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Biotechnology: What Food Companies Need to Know

 

Biotechnology is quickly becoming one of the top issues for food companies and it can be a tricky route to navigate, especially internationally. This webcast will prepare companies to successfully navigate the complex biotech landscape, minimizing product development and business risk. Experts will share tips to negotiate regulatory and legal processes. Results from the International Food Information Council’s 14th annual Consumer Perspectives on Biotechnology study may surprise attendees about how consumers really feel about biotech.

Attendees will also learn how nutrition and functionality challenges with partially hydrogenated oils can be solved with biotech soybean oils. This is critical, because U.S. food manufacturers depend on soybeans: soybean oil accounts for 71.3% of edible fat and oil consumption, and biotech traits will play a major role in heart-healthy functional foods.

Webcast Objectives:

Intended Audience(s): Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, and Advanced
Non-Member Registration Fee: 145
Member Registration Fee: 95
Student Registration Fee: 49
Presentation Date: 07/19/10 8:30 AM
Duration: 2 hours

Faculty:

Steve Poole
Director of Edible Oil and Protein Programs
United Soybean Board

Jun Yang
Asso Ppl Sctst
Frito Lay North America

David Green

Greenhouse Communications, Inc.

Lindsey Loving
Dir of Fd Ingredient Com
Intl Food Info Council

Drew Kershen

Monsanto Co