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BEGIN:DAYLIGHT
DTSTART:20120311T030000
TZOFFSETFROM:-0500
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RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3
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END:DAYLIGHT
BEGIN:STANDARD
DTSTART:20121104T010000
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BEGIN:VTIMEZONE
TZID:America/Detroit
BEGIN:DAYLIGHT
DTSTART:20120311T030000
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3
TZNAME:EDT
END:DAYLIGHT
BEGIN:STANDARD
DTSTART:20121104T010000
TZOFFSETFROM:-0400
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BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:ea22f0f1-8cd5-4a8b-9796-3a11ea2ddc2e
DTSTART;TZID=America/Atikokan:20260324T090000
DTEND;TZID=America/Atikokan:20260325T120000
DESCRIPTION:The conference centers on the latest trends\, with a unique ble
 nd of seasoned experience and the next generation of food industry thought
  leadership.\n\nhttps://www.preparedfoods.com/events/16258-wmu-food-market
 ing-conference-the-fmc
LOCATION:Radisson Plaza Hotel
SUMMARY:WMU Food Marketing Conference (The FMC)
URL:https://wmich.edu/foodmarketing/fmc
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:645f4eab-bdaa-4db0-9a8b-c83a487491e5
DTSTART;TZID=America/New_York:20251210T103000
DTEND;TZID=America/New_York:20251210T113000
DESCRIPTION:IAFNS and the American Oil Chemists’ Society are pleased to h
 ost a webinar on interesterified oils in food\n\nhttps://www.preparedfoods
 .com/events/16255-joint-iafns-aocs-webinar-on-interesterified-oils-in-food
SUMMARY:Joint IAFNS/AOCS Webinar on Interesterified Oils in Food
URL:https://iafns.org/event/iafns-aocs-ie-oils/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e9ba95b7-4dcb-4f7e-bb38-4c5c4841028e
DTSTART;TZID=America/Atikokan:20250924T000000
DTEND;TZID=America/Atikokan:20250925T235900
DESCRIPTION:Plant Based World Expo brings together more than 3\,000 stakeho
 lders to spark new opportunities in a rapidly-evolving $11.3 billion marke
 t that’s projected to triple in the next 10 years. This is where buyers 
 and chefs discover the better-for-you options that consumers are craving\,
  where the companies creating mind bending (and mouthwatering) products fi
 nd their big breaks\, where the roadmap to sustainability evolves — and 
 where the future of plant based begins.\n\nhttps://www.preparedfoods.com/e
 vents/11428-plant-based-world-expo
LOCATION:JAVITS CENTER
SUMMARY:Plant Based World Expo
URL:https://plantbasedworldexpo.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:8b54f41b-ff7f-4d47-a264-07ec2609f41f
DTSTART;TZID=America/New_York:20250522T140000
DTEND;TZID=America/New_York:20260522T140000
DESCRIPTION:ON DEMAND: This exclusive Prepared Foods webinar looks at the i
 ndustry’s latest market advancements\, new ingredient options and evolvi
 ng sugar reduction strategies and techniques.\n\n\nhttps://www.preparedfoo
 ds.com/events/11986-sugar-reduction-how-low-can-you-go
SUMMARY:Sugar Reduction: How Low Can You Go?
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:34e9022b-1e75-471f-99d2-4d11ad8f0f0a
DTSTART;TZID=America/Atikokan:20250513T000000
DTEND;TZID=America/Atikokan:20250515T235900
DESCRIPTION:The Sweets &amp\; Snacks Expo is the premier business to busine
 ss event for the confectionery and snack industries. Open only to those in
  the sweets and snacks trade\, the show is unrivaled in new product launch
 es\, business-building solutions and innovations in merchandising. The eve
 nt features the biggest\, brightest\, latest and greatest the candy and sn
 ack industries have to offer.\n\nhttps://www.preparedfoods.com/events/1020
 9-the-sweets-snacks-expo
LOCATION:Indianapolis Convention Center
SUMMARY:The Sweets & Snacks Expo
URL:https://sweetsandsnacks.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:2658aa55-7534-44aa-bcc4-78d29ce98c89
DTSTART;TZID=America/New_York:20250430T140000
DTEND;TZID=America/New_York:20260430T140000
DESCRIPTION:ON DEMAND: Whether it’s in response to aging or the daily str
 ess of life in a fast-paced\, polarized world\, consumers turn to suppleme
 nts—and increasingly to finished foods and beverages—to address cognit
 ive health and feelings of stress and anxiety.\n\nhttps://www.preparedfood
 s.com/events/11981-mind-over-matter-new-foods-and-drinks-for-cognition-moo
 d
SUMMARY:Mind Over Matter: New Foods and Drinks for Cognition & Mood
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:c05e7b31-6b15-4577-adac-4b21d086687e
DTSTART;TZID=America/New_York:20250325T130000
DTEND;TZID=America/New_York:20260325T130000
DESCRIPTION:ON DEMAND: Join industry experts as they explore challenges and
  opportunities in the plant-based food sector\, with insights on market tr
 ends\, consumer behavior\, and prospects for 2025.\n\n\nhttps://www.prepar
 edfoods.com/events/11978-plant-based-where-s-it-going-where-s-it-growing
SUMMARY:Plant-Based: Where’s It Going? Where’s It Growing?
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:2deb0ebb-e68e-4485-8610-7084ecc3814c
DTSTART;TZID=America/Atikokan:20250325T113000
DTEND;TZID=America/Atikokan:20250326T161500
DESCRIPTION:Connecting leaders through discussion and insights on thought l
 eadership\, strategy\, customer trends\, technology\, brand building\, sus
 tainability &amp\; society.\n\nhttps://www.preparedfoods.com/events/11429-
 2025-food-marketing-conference
LOCATION:Radisson Plaza Hotel
SUMMARY:2025 Food Marketing Conference
URL:https://wmich.edu/foodmarketing/fmc
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:d6322f06-c68d-42a2-b525-7e77956bc2d5
DTSTART;TZID=America/Atikokan:20250318T070000
DTEND;TZID=America/Atikokan:20250320T183000
DESCRIPTION:The RCA Annual Conference and Culinology® Expo provides an in-
 person venue for chefs\, food scientists\, and other diverse food-industry
  professionals to learn\, network\, and collaborate.  RCA is the premier 
 source of global and inclusive culinary and technical information for the 
 food industry\, and the Annual Conference is where it all comes together t
 o shape the future of food research and development.\n\nhttps://www.prepar
 edfoods.com/events/11975-2025-research-chefs-association-conference-culino
 logy-expo
LOCATION:St. Louis Union Station Hotel
SUMMARY:2025 Research Chefs Association Conference & Culinology Expo
URL:https://www.culinology.org/connect/rca-conference
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:f804fc67-c94b-4bf6-a704-e04aa856797a
DTSTART;TZID=America/Los_Angeles:20250304T100000
DTEND;TZID=America/Los_Angeles:20250307T140000
DESCRIPTION:Get ready to be a part of something bigger and experience the b
 reakthroughs that are shaping the future. The chase ends at Expo West\, an
 d we can't wait to see you there\, empowering your future in the world of 
 natural and organic products.\n\nhttps://www.preparedfoods.com/events/1021
 0-natural-products-expo-west
LOCATION:Anaheim Convention Center
SUMMARY:Natural Products Expo West
URL:https://www.expowest.com/en/home.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e19a0104-cc64-4b85-af8a-3c340c057e34
DTSTART;TZID=America/Detroit:20250122T000000
DTEND;TZID=America/Detroit:20250123T235900
DESCRIPTION:The Sustainable Foods Summit will delve into sustainability sch
 emes\, regenerative agriculture\, food ingredients\, and environmental &am
 p\; packaging impacts.\n\nhttps://www.preparedfoods.com/events/11427-susta
 inable-foods-summit
SUMMARY:Sustainable Foods Summit
URL:https://www.sustainablefoodssummit.com/northamerica/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:cd6b636b-e6ca-4089-9da7-db39eb4825da
DTSTART;TZID=America/Los_Angeles:20250119T000000
DTEND;TZID=America/Los_Angeles:20250121T000000
DESCRIPTION:The Winter Fancy Food Show is where specialty food makers go to
  exhibit their newest and best products and where buyers go to find their 
 next bestsellers.\n\nhttps://www.preparedfoods.com/events/10211-2025-winte
 r-fancy-food-show
LOCATION:Las Vegas Convention Center
SUMMARY:2025 Winter Fancy Food Show
URL:https://www.specialtyfood.com/fancy-food-shows/winter/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:18724f7c-e854-40ba-a410-5db35c90f94a
DTSTART;TZID=America/New_York:20241203T140000
DTEND;TZID=America/New_York:20251203T140000
DESCRIPTION:ON DEMAND: Switching from plastic to paper-based packaging ofte
 n comes with new challenges. This webinar will explore how an ovenable\, f
 iber-based packaging solution can deliver the benefits of plastic with 90%
  less plastic usage.\n\nhttps://www.preparedfoods.com/events/10867-how-fib
 er-based-packaging-can-minimize-waste-while-preserving-plastic-benefits
SUMMARY:How Fiber-Based Packaging Can Minimize Waste While Preserving Plast
 ic Benefits
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:d7af1200-3150-4ffd-83ef-02f82dfe8c78
DTSTART;TZID=America/New_York:20241112T110000
DTEND;TZID=America/New_York:20251112T110000
DESCRIPTION:ON DEMAND: Explore cutting-edge food and beverage product innov
 ation with the 2023-2024 Spirit of Innovation award winners.\n\nhttps://ww
 w.preparedfoods.com/events/10873-prepared-foods-22nd-annual-spirit-of-inno
 vation-awards
SUMMARY:Prepared Foods' 22nd Annual Spirit of Innovation Awards
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:05c6e555-bdc7-485f-8df0-cd61fb42c79a
DTSTART;TZID=America/Atikokan:20241028T000000
DTEND;TZID=America/Atikokan:20241030T000000
DESCRIPTION:This specialized expo will bring together professionals\, exper
 ts\, and visionaries from around the globe who are committed to addressing
  the challenges and finding solutions for sustainable food production\, di
 stribution\, and waste management.\n\nhttps://www.preparedfoods.com/events
 /6247-world-recycling-convention
LOCATION:Courtyard by Marriott Rome Central Park
SUMMARY:World Recycling Convention
URL:https://recycling.thepeopleevents.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:505c1dfb-f672-423d-927f-617ffd4cb218
DTSTART;TZID=America/New_York:20241023T130000
DTEND;TZID=America/New_York:20251023T130000
DESCRIPTION:ON DEMAND: Listen in as dietary fiber\, fermentation\, and immu
 nity expert Dana McCurdy\, PhD\, describes how consumption of prebiotic fi
 bers bolsters gut health and supports overall well-being\, including cogni
 tive health and mood.\n\nhttps://www.preparedfoods.com/events/10871-powerf
 ul-prebiotics-weaving-fiber-into-better-for-you-benefits
SUMMARY:Powerful Prebiotics: Weaving Fiber Into Better-for-You Benefits
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e7ed3075-93b4-4c7e-9595-440b88c78bec
DTSTART;TZID=America/New_York:20241015T140000
DTEND;TZID=America/New_York:20251015T140000
DESCRIPTION:ON DEMAND: This webinar is formulated to help you design delici
 ous gluten-free and plant-based baked goods that help meet the evolving de
 mands of today's consumers.\n\n\nhttps://www.preparedfoods.com/events/1086
 6-crafting-delicious-gluten-free-and-vegan-waffle-pancake-mixes
SUMMARY:Crafting Delicious Gluten-Free and Vegan Waffle & Pancake Mixes
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:48dff835-0a91-4232-99d6-5d29aa97a8c1
DTSTART;TZID=America/New_York:20241008T140000
DTEND;TZID=America/New_York:20251008T140000
DESCRIPTION:ON DEMAND: Join us for an insightful webinar with Dr. John Mile
 s as we explore how advanced automation is reshaping research and developm
 ent in the food and beverage industry.\n\nhttps://www.preparedfoods.com/ev
 ents/10478-transforming-r-d-productivity
SUMMARY:Transforming R&D Productivity
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:39d36e39-3ea6-4114-a86d-02ba22ab3858
DTSTART;TZID=America/New_York:20240925T140000
DTEND;TZID=America/New_York:20250925T140000
DESCRIPTION:ON DEMAND: This exclusive\, 60-minute webinar will review leadi
 ng protein ingredients\, innovations and issues from 2024 and predict what
 ’s new and what’s next for 2025.\n\n\nhttps://www.preparedfoods.com/ev
 ents/10479-protein-from-all-dimensions-in-all-directions
SUMMARY:Protein—From All Dimensions\, in All Directions
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:a140daf5-6e02-4534-a285-9773cbc764a4
DTSTART;TZID=America/New_York:20240918T130000
DTEND;TZID=America/New_York:20250918T130000
DESCRIPTION:ON DEMAND: Listen in as 22-year menu trends expert Katie Ayoub\
 , Founder\, Katie Ayoub &amp\; Associates and Managing Editor of Flavor &a
 mp\; The Menu magazine\; and food futurist Liz Moskow identify five menu m
 ainstays primed to jump to retail shelves with the right new product devel
 opment.\n\n\nhttps://www.preparedfoods.com/events/10477-craveable-comfort-
 what-jumps-from-restaurant-to-retail-in-2025
SUMMARY:Craveable Comfort: What Jumps From Restaurant to Retail in 2025?
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:6c84e5dd-0b21-47b0-9396-220c3682928b
DTSTART;TZID=America/Anguilla:20240915T000000
DTEND;TZID=America/Anguilla:20240918T000000
DESCRIPTION:IWC2024 will provide a unique forum to bring everyone involved 
 in whey processing together from around the world for an interactive dialo
 gue – a high level platform to get the latest global insights into all b
 usiness relevant aspects of whey production\, processing and applications.
 \n\nhttps://www.preparedfoods.com/events/3593-11th-international-whey-conf
 erence
LOCATION:RDS Dublin
SUMMARY:11th International Whey Conference 
URL:https://www.internationalwheyconference.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:44c5af9c-4810-45f1-8728-2864bfa1ca6a
DTSTART;TZID=America/Atikokan:20240825T000000
DTEND;TZID=America/Atikokan:20240828T000000
DESCRIPTION:Newtopia Now is a new kind of B2B trade event where brands and 
 buyers connect in new ways and are empowered to co-create the next era of 
 purpose-led CPG and retail through a deeper level of engagement.\n\nhttps:
 //www.preparedfoods.com/events/10208-newtopia-now
LOCATION:Colorado Convention Center
SUMMARY:Newtopia Now
URL:https://www.newtopianow.com/en/home.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:b0f396db-4fac-4b1a-80b5-67c3345cd4e4
DTSTART;TZID=America/Anguilla:20240819T000000
DTEND;TZID=America/Anguilla:20240821T235900
DESCRIPTION:The 2nd World Conference on Food Science &amp\; Technology (Foo
 d Week 2024) is an international educational &amp\; business conference fo
 r food\, beverages\, and nutrition science professionals hosted by The Peo
 ple Events.\n\nhttps://www.preparedfoods.com/events/6248-world-conference-
 on-food-science-technology
LOCATION:Radisson Hotel & Conference Centre London Heathrow
SUMMARY:World Conference on Food Science & Technology
URL:https://foodweek.thepeopleevents.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:d98ec204-ca81-4536-a785-179d095093dd
DTSTART;TZID=America/Detroit:20240731T140000
DTEND;TZID=America/Detroit:20250731T140000
DESCRIPTION:ON DEMAND: Listen and learn as Prepared Foods hosts its first a
 nnual SUSTAINABILITY webinar on July 31 and dives into consumer insights\,
  processor achievements\, upcycling\, regenerative agriculture\, third-par
 ty verification and other angles. \n\nhttps://www.preparedfoods.com/events
 /10212-innovation-from-the-ground-up-sustainability-s-earth-friendly-appea
 l
SUMMARY:Innovation From the Ground—Up! Sustainability’s Earth-Friendly 
 Appeal
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:f9a7ba9d-31f5-4393-8360-03a539e39995
DTSTART;TZID=America/Chicago:20240714T080000
DTEND;TZID=America/Chicago:20240717T170000
DESCRIPTION:IFT FIRST is a place where professionals can discover the lates
 t global trends\, newest innovation\, and cutting-edge solutions while mak
 ing strategic connections to advance their business and careers.\n\nhttps:
 //www.preparedfoods.com/events/10207-ift-first-annual-event-and-expo
LOCATION:McCormick Place
SUMMARY:IFT FIRST: Annual Event and Expo
URL:https://www.ift.org/events/event-listing/2024/jul/ift-first-annual-even
 t-and-expo
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:bc44c1f3-1782-40d1-81f5-c39d4d03b4ba
DTSTART;TZID=America/New_York:20240625T140000
DTEND;TZID=America/New_York:20250625T140000
DESCRIPTION:ON DEMAND: Listen in as Prepared Foods dives into both the tren
 ds and technologies influencing new energy and sports performance foods an
 d beverages.\n\n\nhttps://www.preparedfoods.com/events/10203-where-active-
 nutrition-meets-innovation-growing-market-for-sports-performance-energy-pr
 oducts
SUMMARY:Where Active Nutrition Meets Innovation! Growing Market for Sports 
 Performance & Energy Products
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:777db3f6-66af-412c-b430-e34d58e8cd09
DTSTART;TZID=America/Atikokan:20240625T000000
DTEND;TZID=America/Atikokan:20240627T235900
DESCRIPTION:Under the theme "Unbox the Future"\, the Food &amp\; Beverage l
 nnovation Forum 2024 (FBIF2024) and FBlF Food Innovation Expo - one of th
 e most influential food-industry events in the Asia-Pacific region - will 
 feature 200+ topics\, 270+ speakers\, and over 47\,000 attendees.\n\nhttps
 ://www.preparedfoods.com/events/10206-fbif2024-and-fblf-food-innovation-ex
 po
LOCATION:National Convention and Exhibition Centre
SUMMARY:FBIF2024 and FBlF Food Innovation Expo
URL:https://www.foodtalks.cn/news/52858
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:3b625a5d-e593-4673-8d9c-87027d0f3fec
DTSTART;TZID=America/New_York:20240523T140000
DTEND;TZID=America/New_York:20250523T140000
DESCRIPTION:ON DEMAND: This exclusive Prepared Foods webinar looks at the i
 ndustry’s latest low-and no-sugar new foods and beverages—as well as t
 he new ingredient options to consider for 2024 and beyond.\n\nhttps://www.
 preparedfoods.com/events/10202-tipping-point-sugar-reduction-s-progress-an
 d-promise
SUMMARY:Tipping Point: Sugar Reduction’s Progress and Promise
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:3323ba6a-6920-4062-8c79-3038129ff1c3
DTSTART;TZID=America/Atikokan:20240521T083000
DTEND;TZID=America/Atikokan:20240523T123000
DESCRIPTION:Discover the basic concepts of HACCP and how to develop a HACCP
  plan that can help your facility avoid the cost and liability associated 
 with contaminated food products.\n\nhttps://www.preparedfoods.com/events/6
 243-haccp-plan-development-for-food-processors
LOCATION:Online
SUMMARY:HACCP Plan Development for Food Processors
URL:https://www.cpe.rutgers.edu/food-science-safety/haccp-plan-development
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:5e196c29-45e6-47f8-ab16-cddb45ccd99f
DTSTART;TZID=America/Denver:20240417T113000
DTEND;TZID=America/Denver:20250417T113000
DESCRIPTION:ON DEMAND: Broadcasting Live Session from New Products Confere
 nce: How will Wegovy and other weight-loss drugs impact food choices? How
  are consumers responding to ultra-processed foods and novel proteins? \n
 \nhttps://www.preparedfoods.com/events/10200-will-wegovy-eat-the-food-indu
 stry-s-lunch
SUMMARY:Will Wegovy Eat the Food Industry’s Lunch?
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:7387418c-dcc2-4096-8d92-da91093dd643
DTSTART;TZID=America/Denver:20240417T093000
DTEND;TZID=America/Denver:20250417T093000
DESCRIPTION:ON DEMAND: Broadcasting Live Session from New Products Confere
 nce: Listen in as Miller and Gold discuss breakthrough innovation\, how t
 o quickly get products to market and develop a new creative culture at Rud
 i’s.\n\nhttps://www.preparedfoods.com/events/10199-innovation-in-the-bak
 ing-revitalizing-rudi-s-organic-bakery
SUMMARY:Innovation in the Baking: Revitalizing Rudi's Organic Bakery!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:ed49db16-21c9-491a-99ae-e8f6aac20869
DTSTART;TZID=America/Denver:20240416T090000
DTEND;TZID=America/Denver:20250416T090000
DESCRIPTION:ON DEMAND: Broadcasting Live Session from New Products Confere
 nce: In this keynote\, Tofel and Sasson begin with the premise that big C
 PG has the right to lead on innovations of all types. \n\n\nhttps://www.p
 reparedfoods.com/events/10198-how-to-improve-your-innovation-s-chance-of-s
 uccess-four-mistakes-to-avoid-and-seven-ways-forward
SUMMARY:How to Improve Your Innovation’s Chance of Success: Four Mistakes
  to Avoid and Seven Ways Forward
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:f1b261f0-8e00-40da-844e-7d05d93847a8
DTSTART;TZID=America/Denver:20240416T081000
DTEND;TZID=America/Denver:20250416T081000
DESCRIPTION:ON DEMAND: Broadcasting Live Session from New Products Confere
 nce: Where did AI and other technologies make inroads in 2023—and what
 ’s ahead in 2024? \n\nhttps://www.preparedfoods.com/events/10201-openin
 g-keynote-the-art-of-the-possible-how-generative-ai-is-transforming-custom
 er-associate-and-vendor-experience
SUMMARY:Opening Keynote: The Art of the Possible: How Generative AI is Tran
 sforming Customer\, Associate and Vendor Experience
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:a8f98cf9-de5c-47bd-9631-078b354eeeb8
DTSTART;TZID=America/Atikokan:20240416T000000
DTEND;TZID=America/Atikokan:20240417T235900
DESCRIPTION:Prepared Foods’ New Products Conference delivers the industry
 ’s most focused look at food &amp\; beverage innovation—from consumer 
 insights\, product and packaging trends to the new tastes and latest techn
 ologies (e-commerce\, artificial intelligence\, etc) impacting R&amp\;D.\n
 \nhttps://www.preparedfoods.com/events/10193-new-products-conference
LOCATION:The Westin Westminster
SUMMARY:New Products Conference
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:a1e46afd-2838-404c-aa31-9c7e4e1ded7f
DTSTART;TZID=America/New_York:20240328T140000
DTEND;TZID=America/New_York:20250328T140000
DESCRIPTION:ON DEMAND: Prepared Foods hosts its third annual Plant-Based Fo
 ods webinar and explores tastes\, trends and technologies in the growing p
 lant-based foods market.\n\nhttps://www.preparedfoods.com/events/10194-pla
 nt-based-foods-green-and-still-growing
SUMMARY:Plant-Based Foods: Green—and Still Growing!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:54102569-d6e7-4299-b8ea-363290a478a1
DTSTART;TZID=America/Atikokan:20240326T083000
DTEND;TZID=America/Atikokan:20240327T140000
DESCRIPTION:The FMC is a conference that draws 800+ attendees each year and
  provides you the chance to network with industry professionals\, from rec
 ent graduates to the CEOs of major food and consumer packaged goods compan
 ies.\n\nhttps://www.preparedfoods.com/events/10197-the-western-michigan-un
 iversity-food-marketing-conference
LOCATION:Radisson Plaza Hotel & Suites
SUMMARY:The Western Michigan University Food Marketing Conference
URL:https://wmich.edu/foodmarketing/fmc
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:eeb006e9-ddc6-4c43-9ad2-36762a6e45b0
DTSTART;TZID=America/New_York:20231019T110000
DTEND;TZID=America/New_York:20241019T110000
DESCRIPTION:ON DEMAND: Successfully developing and producing these products
  means accommodating their unique needs in both R&amp\;D and production. W
 e will take a high-level look at how these products differ from their dair
 y counterparts and how this affects the choice of process styles (indirect
  vs. steam injection)\, process and temperature requirements\, homogenizat
 ion location and pressure requirements.\n\nhttps://www.preparedfoods.com/e
 vents/6241-innovating-plant-based-products-pasteurization-esl-uht-htst-ins
 ights-for-success
SUMMARY:Innovating Plant-Based Products: Pasteurization\, ESL\, UHT & HTST 
 Insights for Success
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:8f65b6e6-d523-4d81-9a07-7110b45f3ec4
DTSTART;TZID=America/New_York:20231017T140000
DTEND;TZID=America/New_York:20241017T140000
DESCRIPTION:ON DEMAND: This webinar will explore how specialty enzymes can 
 be utilized by manufacturers to produce creamy\, foamy plant-based milk\, 
 melty\, stretchy cheeses\, and buttery plant-based oils.\n\n\nhttps://www.
 preparedfoods.com/events/6242-deliver-next-level-taste-and-texture-in-plan
 t-based-dairy
SUMMARY:Deliver Next-Level Taste and Texture in Plant-Based Dairy
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:141f6051-3258-4cd4-9ce8-10fda9ad5402
DTSTART;TZID=America/New_York:20231012T110000
DTEND;TZID=America/New_York:20241012T110000
DESCRIPTION:ON DEMAND: Tastes\, trends\, and teamwork helped seven new prod
 ucts earn top honors in Prepared Foods’ 21st annual Spirit of Innovation
  (SOI) Awards competition this summer.\n\nhttps://www.preparedfoods.com/ev
 ents/6240-prepared-foods-21st-annual-spirit-of-innovation-awards
SUMMARY:Prepared Foods' 21st Annual Spirit of Innovation Awards
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:ba4c189c-5840-4c04-ac50-0c8fc1cb0016
DTSTART;TZID=America/New_York:20231005T140000
DTEND;TZID=America/New_York:20241005T140000
DESCRIPTION:ON DEMAND: The plant-based food market is growing faster than e
 ver\, and this growth doesn’t stop on land. This webinar will address a 
 number of issues in developing great-tasting\, high-class seafood alternat
 ives.\n\n\nhttps://www.preparedfoods.com/events/6239-from-taste-to-texture
 -plant-based-caviar-alternative
SUMMARY:From Taste to Texture: Plant-Based Caviar Alternative
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:2f969c12-c287-4ac9-be7f-151b678bdf2d
DTSTART;TZID=America/New_York:20230928T140000
DTEND;TZID=America/New_York:20240928T140000
DESCRIPTION:ON DEMAND: There’s no more dynamic food and beverage ingredie
 nt market than that of protein. Join us as Elohi Strategic Advisors Founde
 r\, Stephanie Lind\, leads an energetic panel discussion of all the emergi
 ng trends\, twists\, and technologies in protein.\n\n\nhttps://www.prepare
 dfoods.com/events/6237-powerful-protein-from-all-perspectives
SUMMARY:Powerful Protein—From All Perspectives
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:b03dba96-87d1-45de-a8e4-9846657401f6
DTSTART;TZID=America/New_York:20230920T140000
DTEND;TZID=America/New_York:20240920T140000
DESCRIPTION:ON DEMAND: Also known as ‘mindful drinking’\, many consumer
 s are turning to lower alcohol options to quench their thirst. This webina
 r will give you an in-depth look at how to choose the right color for your
  product and process.\n\n\nhttps://www.preparedfoods.com/events/3595-thirs
 t-quenching-colors-natural-colors-for-beer-low-abv-beverages
SUMMARY:Thirst Quenching Colors: Natural Colors for Beer & Low-ABV Beverage
 s
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e3d17446-20ee-4df8-93c4-10e115255643
DTSTART;TZID=America/New_York:20230823T140000
DTEND;TZID=America/New_York:20240823T140000
DESCRIPTION:ON DEMAND: During this webinar\, we will discuss what those key
  factors are and how to scale up via traditional methods and utilize stati
 stical methods for faster success with extrusion processing.\n\n\nhttps://
 www.preparedfoods.com/events/3592-scaling-up-extrusion-processing-from-lab
 -development-to-full-production
SUMMARY:Scaling-Up Extrusion Processing From Lab Development to Full Produc
 tion
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e362be65-c607-4983-a955-7f00e720f3ee
DTSTART;TZID=America/New_York:20230802T140000
DTEND;TZID=America/New_York:20240802T140000
DESCRIPTION:ON DEMAND: We will discuss a portfolio of analytical instrument
 ation that helps to accelerate the formulation\, development\, production 
 and quality control of novel\, safe\, shelf-stable and great-tasting plant
 -based foods.\n\nhttps://www.preparedfoods.com/events/3594-the-future-of-p
 lant-based-food-characterization
SUMMARY:The Future of Plant-Based Food Characterization
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:d9c83fed-8dc1-4e25-8e99-be2f1cb620e0
DTSTART;TZID=America/New_York:20230726T140000
DTEND;TZID=America/New_York:20240726T140000
DESCRIPTION:ON DEMAND: This webinar will explore the steadily rising consum
 er interest in health and wellness. Moreover\, natural and organic product
 s are fitting consumer demand for healthier snacking\, “functional” be
 verages as medicine\, sustainability\, and a new generation of plant-forwa
 rd and/or plant-based meat and dairy alternatives.\n\nhttps://www.prepared
 foods.com/events/3591-keep-it-clean-appealing-natural-organic-foods
SUMMARY:Keep it Clean: Appealing Natural & Organic Foods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:1640744b-e9e9-41e4-8076-c3aa8c2012c5
DTSTART;TZID=America/New_York:20230627T140000
DTEND;TZID=America/New_York:20240627T140000
DESCRIPTION:ON DEMAND: Consumers continue to evolve when it comes to their 
 expectations and choices with “clean label” food selections. Webinar 
 panelists will discuss trends and technical solutions—for both today and
  tomorrow—involving clean label\, plant-based\, and processed foods and 
 beverages.\n\n\nhttps://www.preparedfoods.com/events/3587-turn-insight-int
 o-innovation-clean-label-formulating-for-today-s-evolving-consumer
SUMMARY:Turn Insight Into Innovation: Clean Label Formulating for Today’s
  Evolving Consumer
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:fb90ae96-8a00-4c7b-ae5c-899b66691ec8
DTSTART;TZID=America/New_York:20230620T140000
DTEND;TZID=America/New_York:20240620T140000
DESCRIPTION:ON DEMAND: This “must-see” webinar will graphically demonst
 rate how this is accomplished with hard data including meat analog graphs\
 , sample analyses\, and sensory profiles.\n\n\nhttps://www.preparedfoods.c
 om/events/3584-beef-up-plant-based-proteins-for-tasty-meat-substitutes
SUMMARY:Beef Up Plant-Based Proteins For Tasty Meat Substitutes
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:83989309-8b6b-453d-9af5-ced8fd396352
DTSTART;TZID=America/Detroit:20230606T110000
DTEND;TZID=America/Detroit:20230606T120000
DESCRIPTION:This webinar will examine how harnessing the power of all the s
 enses can drive innovation and elevate our everyday lives. The panelists w
 ill share their experiences working in scent innovation and provide insigh
 ts into how they have successfully incorporated smell into their work.\n\n
 https://www.preparedfoods.com/events/3589-unleash-your-sensory-potential-s
 mell-edition
LOCATION:Zoom
SUMMARY:Unleash Your Sensory Potential: Smell Edition
URL:http://www.tasteandsmell.world/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:bf5ecdb2-7a49-4463-8b47-4346c4b25c3f
DTSTART;TZID=America/New_York:20230523T140000
DTEND;TZID=America/New_York:20240523T140000
DESCRIPTION:ON DEMAND: This exclusive Prepared Foods webinar looks at the i
 ndustry’s latest low- and no-sugar new foods and beverages—as well as 
 the new ingredient options to consider for 2023 and beyond.\n\n\nhttps://w
 ww.preparedfoods.com/events/3581-the-mechanics-of-sweet-sugar-reduction-s-
 latest-tastes-tech
SUMMARY:The Mechanics of Sweet: Sugar Reduction’s Latest Tastes & Tech
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:2998f2e3-cb9b-4607-876f-a0220f79d83f
DTSTART;TZID=America/Detroit:20230523T140000
DESCRIPTION:Sign up to watch this free\, 30-minute “Lunch &amp\; Learn”
  webinar packed with practical tips about how to use the plant-based color
  toolkit to formulate bright and stable colors in your clean-label beverag
 es.\n\nhttps://www.preparedfoods.com/events/3590-free-webinar-on-beverage-
 colors
SUMMARY:Free Webinar on Beverage Colors
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:7dce63bd-3811-400a-b629-2b41233965d3
DTSTART;TZID=America/New_York:20230516T140000
DTEND;TZID=America/New_York:20240516T140000
DESCRIPTION:ON DEMAND: This is just one in a series of Jungbunzlauer “kid
 s food” concepts that not only are healthy—but tasty as well! Here\, e
 xperts discuss how to develop an immunity syrup and address the ever-impor
 tant aspects of clean label\, stabilization\, mineral fortification\, mout
 hfeel\, and more. Come join us!\n\n\nhttps://www.preparedfoods.com/events/
 3583-how-to-formulate-clean-label-sugar-free-immune-boosts-for-kids
SUMMARY:How to Formulate Clean Label\, Sugar-Free Immune Boosts For Kids!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:eda4b17b-6778-4b79-90c6-a7c6f4ca1a72
DTSTART;TZID=America/Chicago:20230508T080000
DTEND;TZID=America/Chicago:20230511T173000
DESCRIPTION:The 25th annual Food Safety Summit is the industry's premier ev
 ent connecting food safety professionals throughout the supply chain with 
 timely\, actionable information and practical solutions to improve food sa
 fety! Learn about the most recent outbreaks\, contaminants\, and regulatio
 ns from leading subject matter experts. Evaluate the most effective soluti
 ons with interactive exhibits from leading suppliers. Connect and network 
 with a community of food safety professionals throughout the supply chain.
 \n\nhttps://www.preparedfoods.com/events/3009-food-safety-summit
LOCATION:Donald E. Stephens Convention Center
SUMMARY:Food Safety Summit
URL:https://www.FoodSafetySummit.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:6f4de88b-e053-4c10-a5dc-002e858cb73e
DTSTART;TZID=America/New_York:20230418T140000
DTEND;TZID=America/New_York:20240418T140000
DESCRIPTION:ON DEMAND: Consumers are looking for plant-based milks with the
  protein content and mouthfeel of dairy. In this webinar\, you will learn
  how our specialty enzymes can elevate your milk formulations from functio
 nality to flavor.\n\n\nhttps://www.preparedfoods.com/events/3576-discover-
 the-secret-to-creating-exceptional-plant-based-milks
SUMMARY:Discover the Secret to Creating Exceptional Plant-Based Milks
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:f1372d22-4cd5-4990-8d80-52d1d163178e
DTSTART;TZID=America/New_York:20230330T140000
DTEND;TZID=America/New_York:20240330T140000
DESCRIPTION:ON DEMAND: Remember a child’s kaleidoscope? You put your eye 
 to a cylinder fitted inside with angled mirrors and—as soon as you twist
  the end of the cylinder—there’s a changing pattern with the shifting 
 of small pieces of colored glass. That’s also something of an apt descri
 ption for the plant-based food and beverage market\, which continues to ca
 pture attention as it grows and shifts.\n\nhttps://www.preparedfoods.com/e
 vents/3573-plant-based-foods-beverages-what-s-new-what-s-next
SUMMARY:Plant-Based Foods + Beverages: What’s New? What’s Next?
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:d357fa48-d412-4f10-8d4c-52f0f18f278b
DTSTART;TZID=America/New_York:20230223T140000
DTEND;TZID=America/New_York:20240223T140000
DESCRIPTION:ON DEMAND: Consumers are actively seeking everything from enhan
 ced focus and better information processing\, to reduced stress\, improved
  mood\, faster learning\, effective memory\, better adaptability\, and enh
 anced multitasking. This session will review the science behind these ing
 redients and how they can be added to your formulations to tap into the co
 gnitive support wave.\n\n\nhttps://www.preparedfoods.com/events/3571-cogni
 tive-support-the-new-frontier-of-well-being
SUMMARY:Cognitive Support: The New Frontier of Well-Being
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:973753d5-3529-4d51-8791-399dc5ad86ac
DTSTART;TZID=America/New_York:20230201T140000
DTEND;TZID=America/New_York:20240201T140000
DESCRIPTION:ON DEMAND: Not only is the nutritional value of products becomi
 ng more important\, but the sustainability of the components are as well. 
