FPSA released bakery portion of the Process Expo University educational program taking place at Chicago's McCormick Place from November 3–6, 2013. Session topics include The Prime Ingredient in Proper Processing – Millennials on the Line? and Lipid Functionality in Yeasted Doughs. Additional courses include FSMA Made Practical: Managing Compliance for New Regulations, Designing Safe Food Processes, Food Allergen Control Strategies, and Labeling Requirements and Systems.
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