of ready-to-eat foods.
Making the Most of Nutrition with Microwave Cooking
Amy Jamieson-Petonic, President, Nutrition Today with Amy J
A licensed dietician and past national media spokesperson for the Academy of
Nutrition and Dietetics shares her insights on the effects of microwave cooking on
nutrients. Learn how the nutritional value of microwaved food varies from food
cooked by other methods, facts about the safety of microwavable food and much more.
RF and Industrial Mw Applications
Bob Schiffmann, R.F. Schiffmann Associates Inc.
Glenn Blaker, PSC Inc.
Microwave and Radio Frequency (RF) energy have been employed for industrial
processing for over 60 years. What are their differences, how are they generated and
used? Each offers specific benefits that will influence the choice of frequency. Their
combinations with other heat forms may offer unique benefits and opportunities.
We are still finalizing our sessions on Packaging and Food Service: Hear from three
industry leaders about the latest advances in Active, Passive and Steaming
technologies as well as the current status of Food Service and what’s on the horizon.
More details on these sessions will be posted to the IMPI website shortly.
A Microwave 101 pre-short course will be held Tuesday, October 21st from 8am12pm, instructed by Bob Schiffmann:
Developing innovative microwavable products requires an understanding of
microwave oven technology. This course will cover the spectrum from the
fundamental principles microwave heating and microwave physics through an indepth discussion of the microwave oven itself. You will learn:
How microwaves heat foods
Which properties of foods influence their heating
Microwave oven construction and design
Measuring microwave leakage
Basic concepts for developing microwavable foods and selecting microwave
All attendees are invited to our Welcome Reception on Tuesday evening as a prelude
to our program of dynamic presentations by industry leaders all day Wednesday and
3/4 day on Thursday; we will conclude by 3pm on Thursday.
Registration includes: all course materials, Tuesday’s Welcome Reception,
continental breakfasts, coffee breaks, lunches on Wednesday and Thursday. Copies of
all presentations will be available via a secure web link post-conference.
The registration fee is $575 for IMPI members; $625 for non-members through
October 7th. Register now at the early bird rate! Registration rates will increase by
$100 after October 7th. A separate fee of $150 is charged for the Microwave 101 preshort course and $50 for the optional Group Dinner on Wednesday evening (at a local
restaurant, includes dinner, non-alcoholic drinks, dessert, tax and gratuity).
There are a limited number of hotel rooms left at the special group rate of $149 per
night (including in room internet access) through September 30th. Click here to
reserve your room or call 1-216-575-1234 and ask for the IMPI group rate.
Questions? Contact molly.poisant@impi.org
See you in Cleveland!
Molly Poisant
Executive Director, IMPI,molly.poisant@impi.org, Tel: +1 804 559 6667
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