You will better understand:
Product Developers, Management, Sales & Marketing, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, and Advanced
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
08/25/09 12:00 AM
M Margaret Barth
California Baptist Univ
M. Margaret (Meg) Barth, PhD, has more than 17 years experience as a mission-focused food industry leader developing strategies for product and supply chain performance, innovation, risk management and sustainable systems for produce suppliers of national and global foodservice organizations resulting in reportable, benchmark results. Dr. Barth served on the faculty at University of Kentucky as an associate professor in food science and nutrition and her research program focused on evaluating emerging technologies on nutritional, market quality and microbial characteristics of fruit and vegetable products. She went on to serve in the food industry as head of Research &Technology of a major supplier to national foodservice chains and led supply chain projects on product performance and food safety across produce suppliers in the US, as well as projects in Mexico and Asia. Her organization received global technical supplier awards from 2 major customers. She developed the concept for a novel produce procurement organization that utilized an integrated approach to supply chain management and procurement of produce that included a sustainable practices program for benchmarking suppliers resulting in trade, government (EPA) and academia recognition of initiative. Dr. Barth has served on numerous national and global customer technical advisory boards; trade, environmental and scientific advisory panels including USDA, FDA, EPA, IPWR and is a past chair of the IFT Fruit & Vegetable Products division and Foodservice Division. Publications include authorship of scientific research along with review publications, book chapters and government references on food quality, physiology, safety and sustainability. In addition to professional activities, she serves as an advisor to nonprofit organizations including Breakthrough Urban Ministries. Education and training includes Ph.D. Nutrition & Food Science, University of Illinois; MBA from Northwestern University/Kellogg School of Management; MPH from Illinois School of Public Health; SA8000 certification from Social Accountability International.
Director Mintel Menu Insights
Maria Caranfa has been one of the driving forces behind Mintel Menu Insights. She is well known for her analysis and commentary regarding national foodservice trends. Her key responsibilities have included providing in-depth editorial analysis for clients and evolving the Menu Insights product. Caranfa is also a noted speaker, presenting key restaurant findings to COEX, the Flavor Experience, and NRA tradeshow attendees.
Her passionate commentary has been featured in numerous media outlets, including the Nation’s Restaurant News, Restaurant Business, The Washington Post, Flavor & the Menu, Associated Press and The San Francisco Chronicle. Caranfa is also a regular contributor to American Dietetic Association Times. As a registered dietitian and certified health and fitness instructor from the American College of Sports Medicine (ACSM), she has kept clients on track with the latest health and food trends. Caranfa received her Bachelor’s degree in Dietetics and Nutrition, Fitness and Health.
Teri A Johnson
TNA North America
Teri Johnson has 24 years of experience serving the food industry in process & machine design. Teri is currently the Fresh-Cut Industry Manager at Key Technology, working with all food safety issues and challenges in the fresh-cut produce segment with a focus in fresh-cut automation. Teri received an Agricultural Engineering BS from Oregon State University and a Technology Marketing Certificate from CalTech.