 In this webinar\, we will explore the improvement in the nutritional value
  of an indulgent product – CHOCOLATE!\n\n\nhttps://www.preparedfoods.com
 /events/3207-smarten-up-your-sweets-a-more-sustainable-chocolate
SUMMARY:Smarten Up Your Sweets: A More Sustainable Chocolate!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:ab1e2c3b-e15a-4c7b-8ba8-d288473d1d83
DTSTART;TZID=America/Detroit:20230117T000000
DTEND;TZID=America/Detroit:20230119T235900
DESCRIPTION:Organic &amp\; Natural Health Association (O&amp\;N Health) wil
 l host its 8th annual conference from Jan. 17-19 at The Westin Cape Coral 
 Resort at Marina Village in Cape Coral\, Florida.\n\nhttps://www.preparedf
 oods.com/events/3570-organic-natural-health-association-s-8th-annual-confe
 rence
LOCATION:The Westin Cape Coral Resort
SUMMARY:Organic & Natural Health Association’s 8th Annual Conference
URL:https://organicandnatural.org/events/meetings-conferences/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:644106e1-b600-47ee-b50e-eb910c44a112
DTSTART;TZID=America/New_York:20221208T140000
DTEND;TZID=America/New_York:20231208T140000
DESCRIPTION:ON DEMAND: Many variables exist in the food extrusion process. 
 While things like barrel temperature\, screw speed\, and water content are
  frequently adjusted\, changing a screw geometry is a variable seldom touc
 hed by developers due to the complexity and unpredictability that may resu
 lt. In this webinar\, we will discuss the different types of geometries c
 ommonly available for single and twin-screw extrusion and how you can begi
 n to change them to unleash their potential for product and process develo
 pment.\n\n\nhttps://www.preparedfoods.com/events/3139-the-power-of-profile
 s-how-to-change-your-extrusion-screws-for-faster-success
SUMMARY:The Power of Profiles: How to Change Your Extrusion Screws for Fast
 er Success
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:fbd4955e-dea2-4459-bde7-7ff49a92069e
DTSTART;TZID=America/New_York:20221109T140000
DTEND;TZID=America/New_York:20231109T140000
DESCRIPTION:ON DEMAND: Consumer demand for beverages that support mental cl
 arity\, relaxation\, and improved sleep is rising. Over the last years\, t
 he sleep quality of consumers has declined. A new wave of relaxation drink
 s is rising\, with functional ingredients that target sleep-promotion clai
 ms with a short ingredient list.\n\n\nhttps://www.preparedfoods.com/events
 /3055-healthy-lifestyle-beverages-powdered-drinks-with-monomagnesium-citra
 te
SUMMARY:Healthy Lifestyle Beverages: Powdered Drinks With Monomagnesium Cit
 rate
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:eda387e6-fc6b-4913-918f-51e2a484c3cd
DTSTART;TZID=America/New_York:20220928T140000
DTEND;TZID=America/New_York:20230928T140000
DESCRIPTION:ON DEMAND: There’s perhaps no more powerful and fast-moving i
 ngredient market than protein. More health-minded consumers are gravitatin
 g to protein consumption and turning to new protein-packed foods and bever
 ages. Covering this dynamic topic from the perspectives of trends and tec
 hnologies are Stephanie Lind\, Co-Founder\, Elohi Strategic Advisors\; and
  Mervyn De Souza\, Elohi’s Chief Science Officer.\n\n\nhttps://www.prepa
 redfoods.com/events/3012-the-future-of-protein
SUMMARY:The Future of Protein!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:6c9998e1-a516-42ff-8e56-04760ee817ea
DTSTART;TZID=America/New_York:20220921T140000
DTEND;TZID=America/New_York:20230921T140000
DESCRIPTION:ON DEMAND: Whether it’s for flavor\, fun color\, or functiona
 l benefit\, consumers have a clear preference for products with blueberrie
 s. Together\, Prepared Foods and the U.S. Highbush Blueberry Council pres
 ent an exclusive webinar with a three-dimensional look at blueberries’ v
 ersatile ingredient functionality for food and beverage applications\; the
 ir healthy\, on-trend appeal\; and their growing use across categories fro
 m bakery to beverages and frozen entrées to new better-for-you functional
  products.\n\n\n\nhttps://www.preparedfoods.com/events/3013-blueberries-th
 e-healthy-delicious-ingredient-consumers-demand
SUMMARY:Blueberries: The Healthy\, Delicious Ingredient Consumers Demand!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:1eb25038-3268-40d1-9237-bafaa9e1421f
DTSTART;TZID=America/Detroit:20220914T140000
DTEND;TZID=America/Detroit:20230914T000000
DESCRIPTION:ON DEMAND: This webinar will give you an in-depth look at how t
 o choose the right color for your product and process.\n\nhttps://www.prep
 aredfoods.com/events/3002-sensational-snacking-differentiate-better-for-yo
 u-snacks-with-natural-colors
SUMMARY:Sensational Snacking: Differentiate ‘Better for You’ Snacks Wit
 h Natural Colors
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:c820640f-ca65-406b-ac34-b51db48bd127
DTSTART;TZID=America/Atikokan:20220912T000000
DTEND;TZID=America/Atikokan:20220913T235900
DESCRIPTION:Prepared Foods’ New Products Conference delivers the industry
 ’s most focused look at food &amp\; beverage innovation—from consumer 
 insights\, product and packaging trends to the new tastes and latest techn
 ologies (e-commerce\, artificial intelligence\, etc) impacting R&amp\;D.\n
 \nhttps://www.preparedfoods.com/events/2707-new-products-conference
LOCATION:Sonesta Philadelphia Rittenhouse Square
SUMMARY:New Products Conference
URL:https://www.preparedfoods.com/new-products-conference
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:4e03490f-43b7-438f-9c84-54840b59feb8
DTSTART;TZID=America/New_York:20220830T140000
DTEND;TZID=America/New_York:20230830T140000
DESCRIPTION:ON DEMAND: Viscosity measurement is essential to developing a w
 ide range of liquid to semi-solid applications\, including soups\, sauces\
 , beverages\, starches\, and flours. With product variability\, it can bec
 ome difficult for processors to best determine the appropriate device for 
 viscosity measurement. This webinar helps food and beverage formulators un
 derstand the application of a universal viscosity measuring device.\n\n\n\
 nhttps://www.preparedfoods.com/events/3004-liquid-engineering-better-visco
 sity-measurement-benefits-food-beverage-r-d
SUMMARY:Liquid Engineering! Better Viscosity Measurement Benefits Food\, Be
 verage R&D
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:ee1228b0-24a6-4639-b2b4-7b41fb6e2638
DTSTART;TZID=America/New_York:20220809T110000
DTEND;TZID=America/New_York:20230809T110000
DESCRIPTION:ON DEMAND: They’ve made new products—now join us as they ma
 ke history!  Prepared Foods’ 20th annual SOI program will honor six fo
 od and beverage companies for new products demonstrating excellence in con
 sumer insights\, R&amp\;D teamwork\, cross-functional execution and overal
 l innovation.\n\n\nhttps://www.preparedfoods.com/events/3000-prepared-food
 s-20th-annual-spirit-of-innovation-awards
SUMMARY:Prepared Foods' 20th Annual Spirit of Innovation Awards
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:8a611d60-ca3c-49ad-bf31-35d83285a0a7
DTSTART;TZID=America/New_York:20220728T140000
DTEND;TZID=America/New_York:20230728T140000
DESCRIPTION:ON DEMAND: Consumer surveys conducted by Innova Market Insights
  during the past two years demonstrate a range of perceptions regarding na
 tural and organic. In the 2020 Innova Health &amp\; Nutrition Survey\, con
 sumers most associated the concept of “clean” labeling/eating with nat
 ural and organic ingredients\, as well as no additives/preservatives.\n\n\
 nhttps://www.preparedfoods.com/events/2999-it-s-only-natural-natural-organ
 ic-food-beverage-options-continue-to-grow-with-clean-label-appeal
SUMMARY:It’s Only Natural! Natural\, Organic Food\, Beverage Options Cont
 inue to Grow with Clean Label Appeal
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:9e5dd225-d05d-4c09-9411-3f0e9d7c17c2
DTSTART;TZID=America/New_York:20220628T140000
DTEND;TZID=America/New_York:20230628T140000
DESCRIPTION:ON DEMAND: Consumers are looking for convenient\, natural\, and
  organic fortified products\, such as bars\, shots\, or powder to fulfill 
 their nutritional needs and to answer their quest for health benefits. Th
 is webinar will highlight why you should use our fabulous prebiotic acacia
  fiber. inavea™ PURE ACACIA is an all-natural\, organic\, and Non-GMO 
 Project Verified dietary fiber\, perfect for clean labeling.\n\n\nhttps://
 www.preparedfoods.com/events/2996-how-acacia-fiber-improves-active-nutriti
 on
SUMMARY:How Acacia Fiber Improves Active Nutrition
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e553a814-9087-4077-bc38-fb021bf1105b
DTSTART;TZID=America/New_York:20220623T140000
DTEND;TZID=America/New_York:20230623T140000
DESCRIPTION:ON DEMAND: Specialty enzymes are mighty molecules that enable f
 ood producers to often make dramatic improvements in their products withou
 t having to add multiple ingredients. Amano Enzyme\, with over a century o
 f experience developing enzymes for the food industry\, recently introduce
 d a trio of enzymes to aid in modifying sugar in starch-based foods. \n\n
 \nhttps://www.preparedfoods.com/events/2997-enzymes-offer-numerous-sugar-m
 odification-benefits-for-starch-based-foods-from-added-sweetness-to-extend
 ed-shelf-life-and-more
SUMMARY:Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based
  Foods From Added Sweetness to Extended Shelf Life\, and More
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:96faa114-0171-4623-b631-3851f32d26a6
DTSTART;TZID=America/Detroit:20220524T140000
DTEND;TZID=America/Detroit:20230524T140000
DESCRIPTION:ON DEMAND: Mintel research shows that nearly three in five cons
 umers are choosing low-sugar products for their general health and more co
 nsumers are seeking natural alternatives. Where are white space opportunit
 ies involving sugar reduction? What new technologies present opportunities
  and challenges ahead? To address these questions\, Prepared Foods brings 
 food formulators this exclusive\, one-hour thought leadership webinar.\n\n
 \nhttps://www.preparedfoods.com/events/2992-the-sweet-life-sugar-reduction
 -trends-technologies-for-2022-and-beyond
SUMMARY:The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and 
 Beyond
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:5a1f898b-2062-469d-8a4c-e83cdf112a32
DTSTART;TZID=America/Chicago:20220509T090000
DTEND;TZID=America/Chicago:20220512T173000
DESCRIPTION:The Food Safety Summit gathers leading subject matter experts f
 rom various backgrounds under one roof\, so you can learn the most effecti
 ve solutions\, evaluate the latest technology\, and network with like-mind
 ed peers! Our goal is to connect the food safety community with everything
  you need to return to your workplace with practical business solutions to
  deliver the safest and highest-quality products to your customers.\n\nhtt
 ps://www.preparedfoods.com/events/2866-food-safety-summit
LOCATION:Donald E. Stephens Convention Center
SUMMARY:Food Safety Summit
URL:https://www.food-safety.com/food-safety-summit
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:185d9fee-a597-4452-ba9f-6eb74b9a0fe9
DTSTART;TZID=America/Chicago:20220428T080000
DTEND;TZID=America/Chicago:20220429T130000
DESCRIPTION:CPX22: Cannabis Products Exchange is a unique event spotlightin
 g the latest in the development and production of legal cannabis edibles a
 nd beverages. This conference is designed to inform and inspire the ideati
 on\, innovation\, research and development\, manufacturing\, packaging\, d
 istribution\, and consumer safety of legal cannabis edibles and beverages.
 \n\nhttps://www.preparedfoods.com/events/2865-cpx-cannabis-products-exchan
 ge
LOCATION:Hilton Denver City Center
SUMMARY:CPX: Cannabis Products Exchange
URL:https://www.preparedfoods.com/CPX
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:e232f2e5-f435-4570-a08b-29e0a537db7d
DTSTART;TZID=America/Detroit:20220421T140000
DTEND;TZID=America/Detroit:20230421T140000
DESCRIPTION:ON DEMAND: The market for plant-based foods is growing exponen
 tially.\nNew science in enzyme technology has been growing in tandem to he
 lp transform plant protein into delicious alternative meat and dairy produ
 cts. In this webinar\, Amano\, with over a century of experience in food e
 nzyme development\, introduces its latest enzyme innovation to help increa
 se the binding ability\, reduce cooking loss and improve the juiciness of 
 meat analogs.\n\n\nhttps://www.preparedfoods.com/events/2993-improve-forma
 bility-moisture-texture-and-more-in-meat-and-dairy-alternatives-with-enzym
 e-technology
SUMMARY:Improve Formability\, Moisture\, Texture and More in Meat and Dairy
  Alternatives With Enzyme Technology
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:88f996f6-05c1-4466-a4af-13c2628849a7
DTSTART;TZID=America/Detroit:20220413T140000
DTEND;TZID=America/Detroit:20230313T140000
DESCRIPTION:ON DEMAND: Tart foods are gaining momentum as consumers seek so
 ur\, less sweet foods and beverages. This webinar will show manufacturers 
 how to harness current consumer demand for tart cherries by sharing scienc
 e-backed benefits\, consumer trends\, and inspirational concepts. \n\n\nht
 tps://www.preparedfoods.com/events/2987-exploring-the-trend-of-tart-why-so
 ur-hits-the-sweet-spot-for-product-development
SUMMARY:Exploring the Trend of Tart: Why Sour Hits the Sweet Spot for Produ
 ct Development
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:c2ff84b3-d6f9-4aca-bd70-999d18007c0a
DTSTART;TZID=America/Detroit:20220407T140000
DTEND;TZID=America/Detroit:20230407T140000
DESCRIPTION:ON DEMAND: Many desserts today continue to be produced using an
 imal-based ingredients (E.g. Gelatine). However\, consumer insights show t
 hat vegan and plant based products continue to be on the rise. In this we
 binar\, we examine the properties and impact of various hydrocolloids and 
 how they are used to create two different desserts– A gel dessert and a 
 coconut based dessert.\n\n\n\nhttps://www.preparedfoods.com/events/2868-sm
 arten-up-your-sweets-plant-based-desserts-with-biogums
SUMMARY:Smarten Up Your Sweets: Plant Based Desserts With Biogums
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:36d29955-9c9c-437d-a967-521dc0ca236f
DTSTART;TZID=America/Detroit:20220331T140000
DTEND;TZID=America/Detroit:20230331T140000
DESCRIPTION:ON DEMAND: Plant-based foods sales have grown 43% in the past t
 wo years\, which is nine times faster than total food sales. Where are wh
 ite space opportunities for new plant-based products? What technologies al
 so present opportunities and challenges ahead? To address these questions\
 , Prepared Foods brings food formulators an exclusive one-hour thought lea
 dership webinar.\n\n\nhttps://www.preparedfoods.com/events/2864-growth-sto
 ck-plant-based-food-trends-technologies-poised-for-more-fast-paced-growth-
 in-2022-beyond
SUMMARY:Growth Stock: Plant-Based Food Trends\, Technologies Poised for Mor
 e Fast-Paced Growth in 2022\, Beyond
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:c9a938c9-37ef-4c9c-8450-c16c7701a809
DTSTART;TZID=America/Detroit:20220210T140000
DTEND;TZID=America/Detroit:20230210T000000
DESCRIPTION:ON DEMAND: In this webinar\, you’ll learn how a structured da
 ta approach can speed up your R&amp\;D teams process and let them spend mo
 re time on the science\, rather than cleaning data and poring through spre
 adsheets.\n\n\nhttps://www.preparedfoods.com/events/2712-the-benefits-of-a
 -structured-data-approach-for-r-d-and-qc-teams
SUMMARY:The Benefits of a Structured Data Approach for R&D and QC Teams
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:a955a5d9-fddd-4e1c-beba-0b482d2d53a4
DTSTART;TZID=America/Detroit:20220127T140000
DTEND;TZID=America/Detroit:20230127T000000
DESCRIPTION:ON DEMAND: Consumer eating behaviors are shifting. The challen
 ge for 2022 and beyond will be to understand Consumer motivations within a
  broader and organized context that allows for aligning with the ingredien
 ts\, products and benefits that they are seeking.\n\n\nhttps://www.prepare
 dfoods.com/events/2713-bakery-snacks-meet-consumers-evolving-preferences-w
 hat-s-ahead-for-2022-and-beyond
SUMMARY:Bakery & Snacks Meet Consumers' Evolving Preferences: What’s Ahea
 d for 2022 and Beyond
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:775b1cc9-ec38-4c1d-a1e2-c9c4a6ee6024
DTSTART;TZID=America/Detroit:20211214T000100
DTEND;TZID=America/Detroit:20211215T235900
DESCRIPTION:Have a Science-Based Food Innovation? Can We Talk? IAFNS upcomi
 ng Science Innovation Showcase could feature your data-driven presentation
  on a new nutrition or food safety idea.\n\nhttps://www.preparedfoods.com/
 events/2549-iafns-science-innovation-showcase
SUMMARY:IAFNS Science Innovation Showcase
URL:https://iafns.org/event/iafns-science-innovation-showcase-2021/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020014Z
UID:74b81c57-1712-43da-b6ed-1ece03da2ae8
DTSTART;TZID=America/Detroit:20211130T110000
DTEND;TZID=America/Detroit:20221130T000000
DESCRIPTION:ON DEMAND: The immune and gut health space is packed with pre a
 nd pro-biotic products\, making it hard to stand out\, but now there’s a
  new player in the game: postbiotics.\n\n\nhttps://www.preparedfoods.com/e
 vents/2551-postbiotics-differentiate-your-healthy-food-or-beverage-offerin
 g
LOCATION:
SUMMARY:Postbiotics: Differentiate Your Healthy Food or Beverage Offering
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:13fea6b6-6403-4457-8aae-6a9f6df61dda
DTSTART;TZID=America/Detroit:20211109T140000
DTEND;TZID=America/Detroit:20221109T000000
DESCRIPTION:ON DEMAND: This webinar will explore the various factors drivin
 g consumers to avoid unfamiliar\, artificial\, and highly processed foods.
  From there\, we’ll discuss real-world solutions for meeting increasing 
 demand for authentic ingredients.\n\n\nhttps://www.preparedfoods.com/event
 s/2481-the-clean-label-evolution-meeting-consumer-demands-for-authenticity
 -transparency
LOCATION:
SUMMARY:“The Clean Label” Evolution: Meeting Consumer Demands for Authe
 nticity & Transparency
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:30ce9313-b02a-4f6d-abc6-b2d30f3bf5ad
DTSTART;TZID=America/Detroit:20211005T140000
DTEND;TZID=America/Detroit:20221005T000000
DESCRIPTION:ON DEMAND: The cooking and cooling behavior of commercially ava
 ilable vanilla pudding and the influence of vegan drinks on the processing
  properties of starch.\n\nhttps://www.preparedfoods.com/events/1721-puddin
 g-temperatures-and-the-influence-of-milk-alternatives-on-starch
LOCATION:
SUMMARY:Pudding Temperatures and the Influence of Milk Alternatives on Star
 ch
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:d6db2ec1-59ec-48e5-af8e-5efc6c8868e5
DTSTART;TZID=America/Detroit:20210928T140000
DTEND;TZID=America/Detroit:20220928T000000
DESCRIPTION:ON DEMAND: The challenge to food producers in meeting this dema
 nd is producing products that match the taste and appearance of the animal
  products they are replacing. Enzymes play a critical role in processing a
 nd formulating many of the foods we consume every day\, and they can be ut
 ilized to enhance a number of aspects of plant-based foods\, from flavor a
 nd texture—to aroma\, appearance and more.\n\nhttps://www.preparedfoods.
 com/events/1668-elevate-your-plant-based-foods-with-enzymes
LOCATION:
SUMMARY:Elevate Your Plant-Based Foods With Enzymes
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:c0bfd652-0ec8-44ea-8c5d-02f0dd87e52f
DTSTART;TZID=America/Chicago:20210914T144500
DTEND;TZID=America/Chicago:20220914T000000
DESCRIPTION:There’s probably no more dynamic topic than protein when it c
 omes to food ingredients. Fast-paced technology gains already have ushered
  in protein revolution across virtually plant-based sources.\n\nhttps://ww
 w.preparedfoods.com/events/1708-closing-keynote-protein-s-future-looking-a
 t-plants-planting-the-flag-for-what-s-next
SUMMARY:Closing Keynote: Protein's Future - Looking at Plants + Planting th
 e Flag for What's Next!
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:88b89372-fdba-41f3-af22-a1f3d3f9eb54
DTSTART;TZID=America/Chicago:20210914T093000
DTEND;TZID=America/Chicago:20220914T000000
DESCRIPTION:ON DEMAND: As consumers increasingly demand more nutritious pro
 ducts\, PepsiCo\, through investment in reformulation\, innovation and acq
 uisition of new brands\, is committed to increasing the choice of healthie
 r products within its portfolio.\n\n\nhttps://www.preparedfoods.com/events
 /1707-day-2-opening-keynote-nutrition-meets-innovation-leading-by-example-
 at-pepsico
SUMMARY:Day 2 Opening Keynote: Nutrition Meets Innovation: Leading by Examp
 le at PepsiCo
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:2c6efdc3-acb0-4371-abf8-a5b28bc13a3c
DTSTART;TZID=America/Chicago:20210913T094500
DTEND;TZID=America/Chicago:20220913T000000
DESCRIPTION:ON DEMAND: As an original member and “Activator” within the
  US Plastics Pact\, Nestlé USA is committed to make 100% of its packaging
  reusable or recyclable by 2025 and reduce its GHG emissions footprint. Le
 ading its charge to make food and beverage packaging “fit for purpose”
  is Nestlé US Director of Packaging Chastity McLeod.\n\n\nhttps://www.pre
 paredfoods.com/events/1859-nestle-champions-sustainability-integrates-pack
 aging-into-new-product-designs-solutions
SUMMARY:Nestlé Champions Sustainability\; Integrates Packaging Into New Pr
 oduct Designs\, Solutions
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:8037efc6-747c-40ae-a51f-8047ea5d5115
DTSTART;TZID=America/Detroit:20210913T093000
DTEND;TZID=America/Detroit:20220913T000000
DESCRIPTION:ON DEMAND: The nation’s COVID pandemic dramatically slowed ne
 w food and beverage product development across all channels. Yet the past 
 12 to 16 months also have brought dramatic and disruptive new technology a
 dvances (alternative proteins\, cell-based meat\, fermentation\, algae).\n
 \n\nhttps://www.preparedfoods.com/events/1706-day-1-opening-keynote-buckle
 -your-seatbelts-the-next-normal-in-food-beverage-innovation
SUMMARY:Day 1 Opening Keynote: Buckle Your Seatbelts: The Next Normal in Fo
 od + Beverage Innovation
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:fec84b6a-5abc-441b-bb0c-00352989bf79
DTSTART;TZID=America/Atikokan:20210913T000000
DTEND;TZID=America/Atikokan:20210814T235900
DESCRIPTION:Prepared Foods’ New Products Conference delivers the industry
 ’s most focused look at food &amp\; beverage innovation—from consumer 
 insights\, product and packaging trends to the new tastes and latest techn
 ologies (e-commerce\, artificial intelligence\, etc) impacting R&amp\;D.\n
 \n\nhttps://www.preparedfoods.com/events/1705-new-products-conference
LOCATION:Dallas Marriott Downtown
SUMMARY:New Products Conference
URL:https://www.preparedfoods.com/new-products-conference
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:08adbe46-e813-429a-8519-01cfc904aa16
DTSTART;TZID=America/Detroit:20210804T140000
DTEND;TZID=America/Detroit:20220804T000000
DESCRIPTION:ON DEMAND: In partnership with Deerland’s Family First platfo
 rm\, a content series helping product marketers connect consumers with the
  science-supported health product solutions they seek\, this webinar will 
 provide you with the information needed to formulate and market products t
 o address the unique needs of family-conscious\, health-minded consumers i
 n today’s complex landscape.\n\n\nhttps://www.preparedfoods.com/events/1
 600-family-first-how-to-formulate-with-probiotics-for-whole-body-whole-fam
 ily-benefits
LOCATION:
SUMMARY:Family First: How to Formulate With Probiotics for Whole-Body\, Who
 le Family Benefits
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:d58de0c2-be04-471f-846d-bf579d727761
DTSTART;TZID=America/Detroit:20210728T110000
DTEND;TZID=America/Detroit:20220728T000000
DESCRIPTION:ON DEMAND: Prepared Foods’ 19th annual SOI program will honor
  six food and beverage companies for new products demonstrating excellence
  in consumer insights\, R&amp\;D teamwork\, cross-functional execution and
  overall innovation.\n\n\nhttps://www.preparedfoods.com/events/1599-prepar
 ed-foods-19th-annual-spirit-of-innovation-awards
LOCATION:
SUMMARY:Prepared Foods' 19th Annual Spirit of Innovation Awards
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:5d86b49d-89dd-433b-97f8-a746831b71c1
DTSTART;TZID=America/Detroit:20210721T140000
DTEND;TZID=America/Detroit:20220721T000000
DESCRIPTION:ON DEMAND: The dramatic rise in demand for bread during the pan
 demic intensified the need for efficiencies in formulation and production 
 at commercial bakeries of all sizes. At Bartek Ingredients\, we deliver in
 novative acidulant-based solutions that help bakers overcome the unique fo
 rmulation challenges they face.\n\n\nhttps://www.preparedfoods.com/events/
 1492-improving-baking-processes-shelf-life-and-consumer-appeal-with-acidul
 ant-based-innovations-proof-of-concept-and-new-clean-label-solutions
LOCATION:
SUMMARY:Improving Baking Processes\, Shelf Life\, and Consumer Appeal with 
 Acidulant-Based Innovations: Proof of concept and new clean label solution
 s
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:7d63145b-a187-4bf0-be4c-fed396d56949
DTSTART;TZID=America/Detroit:20210714T140000
DTEND;TZID=America/Detroit:20220714T000000
DESCRIPTION:ON DEMAND: According to the research organization\, Statista\, 
 the sales of cold-brewed coffee are forecast to reach nearly $1 billion by
  2025\, growing at a compound annual growth rate (CAGR) of 24 per cent fro
 m the base year of 2015.\n\n\nhttps://www.preparedfoods.com/events/1528-co
 ffeemax-the-innovative-enzyme-that-boosts-your-coffee-extraction-process
LOCATION:
SUMMARY:Coffeemax – the Innovative Enzyme That Boosts Your Coffee Extract
 ion Process
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:372391f5-910e-4672-b08e-d16d08116f21
DTSTART;TZID=America/Detroit:20210701T140000
DTEND;TZID=America/Detroit:20220701T000000
DESCRIPTION:ON DEMAND: Improper R&amp\;D processing thick products virtuall
 y guarantee failures at the plant. MicroThermics has extensive experience 
 processing thick products including puddings\, cheese sauces\, fruit sauce
 s &amp\; purées\, concentrates\, ice creams\, cream cheese\, and more.\n\
 n\nhttps://www.preparedfoods.com/events/1493-viscous-product-processing-a-
 developer-s-guide-to-lab-uht-htst-processing
LOCATION:
SUMMARY:Viscous Product Processing – a Developer’s Guide to Lab UHT & H
 TST Processing
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:9b886b3e-f1f7-408d-b207-1b11b517b557
DTSTART;TZID=America/Detroit:20210602T110000
DTEND;TZID=America/Detroit:20220602T000000
DESCRIPTION:ON DEMAND: The explosion of interest in plant-based products ha
 s challenged the food industry to develop savory alternatives comparable t
 o the animal products they are designed to replace.\n\n\nhttps://www.prepa
 redfoods.com/events/1450-how-to-develop-a-more-savory-cleaner-label-plant-
 based-product
LOCATION:
SUMMARY:How to Develop a More Savory\, Cleaner Label Plant-Based Product
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:0ffe8698-97cd-47e5-abe9-db790372f9b2
DTSTART;TZID=America/Detroit:20210526T140000
DTEND;TZID=America/Detroit:20220526T000000
DESCRIPTION:ON DEMAND: In this webinar\, we will cover how you can utilize 
 small scale extrusion to rapidly create a unique high moisture meat analog
  product through changing extrusion conditions and blending different type
 s of protein.\n\n\nhttps://www.preparedfoods.com/events/1444-creating-uniq
 ue-meat-analogs-through-high-moisture-extrusion-and-protein-blending
LOCATION:
SUMMARY:Creating Unique Meat Analogs Through High Moisture Extrusion and Pr
 otein Blending
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:ded79162-ae45-4d54-967f-a26936a7b297
DTSTART:20210512T160000
DTEND:20210512T163000
DESCRIPTION:Innova Market Insights Expert to provide insight into innovatio
 ns\n\nhttps://www.preparedfoods.com/events/1483-top-10-flavor-trends-2021
LOCATION:
SUMMARY:Top 10 Flavor Trends 2021
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:8177b019-22d8-48ca-829d-52ca7c0a1a88
DTSTART;TZID=America/Detroit:20210421T140000
DTEND;TZID=America/Detroit:20220421T000000
DESCRIPTION:ON DEMAND: This webinar will focus on a series of ingredients t
 hat can be used – today – in functional beverages that deliver hot ben
 efits like cognitive support\, joint health\, muscle gain\, recovery\, wei
 ght loss and more.\n\n\nhttps://www.preparedfoods.com/events/1441-great-sc
 ience-will-fuel-the-next-blockbuster-functional-beverage-products
LOCATION:
SUMMARY:Great Science Will Fuel the Next Blockbuster Functional Beverage Pr
 oducts
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:0618b976-2116-4a9a-b0aa-8112feee9726
DTSTART;TZID=America/Boise:20201210T080000
DTEND;TZID=America/Boise:20201211T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1083-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:11e7cf29-7e94-49dd-932e-1f9d564a6a75
DTSTART;TZID=America/Detroit:20201112T140000
DTEND;TZID=America/Detroit:20211112T000000
DESCRIPTION:ON DEMAND: During this webinar\, we will introduce new patent-p
 ending\, acidulant-based technologies that help bakers develop products th
 at deliver on consumer demands while reducing cost-in-use.\n\n\nhttps://ww
 w.preparedfoods.com/events/1341-optimizing-baking-processes-with-acidulant
 s
LOCATION:
SUMMARY:Optimizing Baking Processes with Acidulants
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:69656d11-db7c-41df-98f1-e22b4097098a
DTSTART;TZID=America/Anguilla:20201111T080000
DTEND;TZID=America/Anguilla:20201112T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1082-haccp-training-course
LOCATION:FSNS Atlanta Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:811d4469-a355-4ed9-a898-d16e28855e9b
DTSTART;TZID=America/Detroit:20201027T110000
DTEND;TZID=America/Detroit:20211027T000000
DESCRIPTION:ON DEMAND: This year\, Prepared Foods and partner Tastepoint by
  IFF are creating an entirely new event\, a two-hour Spirit of Innovation 
 Awards Program and Integrated Innovation Experience honoring nine food and
  beverage companies for their excellence in consumer insights\, R&amp\;D t
 eamwork\, cross-functional execution and overall innovation.\n\n\nhttps://
 www.preparedfoods.com/events/1340-prepared-foods-18th-annual-spirit-of-inn
 ovation-awards
LOCATION:
SUMMARY:Prepared Foods' 18th Annual Spirit of Innovation Awards
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:96d365a3-5623-4aab-8dfe-396d340ae7d4
DTSTART;TZID=America/Belize:20201020T080000
DTEND;TZID=America/Belize:20201021T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1081-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:b8c19298-a8c8-489e-b21d-15695c3aa95f
DTSTART;TZID=America/Belize:20201015T080000
DTEND;TZID=America/Belize:20201016T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1080-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:9aee9bd0-303e-4c59-a5d9-084fcc6f258b
DTSTART;TZID=Asia/Manila:20200915T080000
DTEND;TZID=Asia/Manila:20200916T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1079-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:062da8c6-2111-4a68-8fc5-29a5bb5be40d
DTSTART;TZID=America/Atikokan:20200914T000000
DTEND;TZID=America/Atikokan:20200918T235900
DESCRIPTION:Prepared Foods’ New Products Conference delivers the industry
 ’s most focused look at food &amp\; beverage innovation.\n\nhttps://www.
 preparedfoods.com/events/1328-new-products-conference
SUMMARY:New Products Conference
URL:https://www.preparedfoods.com/new-products-conference
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:1777e0fd-8233-4130-8108-61d92a330677
DTSTART;TZID=America/Detroit:20200826T140000
DTEND;TZID=America/Detroit:20210826T000000
DESCRIPTION:ON DEMAND: The webinar will provide the audience with an overvi
 ew of the economic pressure and consumer concerns in the current food mark
 et during COVID-19\, and what to expect in the future. Ingredion will high
 light insights and capabilities that can help manufacturers maintain their
  margins while delighting consumers with more affordable food choices.\n\n
 \nhttps://www.preparedfoods.com/events/1323-food-affordability-navigating-
 today-s-world-emerging-stronger-tomorrow
LOCATION:
SUMMARY:Food Affordability: Navigating Today’s World\, Emerging Stronger 
 Tomorrow
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:0b363561-9834-48dd-aa6a-7f6f673aa215
DTSTART;TZID=America/Belize:20200813T080000
DTEND;TZID=America/Belize:20200814T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1078-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:e97a261f-922f-4f0a-a012-ff93ae0f5c34
DTSTART;TZID=America/Atikokan:20200730T000000
DTEND;TZID=America/Atikokan:20200731T235900
DESCRIPTION:CPX20: Cannabis Products Exchange is a unique new event spotlig
 hting the latest in the development and production of legal cannabis edibl
 es and beverages. This interactive two-day conference is designed to infor
 m and inspire the ideation\, innovation\, research and development\, manuf
 acturing\, packaging\, distribution\, and consumer safety of legal cannabi
 s edibles and beverages.\n\nhttps://www.preparedfoods.com/events/1141-cpx2
 0-cannabis-products-exchange
LOCATION:Hilton Denver City Center
SUMMARY:CPX20: Cannabis Products Exchange
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:549b1aca-5035-4d12-b9c4-e8986f3e8b96
DTSTART;TZID=America/Atikokan:20200729T000000
DTEND;TZID=America/Atikokan:20200729T235900
DESCRIPTION:Looking ahead to the years after the COVID-19 outbreak\, consum
 ers are expected to show higher levels of interest in their immune health.
