UC Davis address water usage and sustainability at PROCESS EXPO
The Food Processing Suppliers Association (FPSA) today announced the details of two important topics for the educational program at PROCESS EXPO 2015. These sessions include “Understanding the tomato processing water-energy nexus to improve resource efficiency” taking place on Thursday, September 17th and “Sustainable management of tomato processing wastes” on Wednesday, September 16th. Both courses will be presented by Dr. Chris Simmons, Assistant Professor of Food Science and Technology at UC Davis.
“Tomato processing utilizes a great deal of water and energy,” said Dan Plante, Chairman of the FPSA Prepared Foods Council. “UC Davis is at the forefront of this issue given the fact that the state of California accounts for 96% of all tomato processing in this country, and it is now in the fourth year of this historic drought. We are very proud to put on these sessions and share with the food processing community what can be done to improve operational efficiencies given the challenging conditions we face.”
“Attendees at PROCESS EXPO will be able to attend these thought-provoking sessions free of charge and share their experiences with Dr. Simmons,” said FPSA President and CEO David Seckman. “This is just one branch of the PROCESS EXPO UNIVERSITY program. With over 35 hours of technical courses going on during the trade show, our sessions cover critical topics from all the major industry segments of the food and beverage industry.”
Advance registration is $25 for food and beverage processors and registered attendees will have open access to all three trade show events; including all educational programs. Given the high demand for these educational sessions, registrants are asked to sign up in advance to ensure their seat.
For more information about the show, to see the entire educational schedule or to register please visit www.myprocessexpo.com.