The Food Processing Suppliers Association (FPSA) today, announced the details of two sessions on the PROCESS EXPO University schedule featuring speakers from the University of Wisconsin’s Department of Animal Sciences. These sessions are “Determining Product Shelf Stability and Shelf Life in Meat Products” by Dr. Jeff Sindelar on Wednesday, September 16th and “Spoilage of Ready-to-Eat Processed Meats and Tips for Solving the Problems,” presented by Dr. Adam Borger on Thursday, September 17th.

"Spoilage of ready-to-eat meat products continues to be a major cause of food loss for consumers and economic loss for manufacturers," said Gil Williams, Chairman of the Food Processing Suppliers Association (FPSA) and President of Poly-clip System USA and Canada. "Furthermore, shelf stability and the spoilage of processed & ready-to-eat meat products is something that plagues the industry as a whole. With several real-life incidents being reviewed, attendees will be able to fully understand the extent and importance of solving these issues.”

“University of Wisconsin has been engaged in some of the meat industry’s best research and we are honored to include them in this year’s show,” said FPSA President and CEO David Seckman. “PROCESS EXPO University provides attendees with the unique opportunity to learn from these experts and many others and take these innovative ideas back to their businesses.”

This year’s program includes 35+ hours of education addressing a wide variety of important topics that cover all major segments of the food and beverage industry. Presented by experts from 15 of North America’s top university food science programs, these sessions are free of charge to any registered attendee and will be conducted during show hours throughout the four day event.

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. For more information about the show, to see the entire educational schedule or to register please visit