 \n\nhttps://www.preparedfoods.com/events/1327-spotlight-on-immunity-new-pr
 oduct-development-proliferates
LOCATION:
SUMMARY:Spotlight on Immunity: New Product Development Proliferates
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:1a352c2c-a25d-46ab-bab8-72d07fa6d18e
DTSTART;TZID=America/Atikokan:20200728T080000
DTEND;TZID=America/Atikokan:20200729T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1077-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:4a262147-afbf-4121-8787-1acf0c8f62dc
DTSTART;TZID=America/Anguilla:20200610T080000
DTEND;TZID=America/Anguilla:20200611T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1076-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:0734ed11-4b1f-4ae4-9bc7-92ef4d199c71
DTSTART;TZID=America/Detroit:20200528T140000
DTEND;TZID=America/Detroit:20210528T000000
DESCRIPTION:ON DEMAND: CBD has been the hottest beverage trend of the past 
 decade and the demand for CBD and other cannabinoids has continued to soar
  in 2020. Before you rush a beverage to market\, learn 5 pro-tips from the
  industry-leading water-soluble CBD emulsion technology company that speci
 alizes in beverage formulation and currently powers the 3 best-selling CBD
  drinks on the market today.\n\n\nhttps://www.preparedfoods.com/events/116
 6-5-things-to-know-when-creating-a-cbd-beverage
LOCATION:
SUMMARY:5 Things to Know When Creating a CBD Beverage
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:38742a12-bf8d-486a-8e45-fbae921cb733
DTSTART;TZID=America/Detroit:20200527T140000
DTEND;TZID=America/Detroit:20210527T000000
DESCRIPTION:ON DEMAND: When it comes to food choices\, consumers want it al
 l. They demand authenticity and clean label transparency—and they often 
 want all that information in a split second. Whether it’s restaurant men
 u board or a retail grocery shelf\, these shoppers first use their eyes as
  they consider reasons to buy—or not buy—one product versus another. S
 o how do you quickly convey clean label wholesomeness?\n\nhttps://www.prep
 aredfoods.com/events/1165-how-the-made-with-real-eggs-certification-seal-s
 upports-your-business
LOCATION:
SUMMARY:How the Made with REAL Eggs® Certification Seal Supports Your Busi
 ness
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:ce252cde-0fa7-4f6b-882c-f82e8b2ec781
DTSTART;TZID=America/Atikokan:20200514T080000
DTEND;TZID=America/Atikokan:20200515T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1075-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:860afcd0-3e05-45da-9fbf-aa81e85284c4
DTSTART;TZID=America/Detroit:20200513T140000
DTEND;TZID=America/Detroit:20210513T000000
DESCRIPTION:ON DEMAND: With over 60% of US and Canadian consumers monitorin
 g their sugar intake\, it’s clear that sugar reduction initiatives are h
 ere to stay. As manufacturers are now required to use the ‘added sugar
 ’ labeling designation\, consumers are becoming even more savvy about th
 eir sugar intake.\n\n\nhttps://www.preparedfoods.com/events/1164-secrets-o
 f-sugar-reduction
LOCATION:
SUMMARY:Secrets of Sugar Reduction
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:e93e576e-035e-453b-924d-d862fc972cbb
DTSTART;TZID=America/Detroit:20200506T140000
DTEND;TZID=America/Detroit:20210506T000000
DESCRIPTION:ON DEMAND: This webinar will go over the basics of what you nee
 d to know when using an extruder to develop a final puffed product. It wil
 l also cover things to watch out for and mistakes to avoid when developing
  your puffed snack or cereal so it can be successful sooner with fewer tri
 als.\n\n\nhttps://www.preparedfoods.com/events/1163-twin-screw-extrusion-o
 f-direct-expanded-snack-foods
LOCATION:
SUMMARY:Twin-Screw Extrusion of Direct Expanded Snack Foods
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:0e3b4b61-3d9f-4d54-bc05-19392435506a
DTSTART;TZID=America/Phoenix:20200415T080000
DTEND;TZID=America/Phoenix:20200416T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1074-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:128a0fe8-b682-4d6a-892f-04f15b154361
DTSTART;TZID=America/Detroit:20200317T140000
DTEND;TZID=America/Detroit:20210317T000000
DESCRIPTION:ON DEMAND: This webinar will feature an overview of a range of
  every day foods and review formulating techniques that will enhance the n
 utritional quality of these foods – particularly regarding adding protei
 n – but also covering gluten-free and vegan approaches. We’ll cover it
 ems from breakfast\, lunch and dinner – including snacks &amp\; beverage
 s and a 100% gluten-free\, vegan pizza!\n\n\nhttps://www.preparedfoods.com
 /events/1140-delivering-plant-based-in-great-tasting-everyday-foods
LOCATION:
SUMMARY:Delivering “Plant-Based” in Great Tasting\, Everyday Foods
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:c21b1af6-a34a-4ef4-b092-7ca9c8d6b47b
DTSTART;TZID=America/Detroit:20200308T000000
DTEND;TZID=America/Detroit:20200311T000000
DESCRIPTION:The All India Spices Exporters Forum came up with the Internati
 onal Spice Conference to provide a platform for all stake holders of the g
 lobal spice industry to address their issues and interact with each other.
 \n\nhttps://www.preparedfoods.com/events/1068-international-spice-conferen
 ce-2020
LOCATION:Grand Hyatt Kochi Bolgatty
SUMMARY:International Spice Conference 2020
URL:https://internationalspiceconference.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:d352c9a2-f346-446d-96c4-384ad872ede1
DTSTART;TZID=America/Chicago:20200220T080000
DTEND;TZID=America/Chicago:20200221T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1073-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://www.fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:735aa017-04be-44d7-893e-d0209b39fb48
DTSTART;TZID=America/Los_Angeles:20200128T080000
DTEND;TZID=America/Los_Angeles:20200129T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/1072-haccp-training-course
LOCATION:FSNS Lab
SUMMARY:HACCP Training Course
URL:http://fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:c279bcba-20ae-41b6-bc5a-342606adc02f
DTSTART;TZID=America/Boise:20200115T090000
DTEND;TZID=America/Boise:20200116T170000
DESCRIPTION:This class is designed to fulfill the training requirements to 
 prepare individuals to take the SQF Practitioner test.\n\nhttps://www.prep
 aredfoods.com/events/1126-introduction-to-sqf
LOCATION:U of I Food Technology Center
SUMMARY:Introduction to SQF
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020015Z
UID:07e11b78-3583-48c7-a76a-980c9a2fc186
DTSTART;TZID=America/Detroit:20191115T083000
DTEND;TZID=America/Detroit:20191115T163000
DESCRIPTION:Through a case-based approach\, Frank Rossi and Viktor Mirtchev
  will refresh your knowledge of fundamental statistical concepts and help 
 you gain a better understanding of the common applications of statistics i
 n food science.\n\nhttps://www.preparedfoods.com/events/1048-statistics-fo
 r-food-scientists
LOCATION:Douglass Student Center\, Trayes Hall
SUMMARY:Statistics for Food Scientists
URL:http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:11a85cc5-2607-4834-8cce-f010649f6432
DTSTART;TZID=America/Detroit:20191113T083000
DTEND;TZID=America/Detroit:20191114T163000
DESCRIPTION:Build your sensory evaluation skills and develop a greater unde
 rstanding of the science behind food aroma\, taste\, color\, and texture i
 n this 2-day class.\n\nhttps://www.preparedfoods.com/events/1049-sensory-e
 valuation
LOCATION:Cook Student Center
SUMMARY:Sensory Evaluation
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:14814ea6-8bdf-46b8-a04b-58a7110f6cfc
DTSTART;TZID=America/Atikokan:20191029T073000
DTEND;TZID=America/Atikokan:20191031T150000
DESCRIPTION:Participants in this three day course will gain knowledge on th
 e operation and regulatory procedures used for pasteurization\, with an em
 phasis on milk.\n\nhttps://www.preparedfoods.com/events/1050-pasteurizer-o
 perators-workshop
LOCATION:Erickson Food Science Building\, Penn State University
SUMMARY:Pasteurizer Operators Workshop
URL:https://agsci.psu.edu/pow
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:db39fae8-d94d-413f-84e6-e5490501ec59
DTSTART;TZID=America/Atikokan:20191016T153000
DTEND;TZID=America/Atikokan:20191016T163000
DESCRIPTION:Aside from regulatory requirements\, liability for the safety o
 f an organization's food products will be covered. The importance of docum
 entation control is critical in this area.\n\nhttps://www.preparedfoods.co
 m/events/1069-food-safety-modernization-act-for-transportation-and-logisti
 cs-professionals
LOCATION:Online Webinar
SUMMARY:Food Safety Modernization Act for Transportation and Logistics Prof
 essionals
URL:https://www.compliancekey.us/webinarDetails?industryId=7&webinarid=1493
 &speakerid=253&source=PPF_LN_CH
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:4ef924b1-dca0-4a9f-b43d-67545f00bff6
DTSTART;TZID=America/Atikokan:20191015T080000
DTEND;TZID=America/Atikokan:20191017T120000
DESCRIPTION:The Food Safety and Sanitation for Food Manufacturers Short Cou
 rse offers a comprehensive 2 1/2-day program for those who are developing 
 in-house food safety programs.\n\nhttps://www.preparedfoods.com/events/105
 3-food-safety-and-sanitation-for-food-manufacturers-short-course
LOCATION:Erickson Food Science Building
SUMMARY:Food Safety and Sanitation for Food Manufacturers Short Course
URL:http://agsci.psu.edu/sanitation
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:3f20ea76-d103-41b7-b49f-84dafbdf58e6
DTSTART;TZID=America/Atikokan:20190930T000000
DTEND;TZID=America/Atikokan:20191002T111500
DESCRIPTION:Prepared Foods' 37th annual New Products Conference will focus 
 its efforts on how companies in the Food and Beverage industry can re-thin
 k their business efforts to help them obtain an edge on their competition.
  With the latest information and trends presented by the industry's top ex
 perts\, this powerful 3-day event will allow companies to do just that.\n\
 nhttps://www.preparedfoods.com/events/1062-new-products-conference
LOCATION:Swissotel Chicago
SUMMARY:New Products Conference
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:72ee2b8f-9f9d-4881-93f3-c76a58be67ce
DTSTART;TZID=America/Atikokan:20190917T000000
DTEND;TZID=America/Atikokan:20190918T000000
DESCRIPTION:Get the information you need to get in on the fastest growing f
 ood and nutrition trends today\, from CBD-infused foods and drinks\, to ma
 nufacturing\, to chef-driven hemp and cannabis menu items\, and more.\n\nh
 ttps://www.preparedfoods.com/events/1052-hemp-cannabis-in-food
LOCATION:
SUMMARY:Hemp & Cannabis in Food
URL:http://www.fs-immersion.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:2752448d-02ef-4f4a-9dfe-80241a6a23d1
DTSTART;TZID=America/Atikokan:20190611T070000
DTEND;TZID=America/Atikokan:20190613T150000
DESCRIPTION:The Food and Airborne Fungi and Mycotoxins Short Course is desi
 gned to introduce participants to a basic understanding of molds\, yeasts\
 , and mycotoxins that may occur in foods and in processing environments.\n
 \nhttps://www.preparedfoods.com/events/986-penn-state-food-and-airborne-fu
 ngi-mycotoxin-short-course
LOCATION:Penn State University\, Erickson Food Science Building
SUMMARY:Penn State Food and Airborne Fungi & Mycotoxin Short Course
URL:https://agsci.psu.edu/fungi-mycotoxins
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:2d793432-fed6-4205-babc-430b4ffcd050
DTSTART;TZID=America/Atikokan:20190610T080000
DTEND;TZID=America/Atikokan:20190611T170000
DESCRIPTION:NOSH Live is a two-day\, cutting-edge natural food industry con
 ference that drives valuable connections and promotes the exchange of stra
 tegies and ideas.\n\nhttps://www.preparedfoods.com/events/1034-nosh-live
LOCATION:Metropolitan West
SUMMARY:NOSH Live
URL:https://www.nosh.com/events/noshlivesummer19
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:59e8dda7-7590-4c9c-be23-fe2261ead060
DTSTART;TZID=America/Atikokan:20190521T070000
DTEND;TZID=America/Atikokan:20190523T150000
DESCRIPTION:The Food Microbiology Short course provides insight into the mo
 st recent developments of food-borne pathogens\, toxins\, and contaminants
  that may occur in a food plant environment.\n\nhttps://www.preparedfoods.
 com/events/988-food-microbiology-short-course
LOCATION:Rodney A. Erickson Food Science Building
SUMMARY:Food Microbiology Short Course
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:4eb3a7ca-25a0-46dd-885f-6bab7aaa4017
DTSTART;TZID=America/Detroit:20190430T140000
DTEND;TZID=America/Detroit:20200430T000000
DESCRIPTION:ON DEMAND: You’ve made the decision to go with plant-based nu
 trition in your product. But if you’re like most people\, you’ve strug
 gled with the issues it presents in formulating a great product – par­t
 icularly at higher protein levels or in gluten-free applications.\n\n\nhtt
 ps://www.preparedfoods.com/events/1047-taking-your-plant-based-foods-bever
 ages-to-the-next-level-outstanding-consumer-experience
LOCATION:
SUMMARY:Taking Your Plant-Based Foods & Beverages to the Next Level – Out
 standing Consumer Experience
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:f828cfcd-6f91-4a0f-88a1-3ab3c44a47fa
DTSTART;TZID=Asia/Manila:20190430T100000
DTEND;TZID=Asia/Manila:20190430T110000
DESCRIPTION:This Food Safety system webinar focus on how effectively basic 
 process and quality control concepts that can be implemented in time in an
 y food handling operation.\n\nhttps://www.preparedfoods.com/events/1043-in
 expensive-food-safety-and-traceability-solutions-using-process-and-quality
 -control-concepts
LOCATION:online event
SUMMARY:Inexpensive Food Safety and Traceability Solutions Using Process an
 d Quality Control Concepts
URL:https://www.complianceonline.com/food-safety-and-traceability-solutions
 -process-and-quality-control-concepts-webinar-training-701866-prdw?channel
 =prepfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:2376e693-a351-418e-93f7-bdd2ced06f75
DTSTART;TZID=America/Atikokan:20190423T083000
DTEND;TZID=America/Atikokan:20190425T163000
DESCRIPTION:The focus of this year's Thermal Processing Course is meeting t
 he new Appendix A &amp\; B Guidelines.\n\nhttps://www.preparedfoods.com/ev
 ents/1033-thermal-processing-of-ready-to-eat-meat-products
LOCATION:Ohio Farm Bureau 4-H Center
SUMMARY:Thermal Processing of Ready-to-Eat Meat Products
URL:https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-produc
 ts-1
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:9bead617-9610-4f2d-adba-c10a1b857f8e
DTSTART;TZID=America/Atikokan:20190423T000000
DTEND;TZID=America/Atikokan:20190425T000000
DESCRIPTION:Food and Beverage Innovation Forum (FBIF)\, founded in 2014 by 
 Simba Events\, has become one of the most influential food-industry events
  in the Asia Pacific.\n\nhttps://www.preparedfoods.com/events/1054-food-be
 verage-innovation-forum
LOCATION:Hangzhou International Expo Center
SUMMARY:Food & Beverage Innovation Forum
URL:http://foodforum.cn/enhome.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:63787a7f-49b6-483f-864b-1101e3fe7f4c
DTSTART;TZID=America/Belize:20190411T080000
DTEND;TZID=America/Belize:20190412T170000
DESCRIPTION:This two-day HACCP training course is accredited by the Interna
 tional HACCP Alliance and is designed to educate and train individuals in 
 HACCP systems development\, implementation\, and management.\n\nhttps://ww
 w.preparedfoods.com/events/989-haccp-training-course
LOCATION:TBD
SUMMARY:HACCP Training Course
URL:http://fsns.com/services/education
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:fbe24d4c-8171-4849-a71a-b7ad32dd1b10
DTSTART;TZID=America/Atikokan:20190411T000000
DTEND;TZID=America/Atikokan:20190411T000000
DESCRIPTION:In this webinar\, the featured speaker will share a glimpse of 
 that future through both global emerging food trends and facts captured by
  Tetra Pak in partnership with IPSOS\, as well as real-life illustrations 
 on how these trends are turning into new products\, new packaging and food
  offers.\n\nhttps://www.preparedfoods.com/events/1051-emerging-food-trends
 -you-will-find-on-the-shelf
LOCATION:Online
SUMMARY:Emerging Food Trends You Will Find on the Shelf
URL:https://xtalks.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:cc94254e-9f72-4004-88b4-672e733a5a22
DTSTART;TZID=Asia/Manila:20190402T100000
DTEND;TZID=Asia/Manila:20190402T110000
DESCRIPTION:The new portal\, recordkeeping and compliance requirements as w
 ell as staggered deadlines will be presented. Exclusions\, responsible par
 ties\, and import and export items will be covered in this session.\n\nhtt
 ps://www.preparedfoods.com/events/1046-2019-safe-food-for-canadians-regula
 tions
LOCATION:online event
SUMMARY:2019 Safe Food for Canadians Regulations
URL:https://www.complianceonline.com/safe-food-for-canadians-regulations-we
 binar-training-706008-prdw?channel=prepfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:c70fb96d-c947-4582-afa2-3ce7d9eae677
DTSTART;TZID=America/Detroit:20190312T140000
DTEND;TZID=America/Detroit:20200312T000000
DESCRIPTION:ON DEMAND: This webinar will provide an introduction to the fas
 t-growing market for CBD as a signature ingredient in mainstream U.S. food
  and beverage product development.\n\n\nhttps://www.preparedfoods.com/even
 ts/1035-cannabidiol-cbd-101-for-the-food-beverage-industry
LOCATION:
SUMMARY:Cannabidiol (CBD) 101 for the Food & Beverage Industry
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:cecf418b-01da-42be-9a6f-56a03ea42978
DTSTART;TZID=America/Anguilla:20190212T000000
DTEND;TZID=America/Anguilla:20190213T000000
DESCRIPTION:Food Processing Expo 2019 is California's largest food processi
 ng trade show\, featuring more than 280 exhibitors in an expansive trade s
 how floor\, a one-day Labor and Employment Workshop\, one hour industry wo
 rkshops and more!\n\nhttps://www.preparedfoods.com/events/987-food-process
 ing-expo-2019
LOCATION:Sacramento Convention Center
SUMMARY:Food Processing Expo 2019
URL:http://www.foodprocessingexpo.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:6c6bca20-b672-47ac-88a8-164236b9ca30
DTSTART;TZID=America/Detroit:20190128T000000
DTEND;TZID=America/Detroit:20190131T000000
DESCRIPTION:The All India Spices Exporters Forum came up with the Internati
 onal Spice Conference to provide a platform for all stake holders of the i
 ndustry including the business houses\, the spice associations\, the polic
 y makers\, the farmers and the end users\, to address and interact.\n\nhtt
 ps://www.preparedfoods.com/events/980-international-spice-conference-2019
LOCATION:Novotel Hyderabad Convention Centre
SUMMARY:International Spice Conference 2019
URL:http://www.internationalspiceconference.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:5459242b-9254-44d3-9885-4e4cf26db4c6
DTSTART;TZID=America/Detroit:20181211T090000
DTEND;TZID=America/Detroit:20181212T170000
DESCRIPTION:If you have never taken a food micro class\, we will teach you 
 the most critical points for food safety applications. You will learn whic
 h environmental factors influence the growth of pathogens and spoilage org
 anisms in food\, how to avoid microbial contamination\, and how to produce
  safe food products.\n\nhttps://www.preparedfoods.com/events/975-practical
 -food-microbiology
LOCATION:Rutgers University
SUMMARY:Practical Food Microbiology
URL:http://www.cpe.rutgers.edu/courses/current/lf0401ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:81d1997b-272b-4942-8575-a81d8df216f6
DTSTART;TZID=America/Detroit:20181113T140000
DTEND;TZID=America/Detroit:20191113T000000
DESCRIPTION:ON DEMAND: Healthy\, Clean\, Sustainable are all triangulating 
 for added value for grocery shoppers. This is fueling a trend for authenti
 city that assures consumers of an investment in quality and integrity\, ho
 nesty and trustworthiness.\n\n\nhttps://www.preparedfoods.com/events/981-h
 ealthy-plus-sustainable-is-a-brand-packaging-game-changer
LOCATION:
SUMMARY:Healthy Plus Sustainable is a Brand Packaging Game Changer
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:b4aa644b-9b52-4048-a7f3-07d3adaccc13
DTSTART;TZID=America/Detroit:20181113T000000
DTEND;TZID=America/Detroit:20181115T000000
DESCRIPTION:This event gives consumer packaged goods and packaging company 
 leaders an opportunity to network and learn more about the trends\, market
 s and innovations impacting the fast-growing flexible packaging industry.\
 n\nhttps://www.preparedfoods.com/events/960-global-pouch-west-conference-e
 xhibition
LOCATION:Phoenix Marriott Tempe at the Buttes
SUMMARY:Global Pouch West Conference & Exhibition
URL:http://www.globalpouchwest.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:6541958d-bf7f-4236-a990-9e040d59def8
DTSTART;TZID=America/Detroit:20181105T150000
DTEND;TZID=America/Detroit:20181105T000000
DESCRIPTION:In this webinar\, Loma's North America Technical Director will 
 help you understand the strength and weaknesses of both metal detectors an
 d X-ray systems to help you determine which system will ensure you are pro
 tecting your consumers from foreign body contamination.\n\nhttps://www.pre
 paredfoods.com/events/985-metal-detection-vs-x-ray-inspection-which-is-rig
 ht-for-your-food-or-pharmaceutical-operation
LOCATION:Online
SUMMARY:Metal Detection vs. X-Ray Inspection: Which Is Right for Your Food 
 or Pharmaceutical Operation?
URL:https://xtalks.com/webinars/metal-detection-vs-x-ray-inspection-which-i
 s-right-for-your-food-or-pharmaceutical-operation/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:39060476-7d33-4329-ac59-e3f4e95c60ed
DTSTART;TZID=America/Detroit:20181031T130000
DTEND;TZID=America/Detroit:20191031T000000
DESCRIPTION:ON DEMAND: Snacking is no longer an occasion\, it’s a daily e
 ating pattern. As snacks have morphed into meals\, people expect more from
  them than just empty calories. They want energy\, nutrition\, satiety\, a
  clean label\, and of course\, a snack that tastes delicious.\n\n\nhttps:/
 /www.preparedfoods.com/events/984-building-your-fresh-protein-snacking-bus
 iness-with-the-incredible-egg
LOCATION:
SUMMARY:Building Your Fresh Protein Snacking Business with The Incredible E
 gg
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:2ab2ac22-6a5b-4caf-ac0c-86e0416b9e5e
DTSTART;TZID=America/Detroit:20181025T140000
DTEND;TZID=America/Detroit:20191025T000000
DESCRIPTION:ON DEMAND: Prebiotics are a key part of a healthy microbiota\, 
 working synergistically with probiotics to improve GI health. As the scien
 ce around prebiotics continues to grow\, so does consumer interest — and
  the opportunities for manufacturers.\n\n\nhttps://www.preparedfoods.com/e
 vents/982-the-potential-of-prebiotics-insights-and-solutions-to-respond-to
 -the-gut-health-trend
LOCATION:
SUMMARY:The Potential of Prebiotics: Insights and Solutions to Respond to t
 he Gut Health Trend
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:4d1d0b9a-2dc3-425d-aeb8-d7f88faf4f61
DTSTART;TZID=America/Atikokan:20181023T080000
DTEND;TZID=America/Atikokan:20181025T150000
DESCRIPTION:Participants in this three day course will gain knowledge on th
 e operational and regulatory procedures used for pasteurization\, with an 
 emphasis on milk.\n\nhttps://www.preparedfoods.com/events/958-pasteurizer-
 operators-workshop
LOCATION:Erickson Food Science Building
SUMMARY:Pasteurizer Operators Workshop
URL:http://agsci.psu.edu/pow
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:576c197b-4650-4468-91a2-6a49ad668868
DTSTART;TZID=America/Atikokan:20181019T000000
DTEND;TZID=America/Atikokan:20181019T000000
DESCRIPTION:In this webinar\, we will take a journey from assessing the fea
 sibility of the application to developing a robust analytical tool for a s
 pecific solution.\n\nhttps://www.preparedfoods.com/events/983-advancing-fo
 od-safety-testing-and-analysis-using-portable-spectroscopy
LOCATION:Online
SUMMARY:Advancing Food Safety Testing and Analysis Using Portable Spectrosc
 opy
URL:https://xtalks.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:04d2a9ce-6ba4-4474-96e2-4ce1cdb711ba
DTSTART;TZID=America/Anguilla:20181017T090000
DTEND;TZID=America/Anguilla:20181018T170000
DESCRIPTION:Food Production 2018 will be discussing the following scientifi
 c sessions but not limited to\; Food Production | Oenology and Wine Produc
 tion | Food Preservation Techniques | Food Flavoring and Fortification | F
 ood Waste Management | and more.\n\nhttps://www.preparedfoods.com/events/9
 63-international-conference-on-food-production-and-preservation
LOCATION:Ottawa\, Canada
SUMMARY:International Conference on  Food Production and Preservation
URL:https://foodproduction.conferenceseries.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:d31e921c-887d-49b8-9646-b3af6f92c2a4
DTSTART;TZID=America/Atikokan:20181016T090000
DTEND;TZID=America/Atikokan:20181018T163000
DESCRIPTION:This three-day workshop will take you through the steps for wri
 ting and implementing an intelligent and effective HACCP (Hazard Analysis 
 Critical Control Point) plan.\n\nhttps://www.preparedfoods.com/events/956-
 haccp-plan-development-for-food-processors
LOCATION:Rutgers University
SUMMARY:HACCP Plan Development for Food Processors
URL:http://www.cpe.rutgers.edu/courses/current/lf0403ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:fe250151-6633-4c4c-a2bc-f97a6973f963
DTSTART;TZID=America/Atikokan:20181016T081500
DTEND;TZID=America/Atikokan:20181018T121000
DESCRIPTION:A comprehensive 2 1/2-day program for those who are developing 
 in-house food safety programs and want to upgrade their knowledge of the s
 cience and technology of cleaning and sanitizing\, food allergen control\,
  sanitary facilities and equipment design\, food defense\, pest control\, 
 and environmental monitoring.\n\nhttps://www.preparedfoods.com/events/976-
 food-safety-sanitation-short-course-for-food-manufacturers
LOCATION:Erickson Food Science Building
SUMMARY:Food Safety & Sanitation Short Course for Food Manufacturers
URL:http://agsci.psu.edu/sanitation
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:47ad862f-4818-443e-883e-f8b0ba16931f
DTSTART;TZID=America/Atikokan:20180928T080000
DTEND;TZID=America/Atikokan:20180928T170000
DESCRIPTION:Statistical methods are important tools employed in both food s
 cience and sensory/consumer science applications\, and the Statistics for 
 Food Scientists course includes topics that cover applications in both of 
 these areas.\n\nhttps://www.preparedfoods.com/events/974-making-sense-of-t
 he-numbers-statistics-for-food-scientists
LOCATION:Rutgers University
SUMMARY:Making Sense of the Numbers: Statistics for Food Scientists
URL:http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:98c38343-b79e-4693-bc6c-1b6edde81a88
DTSTART;TZID=America/Atikokan:20180926T080000
DTEND;TZID=America/Atikokan:20180927T170000
DESCRIPTION:Build your sensory evaluation skills and develop a greater unde
 rstanding of the science behind food aroma\, taste\, color\, and texture i
 n this 2-day class.\n\nhttps://www.preparedfoods.com/events/973-sensory-ev
 aluation
LOCATION:Rutgers University
SUMMARY:Sensory Evaluation
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020016Z
UID:9bf2b3a3-e531-45bb-b8b4-89f6d2ab5b24
DTSTART;TZID=America/Atikokan:20180924T120000
DTEND;TZID=America/Atikokan:20180924T130000
DESCRIPTION:This webinar will focus on the causes of moisture build-up and 
 condensation\, and introduce a technology solution that will eliminate the
  need for daily short-term preventative actions.\n\nhttps://www.preparedfo
 ods.com/events/979-how-to-control-moisture-levels-to-limit-bacterial-growt
 h-and-ensure-food-safety-compliance
LOCATION:Online
SUMMARY:How to Control Moisture Levels to Limit Bacterial Growth and Ensure
  Food Safety Compliance
URL:https://xtalks.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:e4b19a54-c8e3-4960-9175-8dac27b22777
DTSTART;TZID=America/Detroit:20180905T140000
DTEND;TZID=America/Detroit:20190905T000000
DESCRIPTION:ON DEMAND: Ancient whole grains are in high demand with consume
 rs requesting more nutrient-dense\, whole food ingredients in snacks. Snac
 ks and baked products can be some of the most nutrient-poor foods because 
 they consist primarily of starches and are stripped of original nutrients 
 found in whole grains.\n\n\nhttps://www.preparedfoods.com/events/971-strik
 e-snacking-gold-with-sorghum-supergrain
LOCATION:
SUMMARY:Strike Snacking Gold with Sorghum Supergrain
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:51f6e742-2b56-4f55-9248-6b9cec3691e6
DTSTART;TZID=America/Atikokan:20180822T140000
DTEND;TZID=America/Atikokan:20180822T150000
DESCRIPTION:Audits are a critical part of doing business and the cost for n
 ot meeting the requirements can be extremely high.\n\nhttps://www.prepared
 foods.com/events/978-how-to-recover-from-a-food-safety-audit-fail
LOCATION:Online
SUMMARY:How To Recover From a Food Safety Audit Fail
URL:https://xtalks.com/webinars/how-to-recover-from-a-food-safety-audit-fai
 l/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:f7e8e5f6-422c-4658-a98f-a224c9bbd3b6
DTSTART;TZID=America/Atikokan:20180820T090000
DTEND;TZID=America/Atikokan:20180824T160000
DESCRIPTION:Rutgers University invites you to transform\, broaden and updat
 e your food science skills with this highly focused\, practical training!\
 n\nhttps://www.preparedfoods.com/events/972-introduction-to-food-science-c
 ourse
LOCATION:Rutgers University
SUMMARY:Introduction to Food Science Course
URL:http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:e0010baa-e9a6-4900-a42a-148d91640973
DTSTART;TZID=America/Detroit:20180815T120000
DTEND;TZID=America/Detroit:20190815T000000
DESCRIPTION:ON DEMAND: Ecommerce certainly is not a future concept. It’s 
 already here\, growing—and dramatically changing the landscape for every
 thing from food and beverage R&amp\;D to consumers’ purchase decisions. 
 Each day brings more new foods and drinks exclusively developed for online
  sales—ranging from Amazon’s Wickedly Prime teas\, snacks\, soups and 
 spreads\; to PepsiCo’s “Drinkfinity” flavor pods.\n\n\nhttps://www.p
 reparedfoods.com/events/970-optimizing-new-product-development-for-ecommer
 ce
LOCATION:
SUMMARY:Optimizing New Product Development for eCommerce
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:90af54b1-7fea-4347-8e3b-54b220f72903
DTSTART;TZID=Asia/Manila:20180808T083000
DTEND;TZID=Asia/Manila:20180809T160000
DESCRIPTION:The Principles and Applications of HACCP course is designed to 
 teach participants how to develop\, implement and maintain a Hazard Analys
 is Critical Control Point (HACCP) system.\n\nhttps://www.preparedfoods.com
 /events/961-principles-and-application-of-hazard-analysis-critical-control
 -point-haccp
LOCATION:TBA
SUMMARY:Principles and Application of Hazard Analysis Critical Control Poin
 t (HACCP)
URL:https://www.complianceonline.com/hazard-analysis-critical-control-point
 -haccp-system-seminar-training-80563SEM-prdsm?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:e38f332d-9aa1-464e-a664-cfa0ec8088dc
DTSTART;TZID=America/Anguilla:20180731T000000
DTEND;TZID=America/Anguilla:20180731T000000
DESCRIPTION:In this webinar\, the expert speakers will discuss the importan
 ce of quality inspections\, using the produce industry as an example of ho
 w consistency in quality inspections can benefit your organization.\n\nhtt
 ps://www.preparedfoods.com/events/977-achieving-transparency-in-food-produ
 ct-quality-inspections
LOCATION:Online
SUMMARY:Achieving Transparency in Food Product Quality Inspections
URL:https://xtalks.com/webinars/achieving-transparency-in-food-product-qual
 ity-inspections/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:a8ca4261-7f0e-4759-8b71-57fff5e14113
DTSTART;TZID=America/Atikokan:20180725T080000
DTEND;TZID=America/Atikokan:20180727T163000
DESCRIPTION:This course provides essential information on how to effectivel
 y control the risks associated with manufacturing commercially-sterile foo
 ds\, and how to comply with the U.S. laws that exist to prevent public hea
 lth problems resulting from contamination in canned food products.\n\nhttp
 s://www.preparedfoods.com/events/955-better-process-control-school
LOCATION:Rutgers University
SUMMARY:Better Process Control School
URL:http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:7b3e8c4d-c68e-48d9-97f5-9bb74397c13b
DTSTART;TZID=Asia/Manila:20180706T080000
DTEND;TZID=Asia/Manila:20180706T090000
DESCRIPTION:This HACCP webinar will discuss how to identify types of hazard
 s and the decision of critical control points.\n\nhttps://www.preparedfood
 s.com/events/967-developing-a-haccp-program-that-is-effective-appropriate-
 and-compliant
LOCATION:Online Event
SUMMARY:Developing a HACCP program that is effective\, appropriate and comp
 liant
URL:https://www.complianceonline.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:167df932-871d-4095-9c47-fb99b162c8a5
DTSTART;TZID=America/Detroit:20180628T140000
DTEND;TZID=America/Detroit:20190628T000000
DESCRIPTION:Texture is what takes a snack from “one of many” to “one 
 of a kind.” In this webinar\, you’ll learn how specialty starch-based 
 texturizers can make a sheeted or baked snack’s texture loud and crunchy
  or light and crispy — and how achieving that just-right texture can hel
 p your healthier snack stand out in a competitive marketplace.\n\nhttps://
 www.preparedfoods.com/events/965-formulating-in-demand-snacks-how-to-creat
 e-the-textures-consumers-want-today
LOCATION:
SUMMARY:Formulating In-Demand Snacks: How to Create the Textures Consumers 
 Want Today
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:40cc37b0-a13f-4b3d-a169-ac95677ef692
DTSTART;TZID=America/Detroit:20180628T140000
DTEND;TZID=America/Detroit:20190628T000000
DESCRIPTION:ON DEMAND: Want to create a healthier snack that your consumer
 s will reach for again and again? The key is in a unique\, memorable textu
 re.\n\n\nhttps://www.preparedfoods.com/events/969-formulating-in-demand-sn
 acks-how-to-create-the-textures-consumers-want-today
LOCATION:
SUMMARY:Formulating In-Demand Snacks: How to Create the Textures Consumers 
 Want Today
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:e5c86a02-a7bd-48e9-8c43-b53919501db3
DTSTART;TZID=America/Atikokan:20180613T000000
DTEND;TZID=America/Atikokan:20180615T000000
DESCRIPTION:This global conference networking event and exhibition\, celebr
 ating its 21st year\, will again attract the largest target gathering in N
 orth America of end users\, converters\, and suppliers of materials\, comp
 onents\, closure\, and machinery for all types of pouches – including re
 tort and aseptic.\n\nhttps://www.preparedfoods.com/events/952-global-pouch
 -forum
LOCATION:InterContinental Miami
SUMMARY:Global Pouch Forum
URL:http://www.globalpouchforum.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:98dcc426-a029-4b29-b5a4-2761c69e9af8
DTSTART;TZID=Asia/Manila:20180607T080000
DTEND;TZID=Asia/Manila:20180607T090000
DESCRIPTION:This webinar to introduce the link between main GFSI recognized
  standards (Mainly BRC\, SQF and FSSC 22000) with the FSMA.\n\nhttps://www
 .preparedfoods.com/events/966-making-the-connection-between-fsma-and-gfsi-
 requirements
LOCATION:Online Event
SUMMARY:Making the connection between FSMA and GFSI Requirements
URL:https://www.complianceonline.com/making-the-connection-between-fsma-and
 -gfsi-requirements-webinar-training-705702-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:160e2312-f4ad-4341-8413-78b0153d67b9
DTSTART;TZID=America/Atikokan:20180605T000000
DTEND;TZID=America/Atikokan:20180607T000000
DESCRIPTION:The 2018 Membrane Technology Forum is returning to downtown Min
 neapolis! This event promises a unique and intimate environment dedicated 
 to the exchange of ideas on membrane technologies and their applications.\
 n\nhttps://www.preparedfoods.com/events/941-membrane-technology-forum
LOCATION:Minneapolis Marriott City Center
SUMMARY:Membrane Technology Forum
URL:http://www.membraneforum.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:7398ed11-86ae-4234-835a-03fe3d84002f
DTSTART;TZID=America/Atikokan:20180604T080000
DTEND;TZID=America/Atikokan:20180607T160000
DESCRIPTION:This course teaches core concepts of Food Science. It is design
 ed for technical personnel from other disciplines (chemistry\, biology\, e
 ngineering) and nontechnical personnel who have little or no experience in
  the food industry.\n\n \n\n\nhttps://www.preparedfoods.com/events/938-fu
 ndamentals-of-food-science-short-course
LOCATION:Erickson Food Science Building
SUMMARY:Fundamentals of Food Science Short Course
URL:http://extension.psu.edu/fundamentals
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:97410de5-3736-420f-b06a-7d2709d5f09b
DTSTART;TZID=America/Atikokan:20180522T070000
DTEND;TZID=America/Atikokan:20180524T150000
DESCRIPTION:The Food Microbiology Short course provides insight into the mo
 st recent developments of food-borne pathogens\, toxins\, and contaminants
  that may occur in a food plant environment.\n\nhttps://www.preparedfoods.
