National Center for Food Safety and Technology
Media Advisory: Fresh today, fresh tomorrow, fresh… next year? Symposium
to sample extended shelf life foods
WHO: National experts from industry, academia and the Food and Drug Administration will present the benefits and challenges of extended shelf life foods. New technologies can retain a food's fresh flavor and nutritional content for weeks or even months.
Speakers will present case studies of specific products and engage the audience in exploring options for extending shelf life.
WHAT: "Extended Shelf Life Foods," the seventh annual Symposium on Food Safety in the 21st Century, is co-sponsored by the National Center for Food Safety and Technology and the Institute of Food Technologists.
WHEN: May 17-18. Sessions run approximately 8 a.m. to 5 p.m.
WHERE: Wyndham Drake Hotel, 2301 York Road, Oak Brook, Ill., (630) 574-5700
Based at Illinois Institute of Technology in Summit-Argo, near Chicago, NCFST is the one place where scientists from government, industry and academia cooperate in a neutral forum to improve the safety of the food supply.
Illinois Institute of Technology is a private, Ph.D.-granting university with programs in engineering, science, psychology, architecture, business, design and law. Besides the National Center, IIT is home to Chicago-Kent Law School, Stuart Graduate School of Business, and the Institute of Design.
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