 com/events/947-food-microbiology-short-course
LOCATION:Rodney A. Erickson Food Science Building
SUMMARY:Food Microbiology Short Course
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:46a0f58b-9aad-4db1-adc9-b1eea60f33bb
DTSTART;TZID=America/Belize:20180507T080000
DTEND;TZID=America/Belize:20180510T173000
DESCRIPTION:Addressing Food Safety Throughout the Supply Chain at the 20th 
 Annual Food Safety Summit.\n\nhttps://www.preparedfoods.com/events/950-foo
 d-safety-summit
LOCATION:Donald E. Stephens Convention Center
SUMMARY:Food Safety Summit
URL:http://www.foodsafetysummit.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:eb96cf1d-c11b-4122-81bb-d5508450be16
DTSTART;TZID=America/Atikokan:20180502T093000
DTEND;TZID=America/Atikokan:20180502T103000
DESCRIPTION:This webinar will provide simple practical advice on how to gro
 w consumer trust\, manage food safety and prevent food fraud using data ag
 gregation and the latest related technologies. \n\nhttps://www.preparedfoo
 ds.com/events/962-food-fraud-reduce-counterfeit-risk-and-increase-customer
 -trust-using-data-aggregation
LOCATION:Online
SUMMARY:Food Fraud – Reduce Counterfeit Risk and Increase Customer Trust 
 Using Data Aggregation
URL:https://buff.ly/2vmQn7y
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:f59f2a3d-64ad-40b2-b7c8-a6e18228680a
DTSTART;TZID=America/Atikokan:20180424T080000
DTEND;TZID=America/Atikokan:20180426T050000
DESCRIPTION:A three day course covering all technical and regulatory aspect
 s of cooking\, chilling\, and post-package pasteurization of ready-to-eat 
 meat products.\n\nhttps://www.preparedfoods.com/events/959-thermal-process
 ing-of-ready-to-eat-meat-products-short-course
LOCATION:Nationwide and Ohio Farm Bureau 4-H Center
SUMMARY:Thermal Processing of Ready-To-Eat Meat Products Short Course
URL:https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-produc
 ts-0
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:f8a978ae-bbca-4042-aea3-86e5694f1186
DTSTART;TZID=America/Atikokan:20180408T123000
DTEND;TZID=America/Atikokan:20180411T104500
DESCRIPTION:The Food Automation &amp\; Manufacturing Conference and Expo (F
 A&amp\;M) is a 2 ½ day event that brings food and beverage processors and
  suppliers together to gain valuable information on the latest trends and 
 technologies in manufacturing\, automation\, sustainability and food safet
 y.\n\nhttps://www.preparedfoods.com/events/954-food-automation-manufacturi
 ng-conference-and-expo
LOCATION:Hyatt Regency Coconut Point Resort and Spa
SUMMARY:Food Automation & Manufacturing Conference and Expo
URL:http://www.foodautomationconference.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:12d61ea5-11fb-4da8-bbd1-7a5888056ff5
DTSTART;TZID=America/Bahia_Banderas:20180321T080000
DTEND;TZID=America/Bahia_Banderas:20180323T120000
DESCRIPTION:Join us in Chicago/Rosemont to gain practical information and h
 ands-on experiences to enable you to develop and implement effective\, FSM
 A-compliant food allergen control programs in your facilities and organiza
 tions.\n\nhttps://www.preparedfoods.com/events/946-farrp-workshop-effectiv
 e-food-allergen-management
LOCATION:Hyatt Regency O'Hare
SUMMARY:FARRP Workshop: Effective Food Allergen Management
URL:https://farrp.unl.edu/farrp-sponsored-workshop-series
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:c06ad6f5-b856-4436-b9ce-51bd5d30cee4
DTSTART;TZID=America/Atikokan:20180320T000000
DTEND;TZID=America/Atikokan:20180323T000000
DESCRIPTION:As the leading global trade fair\, Anuga FoodTec is the most im
 portant driving force of the international food and beverage industry agai
 n.\n\nhttps://www.preparedfoods.com/events/953-anuga-foodtec
LOCATION:Koelnmesse
SUMMARY:Anuga FoodTec
URL:http://www.anugafoodtec.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:64fcd987-9a25-4c3c-9b28-d85a7f8bf365
DTSTART;TZID=America/Atikokan:20180313T083000
DTEND;TZID=America/Atikokan:20180314T163000
DESCRIPTION:A two-day course dealing with the regulatory issues related to 
 labeling meat products.\n\nhttps://www.preparedfoods.com/events/957-meat-a
 nd-poultry-labeling-short-course
LOCATION:Ohio Farm Bureau 4-H Center
SUMMARY:Meat and Poultry Labeling Short Course
URL:https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-
 course-0
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020017Z
UID:10c703d2-57dd-4103-b623-31caca84d3d3
DTSTART;TZID=America/Detroit:20180306T070000
DTEND;TZID=America/Detroit:20180308T130000
DESCRIPTION:A 2.5 day workshop that addresses principles of food packaging.
 \n\nhttps://www.preparedfoods.com/events/948-food-packaging-short-course
LOCATION:Erickson Food Science Building
SUMMARY:Food Packaging Short Course
URL:http://agsci.psu.edu/food-packaging
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:7e3330ee-06d0-4eec-b866-cb48e5a579ac
DTSTART;TZID=America/Detroit:20180204T000000
DTEND;TZID=America/Detroit:20180207T000000
DESCRIPTION:Feel the pulse of the global spice industry and experience the 
 lingering aura of the ancient opulence of the Royal City of Jaipur.\n\nhtt
 ps://www.preparedfoods.com/events/925-international-spice-conference-2018
LOCATION:
SUMMARY:International Spice Conference 2018
URL:http://www.internationalspiceconference.com/index.php/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:4586d011-1432-47c9-a5fe-bb232403f713
DTSTART;TZID=America/Boise:20180123T080000
DTEND;TZID=America/Boise:20180125T130000
DESCRIPTION:A 2.5 Day Food Safety Preventive Controls Alliance (FSPCA) Prev
 entive Controls for Human Food Course from January 23-25\, 2018 in Boise.\
 n\nhttps://www.preparedfoods.com/events/951-fspca-preventive-controls-for-
 human-food-2-5-day-course
LOCATION:Riverside Inn
SUMMARY:FSPCA Preventive Controls for Human Food 2.5 Day Course
URL:http://www.techhelp.org/events/385/fspcaboise2018/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:3c9312a6-4882-40e4-8682-655f8cc5d0d3
DTSTART;TZID=America/Detroit:20171204T083000
DTEND;TZID=America/Detroit:20171205T163000
DESCRIPTION:Understanding the what\, how\, when\, and why of food pathogens
 .\n\nhttps://www.preparedfoods.com/events/945-rutgers-university-practical
 -food-microbiology
LOCATION:University Inn & Conference Center
SUMMARY:Rutgers University Practical Food Microbiology
URL:http://www.cpe.rutgers.edu/courses/current/lf0401ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:2a1b1793-e3d9-4c00-89b0-e64892a5d613
DTSTART;TZID=America/Chicago:20171114T090000
DTEND;TZID=America/Chicago:20171114T153000
DESCRIPTION:The inaugural event\, brings together experts from across the M
 idwest to discuss the regulations impacting food and beverage companies\, 
 and the steps they can take to remain compliant.\n\nhttps://www.preparedfo
 ods.com/events/949-voices-in-food-production-symposium
LOCATION:Happy Hollow Country Club
SUMMARY:Voices in Food Production Symposium
URL:https://www.eventbrite.com/e/midwest-labs-voices-in-food-production-tic
 kets-38658756381
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:27ebba51-5ad1-4cc6-b19f-9519e9adddaa
DTSTART;TZID=America/Detroit:20171106T083000
DTEND;TZID=America/Detroit:20171008T163000
DESCRIPTION:Comply with FDA/USDA regulations while advancing your food proc
 essing knowledge.\n\nhttps://www.preparedfoods.com/events/944-rutgers-univ
 ersity-better-process-control-school
LOCATION:University Inn & Conference Center
SUMMARY:Rutgers University Better Process Control School
URL:http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:9d044ae0-c396-4aeb-80d3-03a83d7c2dcb
DTSTART;TZID=America/Atikokan:20171024T080000
DTEND;TZID=America/Atikokan:20171026T150000
DESCRIPTION:Participants in this three day course will gain knowledge on th
 e operational and regulatory procedures used for pasteurization\, with an 
 emphasis on milk.\n\nhttps://www.preparedfoods.com/events/920-pasteurizer-
 operators-workshop
LOCATION:Erickson Food Science Building
SUMMARY:Pasteurizer Operators Workshop
URL:http://agsci.psu.edu/pow
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:683e9091-0895-48fd-aa72-ee6f99f8f2d6
DTSTART;TZID=America/Atikokan:20171018T080000
DTEND;TZID=America/Atikokan:20171019T160000
DESCRIPTION:A 2-day short course to help you understand the scientific side
  of tasting food!\n\nhttps://www.preparedfoods.com/events/942-rutgers-univ
 ersity-sensory-evaluation
LOCATION:Rutgers University University Inn & Conference Center
SUMMARY:Rutgers University - Sensory Evaluation
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:55dfd1f1-9538-4a63-955c-fd829e4ab91c
DTSTART;TZID=America/Atikokan:20171017T080000
DTEND;TZID=America/Atikokan:20171019T120000
DESCRIPTION:A comprehensive 2 1/2-day short course offered by Penn State Un
 iversity for those who are developing in-house food safety programs.\n\nht
 tps://www.preparedfoods.com/events/922-food-safety-sanitation-for-food-man
 ufacturers
LOCATION:Erickson Food Science Building
SUMMARY:Food Safety & Sanitation for Food Manufacturers
URL:http://agsci.psu.edu/sanitation
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:b6780a61-e76b-4cec-8fbb-83be934c51ec
DTSTART;TZID=America/Detroit:20171011T110000
DTEND;TZID=America/Detroit:20181011T000000
DESCRIPTION:On Demand Consumers can’t get enough cheese\, and this means 
 big opportunities for dairy producers. While traditional spreadable cheese
  manufacturing methods are still viable\, new technologies and approaches 
 are driving versatility and flexibility while helping protect against chal
 lenges like ingredient quality and availability\, production losses\, cons
 istent product quality and space constraints.\n\nhttps://www.preparedfoods
 .com/events/937-spreadable-cheese-move-to-the-front-with-latest-techniques
LOCATION:
SUMMARY:Spreadable Cheese: Move to the Front with Latest Techniques
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:56a1ab59-601d-4fe0-9cc7-808fb3dc2faa
DTSTART;TZID=America/Belize:20170927T180000
DTEND;TZID=America/Belize:20170927T200000
DESCRIPTION:Eat. Drink. Support bee health.\n\n\nhttps://www.preparedfoods.
 com/events/940-national-honey-month-celebration-food-and-drinks
LOCATION:Floriole Café & Bakery
SUMMARY:National Honey Month Celebration: Food and Drinks!
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:49be224f-0a48-4f71-ac92-915b99b528d6
DTSTART;TZID=America/Atikokan:20170920T090000
DTEND;TZID=America/Atikokan:20170922T180000
DESCRIPTION:"International Conference on Diabetes" provides a common platfo
 rm to discuss the recent issues and happenings in the field of Diabetes.\n
 \n\nhttps://www.preparedfoods.com/events/883-international-conference-on-d
 iabetes
LOCATION:Charlotte\, North Carolina\, USA
SUMMARY:International Conference on Diabetes
URL:http://diabetes.conferenceseries.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:6eff4572-06a4-44cf-98a6-ed5b55a9ae0a
DTSTART;TZID=America/Phoenix:20170914T080000
DTEND;TZID=America/Phoenix:20170914T170000
DESCRIPTION:The Internal Auditor Workshop will teach you how to conduct int
 ernal audits in your facility against one of the GFSI Audit Schemes.\n\n\n
 https://www.preparedfoods.com/events/924-food-safety-internal-auditor-work
 shop
LOCATION:Hilton Garden Inn
SUMMARY:Food Safety Internal Auditor Workshop
URL:http://www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:7aeb2ca4-79fe-44ad-95bd-d2dde3375cbc
DTSTART;TZID=America/Phoenix:20170913T080000
DTEND;TZID=America/Phoenix:20170913T170000
DESCRIPTION:Jeff Kronenberg\, an Assistant Professor at the University of I
 daho and Food Safety Specialist at TechHelp\, is pleased to offer this One
 -Day FSPCA Blended Course as an alternative to our traditional 2.5 Day Cou
 rse.\n\n\nhttps://www.preparedfoods.com/events/923-fspca-preventive-contro
 ls-for-human-food-one-day-blended-course
LOCATION:Hilton Garden Inn
SUMMARY:FSPCA Preventive Controls for Human Food - One-Day Blended Course
URL:http://www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:babea3cf-d39a-434f-9001-454ec44b6169
DTSTART;TZID=America/Boise:20170912T150000
DTEND;TZID=America/Boise:20180912T150000
DESCRIPTION:On Demand\n\nStreamed LIVE from New Products Conference 2017 |
  PepsiCo and Israel’s Strauss Group have invested millions in Sabra Dip
 ping Company LLC and the nation’s largest hummus factory in Colonial Hei
 ghts\, Va\, including a state of the art culinary center\, research labor
 atory\, ideation space\, packaging prototype lab\, a pilot plant and hands
 -on research modules. Hear Tulin Tuzel\, Chief Technology Officer\, discu
 ss Sabra’s approach and how consumer insights and trends influence produ
 ct and package development. \n\n\nhttps://www.preparedfoods.com/events/93
 0-creating-the-sabra-product-experience-the-art-science-of-product-and-pac
 kaging-design
LOCATION:Online
SUMMARY:Creating the Sabra Product Experience: The Art & Science of Product
  and Packaging Design
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:214ea5b5-c71e-421d-a20b-d9c3dccd90fb
DTSTART;TZID=America/Boise:20170912T083000
DTEND;TZID=America/Boise:20180912T083000
DESCRIPTION:On Demand \n\nStreamed LIVE from New Products Conference 2017 
 | Consumers have an ever expanding array of mealtime options. So how do br
 ick-and-mortar grocers keep shoppers coming in for unique foods and drinks
  that hit lifestyle\, health and taste trends—and grow store sales? Come
  hear Errol share thoughts about today’s consumer\, retailing and insigh
 ts about processor-retailer new product “co- development.”\n\n\nhttps:
 //www.preparedfoods.com/events/927-keynote-tomorrow-s-store-shelf-where-s-
 the-win-win-for-processors-retailers
LOCATION:Online
SUMMARY:Keynote- Tomorrow’s Store Shelf: Where’s the Win-Win for Proces
 sors\, Retailers?
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:20e50a26-0bd7-4678-a3b6-431c80a496be
DTSTART;TZID=America/Boise:20170911T151500
DTEND;TZID=America/Boise:20180911T151500
DESCRIPTION:On Demand\n\nStreamed LIVE from New Products Conference 2017 |
  With the FDA’s requirement to list added sugar on the nutrition facts 
 panel scheduled to take effect soon\, product innovators are faced with th
 e daunting task of finding replacements for added sugars. Dr. Painter wil
 l address how product innovators can proactively respond to reduce added s
 ugar now and in the future.\n\n\nhttps://www.preparedfoods.com/events/926-
 applications-for-the-new-fda-sugar-labeling-laws
LOCATION:Online
SUMMARY:Applications for the New FDA Sugar Labeling Laws
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:5a884733-c3ef-4f00-b462-bcaf05167866
DTSTART;TZID=America/Boise:20170911T110000
DTEND;TZID=America/Boise:20180911T110000
DESCRIPTION:On Demand\n\nStreamed LIVE from New Products Conference 2017 |
  Successful new product innovation requires a broad-minded\, disciplined 
 approach to properly invest resources and collaborate across the organizat
 ion. Join Barry Calpino for a look inside Conagra’s Growth Center of Ex
 cellence — as he discusses how to leverage cross-functional teams build 
 an innovation pipeline and accelerate growth for organizations.\n\n\nhttps
 ://www.preparedfoods.com/events/936-conagra-brands-accelerating-growth-thr
 ough-innovation
LOCATION:Online
SUMMARY:Conagra Brands: Accelerating Growth Through Innovation
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:af6899a6-74de-44ba-b7c1-b66279a926cf
DTSTART;TZID=America/Atikokan:20170821T090000
DTEND;TZID=America/Atikokan:20170825T160000
DESCRIPTION:Rutgers University invites you to transform\, broaden and updat
 e your food science skills with this highly focused\, practical training!\
 n\nhttps://www.preparedfoods.com/events/928-introduction-to-food-science-c
 ourse
LOCATION:Rutgers -Cook Campus
SUMMARY:Introduction to Food Science Course
URL:http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:ed39e134-e046-46b1-afd6-0e608e3c5b5e
DTSTART;TZID=Asia/Manila:20170713T083000
DTEND;TZID=Asia/Manila:20170714T163000
DESCRIPTION:This seminar offers a 360 degree view of food safety practices 
 from a FSMA-centered approach. The courses will highlight the basics of fo
 od safety with an emphasis on compliance.\n\n\nhttps://www.preparedfoods.c
 om/events/919-applying-the-fda-food-safety-modernization-act-fsma-to-your-
 organization
LOCATION:San Francisco\, CA
SUMMARY:Applying the FDA Food Safety Modernization Act (FSMA) to Your Organ
 ization
URL:http://www.complianceonline.com/fda-food-safety-modernization-act-fsma-
 requirements-seminar-training-80234SEM-prdsm?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:70a5babe-0eac-41b4-80f5-ded93c16957e
DTSTART;TZID=America/Anguilla:20170625T080000
DTEND;TZID=America/Anguilla:20170628T160000
DESCRIPTION:\nLet’s change the game. Attend IFT17.\n\nhttps://www.prepare
 dfoods.com/events/900-ift17
LOCATION:Sands Expo
SUMMARY:IFT17
URL:http://www.iftevent.org/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:1d679e41-0c10-49cc-807d-1cf77e8d148f
DTSTART;TZID=America/Atikokan:20170620T080000
DTEND;TZID=America/Atikokan:20170622T170000
DESCRIPTION:The Food and Airborne Fungi and Mycotoxins Short Course is desi
 gned to introduce participants to a basic understanding of molds\, yeasts\
 , and mycotoxins that may occur in foods and in processing environments.\n
 \n\nhttps://www.preparedfoods.com/events/855-food-and-airborne-fungi-and-m
 ycotoxins-short-course
LOCATION:Rodney A. Erickson Food Science Building
SUMMARY:Food and Airborne Fungi and Mycotoxins Short Course
URL:http://agsci.psu.edu/fungi-mycotoxins
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:18beacb8-a9a2-45cf-add7-3e0a6df80fb0
DTSTART;TZID=America/Anguilla:20170615T083000
DTEND;TZID=America/Anguilla:20170616T163000
DESCRIPTION:In this two-day workshop\, you will learn strategies for matchi
 ng the reality to the theory of product safety\, security\, defense and qu
 ality assurance together.\n\nhttps://www.preparedfoods.com/events/918-the-
 development-and-implementation-of-a-robust-food-safety-defense-and-quality
 -assurance-system
LOCATION:Tampa\, FL
SUMMARY:The Development and Implementation of a Robust Food Safety\, Defens
 e and Quality Assurance System
URL:http://www.complianceonline.com/food-safety-defense-quality-assurance-s
 ystem-gmp-dms-haccp-seminar-training-80471SEM-prdsm?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:d8af25b8-18f9-4f29-b411-598d56ae347c
DTSTART;TZID=America/Atikokan:20170614T080000
DTEND;TZID=America/Atikokan:20170615T170000
DESCRIPTION:The Better Process Control School Acidified Foods course is an 
 FDA\, USDA\, and FSIS required course for processors of acidified foods.\n
 \n\nhttps://www.preparedfoods.com/events/870-better-process-control-school
 -acidified-food-only
LOCATION:The Ohio State University
SUMMARY:Better Process Control School Acidified Food Only
URL:http://go.osu.edu/acidifiedbpcs
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:c2d2b2da-ea5f-4b12-bd07-3b6f7cd045f6
DTSTART;TZID=America/Belize:20170613T000000
DTEND;TZID=America/Belize:20170615T000000
DESCRIPTION:\n\nThe 2017 Membrane Technology Forum will bring you a unique 
 and intimate environment dedicated to the exchange of ideas on membrane te
 chnologies and their applications. This year the Membrane Technology Forum
  is moving to downtown Minneapolis!\n\n\nhttps://www.preparedfoods.com/eve
 nts/757-membrane-technology-forum
LOCATION:Minneapolis City Center
SUMMARY:Membrane Technology Forum
URL:http://www.membraneforum.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:dcfb7310-b727-414a-b479-3e87c0d421c7
DTSTART;TZID=Asia/Manila:20170608T083000
DTEND;TZID=Asia/Manila:20170609T163000
DESCRIPTION:This seminar offers a 360 degree view of food safety practices 
 from a FSMA-centered approach. It will provide the tools needed to align y
 our company’s governance\, risk management\, and compliance programs wit
 h new FDA regulations.\n\n\nhttps://www.preparedfoods.com/events/909-apply
 ing-the-fda-food-safety-modernization-act-fsma-to-your-organization
LOCATION:Minneapolis\, MN
SUMMARY:Applying the FDA Food Safety Modernization Act (FSMA) to Your Organ
 ization
URL:http://www.complianceonline.com/fda-food-safety-modernization-act-fsma-
 requirements-seminar-training-80234SEM-prdsm?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:9f1b3d46-67f3-4521-a69e-0e6f75530249
DTSTART;TZID=Asia/Manila:20170605T100000
DTEND;TZID=Asia/Manila:20170605T110000
DESCRIPTION:This training program will elaborate factors affecting the targ
 et weight decision and help determine the tolerable risks of under-filling
  and the costs of over-filling.\n\n\nhttps://www.preparedfoods.com/events/
 861-optimizing-target-weights-for-foods-and-beverages
LOCATION:Online Event
SUMMARY:Optimizing Target Weights for Foods and Beverages
URL:http://www.complianceonline.com/optimizing-target-weights-for-food-and-
 beverages-webinar-training-704366-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:7b1be032-4a3f-4ddf-a1b3-86c90a3cf9b4
DTSTART;TZID=America/Atikokan:20170605T073000
DTEND;TZID=America/Atikokan:20170608T153000
DESCRIPTION:This course teaches core concepts of Food Science. It is design
 ed for technical personnel from other disciplines (chemistry\, biology\, e
 ngineering) and nontechnical personnel who have little or no experience in
  the food industry.\n\n\nhttps://www.preparedfoods.com/events/911-fundamen
 tals-of-food-science-short-course
LOCATION:Penn State University\, Erickson Food Science Building
SUMMARY:Fundamentals of Food Science Short Course
URL:http://foodscience.psu.edu/workshops/fundamentals-of-food-science
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:7e68eb43-fca7-448c-80c4-d8d7e29399d2
DTSTART;TZID=Asia/Manila:20170601T100000
DTEND;TZID=Asia/Manila:20170601T113000
DESCRIPTION:This training program will offer an understanding of how dietar
 y supplements are regulated differently in the US\, EU\, and Canada\, with
  a focus on challenges and opportunities in each of these regions.\n\n\nht
 tps://www.preparedfoods.com/events/917-regulatory-compliance-for-dietary-s
 upplements-in-the-us-eu-and-canada
LOCATION:Online Event
SUMMARY:Regulatory Compliance for Dietary Supplements in the US\, EU\, and 
 Canada
URL:http://www.complianceonline.com/regulatory-compliance-requirements-for-
 dietary-supplements-in-us-eu-canada-webinar-training-705238-prdw?channel=p
 reparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:20ff9f90-dd57-4718-a05f-5ebbdf9bc2cf
DTSTART;TZID=America/Atikokan:20170531T000000
DTEND;TZID=America/Atikokan:20170601T000000
DESCRIPTION:Subscription Boxes &amp\; the Future of Shopping\n\nhttps://www
 .preparedfoods.com/events/910-subscription-summit
LOCATION:
SUMMARY:Subscription Summit
URL:http://thesubscriptionsummit.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:e7a75c78-892e-4730-924e-c8a0defbab22
DTSTART;TZID=Asia/Manila:20170530T100000
DTEND;TZID=Asia/Manila:20170530T110000
DESCRIPTION:This webinar will teach you what is expected under the new requ
 irements of the Food Safety Modernization Act.\n\n\nhttps://www.preparedfo
 ods.com/events/916-fsma-foreign-supplier-verification
LOCATION:Online Event
SUMMARY:FSMA Foreign Supplier Verification
URL:http://www.complianceonline.com/fsma-foreign-supplier-verification-webi
 nar-training-704952-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:464156ed-33c4-4139-8c31-a5828fb9f2ad
DTSTART;TZID=America/Detroit:20170525T140000
DTEND;TZID=America/Detroit:20180525T000000
DESCRIPTION:On Demand The American Egg Board (AEB) has regularly conducted 
 surveys with food formulators to gather insights related to REAL egg produ
 cts used in packaged food and foodservice products. Hear the insights from
  Clear Seas Research\, a division of BNP Media\, and attend this live Webi
 nar to hear how and why industry formulators are using egg products and re
 placers in food formulations.\n\nhttps://www.preparedfoods.com/events/921-
 what-do-food-formulators-think-about-real-eggs-and-egg-replacers
LOCATION:
SUMMARY:What do food formulators think about REAL eggs and egg replacers?
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:7dcb7973-62de-4f97-a951-5b0809b1d811
DTSTART;TZID=America/Atikokan:20170523T070000
DTEND;TZID=America/Atikokan:20170525T170000
DESCRIPTION:The Food Microbiology Short course provides insight into the mo
 st recent developments of food-borne pathogens\, toxins\, and contaminants
  that may occur in a food plant environment.\n\n\nhttps://www.preparedfood
 s.com/events/854-food-microbiology-short-course
LOCATION:Rodney A. Erickson Food Science Building
SUMMARY:Food Microbiology Short Course
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:54edea9e-e5f4-462f-9227-2bd649e3cf28
DTSTART;TZID=America/Anguilla:20170522T073000
DTEND;TZID=America/Anguilla:20170523T120000
DESCRIPTION:This two-day program for sanitarians\, lab managers\, plant man
 agers\, milk haulers\, and regulatory personnel will cover engaging topics
  for all involved in getting milk safely from the farm to the table. \n\nh
 ttps://www.preparedfoods.com/events/902-pamfes
LOCATION:Penn Stater Conference Center
SUMMARY:PAMFES
URL:http://agsci.psu.edu/pamfes
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:b2093cfe-5c90-4a1b-8797-2c748701c206
DTSTART;TZID=Asia/Manila:20170518T100000
DTEND;TZID=Asia/Manila:20170518T113000
DESCRIPTION:The online training will offer food manufacturers a 360 degree 
 approach to food nutritional labeling from a past\, present\, and future p
 erspective.\n\nhttps://www.preparedfoods.com/events/915-understanding-the-
 basics-of-the-fda-s-new-labeling-requirements
LOCATION:Online Event
SUMMARY:Understanding the Basics of the FDA's New Labeling Requirements
URL:http://www.complianceonline.com/understanding-the-basics-of-fda-new-lab
 eling-requirements-webinar-training-705235-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:c1eab67c-09f3-4a57-8e04-1d93c776213f
DTSTART;TZID=America/Phoenix:20170518T080000
DTEND;TZID=America/Phoenix:20170518T170000
DESCRIPTION:Jeff Kronenberg\, Assistant Professor at the University of Idah
 o and Food Safety Specialist at TechHelp\, is pleased to offer this One-Da
 y FSPCA Blended Course as an alternative to our traditional 2.5 Day Course
  for "Preventive Controls Qualified Individual" training.\n\n\nhttps://www
 .preparedfoods.com/events/912-fspca-preventive-controls-for-human-food-one
 -day-blended-course
LOCATION:Idaho Water Center
SUMMARY:FSPCA Preventive Controls for Human Food - One-Day Blended Course
URL:http://www.techhelp.org/events/342/fspcaboisemay2017/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:8d2f4ff3-40e9-4639-9cff-7a67ae9058ce
DTSTART;TZID=America/Atikokan:20170517T080000
DTEND;TZID=America/Atikokan:20170518T170000
DESCRIPTION:This two-day workshop focuses on classroom and hands-on exposur
 e to laboratory methods and procedures in a working dairy laboratory.\n\nh
 ttps://www.preparedfoods.com/events/869-dairy-lab-for-improved-quality
LOCATION:The Ohio State University
SUMMARY:Dairy Lab for Improved Quality
URL:http://go.osu.edu/dairylab
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:4df02632-9307-4667-b48f-b2ede4face00
DTSTART;TZID=Asia/Manila:20170504T100000
DTEND;TZID=Asia/Manila:20170504T113000
DESCRIPTION:Canadian food legislation has specific requirements for food ma
 nufacturers regarding what to include on a food label and how it should be
  presented.\n\n\nhttps://www.preparedfoods.com/events/914-the-canadian-foo
 d-label
LOCATION:Online Event
SUMMARY:The Canadian Food Label
URL:http://www.complianceonline.com/canadian-food-label-food-labeling-and-a
 dvertising-requirements-webinar-training-705209-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:5e47ef52-446a-4b9c-9342-cb85653468e4
DTSTART;TZID=Asia/Manila:20170503T100000
DTEND;TZID=Asia/Manila:20170503T123000
DESCRIPTION:This Food Safety and Quality Management training will provide g
 uidance on methods for conducting effective incident tracking. Attendees w
 ill learn how to analyze and utilize incident tracing information and data
  to the benefit of your food business.\n\nhttps://www.preparedfoods.com/ev
 ents/913-food-safety-and-quality-management-effective-incident-tracking
LOCATION:Online Event
SUMMARY:Food Safety and Quality Management - Effective Incident Tracking
URL:http://www.complianceonline.com/food-safety-and-quality-management-effe
 ctive-incident-tracking-webinar-training-705204-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:7bd37d94-6d11-471d-b998-d9f79331fbf7
DTSTART;TZID=America/Atikokan:20170426T080000
DTEND;TZID=America/Atikokan:20170427T170000
DESCRIPTION:This course will provide attendees with a hands-on understandin
 g of the necessary preparation steps\, self-assessment\, active auditing t
 echniques and report writing skills required to become an effective intern
 al auditor of food processing operations.\n\n\nhttps://www.preparedfoods.c
 om/events/867-how-to-prepare-for-an-fda-or-third-party-plant-audit
LOCATION:The Ohio State University
SUMMARY:How to Prepare for an FDA or Third Party Plant Audit
URL:http://go.osu.edu/auditworkshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:a99443de-5232-4b46-8687-0fa5fd0b7803
DTSTART;TZID=America/Atikokan:20170423T000000
DTEND;TZID=America/Atikokan:20170424T000000
DESCRIPTION:Western Canada’s much-anticipated baking industry event Baker
 y Congress 2017 produced by the Baking Association of Canada (BAC) returns
  to Vancouver April 23rd and 24th.\n\n\nhttps://www.preparedfoods.com/even
 ts/857-bakery-congress-2017-trade-show-conference
LOCATION:Vancouver Convention Centre
SUMMARY:Bakery Congress 2017 Trade Show & Conference
URL:www.baking.ca
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:e73a9fc1-12bc-45a6-b1a4-346130529f63
DTSTART;TZID=Asia/Manila:20170420T100000
DTEND;TZID=Asia/Manila:20170420T110000
DESCRIPTION:This webinar will teach you what is expected under the new requ
 irements of the Food Safety Modernization Act.\n\nhttps://www.preparedfood
 s.com/events/880-fsma-foreign-supplier-verification
LOCATION:Online Event
SUMMARY:FSMA Foreign Supplier Verification
URL:http://www.complianceonline.com/fsma-foreign-supplier-verification-webi
 nar-training-704952-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:69eeac63-2faf-446b-b4aa-89f1580dc972
DTSTART;TZID=Asia/Manila:20170420T100000
DTEND;TZID=Asia/Manila:20170420T110000
DESCRIPTION:This webinar will teach you what is expected under the new requ
 irements of the Food Safety Modernization Act. Every food company that man
 ufactures or supplies food under FDA jurisdiction is now or will be requir
 ed to have a Foreign Supplier Verification Program in place.\n\nhttps://ww
 w.preparedfoods.com/events/908-fsma-foreign-supplier-verification
LOCATION:Online Event
SUMMARY:FSMA Foreign Supplier Verification
URL:http://www.complianceonline.com/fsma-foreign-supplier-verification-webi
 nar-training-704952-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:eee31e8f-e10a-4e81-b837-193fb80b477c
DTSTART;TZID=America/Belize:20170417T140000
DTEND;TZID=America/Belize:20170419T160000
DESCRIPTION:Come join in the conversation that will develop a robust halal 
 certification and compliance system so you will be prepared for the future
  of the halal economy.\n\n\nhttps://www.preparedfoods.com/events/882-the-c
 hanging-paradigm-in-halal-certification
LOCATION:Hyatt Regency O'Hare
SUMMARY:The Changing Paradigm in Halal Certification
URL:http://ifanca.org/pages/Conference.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:5125bea8-4dfb-4f3e-becf-f46c8354fd0d
DTSTART;TZID=Asia/Manila:20170412T100000
DTEND;TZID=Asia/Manila:20170412T123000
DESCRIPTION:This 2.5 hours virtual seminar will review the key elements of 
 the new food regulations in Canada\, the United States and the internation
 al marketplace.\n\nhttps://www.preparedfoods.com/events/907-regulatory-mod
 ernization-in-canada-and-the-us-an-overview-of-the-key-elements
LOCATION:Online Event
SUMMARY:Regulatory Modernization in Canada and the US: An Overview of the K
 ey Elements
URL:http://www.complianceonline.com/key-elements-of-new-food-regulations-in
 -canada-and-the-usa-webinar-training-705182-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:b267fc06-5b46-494d-b819-6abc45ef07b9
DTSTART;TZID=America/Atikokan:20170329T080000
DTEND;TZID=America/Atikokan:20170330T170000
DESCRIPTION:The PMO short course targets individuals that are starting to w
 ork in dairy plant operations and will have the responsibility to follow t
 he standards for Grade “A” pasteurized\, ultra-pasteurized and aseptic
 ally processed milk and milk products.\n\n\nhttps://www.preparedfoods.com/
 events/866-introduction-to-pasteurized-milk-ordinance-pmo
LOCATION:The Ohio State University
SUMMARY:Introduction to Pasteurized Milk Ordinance (PMO)
URL:http://go.osu.edu/pmomilk
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:f22cddd1-7124-466e-8be3-b3770b348394
DTSTART;TZID=America/Detroit:20170322T140000
DTEND;TZID=America/Detroit:20180322T000000
DESCRIPTION:On Demand This webinar will demonstrate how specialty starch-ba
 sed texturizers can make a sheeted and baked snack product’s texture sta
 nd out in a competitive marketplace.\n\n\nhttps://www.preparedfoods.com/ev
 ents/901-enhancing-consumer-perception-and-optimizing-quality-in-healthy-s
 nacks
LOCATION:
SUMMARY:Enhancing Consumer Perception and Optimizing Quality in Healthy Sna
 cks
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:e70a32d5-bda2-4cfb-9176-062d6db871fd
DTSTART;TZID=Asia/Manila:20170316T100000
DTEND;TZID=Asia/Manila:20170316T110000
DESCRIPTION:The webinar will address the various records required by govern
 ment agencies in the commercial conversion and packaging of food productio
 n.\n\nhttps://www.preparedfoods.com/events/894-pasteurization-instruments-
 and-records-in-a-food-processing-facility
LOCATION:Online Event
SUMMARY:Pasteurization Instruments and Records in a Food Processing Facilit
 y
URL:http://www.complianceonline.com/maintaining-instruments-and-records-for
 -pasteurization-webinar-training-704914-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:23bb5302-ac57-49c5-b1cb-158d98a457ad
DTSTART;TZID=America/Atikokan:20170313T080000
DTEND;TZID=America/Atikokan:20170316T170000
DESCRIPTION:The Better Process Control School (BPCS) of The Ohio State Univ
 ersity Wilbur A. Gould Food Industries Center is an FDA\, USDA\, and FSIS 
 required course for processors of low-acid or acidified foods.\n\n\nhttps:
 //www.preparedfoods.com/events/865-better-process-control-school
LOCATION:The Ohio State University
SUMMARY:Better Process Control School
URL:http://go.osu.edu/bpcs
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:35a93d58-c181-439d-9b58-38c0e3f69619
DTSTART;TZID=America/Los_Angeles:20170228T100000
DTEND;TZID=America/Los_Angeles:20170228T110000
DESCRIPTION:This webinar on food safety control for spices will cover micro
 bial reduction techniques\, drying\, testing\, preventive controls\, sanit
 ation operation procedures\, water issues\, pest controls\, storage\, faci
 lity controls (air/dust/humidity)\, and other basic spice handling food sa
 fety considerations.\n\nhttps://www.preparedfoods.com/events/893-controlli
 ng-hazards-in-spices-basic-supply-chain-food-safety-control-requirements
LOCATION:Online Event
SUMMARY:Controlling Hazards in Spices - Basic Supply Chain Food Safety Cont
 rol Requirements
URL:http://www.complianceonline.com/controlling-hazards-in-spices-supply-sh
 ain-food-safety-control-requirements-webinar-training-705114-prdw?channel=
 preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:4b718c39-0aa0-4bee-a42e-dc9b015b21cc
DTSTART;TZID=America/Detroit:20170223T090000
DTEND;TZID=America/Detroit:20170224T170000
DESCRIPTION:This two day workshop focuses on the SQF food safety fundamenta
 ls. \n\nhttps://www.preparedfoods.com/events/890-sqf-practitioner-workshop
LOCATION:Centre Club
SUMMARY:SQF Practitioner Workshop
URL:https://newslow.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020018Z
UID:6ee9b695-23db-403c-9960-5333e31c6359
DTSTART;TZID=America/Detroit:20170222T080000
DTEND;TZID=America/Detroit:20170223T170000
DESCRIPTION:A two-day pasteurization seminar that gives participants an ove
 rview of the concepts of pasteurization. Hands-on experience will be facil
 itated.\n\n\nhttps://www.preparedfoods.com/events/864-htst-pasteurization-
 workshop
LOCATION:The Ohio State University
SUMMARY:HTST Pasteurization Workshop
URL:http://go.osu.edu/htst
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:e0915893-8569-4c47-aa6e-5aae53504be9
DTSTART;TZID=America/Detroit:20170221T080000
DTEND;TZID=America/Detroit:20170221T090000
DESCRIPTION:Join probiotic experts from Ganeden to learn more about the dem
 and for probiotics from consumers and ease of formulation into functional 
 foods and beverages.\n\nhttps://www.preparedfoods.com/events/895-the-growi
 ng-formulation-trend-probiotics
LOCATION:Online Webinar
SUMMARY:The Growing Formulation Trend: Probiotics
URL:http://xtalks.com/Growing-Formulation-Trend-in-Europe-Probiotics.ashx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:158ed430-9a87-4094-9814-64bdeb5e6cc1
DTSTART;TZID=America/Los_Angeles:20170216T100000
DTEND;TZID=America/Los_Angeles:20170216T113000
DESCRIPTION:This webinar will explore the complex relationship between GFSI
  and FSMA and will outline how GFSI certification can help manufacturers r
 each regulatory compliance.\n\nhttps://www.preparedfoods.com/events/891-ma
 king-the-connection-between-fsma-and-gfsi-requirements
LOCATION:Online Event
SUMMARY:Making the Connection between FSMA and GFSI Requirements
URL:http://www.complianceonline.com/connection-between-fsma-and-gfsi-requir
 ements-webinar-training-705061-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:3cf02ba2-19b9-46f7-826b-5a56fef25763
DTSTART;TZID=America/Boise:20170214T080000
DTEND;TZID=America/Boise:20170216T140000
DESCRIPTION:Our comprehensive three-day workshop is designed for individual
 s responsible for implementing and managing a HACCP system in a food proce
 ssing facility\n\n\nhttps://www.preparedfoods.com/events/873-practical-foo
 d-safety-haccp-workshop
LOCATION:The Riverside Hotel
SUMMARY:Practical Food Safety & HACCP Workshop
URL:http://www.techhelp.org/events/300/practical-food-safety-haccp-workshop
 -boise/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:1c63730c-566f-498a-8612-6b820bf87c39
DTSTART;TZID=America/Detroit:20170125T080000
DTEND;TZID=America/Detroit:20170127T170000
DESCRIPTION:A 2 ½ day course that provides an overview of the concepts of 
 how to create a Food Safety Plan to comply with the Hazard Analysis and Ri
 sk-based Preventive Controls for Human Foods rule.\n\nhttps://www.prepared
 foods.com/events/862-fspca-preventive-controls-for-human-food-training
LOCATION:The Ohio State University
SUMMARY:FSPCA - Preventive Controls for Human Food Training
URL:http://go.osu.edu/fspca
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:6c189ca4-81dd-4369-95ab-923813d9bb8c
DTSTART;TZID=America/Boise:20170125T080000
DTEND;TZID=America/Boise:20170127T140000
DESCRIPTION:A 2.5-Day specialized course developed by the FSPCA for trainin
 g "Preventive Controls Qualified Individuals."\n\n\nhttps://www.preparedfo
 ods.com/events/872-fspca-preventive-controls-for-human-food-course
LOCATION:Idaho Department of Labor
SUMMARY:FSPCA Preventive Controls for Human Food Course
URL:http://www.techhelp.org/events/299/fspca-preventive-controls-for-human-
 food-course-post-falls/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:002ab88b-3ac2-40a7-9624-92097ff178d0
DTSTART;TZID=America/Detroit:20170123T090000
DTEND;TZID=America/Detroit:20170124T180000
DESCRIPTION:\n	This two day interactive in-person seminar will provide part
 icipants the regulatory background and guidelines through all critical are
 as of GMP compliance.\n\nhttps://www.preparedfoods.com/events/842-gmp-for-
 quality-control-and-contract-laboratories-2017
LOCATION:The Leela Mumbai
SUMMARY:GMP for Quality Control and Contract Laboratories 2017
URL:http://www.globalcompliancepanel.in/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:f798296d-0ef2-4dad-851a-2910145c339a
DTSTART;TZID=America/Detroit:20170123T080000
DTEND;TZID=America/Detroit:20170124T170000
DESCRIPTION:This two-day workshop is an introduction to Hazard\, Analysis a
 nd Critical Control Points (HACCP).\n\n\nhttps://www.preparedfoods.com/eve
 nts/863-introductory-haccp
LOCATION:The Ohio State University
SUMMARY:Introductory HACCP
URL:http://go.osu.edu/haccpjune
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:f7a38b20-6705-4ae2-8beb-8bffca532a5c
DTSTART;TZID=America/Los_Angeles:20161215T083000
DTEND;TZID=America/Los_Angeles:20161216T163000
DESCRIPTION:This seminar will cover an acceptable Food Safety Plan\, requir
 ements for implementation\, and resources to support industry compliance.\
 n\n\nhttps://www.preparedfoods.com/events/858-fda-requirements-for-food-de
 fense-planning-and-implementation
LOCATION:Minneapolis\, MN
SUMMARY:FDA Requirements for Food Defense Planning and Implementation
URL:http://www.complianceonline.com/food-defense-plan-for-food-processing-p
 lants-fsma-haccp-seminar-training-80431SEM-prdsm?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:8523f0a7-d62e-468e-89b9-8022f01295b4
DTSTART;TZID=America/Boise:20161212T080000
DTEND;TZID=America/Boise:20161212T170000
DESCRIPTION:Our Internal Auditor Workshop will teach you how to conduct int
 ernal audits in your facility against one of the Global Food Safety Initia
 tive (GFSI) Audit Schemes.\n\n\nhttps://www.preparedfoods.com/events/871-i
 nternal-auditor-workshop
LOCATION:Idaho Water Center
SUMMARY:Internal Auditor Workshop
URL:http://www.techhelp.org/events/298/food-safety-internal-auditor-worksho
 p-boise/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:5b924530-ded7-488d-ac28-949bcf4c68bb
DTSTART;TZID=America/Los_Angeles:20161207T080000
DTEND;TZID=America/Los_Angeles:20161208T120000
DESCRIPTION:\n	Global Pouch West 2016 is the place to learn about the explo
 sive growth in pouches and why food\, beverage\, and household product man
 ufacturers are making the switch from rigid to flexible packaging.\n\nhttp
 s://www.preparedfoods.com/events/820-global-pouch-west-2016
LOCATION:Red Rock Casino\, Resort & Spa
SUMMARY:Global Pouch West 2016
URL:www.globalpouchwest.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:9c247ad5-c865-4691-9de8-4616017a0908
DTSTART;TZID=America/Detroit:20161205T000000
DTEND;TZID=America/Detroit:20161206T000000
DESCRIPTION:\n	In this two-day course\, you will learn how to avoid microbi
 al contamination and produce safe food products.\n\n\nhttps://www.prepared
 foods.com/events/812-practical-food-microbiology
LOCATION:Rutgers University
SUMMARY:Practical Food Microbiology
URL:http://www.cpe.rutgers.edu/courses/current/lf0401ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:dac0a9ec-8924-4a86-aa2d-2b128f6a868e
DTSTART;TZID=America/Detroit:20161130T000000
DTEND;TZID=America/Detroit:20161201T000000
DESCRIPTION:This introductory course will provide information about the ext
 rusion processing systems\, extruder parts\, basic heat and mass transfer\
 , extruder screws and dies\, food ingredient functionality (with a focus o
 n pulse ingredients) and food product development with extrusion.\n\n\nhtt
 ps://www.preparedfoods.com/events/856-extrusion-processing-short-course
LOCATION:School of Food Science\, Washington State University
SUMMARY:Extrusion Processing Short Course
URL:http://foodprocessing.wsu.edu/research/extrusion-processing/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:ae1a4942-ca7a-464d-91b3-a2ebeb4513ee
DTSTART;TZID=America/Los_Angeles:20161118T100000
DTEND;TZID=America/Los_Angeles:20161118T113000
DESCRIPTION:This course is designed to bring food industry leaders up to sp
 eed with the latest in related policy characteristics.\n\n\nhttps://www.pr
 eparedfoods.com/events/860-mission-to-mitigate-preventing-recalls-and-outb
 reaks-by-design
LOCATION:Online Event
SUMMARY:Mission to Mitigate: Preventing recalls and outbreaks by design
URL:http://www.complianceonline.com/mission-to-mitigate-preventing-recalls-
 and-outbreaks-by-design-webinar-training-704966-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:f3ca74ca-3627-4716-ae55-f9dabcbfb6ea
DTSTART;TZID=America/Los_Angeles:20161111T100000
DTEND;TZID=America/Los_Angeles:20161111T110000
DESCRIPTION:This webinar will teach you what is expected under the new requ
 irements of the Food Safety Modernization Act.\n\nhttps://www.preparedfood
 s.com/events/859-fsma-foreign-supplier-verification
LOCATION:Online Event
SUMMARY:FSMA Foreign Supplier Verification
URL:http://www.complianceonline.com/fsma-foreign-supplier-verification-webi
 nar-training-704952-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:33efb236-91f8-4e96-8470-ad4b6f729855
DTSTART;TZID=America/Detroit:20161107T000000
DTEND;TZID=America/Detroit:20161109T000000
DESCRIPTION:\n	Our BPCS teaches the practical applications of the principle
 s underlying FDA and USDA/FSIS regulations.\n\n\nhttps://www.preparedfoods
 .com/events/811-better-process-control-school
LOCATION:Rutgers University
SUMMARY:Better Process Control School
URL:http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:bbd98feb-66cd-4f97-be38-390611adb44c
DTSTART;TZID=America/Atikokan:20161102T090000
DTEND;TZID=America/Atikokan:20161104T120000
DESCRIPTION:\n	This 2.5 day workshop provides attendees with a firm underst
 anding of the principles of HACCP and how HACCP applies to various industr
 y sectors including Juice HACCP.\n\n\nhttps://www.preparedfoods.com/events
 /851-food-safety-program-haccp-plan-development
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Food Safety Program/HACCP Plan Development
URL:https://newslow.com/registration/36-36-food-safety-program-haccp-plan-d
 evelopment
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:064b9ed8-e4cf-4d1c-a4a4-190fc9434348
DTSTART;TZID=America/Atikokan:20161025T090000
DTEND;TZID=America/Atikokan:20161027T120000
DESCRIPTION:\n	This 2.5 day workshop focuses on the maintenance of an effec
 tive HACCP Program.\n\n\nhttps://www.preparedfoods.com/events/849-food-saf
 ety-program-advanced-haccp-workshop
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Food Safety Program/Advanced HACCP Workshop
URL:https://newslow.com/registration/82-32-food-safety-program-advanced-hac
 cp
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:0f24993a-45af-4117-b669-13b80d2ac222
DTSTART;TZID=America/Atikokan:20161025T090000
DTEND;TZID=America/Atikokan:20161028T120000
DESCRIPTION:\n	This 3.5-day workshop is a combination of our Food Safety Pr
 ogram/Advanced HACCP and our FSMA vs GFSI: Changes Necessary for Complianc
 e workshop.\n\n\nhttps://www.preparedfoods.com/events/850-combined-advance
 d-haccp-fsma-vs-gfsi-workshop
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Combined Advanced HACCP/FSMA vs GFSI Workshop
URL:https://newslow.com/registration/86-combined-advanced-haccp-fsma-vs-gfs
 i-orlando
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:437af27b-5dc1-4244-bbe8-daad880715d7
DTSTART;TZID=America/Atikokan:20161025T080000
DTEND;TZID=America/Atikokan:20161026T170000
DESCRIPTION:\n	This two-day short course will provide the latest informatio
 n and applications in CIP cleaning and sanitation of food and dairy proces
 sing plants.\n\n\nhttps://www.preparedfoods.com/events/780-advanced-clean-
 in-place-cip
LOCATION:The Ohio State University
SUMMARY:Advanced Clean in Place (CIP)
URL:http://foodindustries.osu.edu/cip
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:b57a7105-c74f-4231-83a4-cab1c04cd37e
DTSTART;TZID=America/Anguilla:20161025T080000
DTEND;TZID=America/Anguilla:20161027T150000
DESCRIPTION:\n	Participants in this three day course will gain knowledge on
  the operational and regulatory procedures used for pasteurization\, with 
 an emphasis on milk.\n\n\nhttps://www.preparedfoods.com/events/785-pasteur
 izer-operators-workshop
LOCATION:Penn State University\, Food Science Building
SUMMARY:Pasteurizer Operators Workshop
URL:http://foodscience.psu.edu/workshops/pasteurizer-operators-workshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:5af6b4e6-c6c7-4bbd-8eb2-530835eadeb3
DTSTART;TZID=America/Detroit:20161020T140000
DTEND;TZID=America/Detroit:20171020T000000
DESCRIPTION:On Demand Find out how you can meet today's sugar reduction cha
 llenges. As you work to fulfill both the scheduled FDA changes to the Nutr
 ition Facts Label and consumer preferences\, you will benefit from learnin
 g how to reduce\, rebalance\, or replace added sugars with label-friendly 
 ingredients.\n\n\nhttps://www.preparedfoods.com/events/852-taste-insights-
 reducing-sugar-and-caloric-content-with-fiber
LOCATION:online
SUMMARY:Taste Insights: Reducing Sugar and Caloric Content with Fiber
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:516a2c02-6aff-4c45-8b6b-a2eb89be49d3
DTSTART;TZID=America/Atikokan:20161019T080000
DTEND;TZID=America/Atikokan:20161020T170000
DESCRIPTION:\n	This two-day pasteurization seminar will help participants i
 n the maintenance department gain a better understanding of the mechanical
  functions and potential failures that could occur in an HTST system.\n\n\
 nhttps://www.preparedfoods.com/events/779-htst-maintenance-workshop
LOCATION:The Ohio State University
SUMMARY:HTST Maintenance Workshop
URL:http://foodindustries.osu.edu/htst-maintenance
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:87eb3e21-baf8-4fca-94f6-c2074dd0e625
DTSTART;TZID=America/Atikokan:20161019T000000
DTEND;TZID=America/Atikokan:20161019T000000
DESCRIPTION:\n	Don’t be baffled by food statistics! This statistical refr
 esher will benefit beginners and experience professionals alike.\n\n\nhttp
 s://www.preparedfoods.com/events/809-making-sense-of-the-numbers-statistic
 s-for-food-scientists
LOCATION:Rutgers University
SUMMARY:Making Sense of the Numbers: Statistics for Food Scientists
URL:http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:853fecc3-0bcf-415a-a15c-e25d3c5c5de2
DTSTART;TZID=America/Atikokan:20161018T090000
DTEND;TZID=America/Atikokan:20161020T120000
DESCRIPTION:\n	Mandatory compliance dates are approaching fast! Make sure y
 ou are prepared by attending our individualized training designed by FSPCA
 \, the ONLY FDA-approved course curriculum available.\n\n\nhttps://www.pre
 paredfoods.com/events/830-fspca-preventive-controls-for-human-food-pcqi
LOCATION:Safe Food Systems
SUMMARY:FSPCA: Preventive Controls for Human Food (PCQI)
URL:https://newslow.com/registration/65-meeting-the-new-fda-requirements-fs
 pca-hazard-analysis-and-risk-based-preventive-controls-ft-lauderdale
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:087d0e7d-9c1a-4e56-840e-fc87458495ca
DTSTART;TZID=America/Atikokan:20161017T000000
DTEND;TZID=America/Atikokan:20161018T000000
DESCRIPTION:\n	A 2-day short course to help you understand the scientific s
 ide of tasting food!\n\n\nhttps://www.preparedfoods.com/events/808-sensory
 -evaluation
LOCATION:Rutgers University
SUMMARY:Sensory Evaluation
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:cd2a2f8d-a455-4bc1-9c2b-a92f8339323a
DTSTART;TZID=America/Belize:20161011T080000
DTEND;TZID=America/Belize:20161013T170000
DESCRIPTION:\n	Accelerated University has created a specialized 2.5-day tra
 ining course\, FSPCA Preventive Controls for Human Food course.\n\nhttps:/
 /www.preparedfoods.com/events/848-accelerated-analytical-laboratories-acce
 lerated-university-s-preventive-controls-qualified-individual-training-pre
 ventive-controls-for-human-food-course
LOCATION:Milwaukee Hilton Garden Inn-Park Place
SUMMARY:Accelerated Analytical Laboratories & Accelerated University's Prev
 entive Controls Qualified Individual Training\, Preventive Controls for Hu
 man Food Course
URL:http://aaluniversity.org/fspca-preventive-controls-human-food-course-po
 st
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:11106242-b249-4aba-a6bc-cbc10f6f01d4
DTSTART;TZID=America/Atikokan:20161007T000000
DTEND;TZID=America/Atikokan:20161014T000000
DESCRIPTION:In this session our expert speaker Justin J. Prochnow\, will he
 lp you understand the latest FDA revisions to the labeling requirements fo
 r food\, beverages and dietary supplements and help you ensure compliance 
 with the regulations.\n\nhttps://www.preparedfoods.com/events/853-understa
 nding-the-new-changes-to-food-labels-and-the-corresponding-effects-on-food
 -and-beverages
LOCATION:
SUMMARY:Understanding the New Changes to Food Labels and the Corresponding 
 Effects on Food and Beverages
URL:https://www.audioeducator.com/food-safety/fda-food-labeling-requirement
 s.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:dfd9500b-81bd-4cd9-9146-1b1f0f21e255
DTSTART;TZID=America/Anguilla:20161006T083000
DTEND;TZID=America/Anguilla:20161007T163000
DESCRIPTION:\n	Attend this 2-day seminar to learn how to handle the challen
 ges of marketing and advertising in the dietary supplement industry.\n\n\n
 https://www.preparedfoods.com/events/825-advertising-and-promotion-of-diet
 ary-supplements-2-day-in-person-seminar-by-ex-fda-official
LOCATION:San Francisco\, CA
SUMMARY:Advertising and Promotion of Dietary Supplements: 2-Day In-Person S
 eminar by Ex-FDA Official
URL:http://www.complianceonline.com/fda-ftc-requirements-for-dietary-supple
 ments-advertisement-promotion-seminar-training-80418SEM-prdsm?channel=prep
 aredfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:b186d4c3-e041-4872-905e-965a0bb2b39f
DTSTART;TZID=America/Atikokan:20161005T000000
DTEND;TZID=America/Atikokan:20161007T000000
DESCRIPTION:\n	Our hands-on\, three-day workshop will take you through the 
 steps and teach you how to create and implement a successful HACCP program
 .\n\n\nhttps://www.preparedfoods.com/events/810-haccp-plan-development-for
 -food-processors
LOCATION:Rutgers University
SUMMARY:HACCP Plan Development for Food Processors
URL:http://www.cpe.rutgers.edu/courses/current/lf0403ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:7bb2b932-da9d-4182-a669-5ee4634a7096
DTSTART;TZID=America/Atikokan:20161004T090000
DTEND;TZID=America/Atikokan:20161006T170000
DESCRIPTION:\n	This 3-day FSPCA-compliant course was designed by the Food S
 afety Preventive Controls Alliance (FSPCA) in collaboration with the FDA.\
 n\n\nhttps://www.preparedfoods.com/events/829-preventive-controls-for-anim
 al-food-pcqi
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Preventive Controls for Animal Food (PCQI)
URL:https://newslow.com/registration/72-meeting-the-new-fda-requirements-pr
 eventive-controls-for-animal-food-orando
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:29e3def2-6993-4fb8-99bf-71c567216e4d
DTSTART;TZID=America/Atikokan:20161004T080000
DTEND;TZID=America/Atikokan:20161006T170000
DESCRIPTION:\n	In this course\, participants learn the processing technolog
 ies and practices of a fluid milk plant operation from the farm to receivi
 ng\, to manufacturing\, all the way to the customer.\n\n\nhttps://www.prep
 aredfoods.com/events/776-introduction-to-dairy-processing-and-management
LOCATION:The Ohio State University
SUMMARY:Introduction to Dairy Processing and Management
URL:http://foodindustries.osu.edu/Dairy101
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:df01c5ab-20d1-41b8-85bf-09afff295ea4
DTSTART;TZID=America/Atikokan:20161004T073000
DTEND;TZID=America/Atikokan:20161006T120000
DESCRIPTION:\n	This is a comprehensive 2 1/2-day course with lectures and h
 ands-on lab and demonstration program on the essentials of sanitation in f
 ood processing plants.\n\n\nhttps://www.preparedfoods.com/events/814-food-
 safety-sanitation-short-course-for-food-manufacturers
LOCATION:Penn State University
SUMMARY:Food Safety & Sanitation Short Course for Food Manufacturers
URL:http://foodscience.psu.edu/workshops/food-safety-and-sanitation-short-c
 ourse
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:6d493546-94fe-4abb-b6c9-a721ad12b257
DTSTART;TZID=America/Belize:20160927T090000
DTEND;TZID=America/Belize:20160929T120000
DESCRIPTION:\n	Mandatory compliance dates are approaching fast! Make sure y
 ou are prepared by attending our individualized training designed by FSPCA
 \, the ONLY FDA-approved course curriculum available.\n\n\nhttps://www.pre
 paredfoods.com/events/828-fspca-preventive-controls-for-human-food-pcqi
LOCATION:Courtyard by Marriott Gulfport Beachfront
SUMMARY:FSPCA Preventive Controls for Human Food (PCQI)
URL:https://newslow.com/registration/88-meeting-the-new-fda-requirements-fs
 pca-hazard-analysis-and-risk-based-preventive-controls-gulfport
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:925e550e-a2da-41a1-a863-f77eed04fc6b
DTSTART;TZID=America/Detroit:20160926T153000
DTEND;TZID=America/Detroit:20170926T153000
DESCRIPTION:On Demand \n\nStreamed LIVE from New Products Conference 2016 |
  Come hear Doug Cornille\, PowerBar Vice President of Marketing\, discuss 
 his team’s behind-the-scenes innovation efforts.\n\n\nhttps://www.prepar
 edfoods.com/events/841-welcome-to-the-new-us-powerbar-embraces-next-gen-sp
 orts-nutrition
LOCATION:Online
SUMMARY:Welcome to the New Us! PowerBar Embraces Next-Gen Sports Nutrition
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:e9543ad3-0108-4c2c-874d-7e5917b46b67
DTSTART;TZID=America/Detroit:20160926T094500
DTEND;TZID=America/Detroit:20170926T094500
DESCRIPTION:On Demand \n\nStreamed LIVE from New Products Conference 2016 
 | This webinar will take a look at winning in-market examples of innovati
 on and discuss how presidents and VPs of R&amp\;D/Innovation can different
 iate themselves and lead change in new directions.\n\nhttps://www.prepared
 foods.com/events/840-keynote-address-how-to-win-and-lead-market-change
LOCATION:Online
SUMMARY:Keynote Address: How to Win and Lead Market Change
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:425e007d-4736-412b-8e10-d5c71eec5287
DTSTART;TZID=America/Atikokan:20160925T000000
DTEND;TZID=America/Atikokan:20160928T000000
DESCRIPTION:\n	New Products Conference is the food &amp\; beverage industry
 ’s premier event for gaining valuable insights into global new product i
 ntroductions\, culinary advances and emerging consumer trends.\n\nhttps://
 www.preparedfoods.com/events/730-2016-new-products-conference
LOCATION:Naples Grande
SUMMARY:2016 New Products Conference
URL:http://www.newproductsconference.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:7fc099d4-c0a5-4e08-ba7a-b778f6383a90
DTSTART;TZID=Asia/Manila:20160923T100000
DTEND;TZID=Asia/Manila:20160923T110000
DESCRIPTION:\n        The objective of the webinar is to present you with a
 ll-inclusive information on sanitation and chemical safety for food manufa
 cturing.\n\nhttps://www.preparedfoods.com/events/823-sanitation-and-chemic
 al-safety-training-for-food-manufacturing
LOCATION:Online Event
SUMMARY:Sanitation and Chemical Safety Training for Food Manufacturing
URL:http://www.complianceonline.com/sanitation-and-chemical-safety-training
 -for-food-manufacturing-webinar-training-702515-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:4d9b80d7-2871-4c4c-a164-310ad39d258d
DTSTART;TZID=America/Detroit:20160922T140000
DTEND;TZID=America/Detroit:20170922T000000
DESCRIPTION:Attendees will learn about functional beverage innovations\, tr
 ends\, and consumer purchase drivers\, what Millennials expect from health
 y beverage products and how to make and keep your brand relevant and senso
 ry challenges in functional beverages and flavor/odor masking solutions to
  meet consumer expectations for great taste\n\nhttps://www.preparedfoods.c
 om/events/839-strategies-to-drive-profitable-growth-for-your-functional-be
 verage
LOCATION:Online
SUMMARY:Strategies to Drive Profitable Growth for Your Functional Beverage
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:bde0ae8f-d18b-4846-a9eb-d6bedc12f1d1
DTSTART;TZID=America/Atikokan:20160922T090000
DTEND;TZID=America/Atikokan:20160923T180000
DESCRIPTION:\n	This Two-day course is a primer and overview to the premarke
 t notification process\, i.e.\, a 510(k).\n\n\nhttps://www.preparedfoods.c
 om/events/831-latest-fda-proposed-changes-to-the-process-and-bullet-proof-
 510-k-seminar
LOCATION:Courtyard Seattle Sea-Tac Area
SUMMARY:Latest FDA Proposed Changes to the Process and Bullet Proof 510(k) 
 Seminar
URL:http://bit.ly/29kJUM0-Bullet-Proof-510
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:810f0af9-3c19-4da3-a518-4a90588883ef
DTSTART;TZID=Asia/Manila:20160921T100000
DTEND;TZID=Asia/Manila:20160921T110000
DESCRIPTION:\n	This webinar will provide an overview and guidance to firms 
 that are either going through or preparing to go through clinical trials a
 nd working with clinical investigators.\n\n\nhttps://www.preparedfoods.com
 /events/844-fda-s-guidance-on-financial-disclosure-by-clinical-investigato
 rs
LOCATION:Online
SUMMARY:FDA's Guidance on Financial Disclosure by Clinical Investigators
URL:http://bit.ly/2aa1gix
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:df7aaf28-c184-4fe5-bd81-4f914805b16a
DTSTART;TZID=America/Belize:20160921T080000
DTEND;TZID=America/Belize:20160922T173000
DESCRIPTION:\n	Mandatory compliance dates are approaching fast! Make sure y
 ou are prepared by attending our individualized training designed by FSPCA
 \, the ONLY FDA-approved course curriculum available.\n\n\nhttps://www.pre
 paredfoods.com/events/827-pcqi-for-human-food-preventive-controls-qualifie
 d-individual-workshop
LOCATION:The Management Association (MRA)
SUMMARY:PCQI for Human Food: Preventive Controls Qualified Individual Works
 hop
URL:https://newslow.com/registration/77-meeting-the-new-fda-requirements-fs
 pca-hazard-analysis-and-risk-based-preventive-controls-chicago
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:e427877b-50ec-4c2c-9c13-c124236d3dfc
DTSTART;TZID=Asia/Manila:20160915T100000
DTEND;TZID=Asia/Manila:20160915T110000
DESCRIPTION:\n	This webinar will cover Good Documentation Practice for GxP 
 environments.\n\n\nhttps://www.preparedfoods.com/events/843-good-documenta
 tion-practice-for-gxp-environments
LOCATION:Online
SUMMARY:Good Documentation Practice for GxP Environments
URL:http://bit.ly/29J3KiO
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:aabb924c-eb14-4630-9e5f-73019b1322ce
DTSTART;TZID=America/Atikokan:20160915T090000
DTEND;TZID=America/Atikokan:20160916T180000
DESCRIPTION:\n	The course covers detailed information about the roles and r
 esponsibilities of the various parties with an import operation and how to
  correct the weakest link(s) in the commercial chain.\n\n\nhttps://www.pre
 paredfoods.com/events/832-conference-on-tougher-import-rules-for-fda-in-20
 16
LOCATION:Hilton Garden Inn Salt Lake City Airport
SUMMARY:Conference on Tougher Import Rules for FDA in 2016
URL:http://bit.ly/29uP5tH-FDA-Imports
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:a77fcb6e-1736-43cc-b73b-96bb8f895e87
DTSTART;TZID=America/Atikokan:20160914T130000
DTEND;TZID=America/Atikokan:20160916T120000
DESCRIPTION:\n	This 2-day workshop focuses on the Food Safety Modernization
  Act (FSMA) and how this new regulation relates to a current approved GFSI
  benchmarked food safety schemes.\n\n\nhttps://www.preparedfoods.com/event
 s/807-fsma-vs-gfsi-workshop-changes-necessary-for-compliance
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:FSMA vs GFSI Workshop: Changes Necessary for Compliance
URL:https://newslow.com/registration/74-fsma-vs-gfsi-changes-necessary-for-
 compliance
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:0243bf2e-12b8-4af3-8e5e-9c8a9bf33709
DTSTART;TZID=Asia/Manila:20160914T100000
DTEND;TZID=Asia/Manila:20160914T110000
DESCRIPTION:\n	The last few years have seen an increase in product recalls.
  For this and other reasons\, the U.S. FDA come under increasing negative 
 public scrutiny.\n\nhttps://www.preparedfoods.com/events/837-online-webina
 r-on-the-achilles-heel-of-cgmp-compliance
LOCATION:Online
SUMMARY:Online Webinar on The Achilles Heel of cGMP Compliance
URL:http://bit.ly/2aa1m9B
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:036e3de7-a6e9-4111-8ba8-0ade7ed6d961
DTSTART;TZID=America/Belize:20160914T080000
DTEND;TZID=America/Belize:20160915T170000
DESCRIPTION:\n	The marcus evans 3rd Process Safety for Food &amp\; Beverage
  and Refrigeration industries will share experiences\, best practices and 
 lessons learned in the implementation and maintenance of PSM and RMP progr
 ams.\n\n\nhttps://www.preparedfoods.com/events/816-3rd-process-safety-for-
 food-beverage-industries
LOCATION:
SUMMARY:3rd Process Safety for Food & Beverage Industries
URL:http://www.marcusevans-conferences-northamerican.com/marcusevans-confer
 ences-event-details.asp?EventID=22965&SectorID=42#.V2lU0tIrLcs
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:67946323-489c-4491-b3a1-b49b05149829
DTSTART;TZID=America/Belize:20160914T080000
DTEND;TZID=America/Belize:20160915T170000
DESCRIPTION:\n        This course will provide attendees with a hands-on un
 derstanding of the necessary preparation steps\, self-assessment\, active 
 auditing techniques and report writing skills required to become an effect
 ive internal auditor of food processing operations.\n\nhttps://www.prepare
 dfoods.com/events/819-how-to-prepare-for-an-fda-or-third-party-plant-audit
LOCATION:The Ohio State University
SUMMARY:How to Prepare for an FDA or Third Party Plant Audit
URL:http://foodindustries.osu.edu/events/how-prepare-fda-or-third-party-pla
 nt-audit
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:3726f0dc-4af2-4045-9190-b1c6af7a7ff5
DTSTART;TZID=America/Belize:20160913T090000
DTEND;TZID=America/Belize:20160915T120000
DESCRIPTION:\n	Mandatory compliance dates are approaching fast! Make sure y
 ou are prepared by attending our individualized training designed by FSPCA
 \, the ONLY FDA-approved course curriculum available.\n\n\nhttps://www.pre
 paredfoods.com/events/826-pcqi-fspca-preventive-controls-for-human-food
LOCATION:The University of Holy Cross  Gascadie Board Room
SUMMARY:PCQI: FSPCA Preventive Controls for Human Food
URL:https://newslow.com/registration/81-meeting-the-new-fda-requirements-fs
 pca-hazard-analysis-and-risk-based-preventive-controls-new-orleans
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:1c4fd697-2e06-4352-bf43-fbe2515a1011
DTSTART;TZID=Asia/Manila:20160912T100000
DTEND;TZID=Asia/Manila:20160912T113000
DESCRIPTION:\n	It is an unfortunate fact that most water systems today have
  been designed and are operated and controlled using at least some traditi
 onal concepts and methods that are downright wrong.\n\n\nhttps://www.prepa
 redfoods.com/events/836-online-webinar-on-water-system-biofilm-control-and
 -microbial-monitoring-myths
LOCATION:Online
SUMMARY:Online Webinar on Water System Biofilm Control and Microbial Monito
 ring Myths
URL:http://bit.ly/2a458lA
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:5ebfc650-941e-4323-a877-36685006757f
DTSTART;TZID=Asia/Manila:20160830T100000
DTEND;TZID=Asia/Manila:20160830T110000
DESCRIPTION:\n	This pathogen control training will discuss implementation o
 f GMPs\, Environment testing\, HACCP and design programs to prevent Foodbo
 rne illness.\n\n\nhttps://www.preparedfoods.com/events/822-pathogen-contro
 l-programs-for-food-manufacturers
LOCATION:Online Event
SUMMARY:Pathogen Control Programs for food Manufacturers
URL:http://www.complianceonline.com/pathogen-control-programs-for-food-manu
 facturers-webinar-training-701416-prdw?channel=foodworks
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:b74c07c0-8ccc-40bb-9c23-814a26dda465
DTSTART;TZID=Asia/Manila:20160825T100000
DTEND;TZID=Asia/Manila:20160825T113000
DESCRIPTION:\n        This training program will discuss regulations that i
 mpact Natural Health Products in Canada.\n\nhttps://www.preparedfoods.com/
 events/821-regulation-of-natural-health-products-in-canada
LOCATION:Online Event
SUMMARY:Regulation of Natural Health Products in Canada
URL:http://www.complianceonline.com/regulation-of-natural-health-products-i
 n-canada-webinar-training-704044-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:2f31f468-eb2e-40eb-b743-121774ae6640
DTSTART;TZID=Asia/Manila:20160825T083000
DTEND;TZID=Asia/Manila:20160826T163000
DESCRIPTION:\n	In this two day workshop conference you will learn of the ma
 ndatory Australian and New Zealand requirements in labelling a compliant f
 ood.\n\nhttps://www.preparedfoods.com/events/791-food-labelling-and-advert
 ising-requirements-for-foods-sold-in-australia-and-new-zealand
LOCATION:Brisbane\, Australia
SUMMARY:Food labelling and advertising requirements for foods sold in Austr
 alia and New Zealand
URL:http://www.complianceonline.com/fsanz-australia-new-zealand-food-labell
 ing-advertising-recall-regulations-seminar-training-80341SEM-prdsm?channel
 =preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:d7254210-7c88-491f-8c22-38f780332ad6
DTSTART;TZID=America/Atikokan:20160822T090000
DTEND;TZID=America/Atikokan:20160826T160000
DESCRIPTION:\n	Rutgers University invites you to transform\, broaden and up
 date your food science skills with this highly focused\, practical trainin
 g!\n\n\nhttps://www.preparedfoods.com/events/815-introduction-to-food-scie
 nce-short-course-at-rutgers-university
LOCATION:Rutgers University
SUMMARY:Introduction to Food Science Short Course at Rutgers University
URL:http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020019Z
UID:bd41d006-bc45-45fd-8757-eeb9fdd82a9e
DTSTART;TZID=America/Phoenix:20160816T080000
DTEND;TZID=America/Phoenix:20160818T140000
DESCRIPTION:\n	This is a comprehensive\, three-day workshop\, designed for 
 those individuals responsible for implementing and managing a HACCP system
  in a food manufacturing facility.\n\n\nhttps://www.preparedfoods.com/even
 ts/818-practical-food-safety-haccp-workshop
LOCATION:Idaho Water Center
SUMMARY:Practical Food Safety & HACCP Workshop
URL:http://www.techhelp.org/events/273/practical-food-safety-haccp-workshop
 -august-16-18-in-boise/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:1881dd14-5cbf-4e03-b8b4-0719615c3940
DTSTART;TZID=America/Belize:20160816T000000
DTEND;TZID=America/Belize:20160817T000000
DESCRIPTION:\n	Prepared Foods R&amp\;D Applications Seminar Chicago remai
 ns THE applications-oriented event of the year with a new line up of ove
 r 40 technical sessions. This 2 day\, classroom style\, event is specifica
 lly created to further educate R&amp\;D industry formulators on specific a
 pplications challenges. \n\nhttps://www.preparedfoods.com/events/782-r-d-
 applications-seminar-chicago
LOCATION:The Westin Lombard 
SUMMARY:R&D Applications Seminar Chicago
URL:http://www.rdseminarchicago.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:c3f52b88-9096-4798-86c6-378b21ee49cb
DTSTART;TZID=America/Atikokan:20160808T090000
DTEND;TZID=America/Atikokan:20160810T170000
DESCRIPTION:\n	A 3-day interactive course that focuses on sustainability\, 
 risk analysis\, and continuous improvement of management systems.\n\n\nhtt
 ps://www.preparedfoods.com/events/805-gfsi-approved-schemes-an-advanced-wo
 rkshop
LOCATION:National Registry of Food Safety Professionals
SUMMARY:GFSI Approved Schemes:  An Advanced Workshop
URL:https://newslow.com/registration/60-gfsi-approved-schemes-an-advanced-w
 orkshop
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:cc7575ea-7359-47e5-8eee-85766df6d042
DTSTART;TZID=America/Belize:20160801T080000
DTEND;TZID=America/Belize:20160803T170000
DESCRIPTION:\n	This 2.5-day training course will prepare individuals to rec
 eive FSPCA certification.\n\n\nhttps://www.preparedfoods.com/events/793-fs
 pca-preventive-controls-for-human-food-course
LOCATION:Hilton Garden Inn Milwaukee Park Place
SUMMARY:FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSE
URL:http://aaluniversity.org/fspca-preventive-controls-human-food-course-po
 st
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:2049ec65-a0ea-4fd2-ba69-39e671288814
DTSTART;TZID=America/Atikokan:20160726T090000
DTEND;TZID=America/Atikokan:20160728T120000
DESCRIPTION:\n	This FSPCA compliant course was designed by the Food Safety 
 Preventative Controls Alliance (FSPCA) in collaboration with the FDA.\n\n\
 nhttps://www.preparedfoods.com/events/804-meeting-the-new-fda-requirements
 -fspca-hazard-analysis-risk-based-preventive-controls
LOCATION:The Centre Club (Urban Center)
SUMMARY:Meeting the new FDA Requirements - FSPCA: Hazard Analysis & Risk-Ba
 sed Preventive Controls
URL:https://newslow.com/registration/68-68-meeting-the-new-fda-requirements
 -fspca-hazard-analysis-and-risk-based-preventive-controls
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:31ed1f82-bb37-47bc-af69-5f5f428f725c
DTSTART;TZID=America/Phoenix:20160726T080000
DTEND;TZID=America/Phoenix:20160728T140000
DESCRIPTION:\n	A 2.5-Day specialized training course for training the "Prev
 entive Controls Qualified Individual" that the new FSMA regulation require
 s every processing facility to have.\n\n\nhttps://www.preparedfoods.com/ev
 ents/817-fspca-preventive-controls-for-human-food
LOCATION:Yanke Family Research Center
SUMMARY:FSPCA Preventive Controls for Human Food
URL:http://www.techhelp.org/events/279/fspcaboisejuly2016/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:0a17a7a2-524b-4712-897b-bc21032b4c94
DTSTART;TZID=America/Atikokan:20160720T130000
DTEND;TZID=America/Atikokan:20160722T120000
DESCRIPTION:\n	This two-day workshop focuses on the maintenance of an effec
 tive HACCP Program.\n\n\nhttps://www.preparedfoods.com/events/803-food-saf
 ety-program-advanced-haccp-workshop
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Food Safety Program/Advanced HACCP Workshop
URL:https://newslow.com/registration/32-32-food-safety-program-advanced-hac
 cp
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:c31080be-c504-453a-b04e-a47e03476d33
DTSTART;TZID=Asia/Manila:20160718T100000
DTEND;TZID=Asia/Manila:20160718T110000
DESCRIPTION:\n        This food allergen Webinar training will discuss the 
 technologies and practices that enhance an allergen program and its suppor
 ting programs like GMP\, HACCP and sanitation.\n\nhttps://www.preparedfood
 s.com/events/796-food-allergen-programs-current-trends-technologies-and-ri
 sk-mitigation
LOCATION:Online Event
SUMMARY:Food Allergen Programs - Current Trends\, Technologies and Risk Mit
 igation
URL:http://www.complianceonline.com/food-allergen-programs-current-trends-t
 echnologies-and-risk-mitigation-webinar-training-701531-prdw?channel=prepa
 redfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:3c7ff709-80bc-41dc-8f7f-f91f281a99fc
DTSTART;TZID=America/Atikokan:20160718T090000
DTEND;TZID=America/Atikokan:20160720T120000
DESCRIPTION:\n	This 2.5 day workshop provides attendees with a firm underst
 anding of the principles of HACCP and how HACCP applies to various industr
 y sectors including Juice HACCP.\n\n\nhttps://www.preparedfoods.com/events
 /802-food-safety-program-haccp-plan-development-workshop-recognized-by-iha
 -with-gold-seal-certificate
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Food Safety Program/HACCP Plan Development Workshop (Recognized by 
 IHA with Gold Seal Certificate)
URL:https://newslow.com/registration/35-35-food-safety-program-haccp-plan-d
 evelopment
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:5faae8d0-be9d-40b5-8c39-8b6105f0666d
DTSTART;TZID=America/Anguilla:20160713T080000
DTEND;TZID=America/Anguilla:20160713T183000
DESCRIPTION:\n	FSNS Food Safety Conference and Lab Grand Opening Features F
 ood Safety Topics\, Lab Grand Opening and Temple Grandin Book Signing\n\nh
 ttps://www.preparedfoods.com/events/813-fsns-food-safety-conference-and-la
 b-grand-opening
LOCATION:Registration and Conference Location: Amarillo Civic Center\, Rege
 ncy Room
SUMMARY:FSNS Food Safety Conference and Lab Grand Opening
URL:http://www.fsns.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:39ee1ae9-7938-44d6-9866-9802681b7339
DTSTART;TZID=America/Atikokan:20160711T090000
DTEND;TZID=America/Atikokan:20160713T120000
DESCRIPTION:\n	By successfully completing this course\, you will meet the r
 egulation for a “qualified individual” who can manage a food safety pr
 eventive controls program in accordance with the Hazard-Analysis and Preve
 ntive Controls Rule of the US Food and Drug Administration.\n\nhttps://www
 .preparedfoods.com/events/801-meeting-the-new-fda-requirements-fspca-hazar
 d-analysis-and-risk-based-preventive-controls
LOCATION:National Registry of Food Safety Professionals (NRFSP)
SUMMARY:Meeting the New FDA Requirements – FSPCA: Hazard Analysis and Ris
 k-based Preventive Controls
URL:https://newslow.com/registration/69-meeting-the-new-fda-requirements-fs
 pca-hazard-analysis-and-risk-based-preventive-controls
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:3addbc82-970a-43c5-9c60-6bc85c6f3116
DTSTART;TZID=Asia/Manila:20160620T100000
DTEND;TZID=Asia/Manila:20160620T113000
DESCRIPTION:\n        This food contamination control program training will
  teach you how to develop and document an integrated program to reduce the
  potential of foreign material contamination and also highlight the GMP be
 st practices.\n\nhttps://www.preparedfoods.com/events/795-reduce-the-risks
 -of-foreign-material-contamination-a-manufacturer-s-guide-in-creating-a-fo
 reign-material-control
LOCATION:Online Event
SUMMARY:Reduce the Risks of Foreign Material Contamination - A Manufacturer
 's Guide in Creating a Foreign Material Control
URL:http://www.complianceonline.com/reduce-the-risks-of-foreign-material-co
 ntamination-webinar-training-701935-prdw?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:c7fe2f63-0d4f-4804-8db6-d9c8fd197a92
DTSTART;TZID=Asia/Manila:20160615T120000
DTEND;TZID=Asia/Manila:20160615T130000
DESCRIPTION:\n        This training session is designed for food safety pra
 ctitioners who are preparing for implementation of the Preventive Controls
  rule\, and require assistance in effectively developing a recall plan.\n\
 nhttps://www.preparedfoods.com/events/794-5-steps-to-creating-a-rock-solid
 -recall-plan
LOCATION:Online Event
SUMMARY:5 Steps to Creating a Rock-Solid Recall Plan
URL:http://www.complianceonline.com/creating-a-recall-plan-fsma-and-prevent
 ive-controls-product-recall-recordkeeping-webinar-training-704720-prdw?cha
 nnel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:0c47c22d-f375-4bb9-aec5-876b5a2b6cc9
DTSTART;TZID=America/Atikokan:20160615T080000
DTEND;TZID=America/Atikokan:20160616T170000
DESCRIPTION:\n	The Better Process Control School Acidified Foods course of 
 The Wilbur A. Gould Food Industries Center is an FDA\, USDA\, and FSIS req
 uired course for processors of acidified foods.\n\n\nhttps://www.preparedf
 oods.com/events/774-better-process-control-school-acidified-food-only
LOCATION:The Ohio State University
SUMMARY:Better Process Control School Acidified Food Only
URL:http://foodindustries.osu.edu/services/courses-and-training/BPCS-acidif
 ied-only
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:9a97e921-fd85-4690-b18f-134ab8204958
DTSTART;TZID=America/Atikokan:20160615T000000
DTEND;TZID=America/Atikokan:20160617T000000
DESCRIPTION:\n        For nearly 20 years\, the Packaging Strategies Group 
 has brought packaging and consumer goods professionals together to share i
 nsights on the phenomenal growth of the flexible marketplace. Global Pouch
  Forum is the largest conference in North America devoted to flexible pack
 aging innovation.\n\nhttps://www.preparedfoods.com/events/766-global-pouch
 -forum
LOCATION:InterContinental Miami
SUMMARY:Global Pouch Forum
URL:http://www.globalpouchforum.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:67e2f382-ef73-441f-82d1-488c7f5c65f7
DTSTART;TZID=America/Detroit:20160614T140000
DTEND;TZID=America/Detroit:20170614T000000
DESCRIPTION:\n	On Demand This webinar will share some of the latest advance
 s food manufacturers are using to remove troublesome heat from food proces
 ses up and down the production line\; from mixing and coating applications
  to grinding operations. Attendees will gain insight regarding how using l
 iquid nitrogen can increase production throughput\, reduce cycle times\, a
 nd help prevent microbial growth…and ultimately gain an advantage in tod
 ay’s competitive marketplace.\n\n\nhttps://www.preparedfoods.com/events/
 788-thinking-outside-the-liquid-nitrogen-freezing-box
LOCATION:
SUMMARY:Thinking Outside the Liquid Nitrogen Freezing Box
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:336d28c1-d7e3-43c2-a86a-7e2606b1ccda
DTSTART;TZID=America/Atikokan:20160606T073000
DTEND;TZID=America/Atikokan:20160609T153000
DESCRIPTION:\n	This course teaches core concepts of Food Science\, and is d
 esigned for technical personnel from other disciplines and nontechnical pe
 rsonnel who have little or no experience in the food industry.\n\n\nhttps:
 //www.preparedfoods.com/events/786-fundamentals-of-food-science-short-cour
 se
LOCATION:Penn State University
SUMMARY:Fundamentals of Food Science Short Course
URL:http://agsci.psu.edu/fundamentals
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:2239943f-8580-498f-9208-e939eecc88a3
DTSTART;TZID=Asia/Manila:20160530T100000
DTEND;TZID=Asia/Manila:20160530T113000
DESCRIPTION:\n	This webinar training will analyze how compliance with Stand
 ard 1.2.7 is now mandatory for all food businesses involved in the sale an
 d advertising of food in Australia//NZ.\n\nhttps://www.preparedfoods.com/e
 vents/792-navigating-standard-1-2-7-the-regulation-of-nutrition-and-health
 -claims-in-australia-nz
LOCATION:Online Event
SUMMARY:Navigating Standard 1.2.7 - The Regulation of Nutrition and Health 
 Claims in Australia/NZ
URL:http://www.complianceonline.com/navigating-standard1.2.7-regulation-of-
 nutrition-and-health-claims-in-australia-nz-webinar-training-704692-prdw?c
 hannel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:ea170f21-4d07-40da-bb67-c151e6f09907
DTSTART;TZID=America/Phoenix:20160523T080000
DTEND;TZID=America/Phoenix:20160525T140000
DESCRIPTION:\n	A two and a half day specialized training course meant for i
 ndividuals taking on the role of a processing facility's trained resource 
 person or "Preventive Controls Qualified Individual".\n\n\nhttps://www.pre
 paredfoods.com/events/790-fspca-preventive-controls-for-human-food
LOCATION:Hilton Garden Inn Idaho Falls
SUMMARY:FSPCA Preventive Controls for Human Food
URL:http://www.techhelp.org/events/255/fspca-preventive-controls-for-human-
 food-course-idaho-falls/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:2c5be0b8-c4af-41a2-abfd-e99a2499c983
DTSTART;TZID=America/Atikokan:20160517T070000
DTEND;TZID=America/Atikokan:20160519T170000
DESCRIPTION:\n	The Food Microbiology Short course provides insight into the
  most recent developments of food-borne pathogens\, toxins\, and contamina
 nts that may occur in a food plant environment.\n\n\nhttps://www.preparedf
 oods.com/events/762-food-microbiology-short-course
LOCATION:Penn State University
SUMMARY:Food Microbiology Short Course
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:1f463adb-9b6c-46f0-8971-5da805ef3835
DTSTART;TZID=America/Atikokan:20160510T080000
DTEND;TZID=America/Atikokan:20160511T170000
DESCRIPTION:\n	This two-day workshop focuses on classroom and hands-on expo
 sure to laboratory methods and procedures in a working dairy laboratory.\n
 \n\nhttps://www.preparedfoods.com/events/777-dairy-lab-for-improved-qualit
 y
LOCATION:The Ohio State University
SUMMARY:Dairy Lab for Improved Quality
URL:http://foodindustries.osu.edu/labtech
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:64b7594c-536e-427e-9ee4-96f7c5dc367c
DTSTART;TZID=America/Atikokan:20160501T120000
DTEND;TZID=America/Atikokan:20160503T100000
DESCRIPTION:Bakery Showcase is the Canada's national baking industry trade 
 show and conference. The event is held every other year in Toronto - Missi
 ssauga\, Ontario - Canada. It is the largest and ONLY baking industry busi
 ness-to-business trade show and conference produced in Canada.\n\nhttps://
 www.preparedfoods.com/events/753-bakery-showcase-2016-trade-show-conferenc
 e
LOCATION:The International Centre
SUMMARY:BAKERY SHOWCASE 2016 TRADE SHOW & CONFERENCE
URL:http://www.baking.ca
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:0c50a9d4-efdc-4ff7-b8b1-5a1d00bfc2dc
DTSTART:20160414T090000
DTEND:20160415T140000
DESCRIPTION:\n	The 2016 HFCE Halal Conference will focus on these halal eme
 rging markets and provide a platform for discussion between industry\, cer
 tifying bodies and government representatives to provide some understandin
 g of the trends for halal guidelines and accreditation for the next decade
 .\n\n\nhttps://www.preparedfoods.com/events/784-access-to-halal-emerging-m
 arkets-7th-hfce-international-halal-food-conference
LOCATION:Sheraton Hotel Zaventem Airport
SUMMARY:Access to Halal Emerging Markets - 7th HFCE International Halal Foo
 d Conference
URL:http://www.hfceconference.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:e743938e-d5db-4263-b043-414acf2cbdd0
DTSTART;TZID=America/Atikokan:20160414T000000
DTEND;TZID=America/Atikokan:20160414T000000
DESCRIPTION:\n	North America's largest one-day packaging converting show! W
 ith over 100 companies represented\, this tradeshow is the perfect venue t
 o find converter-manufacturers\, equipment\, supplies and related services
 .\n\nhttps://www.preparedfoods.com/events/765-converters-expo
LOCATION:Lambeau Field Atrium
SUMMARY:Converters Expo
URL:http://www.convertersexpo.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:1928cda3-3a6c-4e37-90b0-4f717103dad9
DTSTART;TZID=America/Atikokan:20160412T080000
DTEND;TZID=America/Atikokan:20160414T150000
DESCRIPTION:\n	This 2 ½ day course uses FDA-recognized and standardized cu
 rriculum that gives participants an overview of the concepts of how to cre
 ate a Food Safety Plan to comply with the Hazard Analysis and Risk-based P
 reventive Controls for Human Foods rule.\n\n\nhttps://www.preparedfoods.co
 m/events/787-fspca-preventive-controls-for-human-food-training
LOCATION:Hampton Inn and Suites
SUMMARY:FSPCA- Preventive Controls for Human Food Training
URL:http://foodindustries.osu.edu/fspca
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:543cd0c9-d6e5-47a6-8972-9df2824cae1a
DTSTART;TZID=America/Belize:20160404T080000
DTEND;TZID=America/Belize:20160406T160000
DESCRIPTION:\n	The new FSMA regulation requires that every processing facil
 ity have at least one individual trained by the Food Safety Preventive Con
 trols Alliance (FSPCA) overseeing the implementation of the facility’s f
 ood safety plan and other key tasks.\n\nhttps://www.preparedfoods.com/even
 ts/783-fspca-preventive-controls-for-human-food-course
LOCATION:Hilton Garden Inn Milwaukee Park Place
SUMMARY:FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSE
URL:http://aaluniversity.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:bb1419bc-6e8d-45a3-a848-8c969d71f849
DTSTART;TZID=America/Atikokan:20160329T080000
DTEND;TZID=America/Atikokan:20160330T170000
DESCRIPTION:\n	A two-day seminar on high temperature\, short time (HTST) pa
 steurization.\n\nhttps://www.preparedfoods.com/events/778-htst-pasteurizat
 ion-workshop
LOCATION:The Ohio State University
SUMMARY:HTST Pasteurization Workshop
URL:http://foodindustries.osu.edu/htst
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:6ccddece-7907-4f61-ae86-4ed46e96076d
DTSTART;TZID=America/Atikokan:20160314T080000
DTEND;TZID=America/Atikokan:20160317T170000
DESCRIPTION:\n	The Better Process Control School (BPCS) of The Ohio State U
 niversity Wilbur A. Gould Food Industries Center is an FDA\, USDA\, and FS
 IS required course for processors of low-acid or acidified foods.\n\n\nhtt
 ps://www.preparedfoods.com/events/773-better-process-control-school
LOCATION:The Ohio State University
SUMMARY:Better Process Control School
URL:http://foodindustries.osu.edu/services/courses-and-training/BPCS-englis
 h
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:47b03137-aab8-4594-b33e-b10ddd636591
DTSTART;TZID=America/Anguilla:20160308T110000
DTEND;TZID=America/Anguilla:20160311T200000
DESCRIPTION:\n	Research Chefs Association (RCA) is heading to the Mile High
  City for our 2016 Annual Conference &amp\; Culinology® Expo.\n\nhttps://
 www.preparedfoods.com/events/772-2016-rca-annual-conference-culinology-exp
 o
LOCATION:Colorado Convention Center – Denver\, Colorado
SUMMARY:2016 RCA Annual Conference & Culinology® Expo
URL:http://www.culinology.org/Conference/AnnualConference2016.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:75ad5f08-28f0-4fea-8303-796c8cfe2a1e
DTSTART;TZID=America/Detroit:20160127T080000
DTEND;TZID=America/Detroit:20160128T170000
DESCRIPTION:\n	This course will provide attendees with a hands-on understan
 ding of the necessary preparation steps\, self-assessment\, active auditin
 g techniques and report writing skills required to become an effective int
 ernal auditor of food processing operations.\n\n\nhttps://www.preparedfood
 s.com/events/775-how-to-prepare-for-an-fda-or-third-party-plant-audit
LOCATION:The Ohio State University
SUMMARY:How to Prepare for an FDA or Third Party Plant Audit
URL:http://foodindustries.osu.edu/audit
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:3ba43943-12ae-4238-9bd4-fa2f9fcd2f0e
DTSTART;TZID=America/Detroit:20151203T090000
DTEND;TZID=America/Detroit:20151204T163000
DESCRIPTION:\n	In this two-day course\, you will learn how to avoid microbi
 al contamination and produce safe food products.\n\n\nhttps://www.prepared
 foods.com/events/745-practical-food-microbiology
LOCATION:Cook Student Center
SUMMARY:Practical Food Microbiology
URL:http://www.cpe.rutgers.edu/courses/current/lf0401ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:fb598648-7f4f-484d-a578-ee7fa8e16a5a
DTSTART;TZID=America/Detroit:20151202T000000
DTEND;TZID=America/Detroit:20151203T000000
DESCRIPTION:\n	Flexibility is packaging's future. It is the fastest-growing
  segment of U.S. consumer packaging. Global Pouch West welcomes consumer p
 ackaged goods and packaging company leaders to sunny California for more a
 bout the trends\, markets and innovations impacting this important industr
 y.\n\nhttps://www.preparedfoods.com/events/686-global-pouch-west
LOCATION:Hyatt Regency Orange County
SUMMARY:Global Pouch West
URL:http://www.globalpouchwest.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:b10056be-0b5d-4662-a55f-b7f2ea957cda
DTSTART;TZID=America/Anguilla:20151111T083000
DTEND;TZID=America/Anguilla:20151113T170000
DESCRIPTION:\n	By attending our Better Process Control School\, you will le
 arn how you can reduce your susceptibility and minimize your liability.\n\
 n\nhttps://www.preparedfoods.com/events/746-better-process-control-school
LOCATION:Cook Student Center
SUMMARY:Better Process Control School
URL:http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:cba158e6-9319-4e3e-92e2-a580dbfc659e
DTSTART;TZID=America/Detroit:20151104T090000
DTEND;TZID=America/Detroit:20151106T163000
DESCRIPTION:Discover the basic concepts of the Hazard Analysis Critical Con
 trol Point (HACCP) system and learn what it takes to develop a thorough pl
 an to better support you and your company.\n\nhttps://www.preparedfoods.co
 m/events/747-haccp-plan-development-for-food-processors
LOCATION:University Inn & Conference Center
SUMMARY:HACCP Plan Development for Food Processors
URL:http://www.cpe.rutgers.edu/courses/current/lf0403ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020020Z
UID:48937903-9cbf-4387-8345-9f3d58bf386b
DTSTART;TZID=America/Anguilla:20151101T080000
DTEND;TZID=America/Anguilla:20151102T170000
DESCRIPTION:\n	The Nordic Organic Food Fair\, now in its third year\, is an
  International business event hosted in Sweden for the Nordic certified or
 ganic food sector.\n\n\nhttps://www.preparedfoods.com/events/759-the-nordi
 c-organic-food-fair
LOCATION:MalmöMässan
SUMMARY:The Nordic Organic Food Fair
URL:http://www.eventdata.co.uk/Visitor/Nordic.aspx?TrackingCode=NOFUK206
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:fa78fe55-05ac-4fe1-b005-413b59bb4943
DTSTART;TZID=America/Anguilla:20151101T080000
DTEND;TZID=America/Anguilla:20151102T170000
DESCRIPTION:\n	Natural Products Scandinavia is an essential industry event 
 for trade buyers who are looking to source the very best in natural and or
 ganic food and drink\, natural health and nutrition\, beauty\, cosmetics a
 nd bodycare.\n\n\nhttps://www.preparedfoods.com/events/760-natural-product
 s-scandinavia
LOCATION:MalmöMässan
SUMMARY:Natural Products Scandinavia
URL:http://www.eventdata.co.uk/Forms/Default.aspx?FormRef=NPSB5Visitor&Trac
 kingCode=NPSUK288
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:fc501922-1d4e-475f-9a2e-8a76d0ce5bc9
DTSTART;TZID=America/Atikokan:20151028T000000
DTEND;TZID=America/Atikokan:20151029T000000
DESCRIPTION:\n	The Best of Food and Beverage Packaging is an event like no 
 other in packaging: Combining the most relevant technologies and trends in
  the food and beverage packaging segments with the vision needed to succes
 sfully sell to consumers in this ever-shifting market landscape.\n\n\nhttp
 s://www.preparedfoods.com/events/684-best-of-food-beverage-packaging
LOCATION:The Hyatt Lodge at McDonald's Campus
SUMMARY:Best of Food & Beverage Packaging
URL:www.bestfbpackaging.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:5ec6e79d-7bf2-4ed6-a74f-f6c6c912e7e3
DTSTART;TZID=America/Atikokan:20151027T120000
DTEND;TZID=America/Atikokan:20151030T120000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/708-dairy-101
LOCATION:The Ohio State University
SUMMARY:Dairy 101
URL:http://foodindustries.osu.edu/Dairy101
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:4a29a612-c442-4c9c-9d86-16c02d3036cb
DTSTART;TZID=America/Atikokan:20151014T120000
DTEND;TZID=America/Atikokan:20151015T120000
DESCRIPTION:This two-day short course\, will bring together highly recogniz
 ed CIP experts including plant engineers\, scientists\, chemists\, regulat
 ors and technicians to provide the latest information and applications in 
 CIP cleaning and sanitation of food and dairy processing plants.\n\nhttps:
 //www.preparedfoods.com/events/707-advanced-cip-cleaning-and-sanitation
LOCATION:The Ohio State University
SUMMARY:Advanced CIP Cleaning and Sanitation
URL:http://foodindustries.osu.edu/cip
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:99c8fd98-847f-4dfc-8d50-f4afdd86b1b7
DTSTART;TZID=America/Anguilla:20151013T073000
DTEND;TZID=America/Anguilla:20151015T120000
DESCRIPTION:The Penn State Food Safety and Sanitation for Food Manufacturer
 s Short Course is a comprehensive 2 1/2-day program on the essentials of s
 anitation in food processing plants. \n\nhttps://www.preparedfoods.com/eve
 nts/739-food-safety-sanitation-short-course-for-food-manufacturers
LOCATION:Penn State University
SUMMARY:Food Safety & Sanitation Short Course for Food Manufacturers
URL:http://agsci.psu.edu/sanitation
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:fe5376d1-f9ff-4025-bbd1-3136a8d6f5c8
DTSTART;TZID=America/Atikokan:20150930T120000
DTEND;TZID=America/Atikokan:20151001T120000
DESCRIPTION:The two-day pasteurization seminar that gives participants an o
 verview of the concepts of pasteurization\, equipment\, fail-safe devices\
 , functions and regulatory applications\, design and function as related t
 o time\, temperature and pressure of the HTST (High temperature\, short ti
 me) pasteurization system.\n\nhttps://www.preparedfoods.com/events/706-hts
 t-pasteurization-workshop
LOCATION:The Ohio State University
SUMMARY:HTST Pasteurization Workshop
URL:http://foodindustries.osu.edu/htst
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:ac47c1b8-5bf1-4000-8706-0d516a25f4ac
DTSTART;TZID=America/Detroit:20150929T141500
DTEND;TZID=America/Detroit:20160929T000000
DESCRIPTION:\n	On Demand Ever wonder what inspires great application ideas?
  Get a sneak peek at the way the next generation of food scientists approa
 ch product development. The DuPont Knowledge Awards gives 133 food science
  students around the country the chance to show the industry their real-wo
 rld product development chops… and a chance to collect $10\,000. Join us
  live as we look at this year’s finalists and announce the 2015 Knowledg
 e Awards winner. The top three teams will be revealed\, and you’ll get t
 he inside scoop on the products they developed. You’ll also hear what ma
 rket trends influenced their product development\, the reasoning behind th
 ese products as well as what leading functional ingredients from DuPont we
 re used to create these winners. Looking for new ideas developed with scie
 nce-backed functional ingredients?\n\n\nhttps://www.preparedfoods.com/even
 ts/764-collegiate-education-awards
LOCATION:Online!
SUMMARY:Collegiate Education Awards
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:186a4da7-5749-4302-a810-3bf99ecc0a68
DTSTART;TZID=America/Detroit:20150929T091500
DTEND;TZID=America/Detroit:20160929T000000
DESCRIPTION:\n	On Demand Consumer Knowledge Associates (CKA) Ltd. has more 
 than 25 years of demographics and market insights research. Today\, the U.
 K.-based firm is a worldwide consultant to many leading CPG manufacturers.
  For Prepared Foods New Products Conference\, CKA will identify and meet w
 ith U.S. kids\, aged between 9 and 12 years. CKA will host pre-conference 
 insight workshops and discussions and ask kids to create their ideal break
 fast entrée\, lunch entrée\, dinner entrée and snacks on-the-go meal op
 tions.\n\n\nhttps://www.preparedfoods.com/events/769-live-kids-panel-tomor
 row-s-trends-kids-create-live-panel-discussion
LOCATION:Online!
SUMMARY:Live Kids Panel – Tomorrow’s Trends: Kids Create\, Live Panel D
 iscussion
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:faef7265-6f12-450a-a1eb-457621826aee
DTSTART;TZID=America/Detroit:20150929T083000
DTEND;TZID=America/Detroit:20160929T000000
DESCRIPTION:\n	On Demand At a time when many companies have scaled back inv
 estment in original R&amp\;D facilities and personnel\, Nestlé SA has inv
 ested $53 million in a next-generation global Product Technology Center (P
 TC) for frozen and chilled foods research in Solon\, Ohio. Come hear Sean 
 Westcott\, Head of the product Technology Centre Frozen &amp\; CHilled Foo
 ds at Nestlé SA\, share his insights about an operation meant to combine 
 cutting-edge innovation with deep awareness of consumer needs and preferen
 ces\n\n\nhttps://www.preparedfoods.com/events/768-keynote-address-bringing
 -r-d-close-to-the-consumer-local-consumer-centric-innovation-driven-by-glo
 bal-science-and-technology
LOCATION:Online!
SUMMARY:Keynote Address: Bringing R&D Close to the Consumer – Local Consu
 mer Centric Innovation Driven by Global Science and Technology
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:da18be8f-9d1e-4ba8-b6f3-e9f1df6ce7dc
DTSTART;TZID=America/Detroit:20150928T161500
DTEND;TZID=America/Detroit:20160927T000000
DESCRIPTION:\n	On Demand Join us in celebrating the industry-nominated\, in
 novative product development teams that recently introduced a new product 
 in the food service and retail markets. Learn the story behind the winning
  products.\n\n\nhttps://www.preparedfoods.com/events/763-spirit-of-innovat
 ion-awards-ceremony
LOCATION:Online!
SUMMARY:Spirit of Innovation Awards Ceremony
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:7e1ce519-ffa2-402a-8ab7-f2aa5e8a528b
DTSTART;TZID=America/Detroit:20150928T084500
DTEND;TZID=America/Detroit:20160928T000000
DESCRIPTION:\n	On Demand The food landscape is rapidly shifting. Increasing
  consumer awareness and concern over where our food comes from\, in conjun
 ction with resource depletion\, have forced us to think about how we will 
 develop and launch new products in the future. This talk focuses on shifts
  we’re seeing in the food landscape\, where the hot spots of innovation 
 are and how we can approach innovation to design better products\, service
 s and brands that meet both the needs of consumers and of the planet.\n\n\
 nhttps://www.preparedfoods.com/events/767-keynote-address-the-future-of-fo
 od
LOCATION:Online!
SUMMARY:Keynote Address: The Future of Food
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:892ace89-4c77-46dd-acb9-b46a8a0b1e0d
DTSTART;TZID=America/Atikokan:20150925T083000
DTEND;TZID=America/Atikokan:20150925T163000
DESCRIPTION:\n	This one-day intensive refresher course is led by one of the
  food industry's most experienced statistical specialists who knows the de
 licate art and science of mixing food and numbers.\n\nhttps://www.prepared
 foods.com/events/748-statistics-for-food-scientists
LOCATION:University Inn & Conference Center
SUMMARY:Statistics for Food Scientists
URL:http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:956e82d4-93b2-42de-8c53-3be766a56cf1
DTSTART;TZID=America/Atikokan:20150923T083000
DTEND;TZID=America/Atikokan:20150924T163000
DESCRIPTION:You can increase the chances of a product's success in today's 
 food and pharmaceutical markets if you understand and can measure the sens
 ory quality of foods.\n\nhttps://www.preparedfoods.com/events/749-sensory-
 evaluation
LOCATION:University Inn & Conference Center
SUMMARY:Sensory Evaluation
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:7cbdd891-af64-4bd8-b1df-3908c6df0c22
DTSTART;TZID=America/Atikokan:20150819T120000
DTEND;TZID=America/Atikokan:20150820T120000
DESCRIPTION:\n	This two-day workshop is an introduction to Hazard\, Analysi
 s and Critical Control Points (HACCP) designed for food safety professiona
 ls\, quality assurance team members\, regulatory agency officials\, and ac
 ademic instructors with a specialty in food processing operations.\n\n\nht
 tps://www.preparedfoods.com/events/742-introductory-haccp
LOCATION:The Ohio State University
SUMMARY:Introductory HACCP
URL:go.osu.edu/haccp
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:3ed4c6a4-4123-4624-b4ea-f6919c0def68
DTSTART;TZID=America/Atikokan:20150817T090000
DTEND;TZID=America/Atikokan:20150821T160000
DESCRIPTION:Rutgers University invites you to transform\, broaden and updat
 e your food science skills with this highly focused\, practical training.\
 n\nhttps://www.preparedfoods.com/events/750-introduction-to-food-science-s
 hort-course
LOCATION:Food Science Auditorium
SUMMARY:Introduction to Food Science Short Course
URL:http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:5e9d5be6-f792-4caa-88da-4499c3c9697b
DTSTART;TZID=America/Anguilla:20150814T080000
DTEND;TZID=America/Anguilla:20150815T180000
DESCRIPTION:The fundamentals of flavor research will be reviewed and the la
 test technology discussed by world-renowned flavor scientists from both in
 dustry and academia.\n\nhttps://www.preparedfoods.com/events/664-flavor-re
 search-workshop
LOCATION:Westin Waterfront
SUMMARY:Flavor Research Workshop
URL:http://proed.acs.org/course-catalog/courses/flavor-research-workshop/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:5c26ee7e-170d-4557-8ba4-27f20e83566d
DTSTART;TZID=America/Anguilla:20150810T000000
DTEND;TZID=America/Anguilla:20150812T000000
DESCRIPTION:Food Technology-2015 is designed to offer comprehensive range o
 f sessions.\n\nhttps://www.preparedfoods.com/events/693-4th-international-
 conference-and-exhibition-on-food-processing-technology
LOCATION:London
SUMMARY:4th International Conference and Exhibition on Food Processing & Te
 chnology
URL:http://foodtechnology.conferenceseries.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:9af7f549-5d3e-4ba3-bcfb-2854852d046c
DTSTART;TZID=America/Belize:20150804T000000
DTEND;TZID=America/Belize:20150805T000000
DESCRIPTION:\n	Prepared Foods R&amp\;D Applications Seminar Chicago is a pr
 actical 2 day "how to" applications-oriented event dedicated to further ed
 ucating the food &amp\; beverage industry's formulators on specific applic
 ation challenges.\n\nhttps://www.preparedfoods.com/events/714-r-d-applicat
 ions-seminar-chicago
LOCATION:Crowne Plaza O'Hare Rosemont
SUMMARY:R&D Applications Seminar Chicago
URL:www.rdseminarchicago.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:8eef9c45-ffa4-4f93-8ce0-c1f7c910e888
DTSTART;TZID=America/Metlakatla:20150723T090000
DTEND;TZID=America/Metlakatla:20150723T200000
DESCRIPTION:\n	The Fresno Food Expo is your opportunity to connect with Ame
 rica's #1 agricultural community!\n\nhttps://www.preparedfoods.com/events/
 740-fresno-food-expo
LOCATION:Fresno Convention and Entertainment Center
SUMMARY:Fresno Food Expo
URL:www.fresnofoodexpo.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:80ed4a72-f97c-4030-b212-2f0c85c3f334
DTSTART;TZID=America/Belize:20150711T080000
DTEND;TZID=America/Belize:20150714T160000
DESCRIPTION:\n        Connect with over 23\,000 of the world’s profession
 als\, experts\, and thought leaders in the science and business of food\, 
 to exchange insights\, expand your knowledge base\, and develop influentia
 l business connections.\n\nhttps://www.preparedfoods.com/events/751-ift15
LOCATION:McCormick Place South
SUMMARY:IFT15
URL:http://ift.org/IFT15
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:67b9084a-c0aa-4aa4-a359-2fd14b88bec3
DTSTART;TZID=America/Detroit:20150625T140000
DTEND;TZID=America/Detroit:20160625T140000
DESCRIPTION:\n	On Demand Attendees will learn about the current protein lan
 dscape\, its complexities and tradeoffs\, sensory challenges in protein fo
 rmulation and how to optimize for flavor and functionality\, the latest nu
 trition science research and its implications for product positioning and 
 how to protect and grow your profitability by minimizing price volatility 
 and supply risks associated with commodity proteins\n\n\nhttps://www.prepa
 redfoods.com/events/744-is-your-protein-strategy-working
LOCATION:Online!
SUMMARY:Is Your Protein Strategy Working?
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:54c3cc1a-9093-411e-8be9-725221584dde
DTSTART;TZID=America/Atikokan:20150624T120000
DTEND;TZID=America/Atikokan:20150625T120000
DESCRIPTION:This two-day workshop focuses on classroom and hands-on exposur
 e to laboratory methods and procedures in a working dairy laboratory. \n\n
 https://www.preparedfoods.com/events/705-dairy-lab-methods-workshop
LOCATION:The Ohio State University
SUMMARY:Dairy Lab Methods Workshop
URL:http://foodindustries.osu.edu/labtech
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:84926eef-bffa-4d2a-a9b3-e0a2c081464d
DTSTART;TZID=America/Metlakatla:20150622T080000
DTEND;TZID=America/Metlakatla:20150623T160000
DESCRIPTION:A condensed technical workshop that helps to understand the ing
 redient functionality and processing technology in whole grain breads\, As
 ian noodles\, flour tortillas\, flat breads\, crackers\, and steamed bread
 s.\n\nhttps://www.preparedfoods.com/events/733-whole-grain-products-worksh
 op
LOCATION:Wheat Marketing Center
SUMMARY:Whole Grain Products Workshop
URL:www.wmcinc.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:ddc1780f-69e2-4a66-b3ca-29958e71d60a
DTSTART;TZID=America/Atikokan:20150610T120000
DTEND;TZID=America/Atikokan:20150611T120000
DESCRIPTION:The Better Process Control School Acidified Foods course of The
  Wilbur A. Gould Food Industries Center is an FDA\, USDA\, and FSIS requir
 ed course for processors of  acidified foods.\n\nhttps://www.preparedfoods
 .com/events/704-better-process-control-school-acidified-food-only
LOCATION:The Ohio State University
SUMMARY:Better Process Control School Acidified Food Only
URL:http://foodindustries.osu.edu/services/courses-and-training/BPCS-acidif
 ied-only
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:c5f1681c-d67b-4c17-a574-e27fc9ff2903
DTSTART;TZID=America/Atikokan:20150610T000000
DTEND;TZID=America/Atikokan:20150612T000000
DESCRIPTION:The Global Pouch Forum is the largest conference focused on pou
 ch formats in packaging and their growth prospects worldwide\, attracting 
 an audience of more than 500 attendees in 2013 and 2014.\n\nhttps://www.pr
 eparedfoods.com/events/685-global-pouch-forum-2015
LOCATION:InterContinental Miami
SUMMARY:Global Pouch Forum 2015
URL:http://www.globalpouchforum.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:9572d9ee-98dc-4e66-8cf1-1b460d9830e4
DTSTART;TZID=America/Anguilla:20150609T070000
DTEND;TZID=America/Anguilla:20150611T161500
DESCRIPTION:The Food and Airborne Fungi and Mycotoxins Short Course is desi
 gned to introduce participants to a basic understanding of molds\, yeasts\
 , and mycotoxins that may occur in foods and in processing environments.\n
 \nhttps://www.preparedfoods.com/events/692-food-and-airborne-fungi-and-myc
 otoxin-short-course
LOCATION:Penn State University
SUMMARY:Food and Airborne Fungi and Mycotoxin Short Course
URL:http://agsci.psu.edu/fungi-mycotoxins
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:ad16db0f-648f-4981-aa82-f2cfd91f2756
DTSTART;TZID=America/Atikokan:20150601T120000
DTEND;TZID=America/Atikokan:20150604T120000
DESCRIPTION:This course teaches core concepts of Food Science.\n\nhttps://w
 ww.preparedfoods.com/events/698-fundamentals-of-food-science
LOCATION:Penn State University
SUMMARY:Fundamentals of Food Science
URL:http://agsci.psu.edu/fundamentals
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:87a68651-ca25-4bfa-bcc2-7f0ad0df5c42
DTSTART;TZID=America/Metlakatla:20150601T080000
DESCRIPTION:A comprehensive technical short course combines lectures with h
 ands-on lab workshops on a brand new\, custom designed PILOT-SCALE cracker
  line.\n\nhttps://www.preparedfoods.com/events/732-cookie-and-cracker-tech
 nology-short-course
LOCATION:Wheat Marketing Center
SUMMARY:Cookie and Cracker Technology Short Course
URL:www.wmcinc.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:f43c5f34-c0b4-42fd-8a1d-1500a087104d
DTSTART;TZID=America/Atikokan:20150531T000000
DTEND;TZID=America/Atikokan:20150601T000000
DESCRIPTION:Bakery Congress 2015 is the baking industry trade show.\n\nhttp
 s://www.preparedfoods.com/events/682-bakery-congress-2015-trade-show-confe
 rence
LOCATION:Palais des congrès de Montrèal - Quèbec.
SUMMARY:BAKERY CONGRESS 2015 TRADE SHOW & CONFERENCE
URL:www.baking.ca
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:5014bf7e-6b39-4cf8-b6df-379d6b68149b
DTSTART;TZID=America/Phoenix:20150526T120000
DTEND;TZID=America/Phoenix:20150527T120000
DESCRIPTION:The Ingredients for Success\, the Conference on Food Innovation
  2015 is sure to give all participants an unmatched one and a half days of
  information and perspectives on innovation in the food sector\, latest in
 formation in food safety\, and how innovation can improve profitability. \
 n\nhttps://www.preparedfoods.com/events/735-ingredients-for-success
LOCATION:Deerfoot Inn & Casino
SUMMARY:Ingredients for Success
URL:http://imcievents.ca/IFS_SITE/index.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:86d04414-feb6-4335-b658-75ba8672bc42
DTSTART;TZID=America/Atikokan:20150521T100000
DTEND;TZID=America/Atikokan:20150521T110000
DESCRIPTION:\n	This webinar provides an overview of the Halal market\, its 
 current status and forecast growth\, highlight the key points of different
 iation amongst the different Halal certification standards and discuss the
  importance of a global\, harmonized Halal standard.\n\n\nhttps://www.prep
 aredfoods.com/events/741-webinar-global-halal-market-current-status-and-fo
 recast-growth
LOCATION:Online
SUMMARY:Webinar: Global Halal Market - Current Status and Forecast Growth
URL:http://www.sgs.com/en/Our-Company/Events/2015/05/Halal-Certification.as
 px?wt.mc_id=ev150411
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:ad489bf5-b9ca-4393-8669-44e3429fb830
DTSTART;TZID=America/Atikokan:20150521T083000
DTEND;TZID=America/Atikokan:20150521T123000
DESCRIPTION:\n	The 2015 Dietary Guidelines bring a renewed focus to the rol
 e food plays in the health of our nation.\n\n\nhttps://www.preparedfoods.c
 om/events/743-dietary-guidelines-for-americans-summit
LOCATION:Grosvenor Auditorium at National Geographic
SUMMARY:Dietary Guidelines for Americans Summit
URL:http://www.dgasummit.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:7a0ca8e6-49e5-4a52-8a7c-450dc067ced7
DTSTART;TZID=America/Atikokan:20150519T120000
DTEND;TZID=America/Atikokan:20150520T120000
DESCRIPTION:This two-day pasteurization seminar will help participants in t
 he maintenance department gain a better understanding of the mechanical fu
 nctions and potential failures that could occur in an HTST system. \n\nhtt
 ps://www.preparedfoods.com/events/703-htst-maintenance-workshop
LOCATION:The Ohio State University
SUMMARY:HTST Maintenance Workshop
URL:http://foodindustries.osu.edu/courses-and-training/dairy-training/htst-
 maintenance
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:325fb1ac-571b-4052-b5c4-18bef197e68e
DTSTART;TZID=America/Anguilla:20150519T070000
DTEND;TZID=America/Anguilla:20150521T170000
DESCRIPTION:The Food Microbiology Short course provides insight into the mo
 st recent developments of food-borne pathogens\, toxins\, and contaminants
  that may occur in a food plant environment.\n\nhttps://www.preparedfoods.
 com/events/691-food-microbiology-short-course
LOCATION:Penn State University
SUMMARY:Food Microbiology Short Course
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:a4e4e2cb-71e2-4753-a429-7c7b0336631b
DTSTART;TZID=America/Metlakatla:20150512T080000
DESCRIPTION:This is a hands-on course to learn the processing technology an
 d improve the quality of pita\, tandoori\, chapatti\, and flour tortillas.
 \n\nhttps://www.preparedfoods.com/events/731-flat-bread-and-flour-tortilla
 s-technology-short-course
LOCATION:Wheat Marketing Center
SUMMARY:Flat Bread and Flour Tortillas Technology Short Course
URL:www.wmcinc.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:c97bee22-89ae-460f-aa1b-32f1403d93f1
DTSTART;TZID=America/Anguilla:20150506T120000
DTEND;TZID=America/Anguilla:20150508T120000
DESCRIPTION:World Tea Expo is a tradeshow focused on premium teas and relat
 ed products.\n\nhttps://www.preparedfoods.com/events/720-world-tea-expo
LOCATION:Long Beach Convention Center
SUMMARY:World Tea Expo
URL:http://www.worldteaexpo.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:5be93d3f-a945-4bbc-84d3-13546be2cdb3
DTSTART;TZID=America/Atikokan:20150505T120000
DTEND;TZID=America/Atikokan:20150506T120000
DESCRIPTION:In this two-day course you will learn how to build a food safet
 y system using the seven principles of HACCP (Hazard Analysis and Critical
  Control Points).\n\nhttps://www.preparedfoods.com/events/702-dairy-and-ju
 ice-haccp
LOCATION:The Ohio State University
SUMMARY:Dairy and Juice HACCP
URL:http://foodindustries.osu.edu/dairyjuicehaccp
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:64934187-40d9-46ea-b6c4-71cd75656ad7
DTSTART;TZID=America/Atikokan:20150416T000000
DTEND;TZID=America/Atikokan:20150416T000000
DESCRIPTION:\n	Converters Expo is a one-day trade show with approximately 5
 00 packaging industry professionals from CPG companies\, retailers\, trade
  groups\, converters\, consulting and research firms\, and packaging mater
 ials\, machinery\, and service providers expected to attend.\n\nhttps://ww
 w.preparedfoods.com/events/687-converters-expo-2015
LOCATION:https://www.regonline.com/Register/Checkin.aspx?EventID=1578335
SUMMARY:Converters Expo 2015
URL:http://www.convertersexpo.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:ccd273ba-353a-4285-80c4-2cc607f6a5be
DTSTART;TZID=America/Belize:20150413T090000
DTEND;TZID=America/Belize:20150415T160000
DESCRIPTION:This 17th conference will discuss key issues within the halal f
 ood industry\, including halal regulations in importing countries\, harmon
 izing standards\, accrediting certification bodies\, critical ingredients\
 , the halal gelatin shortage\, alcohol use in the flavor industry\, animal
  welfare\, global halal trade\, and more.\n\nhttps://www.preparedfoods.com
 /events/727-17th-international-halal-food-conference
LOCATION:Renaissance Schaumburg Convention Center Hotel\, Schaumburg\, IL\,
  USA
SUMMARY:17th International Halal Food Conference
URL:http://ifanca.org/pages/Conference.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:e2afd80d-7bc8-42af-95d0-a2b1d6f29d7d
DTSTART;TZID=America/Belize:20150413T080000
DTEND;TZID=America/Belize:20150415T150000
DESCRIPTION:The IFANCA? 2015 conference is a platform to discuss key issues
  within the halal food industry\, in order to manage the process at all st
 ages of the supply chain\, with a focus on halal certification. \n\nhttps:
 //www.preparedfoods.com/events/719-17th-international-halal-food-conferenc
 e
LOCATION:Shcaumburg\, ILRenaissance Schaumburg Convention Center Hotel
SUMMARY:17th International Halal Food Conference
URL:http://ifanca.org/pages/Conference.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:0dcd9233-0267-4f2c-ac78-bc6fe02b5078
DTSTART;TZID=America/Anguilla:20150408T080000
DTEND;TZID=America/Anguilla:20150410T170000
DESCRIPTION:As the responsibility for ensuring safe\, ready-to-eat (RTE) me
 at has shifted away from regulatory agencies to the meat industry\, a bett
 er understanding of the critical factors involved in thermal processing is
  needed by those in production\, quality control and product development.\
 n\nhttps://www.preparedfoods.com/events/680-thermal-processing-of-ready-to
 -eat-meat-products
LOCATION:The Nationwide and Ohio Farm Bureau 4-H Center
SUMMARY:Thermal Processing of Ready-To-Eat Meat Products
URL:http://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-product
 s
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:6de1f457-55e0-4ea9-b7d3-5a66358b8b2b
DTSTART;TZID=America/Anguilla:20150407T070000
DTEND;TZID=America/Anguilla:20150409T143000
DESCRIPTION:Registration for the highly anticipated 2015 Ingredient Marketp
 lace is now open.\n\nhttps://www.preparedfoods.com/events/715-informa-s-in
 gredient-marketplace
LOCATION:Orlando World Center Marriott
SUMMARY:Informa’s Ingredient Marketplace
URL:www.supplysideshow.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:03c6ccab-9efd-42ad-bb5e-4c5bc8a27ef4
DTSTART;TZID=America/Phoenix:20150323T120000
DTEND;TZID=America/Phoenix:20150325T120000
DESCRIPTION:2 day intermediate option and 3 day advanced option available.\
 n\nhttps://www.preparedfoods.com/events/726-dairy-food-processing-microbio
 logy-lab-methods
LOCATION:College of Southern Idaho
SUMMARY:Dairy & Food Processing Microbiology Lab Methods
URL:www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:8408db04-97b8-4206-b4f1-a3167754291e
DTSTART;TZID=America/Atikokan:20150318T120000
DTEND;TZID=America/Atikokan:20150319T120000
DESCRIPTION:The two-day pasteurization seminar that gives participants an o
 verview of the concepts of pasteurization\, equipment\, fail-safe devices\
 , functions and regulatory applications\, design and function as related t
 o time\, temperature and pressure of the HTST (High temperature\, short ti
 me) pasteurization system\n\nhttps://www.preparedfoods.com/events/701-htst
 -pasteurization-workshop
LOCATION:The Ohio State University
SUMMARY:HTST Pasteurization Workshop
URL:http://foodindustries.osu.edu/htst
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:b873b089-69e7-434e-bd09-9d31f20d59dd
DTSTART;TZID=America/Atikokan:20150316T120000
DTEND;TZID=America/Atikokan:20150319T120000
DESCRIPTION:The Better Process Control School (BPCS) of The Ohio State Univ
 ersity Wilbur A. Gould Food Industries Center is an FDA\, USDA\, and FSIS 
 required course for processors of low-acid or acidified foods. \n\nhttps:/
 /www.preparedfoods.com/events/700-better-process-control-school
LOCATION:The Ohio State University
SUMMARY:Better Process Control School
URL:http://foodindustries.osu.edu/services/courses-and-training/BPCS-englis
 h
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:9a910281-9d29-4715-a05d-415edaa81cf5
DTSTART;TZID=America/Anguilla:20150303T120000
DTEND;TZID=America/Anguilla:20150305T120000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/696-sgs-special-sessio
 n-at-the-global-food-safety-conference-2015
LOCATION:Kuala Lumpur Convention Centre\, Malaysia
SUMMARY:SGS Special Session at the Global Food Safety Conference 2015
URL:http://www.sgs.com/en/Our-Company/Events/2015/03/SGS-Special-Session-at
 -the-Global-Food-Safety-Conference-2015.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:2ebc038c-6fd2-45d7-b504-2d6c06477900
DTSTART;TZID=America/Detroit:20150218T120000
DTEND;TZID=America/Detroit:20150219T120000
DESCRIPTION:The PMO short course targets individuals that are starting to w
 ork in dairy plant operations and will have the responsibility to follow s
 tandards for Grade "A" pasteurized\, ultra-pasteurized and aseptically pro
 cessed milk and milk products.\n\nhttps://www.preparedfoods.com/events/699
 -introduction-to-pasteurized-milk-ordinance
LOCATION:The Ohio State University
SUMMARY:Introduction to Pasteurized Milk Ordinance
URL:http://foodindustries.osu.edu/services/courses-and-training
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:fc4e90c2-635f-40de-a8ad-f1a184691b59
DTSTART;TZID=America/Chicago:20150205T120000
DTEND;TZID=America/Chicago:20150206T120000
DESCRIPTION:Recent proposed changes to food label regulations published by 
 the FDA have left many labeling and regulatory executives in the food manu
 facturing industry concerned regarding the potential impact these changes 
 will have on a wide variety of label components.\n\nhttps://www.preparedfo
 ods.com/events/710-food-labeling-strategic-regulatory-compliance-conferenc
 e
LOCATION:TBD
SUMMARY:Food Labeling: Strategic Regulatory Compliance Conference
URL:http://bit.ly/1vm8DRk
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:9579d234-10b7-4731-b2f8-6b5769007efb
DTSTART;TZID=America/Boise:20150122T080000
DTEND;TZID=America/Boise:20150122T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/697-internal-auditor-w
 orkshop
LOCATION:La Quinta Inn & Suites
SUMMARY:Internal Auditor Workshop
URL:www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:0966807a-8007-4ac5-bad4-2439d248ffc0
DTSTART;TZID=America/Detroit:20150120T140000
DTEND;TZID=America/Detroit:20160120T140000
DESCRIPTION:\n	On Demand Plentiful and sustainably sourced\, pulse ingredie
 nts can replace allergens\, boost the nutritional profile\, save on cost a
 nd support popular claims such as non-GMO\, gluten-free\, high-protein\, h
 igh fiber and low fat. This webinar will focus on formulating high quality
  products utilizing ingredients derived from pulses.\n\nhttps://www.prepar
 edfoods.com/events/713-addressing-the-demand-for-protein-enhancement-and-v
 egetable-sourced-ingredients
LOCATION:Online!
SUMMARY:Addressing the Demand for Protein Enhancement and Vegetable Sourced
  Ingredients
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:2051d79c-1526-4312-9f4d-17e9230bb100
DTSTART;TZID=America/Detroit:20141204T090000
DTEND;TZID=America/Detroit:20141205T163000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/674-practical-food-mic
 robiology-at-rutgers
LOCATION:Rutgers University
SUMMARY:Practical Food Microbiology at Rutgers
URL:http://www.cpe.rutgers.edu/courses/current/lf0401ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:8fa68f37-65d0-4511-aa7a-a0f14f8536e3
DTSTART;TZID=America/Detroit:20141119T140000
DTEND;TZID=America/Detroit:20151119T140000
DESCRIPTION:\n	On Demand Gain a deeper understanding of consumer mouth beha
 viors and how they influence consumer snack preferences and the way you de
 velop new snack products. Join Ingredion and research experts from Innova 
 Market Insights and The U and I Group to discover the link between preferr
 ed mouth behaviors and satisfaction.\n\nhttps://www.preparedfoods.com/even
 ts/695-snack-success-changing-the-way-we-target-consumers-based-on-their-t
 extural-and-experiential-snack-eating-preferences
LOCATION:Online!
SUMMARY:SNACK SUCCESS: Changing the way we target consumers based on their 
 textural and experiential snack eating preferences
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:cf379edc-fb4b-456c-8445-aa44e89b88c8
DTSTART;TZID=America/Detroit:20141119T083000
DTEND;TZID=America/Detroit:20141121T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/673-better-process-con
 trol-school-at-rutgers
LOCATION:Rutgers University
SUMMARY:Better Process Control School at Rutgers
URL:http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:fa9cd5b3-f81a-4156-99da-6d3a44f8ee07
DTSTART;TZID=America/Boise:20141104T000000
DTEND;TZID=America/Boise:20141106T000000
DESCRIPTION:HACCP or Hazard Analysis Critical Control Points\, is a prevent
 ative system for the control of health threatening biological\, chemical\,
  and physical food hazards during food processing.\n\nhttps://www.prepared
 foods.com/events/683-practical-food-safety-haccp-workshop
LOCATION:The Riverside Hotel
SUMMARY:Practical Food Safety & HACCP Workshop
URL:www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:1d3e8192-fbfd-42dc-9a4d-44af766b05f4
DTSTART;TZID=America/Anguilla:20141014T073000
DTEND;TZID=America/Anguilla:20141016T120000
DESCRIPTION:The Penn State Food Safety and Sanitation for Food Manufacturer
 s Short Course is a comprehensive 2 1/2-day program being held on October 
 14 - 16\, 2014 on the essentials of sanitation in food processing plants.\
 n\nhttps://www.preparedfoods.com/events/655-food-safety-and-sanitation-for
 -food-manufacturers-short-course
LOCATION:Penn State University
SUMMARY:Food Safety and Sanitation for Food Manufacturers Short Course
URL:http://agsci.psu.edu/sanitation
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:433e07f3-6869-47cb-902a-814d3cd50905
DTSTART;TZID=America/Atikokan:20141007T100000
DTEND;TZID=America/Atikokan:20141011T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/688-global-halal-certi
 fication-current-status-operational-challenges-and-future-trends
LOCATION:Online
SUMMARY:Global Halal Certification: Current Status\, Operational Challenges
  And Future Trends
URL:http://www.sgs.com/en/Our-Company/Events/2014/10/Global-Halal-Certifica
 tion-Current-Status-Operational-Challenges-and-Future-Trends.aspx?wt.mc_id
 =ev140904
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:96efd9db-3ffb-4256-8865-cc085c26d049
DTSTART;TZID=America/Metlakatla:20141006T070000
DTEND;TZID=America/Metlakatla:20141010T160000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/675-supplyside-west-gl
 obal-expo-conference
LOCATION:Mandalay Bay
SUMMARY:SupplySide West Global Expo & Conference
URL:http://west.supplysideshow.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:a8f5e227-b0b6-4c9d-9225-db25a59cbccf
DTSTART;TZID=America/Phoenix:20141002T080000
DTEND;TZID=America/Phoenix:20141002T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/681-introduction-to-fo
 od-safety-haccp-workshop
LOCATION:Hilton Garden Inn - Idaho Falls
SUMMARY:Introduction to Food Safety & HACCP Workshop
URL:www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:3d3ffc20-38c6-4748-bf99-3d3d5c26dc14
DTSTART;TZID=America/Atikokan:20141001T083000
DTEND;TZID=America/Atikokan:20141001T043000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/671-rutgers-making-sen
 se-of-the-numbers-statistics-for-food-scientists
LOCATION:Rutgers University
SUMMARY:Rutgers Making Sense of the Numbers: Statistics for Food Scientists
URL:http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020021Z
UID:541c0690-c2d6-495b-b733-69c55fd8a7c1
DTSTART;TZID=America/Belize:20140929T180000
DTEND;TZID=America/Belize:20140930T173000
DESCRIPTION:The 2014 Weight Management Technologies Seminar is a 1-day\, in
 -person technical product development event focused on providing practical
  &amp\; impartial formulation advice to R&amp\;D/food scientists working o
 n satiety and reduced calorie prepared foods\, baked goods\, snacks\, dair
 y products\, confections and beverages.\n\nhttps://www.preparedfoods.com/e
 vents/656-2014-weight-management-technologies-seminar
LOCATION:Westin Hotel NW
SUMMARY:2014 Weight Management Technologies Seminar
URL:http://www.GlobalFoodForums.com/2014-Weight-Management
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:866fad55-ced1-41b4-92f5-d2423334110e
DTSTART;TZID=America/Atikokan:20140929T083000
DTEND;TZID=America/Atikokan:20140930T043000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/670-sensory-evaluation
 -at-rutgers
LOCATION:Rutgers University
SUMMARY:Sensory Evaluation at Rutgers
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:bbe35c37-6547-411f-98f5-1b966ce68681
DTSTART;TZID=America/Detroit:20140918T140000
DTEND;TZID=America/Detroit:20150918T140000
DESCRIPTION:\n	On Demand Attendees will learn how to successfully gain cons
 umer confidence in tomorrow’s competitive Omega-3 market\, how the conce
 ntrating and purification process can influence product stability and affe
 ct the sensory experience for consumers\, and the ways that Omega-3 form c
 an affect pharmacokinetics and tissue distribution.\n\n\nhttps://www.prepa
 redfoods.com/events/677-competing-in-tomorrow-s-omega-3-consumer-market
LOCATION:Online!
SUMMARY:Competing in Tomorrow's Omega-3 Consumer Market
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:f5394a5b-4900-4a19-bab8-f8c695ce4ed9
DTSTART;TZID=America/Detroit:20140910T140000
DTEND;TZID=America/Detroit:20150910T140000
DESCRIPTION:\n	On Demand Attendees of this webinar will learn key challenge
 s encountered when reducing or replacing sugar in your formulations\, how 
 the use of polyols and high potency sweeteners for sugar reduction can hel
 p in your efforts\, proven ways to reduce the error in trial and error and
  cut time/cost from your production process\n\n\nhttps://www.preparedfoods
 .com/events/676-from-sugar-reduction-to-cost-optimization-innovative-strat
 egies-in-bakery-and-confectionery
LOCATION:Online!
SUMMARY:From sugar reduction to cost optimization: innovative strategies in
  bakery and confectionery
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:93746555-6148-46f7-b1d9-34c90a531f92
DTSTART;TZID=America/Anguilla:20140907T090000
DTEND;TZID=America/Anguilla:20140909T180000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/637-7th-international-
 whey-conference
LOCATION:The Beurs World Trade Centre
SUMMARY:7th International Whey Conference
URL:http://www.iwc2014.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:f49d85a4-2b3c-41ed-ab2a-c8565e01136d
DTSTART;TZID=America/Belize:20140824T000000
DTEND;TZID=America/Belize:20140826T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/658-functional-beverag
 es-short-course
LOCATION:Texas A&M university
SUMMARY:Functional Beverages Short Course
URL:http://foodprotein.tamu.edu/separations/scfunctional.php
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:f4dd25b2-66d3-477d-9567-7e55f29b43f1
DTSTART;TZID=America/Atikokan:20140818T090000
DTEND;TZID=America/Atikokan:20140822T040000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/665-introduction-to-fo
 od-science-short-course
LOCATION:Rutgers University
SUMMARY:Introduction to Food Science Short Course
URL:http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:1a6cf7af-4c43-4d28-909e-0d7ea09c2987
DTSTART;TZID=America/Metlakatla:20140810T090000
DTEND;TZID=America/Metlakatla:20140810T130000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/663-trends-in-cooking-
 science
LOCATION:Moscone Center
SUMMARY:Trends in Cooking Science
URL:http://www.cookingscienceguy.com/pages/events/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:0111cf31-edd5-427a-8b64-9c6aa0e08fad
DTSTART;TZID=America/Metlakatla:20140721T090000
DTEND;TZID=America/Metlakatla:20140723T160000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/643-3rd-international-
 conference-and-exhibition-on-food-processing-technology
LOCATION:Hampton Inn Tropicana\, Las Vegas\,  USA
SUMMARY:3rd International Conference and Exhibition on Food Processing & Te
 chnology
URL:http://foodtechnology2014.conferenceseries.net/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:69503934-9568-4780-a0c5-7bfc6d9ad324
DTSTART;TZID=America/Anguilla:20140611T180000
DTEND;TZID=America/Anguilla:20140613T120000
DESCRIPTION:The Global Pouch Forum is the largest conference focused on pou
 ch formats in packaging and their growth prospects worldwide\, attracting 
 an audience of more than 500 attendees in 2013.\n\nhttps://www.preparedfoo
 ds.com/events/625-global-pouch-forum
LOCATION:Westin Beach Resort
SUMMARY:Global Pouch Forum
URL:www.globalpouchforum.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:a3e1c67b-9aff-4156-82b1-e9f0bcf0a0b4
DTSTART;TZID=America/Detroit:20140610T140000
DTEND;TZID=America/Detroit:20150510T140000
DESCRIPTION:\n	On Demand The purpose of this webinar is to present innovati
 ve ways to mitigate costly or volatile ingredients through alternative sol
 utions that also maintain or enhance the consumer’s eating experience. A
  systematic data-driven approach and technical solutions will be presented
  to help manufacturers achieve their cost optimization goals.\n\n\nhttps:/
 /www.preparedfoods.com/events/657-delivering-cost-innovation-in-sauces-and
 -dressings
LOCATION:Online!
SUMMARY:Delivering Cost Innovation in Sauces and Dressings
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:0b5635da-6e5a-4e7f-a11c-4e596fe90028
DTSTART;TZID=America/Atikokan:20140604T000000
DTEND;TZID=America/Atikokan:20140606T000000
DESCRIPTION:This Forum will cover fundamentals of membrane technology\, fou
 ling and cleaning as well as provide updates on new technologies and appli
 cations in food processing\, functional ingredients\, bioactives\, biotech
 nology\, process waste water\, and biofuels.\n\nhttps://www.preparedfoods.
 com/events/628-membrane-technology-forum
LOCATION:Hilton Minneapolis/St. Paul Airport\, Mall of America
SUMMARY:Membrane Technology Forum
URL:http://www.membraneforum.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:8269dee0-aee3-4f2d-ae95-348b4560178f
DTSTART;TZID=America/Anguilla:20140603T070000
DTEND;TZID=America/Anguilla:20140605T160000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/623-food-microbiology
LOCATION:Penn State University
SUMMARY:Food Microbiology
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:3554e713-8409-4e08-a561-de4b5489ae2a
DTSTART;TZID=America/Anguilla:20140603T070000
DTEND;TZID=America/Anguilla:20140605T161500
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/645-food-microbiology-
 short-course
LOCATION:Penn State University
SUMMARY:Food Microbiology Short Course
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:019db1a8-a3a3-424e-b88e-0d1971b1db40
DTSTART;TZID=America/Atikokan:20140529T000000
DTEND;TZID=America/Atikokan:20140531T000000
DESCRIPTION:\n	The Specialty Tea Community's Leading Tradeshow Offers a Pla
 tform of Buying\, Selling and Education for Retailers\, Distributors and D
 evelopers\n\n\nhttps://www.preparedfoods.com/events/642-world-tea-expo
LOCATION:Long Beach Convention & Entertainment Center
SUMMARY:World Tea Expo
URL:www.WorldTeaExpo.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:fa083129-3bfd-4868-ada4-bc47ee1eae38
DTSTART;TZID=America/Atikokan:20140528T000000
DTEND;TZID=America/Atikokan:20140529T000000
DESCRIPTION:Assess your current management skills and learn techniques to b
 ecome a more effective sales manager at this two-day seminar.\n\nhttps://w
 ww.preparedfoods.com/events/648-sales-management-and-leadership
LOCATION:Purdue University
SUMMARY:Sales Management and Leadership 
URL:https://www.agecon.purdue.edu/cab/programs/index.asp?programCode=sml
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:fd663dc1-7ba2-4231-a0d9-911c8abe6800
DTSTART;TZID=America/Belize:20140429T180000
DTEND;TZID=America/Belize:20140501T120000
DESCRIPTION:The Best of Food and Beverage Packaging is an event like no oth
 er in packaging: Combining the most relevant technologies and trends in th
 e food and beverage packaging segments with the vision needed to successfu
 lly sell to consumers in this ever-shifting market landscape.\n\nhttps://w
 ww.preparedfoods.com/events/624-best-of-food-beverage-packaging
LOCATION:The Marquette Hotel
SUMMARY:Best of Food & Beverage Packaging
URL:www.bestfbpackaging.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:5fff1790-673a-427c-bea7-584983d2938e
DTSTART;TZID=America/Atikokan:20140428T073000
DTEND;TZID=America/Atikokan:20140501T151500
DESCRIPTION:This course teaches core concepts of Food Science.\n\nhttps://w
 ww.preparedfoods.com/events/653-fundamentals-of-food-science-short-course
LOCATION:Penn State University
SUMMARY:Fundamentals of Food Science Short Course
URL:http://agsci.psu.edu/fundamentals
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:ab29dd3d-acf1-4176-bdb3-f4a0f8d1bfdd
DTSTART;TZID=America/Atikokan:20140409T080000
DTEND;TZID=America/Atikokan:20140709T120000
DESCRIPTION:The 2014 Food Safety Summit is now online! Missed a session or 
 weren't able to attend live? Get the education you need to succeed in the 
 food industry\, for free! Register now for select live streamed sessions a
 vailable for on-demand viewing from a limited time.\n\nhttps://www.prepare
 dfoods.com/events/651-food-safety-summit-broadcasting-live
LOCATION:Online
SUMMARY:Food Safety Summit Broadcasting Live
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:b89c6295-31b2-408d-a2fc-87c7e95346c6
DTSTART;TZID=America/Anguilla:20140408T080000
DTEND;TZID=America/Anguilla:20140410T080000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/633-food-safety-summit
 -expo-conference
LOCATION:Baltimore Convention Center
SUMMARY:Food Safety Summit Expo & Conference
URL:www.foodsafetysummit.com.
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:e1d88616-2c15-4e48-a5aa-72d991266d44
DTSTART;TZID=America/Anguilla:20140407T183000
DTEND;TZID=America/Anguilla:20140409T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/636-2014-protein-trend
 s-technologies-seminar
LOCATION:DoubleTree Hotel
SUMMARY:2014 Protein Trends & Technologies Seminar
URL:http://www.GlobalFoodForums.com/2014-ProteinSeminar
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:26465728-4db2-4f61-ae1e-b63103122f95
DTSTART;TZID=America/Atikokan:20140310T080000
DTEND;TZID=America/Atikokan:20140313T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/589-better-process-con
 trol-school
LOCATION:The Ohio State University
SUMMARY:Better Process Control School
URL:http://foodindustries.osu.edu/services/courses-and-training/BPCS-englis
 h
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:346992a2-8dc4-479c-aa0a-a4d35915d6f5
DTSTART;TZID=America/Anguilla:20140310T000000
DTEND;TZID=America/Anguilla:20140312T235500
DESCRIPTION:The IRI Summit is a broad-based industry share-group designed t
 o help senior manufacturers and retailers find growth in CPG.\n\nhttps://w
 ww.preparedfoods.com/events/631-2014-iri-summit
LOCATION:Gaylord Palms Resort & Convention Center
SUMMARY:2014 IRI Summit
URL:http://www.cvent.com/events/iri-2014-summit/event-summary-9fe0007f671c4
 5eaaf24f0c464e7d9d1.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:06eeab0d-57a6-43a4-9076-719ae0990c8b
DTSTART;TZID=America/Los_Angeles:20140226T140000
DTEND;TZID=America/Los_Angeles:20140228T120000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/640-sgs-to-host-exclus
 ive-session-on-food-allergen-management-at-gfsi-global-conference-2014
LOCATION:Hilton Anaheim
SUMMARY:SGS to Host Exclusive Session on Food Allergen Management at GFSI G
 lobal Conference 2014
URL:http://www.sgs.com/en/Our-Company/News-and-Media-Center/News-and-Press-
 Releases/2014/01/SGS-to-Host-Exclusive-Session-on-Food-Allergen-Management
 -at-GFSI-Global-Conference-2014.aspx?wt.mc_id=ev140115
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:6c575335-f24c-4874-95c5-cecd0da5a1ae
DTSTART;TZID=America/Chicago:20140202T000000
DTEND;TZID=America/Chicago:20140204T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/626-fermentation-and-s
 eparation-for-the-food-drug-industries
LOCATION:Texas A&M University
SUMMARY:Fermentation and Separation for the Food & Drug Industries
URL:http://foodprotein.tamu.edu/separations/scfermentation.php
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:d2d41b83-1efe-46c9-9624-0254e076de09
DTSTART;TZID=America/Detroit:20140107T080000
DTEND;TZID=America/Detroit:20140110T120000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/592-better-process-con
 trol-school
LOCATION:University of Massachusetts
SUMMARY:Better Process Control School
URL:http://www.umass.edu/foodsci/news/index.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:303343aa-1cdf-40a1-bb16-e7e114f92fa4
DTSTART;TZID=America/Detroit:20131205T083000
DTEND;TZID=America/Detroit:20131206T170000
DESCRIPTION:Understanding the what\, how\, when &amp\; why of food pathogen
 s\n\nhttps://www.preparedfoods.com/events/586-practical-food-microbiology
LOCATION:
SUMMARY:Practical Food Microbiology
URL:http://www.cpe.rutgers.edu/courses/current/lf0401ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:c7640943-f5d0-481c-96d9-a8b6d52f9aa9
DTSTART;TZID=America/Detroit:20131203T080000
DTEND;TZID=America/Detroit:20131205T080000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/591-general-haccp-work
 shop
LOCATION:University of Massachusetts
SUMMARY:General HACCP Workshop
URL:http://www.umass.edu/foodsci/news/index.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:0f2df4b0-3ff4-4964-bcc3-3fabdb16d4f1
DTSTART;TZID=America/Los_Angeles:20131126T060000
DTEND;TZID=America/Los_Angeles:20131126T210000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/618-allergens-manageme
 nt-basic-principles-and-overview-of-available-guidelines
LOCATION:Online
SUMMARY:Allergens Management: Basic Principles and Overview of Available Gu
 idelines 	
URL:https://sgseventcenter.webex.com/sgseventcenter/onstage/g.php?p=125&t=m
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:47414d28-5519-43c5-9b66-b5f1e9a1b539
DTSTART;TZID=America/Los_Angeles:20131126T000000
DTEND;TZID=America/Los_Angeles:20131126T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/622-webinar-allergens-
 management-basic-principles-and-overview-of-available-guidelines
LOCATION:Online
SUMMARY:Webinar: "Allergens Management: Basic Principles and Overview of Av
 ailable Guidelines”
URL:http://www.sgs.com/en/Our-Company/Events/2013/11/Allergens-Management-B
 asic-Principles-and-Overview-of-Available-Guidelines.aspx?wt.mc_id=ev13106
 3
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:a8d6b8d6-517b-4693-b83a-59ebce06458d
DTSTART;TZID=America/Detroit:20131119T083000
DTEND;TZID=America/Detroit:20131121T170000
DESCRIPTION:According to FDA regulations\, each processor of low-acid and a
 cidified low-acid canned foods\, including pet foods\, must operate with a
  trained supervisor on hand at all times. \n\nhttps://www.preparedfoods.co
 m/events/585-better-process-control-school
LOCATION:
SUMMARY:Better Process Control School
URL:http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:961334d6-8cf1-47aa-aa0d-6b15d904c7e6
DTSTART;TZID=America/Boise:20131119T080000
DTEND;TZID=America/Boise:20131120T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/612-principles-of-indu
 strial-cheese-making-workshop
LOCATION:Hilton Garden Inn
SUMMARY:Principles of Industrial Cheese Making Workshop
URL:https://www.regonline.com/builder/site/Default.aspx?EventID=1270618
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:2fcb6306-91cc-4406-ba32-fda62cdfaeb4
DTSTART;TZID=America/Los_Angeles:20131114T100000
DTEND;TZID=America/Los_Angeles:20131114T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/620-gluten-free-labeli
 ng-sulphites-and-allergen-labeling-requirements
LOCATION:Online Event
SUMMARY:Gluten-free Labeling\, Sulphites and Allergen Labeling Requirements
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703144?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:cfd9a279-d77f-41c4-9169-c7d71fb5e7bb
DTSTART;TZID=America/Detroit:20131105T000000
DTEND;TZID=America/Detroit:20131106T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/590-food-emulsions
LOCATION:University of Massachusetts
SUMMARY:Food Emulsions
URL:http://www.umass.edu/foodsci/news/index.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:3d66ad85-c683-4a0e-9cbc-c327d240425d
DTSTART;TZID=America/Phoenix:20131029T080000
DTEND;TZID=America/Phoenix:20131030T170000
DESCRIPTION:	Companies that are either working towards a GFSI certification
  under the SQF or BRC audit schemes\, or organizations who already have an
  audit scheme implemented will benefit from participation in the workshop.
 Participants will become more competent in implementing and in the ongoing
  management of both SQF and BRC systems. They will be able to effectively 
 sort through the tangle of these audit requirements and become more profic
 ient in ensuring their company becomes successfully GFSI certified and the
 n retains certification through future audits.\n\nhttps://www.preparedfood
 s.com/events/582-global-food-safety-initiative-workshop
LOCATION:Hilton Garden Inn 
SUMMARY:Global Food Safety Initiative Workshop
URL:http://www.regonline.com/builder/site/Default.aspx?EventID=1253800
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:824c51bf-ace7-4c12-9d8c-6d98a5fb92b6
DTSTART;TZID=America/Los_Angeles:20131023T000000
DTEND;TZID=America/Los_Angeles:20131130T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/619-understanding-alle
 rgen-management-survey-of-current-practices
LOCATION:Online
SUMMARY:Understanding Allergen Management: Survey of Current Practices
URL:http://www.surveymonkey.com/s/sgs_allergen
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:17062438-2c9b-4345-9b11-7ef62862d7ab
DTSTART;TZID=America/Detroit:20131017T140000
DTEND;TZID=America/Detroit:20141017T140000
DESCRIPTION:\n	Available On Demand Learn how the unique combination of data
 \, experience and process knowledge can be leveraged to help you quickly a
 chieve just the right sweetness profile and product functionality in your 
 food and beverages.\n\nhttps://www.preparedfoods.com/events/616-sweetness-
 perfectly-dialed-in
LOCATION:Online
SUMMARY:Sweetness\, Perfectly Dialed-in
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:b2fe9433-5966-46b8-beaa-14604bf3ebd1
DTSTART;TZID=America/Atikokan:20131015T000000
DTEND;TZID=America/Atikokan:20131017T000000
DESCRIPTION:The Penn State Food Safety and Sanitation for Food Manufacturer
 s Short Course is a comprehensive 2 1/2-day program being held on October 
 15\, 16 and 17\, 2013 on the essentials of sanitation in food processing p
 lants.\n\nhttps://www.preparedfoods.com/events/575-food-safety-and-sanitat
 ion-for-food-manufacturers
LOCATION:Food Science Building
SUMMARY:Food Safety and Sanitation for Food Manufacturers
URL:http://www.cvent.com/events/food-safety-and-sanitation-for-food-manufac
 turers/event-summary-9d1889a1e4104ed0aeff4fec6cbd34b6.aspx
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:695f4491-e0fc-4c1b-9bd1-0d299ac338ec
DTSTART;TZID=America/Metlakatla:20131009T100000
DTEND;TZID=America/Metlakatla:20131009T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/611-usa-and-canada-foo
 d-marketing-claims
LOCATION:Online Event
SUMMARY:USA and Canada Food Marketing Claims
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703130?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:369c9f10-afb1-403f-852e-28c14c6db8ca
DTSTART;TZID=America/Anguilla:20131008T180000
DTEND;TZID=America/Anguilla:20131010T120000
DESCRIPTION:\n	\n\n	October 8-10\, 2013\n\n	St. Petersburg FL\n\n	 \n\n	Th
 e flagship conference for professionals involved in all aspects of package
  sustainability and its tie to consumer products\, the only event official
 ly endorsed by the Sustainable Packaging Coalition (SPC)\, a project of Gr
 eenBlue and co-located with SPC’s Fall Members Meeting. \n\n	Brought to
  you by: Packaging Strategies\n\n	 \n\n	\n\n	 \n\n	\n		SPC Fall Members 
 Meeting \n	\n		October 7-8\, 2013\n	\n		St. Petersburg FL\n	\n		 \n	\n		
 Held prior to Packaging Strategies’ Sustainable Packaging Forum and open
  to SPC members.\n	\n		For details visit: www.sustainablepackaging.org\n\n
 \nhttps://www.preparedfoods.com/events/576-sustainable-packaging-forum
LOCATION:Renaissance Vinoy Resort
SUMMARY:Sustainable Packaging Forum
URL:www.sustainablepackagingforum.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:076d08b1-986a-4c7c-92a7-0c9cad5a1ac1
DTSTART;TZID=America/Anguilla:20131008T080000
DTEND;TZID=America/Anguilla:20131010T170000
DESCRIPTION:This is a comprehensive\, three-day workshop\, designed for tho
 se individuals responsible for implementing and managing a HACCP system in
  a food manufacturing facility.\n\nhttps://www.preparedfoods.com/events/59
 5-practical-food-safety-and-haccp-workshop
LOCATION:The Riverside Hotel
SUMMARY:Practical Food Safety and HACCP Workshop
URL:http://www.regonline.com/builder/site/Default.aspx?EventID=1264040
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:4bd5eec6-7f10-4238-ae19-53ec3ff39c24
DTSTART;TZID=America/Anguilla:20131005T000000
DTEND;TZID=America/Anguilla:20131009T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/574-anuga-2013
LOCATION:Cologne\, Germany
SUMMARY:Anuga 2013
URL:www.anuga.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:4039d559-8670-4913-a065-bdecc70cc71b
DTSTART;TZID=America/Atikokan:20131003T000000
DTEND;TZID=America/Atikokan:20131004T000000
DESCRIPTION:The American Palm Oil Council (APOC) is hosting the eighth Glob
 al Oils and Fats Forum (GOFF) in Orlando\, Florida on October 3 to 4\, 201
 3.\n\nhttps://www.preparedfoods.com/events/579-global-oils-fats-forum-2013
LOCATION:Peabody Hotel
SUMMARY:GLOBAL OILS & FATS FORUM 2013
URL:http://www.americanpalmoil.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:a6227570-9d06-481d-818c-19fc09db06cf
DTSTART;TZID=America/Metlakatla:20131002T100000
DTEND;TZID=America/Metlakatla:20131002T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/610-proposed-foreign-s
 upplier-verification-rule-comprehensive-review-and-explanation
LOCATION:Online Event
SUMMARY:Proposed Foreign Supplier Verification Rule - Comprehensive Review 
 and Explanation
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703129?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:7bbea00e-aa0c-4ff7-b8c7-f61b4e740846
DTSTART;TZID=America/Atikokan:20131002T090000
DTEND;TZID=America/Atikokan:20131004T163000
DESCRIPTION:Discover the basic concepts of the Hazard Analysis Critical Con
 trol Point (HACCP) system and learn what it takes to develop a thorough pl
 an to better support you and your company.  \n\nhttps://www.preparedfoods.
 com/events/584-haccp-plan-development-for-food-processors
LOCATION:
SUMMARY:HACCP Plan Development for Food Processors
URL:http://www.cpe.rutgers.edu/courses/current/lf0403ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:d7c933cc-7c11-4cc1-b10a-0b771efa924d
DTSTART;TZID=America/Metlakatla:20130927T100000
DTEND;TZID=America/Metlakatla:20130927T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/609-traceability-and-r
 ecall-in-food-processing
LOCATION:Online Event
SUMMARY:Traceability and Recall in Food Processing
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=702700?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:a8001adc-3fb6-4d69-8ee2-5ee891cd3cab
DTSTART;TZID=America/Atikokan:20130926T083000
DTEND;TZID=America/Atikokan:20130927T170000
DESCRIPTION:A 2-day short course to help you understand the scientific side
  of tasting food!\n\nhttps://www.preparedfoods.com/events/587-sensory-eval
 uation
LOCATION:
SUMMARY:Sensory Evaluation
URL:http://www.cpe.rutgers.edu/courses/current/lf0606ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:2c89b1d6-3143-45a8-a517-0a7c82904c8d
DTSTART;TZID=America/Metlakatla:20130926T000000
DTEND;TZID=America/Metlakatla:20130926T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/605-webinar-gfsi-a-com
 parative-look-at-fsms-and-their-suitability-for-your-business
LOCATION:Online
SUMMARY:Webinar: "GFSI - A Comparative Look at FSMS and Their Suitability f
 or your Business”
URL:http://www.sgs.com/en/Our-Company/Events/2013/09/GFSI-A-Comparative-Loo
 k-at-FSMS-and-Their-Suitability-for-your-Business.aspx?wt.mc_id=ev130885
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:f1a7aa0b-b4d3-43c9-b28c-a356c2213a30
DTSTART;TZID=America/Atikokan:20130925T083000
DTEND;TZID=America/Atikokan:20130925T163000
DESCRIPTION:This one-day intensive refresher course is led by one of the fo
 od industry’s most experienced statistical specialists who knows the del
 icate art and science of mixing food and numbers. \n\nhttps://www.prepared
 foods.com/events/583-making-sense-of-the-numbers-statistics-for-food-scien
 tists
LOCATION:
SUMMARY:Making Sense of the Numbers: Statistics for Food Scientists
URL:http://www.cpe.rutgers.edu/courses/current/lf0607ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:db8b91f7-cc51-4685-8799-1e258fb6e5c7
DTSTART;TZID=America/Metlakatla:20130919T100000
DTEND;TZID=America/Metlakatla:20130919T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/607-traceability-syste
 m-in-the-food-chain-design-and-implementation-with-special-focus-on-food-s
 afety
LOCATION:Online Event
SUMMARY:Traceability System in the Food Chain: Design and Implementation wi
 th Special Focus on Food Safety
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703101?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:c31c0f3f-e212-40e0-a618-a61fa9de04d7
DTSTART;TZID=America/Anguilla:20130919T083100
DTEND;TZID=America/Anguilla:20130920T133000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/601-food-marketing-cla
 ims-risks-of-enforcement-actions-and-class-action-lawsuits-defense-strateg
 ies-and-best-practices-one-and-a-half-day-in-person-seminar
LOCATION:MinneapolisMinneapolis Marriott City Center
SUMMARY:Food Marketing Claims: Risks of Enforcement Actions and Class Actio
 n Lawsuits\, Defense Strategies and Best Practices: One and a Half-day In-
 person Seminar
URL:http://www.complianceonline.com/ecommerce/control/seminar?product_id=80
 070SEM&?channel=Preparefood
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:a7b080b9-b087-40fe-a659-1dcfb72a822a
DTSTART;TZID=America/Belize:20130919T083000
DTEND;TZID=America/Belize:20130920T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/603-food-marketing-cla
 ims-risks-of-enforcement-actions-and-class-action-lawsuits-defense-strateg
 ies-and-best-practices
LOCATION:Minneapolis Marriott City Center
SUMMARY:Food Marketing Claims: Risks of Enforcement Actions and Class Actio
 n Lawsuits\, Defense Strategies and Best Practices
URL:http://www.complianceonline.com/ecommerce/control/seminar?product_id=80
 070SEM&?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:3b9cb053-f60b-4682-8d58-37c1da26db18
DTSTART;TZID=America/Anguilla:20130917T080000
DTEND;TZID=America/Anguilla:20130917T170000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/594-introduction-to-fo
 od-safety-haccp-workshop
LOCATION:University of Idaho Food Technology Center
SUMMARY:Introduction to Food Safety & HACCP Workshop
URL:http://www.regonline.com/builder/site/Default.aspx?EventID=1263616
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020022Z
UID:f1bd5868-bfb9-437d-bf09-38e44c6990d8
DTSTART;TZID=America/Atikokan:20130915T000000
DTEND;TZID=America/Atikokan:20130918T000000
DESCRIPTION:\n	Prepared Foods’ 31st Annual New Products Conference \n\n	S
 ept. 15-18 \n\n	Loews Coronado Hotel\, San Diego\n\nhttps://www.preparedfo
 ods.com/events/599-prepared-foods-2013-new-products-conference
LOCATION:Loews Coronado
SUMMARY:Prepared Foods' 2013 New Products Conference
URL:http://www.newproductsconference.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:8695f995-ec2a-4eb3-b78b-b188e1eef24a
DTSTART;TZID=America/Anguilla:20130910T100000
DTEND;TZID=America/Anguilla:20130910T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/600-nutrition-labeling
 -is-there-more-to-it-than-just-the-calorie-count
LOCATION:Online Event
SUMMARY:Nutrition Labeling - Is there more to it than just the calorie coun
 t?
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703096?channel=Preparefood
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:e781c5b9-f3e4-4073-a427-7efcf0fc78eb
DTSTART;TZID=America/Metlakatla:20130905T100000
DTEND;TZID=America/Metlakatla:20130905T111000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/597-marketing-beverage
 s-fruit-juice-and-sports-drinks-in-compliance-with-fda-regulations
LOCATION:Online Event
SUMMARY:Marketing Beverages\, Fruit Juice and Sports Drinks in Compliance w
 ith FDA Regulations
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703033?channel=Preparefood
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:f111545e-eedb-4334-a814-9d5f23d8ca96
DTSTART;TZID=America/Metlakatla:20130905T000000
DTEND;TZID=America/Metlakatla:20130905T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/593-webinar-designing-
 effective-food-safety-management-programs-for-gfsi-schemes
LOCATION:Online
SUMMARY:Webinar: Designing Effective Food Safety Management Programs for GF
 SI Schemes
URL:http://www.sgs.com/en/Our-Company/Events/2013/09/Webinar-Designing-Effe
 ctive-Food-Safety-Management-Programs-for-GFSI-Schemes.aspx?wt.mc_id=ev130
 820
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:e1c90423-36fa-4425-a8f3-0bd2d94aab0c
DTSTART;TZID=America/Metlakatla:20130829T100000
DTEND;TZID=America/Metlakatla:20130829T113000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/598-substantiating-tha
 t-an-ingredient-is-gras
LOCATION:Online Event
SUMMARY:Substantiating that an Ingredient is GRAS
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703075?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:e25c719d-08d9-4c3e-92b8-ee4a71ea1319
DTSTART;TZID=America/Metlakatla:20130827T100000
DTEND;TZID=America/Metlakatla:20130827T110000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/596-u-s-food-and-bever
 age-labeling-regulations
LOCATION:Online Event
SUMMARY:U.S. Food and Beverage Labeling Regulations
URL:http://www.complianceonline.com/ecommerce/control/trainingFocus/~produc
 t_id=703074?channel=preparedfoods
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:fc0f8942-67fa-4795-984c-4309cc7373ff
DTSTART;TZID=America/Belize:20130822T130000
DTEND;TZID=America/Belize:20130822T140000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/588-food-r-d-trends-we
 binar-pulse-ingredients-as-egg-and-dairy-ingredient-alternatives
LOCATION:USA Dry Pea & Lentil Council
SUMMARY:Food R&D Trends WEBINAR: Pulse Ingredients as Egg and Dairy Ingredi
 ent Alternatives
URL:
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:540f2d6f-9aca-4e8e-9a32-867e326d2882
DTSTART;TZID=America/Atikokan:20130819T090000
DTEND;TZID=America/Atikokan:20130823T160000
DESCRIPTION:Rutgers University invites you to transform\, broaden and updat
 e your food science skills with this highly focused\, practical training. 
 In minimum time\, you will build your value by expanding your range and de
 pth of skills with a quick infusion of targeted food science education.\n\
 nhttps://www.preparedfoods.com/events/569-introduction-to-food-science-sho
 rt-course
LOCATION:Rutgers University
SUMMARY:Introduction to Food Science Short Course
URL:http://www.cpe.rutgers.edu/courses/current/lf0201ca.html
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:abbb909d-4c80-4933-8fd4-899c01400b12
DTSTART;TZID=America/Atikokan:20130814T000000
DTEND;TZID=America/Atikokan:20130815T000000
DESCRIPTION:Join us as Barbara Katz\, president of HealthFocus Internationa
 l\, presents the keynote address at Prepared Foods’ R&amp\;D Application
 s Seminar-Chicago\, August 14-15\, 2013\, at Renaissance Chicago O’Hare.
 \n\nhttps://www.preparedfoods.com/events/561-natural-from-the-shopper-s-pe
 rspective
LOCATION:Renaissance Chicago O’Hare
SUMMARY:Natural\, from the Shopper’s Perspective
URL:www.rdSeminarChicago.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:16a8fdd7-2c8a-4966-b00f-cafc3f218153
DTSTART;TZID=America/Atikokan:20130801T080000
DTEND;TZID=America/Atikokan:20130801T170000
DESCRIPTION:\n	A comprehensive audit system is essential to a company’s f
 ood safety and product quality. It provides confirmation that systems and 
 procedures are operating effectively and identifies areas that require imp
 rovement. The Internal Auditor Workshop will teach you how to conduct inte
 rnal audits in your facility against one of the GFSI Audit Schemes. Enhanc
 e your professional career development by learning more about becoming an 
 internal auditor.\n\n\nhttps://www.preparedfoods.com/events/580-internal-a
 uditor-workshop-for-food-processors-2013
LOCATION:Twin Falls Hilton Garden Inn
SUMMARY:Internal Auditor Workshop for Food Processors 2013
URL:http://www.regonline.com/builder/site/Default.aspx?EventID=1254281
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:06f7ac1a-5786-48e7-b8ca-8f079623b112
DTSTART;TZID=America/Belize:20130728T000000
DTEND;TZID=America/Belize:20130730T000000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/564-2013-annual-trend-
 and-development-of-nutraceuticals-functional-food-short-course
LOCATION:Food Protein R&D Center / Texas A&M University
SUMMARY:2013 Annual Trend and Development of Nutraceuticals & Functional Fo
 od Short Course
URL:http://foodprotein.tamu.edu/separations/scfunctional.php
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:22ae1d9b-c40b-40dc-b420-2ad0490f3055
DTSTART;TZID=America/Boise:20130625T083000
DTEND;TZID=America/Boise:20130625T143000
DESCRIPTION:This is an excellent opportunity for food processors to learn d
 etails of the new proposed FDA regulation\, Current Good Manufacturing Pra
 ctices and Hazard Analysis and Risk-Based Preventive Controls for Human Fo
 od\, and in turn provide informed feedback to FDA during the comment perio
 d which will end September 16\, 2013.\n\nhttps://www.preparedfoods.com/eve
 nts/573-food-safety-modernization-act-fsma-preventive-controls-regulation-
 overview-and-workshop
LOCATION:Hilton Garden Inn
SUMMARY:Food Safety Modernization Act (FSMA) Preventive Controls Regulation
  Overview and Workshop
URL:http://www.regonline.com/builder/site/Default.aspx?EventID=1235629
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:9d6a630f-24db-4ca4-acba-0c606523dc7b
DTSTART;TZID=America/Phoenix:20130625T080000
DTEND;TZID=America/Phoenix:20130625T143000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/570-fsma-preventive-co
 ntrols-regulation-overview-and-workshop-with-u-s-fda
LOCATION:Hilton Garden Inn Twin Falls
SUMMARY:FSMA Preventive Controls Regulation Overview and Workshop with U.S.
  FDA
URL:http://www.techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:17f3f6cd-3030-4e65-85df-80ad7b723f85
DTSTART;TZID=America/Anguilla:20130625T070000
DTEND;TZID=America/Anguilla:20130627T160000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/555-food-and-airborne-
 fungi-and-mycotoxins-short-course
LOCATION:Penn State University
SUMMARY:Food and Airborne Fungi and Mycotoxins Short Course
URL:agsci.psu.edu/fungi-mycotoxins
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:1a1de1be-b58c-427f-841a-d6e06dc478e6
DTSTART;TZID=America/Belize:20130620T130000
DTEND;TZID=America/Belize:20130620T140000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/571-how-to-use-pulses-
 in-gluten-free-allergen-averse-product-development
LOCATION:Webinar
SUMMARY:HOW TO USE PULSES IN GLUTEN-FREE\, ALLERGEN-AVERSE PRODUCT DEVELOPM
 ENT
URL:http://www.pea-lentil.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:523feac1-f7bb-494c-8f28-7d21ade70cb4
DTSTART;TZID=America/Anguilla:20130612T180000
DTEND;TZID=America/Anguilla:20130614T120000
DESCRIPTION:The Global Pouch Forum is the largest conference focused on pou
 ch formats in packaging and their growth prospects worldwide\, attracting 
 an audience of more than 400 attendees that continues to swell each year.\
 n\nhttps://www.preparedfoods.com/events/552-global-pouch-forum
LOCATION:Westin Beach Resort
SUMMARY:Global Pouch Forum
URL:www.globalpouchforum.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:437e1018-b6a5-4c57-aef0-3e85416b1359
DTSTART;TZID=America/Anguilla:20130604T070000
DTEND;TZID=America/Anguilla:20130606T160000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/556-food-microbiology-
 short-course
LOCATION:Penn State University
SUMMARY:Food Microbiology Short Course
URL:agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:3a8d1cdc-18b3-4795-a29d-cd7605430858
DTSTART;TZID=America/Anguilla:20130604T070000
DTEND;TZID=America/Anguilla:20130606T160000
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/560-food-microbiology
LOCATION:Penn State University
SUMMARY:Food Microbiology
URL:http://agsci.psu.edu/foodmicro
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:6ab80210-d80c-4259-bedd-43f35c41753d
DTSTART;TZID=America/Detroit:20130516T140000
DTEND;TZID=America/Detroit:20140516T140000
DESCRIPTION:\n	On-Demand: There are currently over 50 Million Hispanic resi
 dents in America. Mexicans account for approximately two-thirds of US Hisp
 anics\, and have grown to the largest sub-group in 40 US states.*\n\nhttps
 ://www.preparedfoods.com/events/568-how-to-translate-mexico-s-true-flavors
 -from-street-foods-to-store-shelves
LOCATION:Online
SUMMARY:How to Translate Mexico’s True Flavors from Street Foods to Store
  Shelves
URL:www.preparedfoods.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:6d3dad3d-841d-4e50-a4a9-4b27fdacae00
DTSTART;TZID=America/Anguilla:20130513T073000
DTEND;TZID=America/Anguilla:20130516T141500
DESCRIPTION:\n\nhttps://www.preparedfoods.com/events/554-fundamentals-of-fo
 od-science
LOCATION:Penn State University
SUMMARY:Fundamentals of Food Science
URL:agsci.psu.edu/fundamentals
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:bd3e3473-f461-4444-a2ba-eb3da64aa4c5
DTSTART;TZID=America/Detroit:20130501T080000
DTEND;TZID=America/Detroit:20130502T171500
DESCRIPTION:\n	The Food Safety Summit offers the opportunity to attend and 
 participate in these selected sessions remotely by registering and joining
  in LIVE from your computer.\n\n\nhttps://www.preparedfoods.com/events/567
 -food-safety-summit-conference-expo-live-webinar-sessions
LOCATION:online
SUMMARY:Food Safety Summit Conference & Expo - Live Webinar Sessions
URL:http://www.foodsafetysummit.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:c11ad386-264e-43e9-8db5-7abbc3608c64
DTSTART;TZID=America/Atikokan:20130430T080000
DTEND;TZID=America/Atikokan:20130502T171500
DESCRIPTION:\n	Solutions for Today\, Planning for Tomorrow \n\n	The Food Sa
 fety Summit is designed to meet the educational and information needs of t
 he food industry including growers\, processors\, retailers\, distributors
 \, foodservice operators\, regulators and academia.\n\nhttps://www.prepare
 dfoods.com/events/566-food-safety-summit-conference-expo
LOCATION:Baltimore Convention Center
SUMMARY:Food Safety Summit Conference & Expo
URL:http://www.foodsafetysummit.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:07f4c315-b69e-4b91-9bb6-916da93bfb14
DTSTART;TZID=America/Anguilla:20130423T170000
DTEND;TZID=America/Anguilla:20130425T120000
DESCRIPTION:Fast becoming one of the premier packaging conferences in North
  America\, the Food Packaging Technologies Summit enters its third year in
  2013 as a major event for those involved in the development\, marketing a
 nd processing of food packaging and the many issues involved in that large
  market sector.\n\nhttps://www.preparedfoods.com/events/550-food-packaging
 -technologies-summit
LOCATION:InterContinental Chicago O'Hare
SUMMARY:Food Packaging Technologies Summit
URL:www.foodpackagingtechnologies.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:0293132c-eb7c-4e7c-a46c-2a5bc8686354
DTSTART;TZID=America/Atikokan:20130414T000000
DTEND;TZID=America/Atikokan:20130417T000000
DESCRIPTION:\n	Food Engineering's Food Automation &amp\; Manufacturing Conf
 erence and Expo (FA&amp\;M) is a 2 ½ day event that brings food and bever
 age processors and suppliers together to gain valuable information on the 
 latest trends and technologies in manufacturing\, automation\, sustainabil
 ity and food safety.\n\nhttps://www.preparedfoods.com/events/557-food-auto
 mation-manufacturing-conference-2013
LOCATION:
SUMMARY:Food Automation & Manufacturing Conference 2013
URL:http://www.foodautomationconference.com/
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:b48fb439-021d-4eb4-8bec-b8fbd53d0105
DTSTART;TZID=America/Detroit:20121213T140000
DTEND;TZID=America/Detroit:20131213T140000
DESCRIPTION:\n	On-Demand Have you heard? Consumers are talking about sweete
 ners in a new way\, and what they have to say may surprise you. They’re 
 saying\, “It's total added sugars that matter\, not which type of sweete
 ner.”\n\nhttps://www.preparedfoods.com/events/553-sweeteners-the-new-con
 versation
LOCATION:Online
SUMMARY:Sweeteners: The New Conversation
URL:www.preparedfoods.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:010f87d2-3678-44df-98ba-6db86a0c6a0a
DTSTART;TZID=America/Detroit:20121108T140000
DTEND;TZID=America/Detroit:20131108T140000
DESCRIPTION:\n	A key element of successful product innovation is the abilit
 y to rapidly and reliably develop new product formulations that meet corpo
 rate cost and other constraints while exceeding today’s ever changing cu
 stomer and retailer expectations. \n\nhttps://www.preparedfoods.com/event
 s/548-the-essentials-of-product-formulation
LOCATION:Online
SUMMARY:The Essentials of Product Formulation
URL:www.preparedfoods.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:bc7fe69e-c774-4de0-b9e9-b04e2a125550
DTSTART;TZID=America/Detroit:20121025T140000
DTEND;TZID=America/Detroit:20131025T140000
DESCRIPTION:\n	On-Demand In these cost-conscious and competitive times\, fo
 od and beverage manufacturers need product development strategies based on
  the reality of consumers’ purchase attitudes and behavior.\n\nhttps://w
 ww.preparedfoods.com/events/547-sweetener-strategies-building-your-brand-o
 n-consumer-need
LOCATION:Online
SUMMARY:Sweetener Strategies: Building Your Brand on Consumer Need
URL:www.preparedfoods.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:11cc5a88-f8a8-407f-b372-7dccaaf1bd74
DTSTART;TZID=America/Detroit:20120920T140000
DTEND;TZID=America/Detroit:20130920T000000
DESCRIPTION:\n	On-Demand The health and wellness market is projected to qua
 druple in the next five years. If better-for-you new product development i
 s a critical component in your company’s growth plans\, then don’t mis
 s learning how dairy flavors can deliver important masking and mouthfeel f
 unctionality: covering off-notes\, creating richness\, enhancing sweet per
 ception\, and improving overall eating quality.\n\nhttps://www.preparedfoo
 ds.com/events/545-facing-taste-and-texture-problems-discover-underutilized
 -approaches-with-dairy-flavors
LOCATION:Online
SUMMARY:Facing Taste and Texture Problems? Discover Underutilized Approache
 s with Dairy Flavors
URL:www.preparedfoods.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:0c8e26b2-5028-4c74-ac7c-bd8ad319ced7
DTSTART;TZID=America/Detroit:20120620T140000
DTEND;TZID=America/Detroit:20130620T000000
DESCRIPTION:\n	On-Demand According to new data from Mintel’s Global New P
 roducts Database (GNPD)\, there is a broad range of health-focused\, on-pa
 ckage claims for new products in the food and beverage industry. Nearly 20
  claims made the short-list for the more than 20\,000 products launched in
  2011\, with those at the top of the list exponentially more frequent than
  some of the lower ranked claims.\n\nhttps://www.preparedfoods.com/events/
 537-investigation-of-hfcs-in-us-food-beverage-introductions
LOCATION:Online
SUMMARY:Investigation of HFCS in US Food & Beverage Introductions
URL:www.preparedfoods.com
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260611T020023Z
UID:2e91bd42-cbcc-4169-bdf7-35365f872341
DTSTART;TZID=America/Detroit:20120501T140000
DTEND;TZID=America/Detroit:20130501T140000
DESCRIPTION:On-Demand:\nSuccessful product innovation relies on the ability
  to collaborate on key business activities\, such as product development\,
  change management\, RFP or bid response\, and issue / crisis management. 
 However\, collaboration can be extremely challenging.\n\nhttps://www.prepa
 redfoods.com/events/478-the-essentials-of-collaborative-product-developmen
 t
LOCATION:
SUMMARY:The Essentials of Collaborative Product Development
URL:http://www.lascom.com/
END:VEVENT
END:VCALENDAR