Vancouver, BC
January 31, 2008
Dairy and food product formulations are only as good as the ingredients and technology used in their manufacture. Taste, functionality and health attributes are critical factors when designing products to satisfy the needs and wants of baby boomers, sports and recreation enthusiasts and a growing ethnic population.
Manufacturers of prepared foods, enriched dairy products, and nutraceutical formulations must keep up with the latest discoveries in science, technology, and marketing to remain competitive and profitable in a rapidly evolving marketplace.
Don't miss this unique opportunity to learn and exchange ideas with science and marketing experts and fellow industry colleagues. Your customers are depending on it!
Speakers and Topics
A panel of experts in the fields of food science and nutrition, demographics, product innovation, and functional foods will provide seminar participants with a wealth of information on all of these issues.
1. Isabelle Neiderer, Dairy Farmers of Canada-Dairy Science and Nutrition
2. Dr. Peter Jones, University of Manitoba-Functional Foods and Ingredients
3. Rebecca Robertson, University of British Columbia-Food Science and Technology Transfer
4. Ralph Ashmead, Serecon Marketing Consultants-Ethnic Food Market Opportunities
5. MaryAnne Drake, University of North Carolina-Flavour Potential in Dry Dairy Ingredients
6. Dr. Gail Barnes, Dairy Management Inc.-Dairy Product Innovation
7. Krista Faron, MINTEL Inc. Marketing Consultants-New Product Launches Around the World
8. Mark Lalonde, Canadian Dairy Commission-Programs in Support of Innovation
Seminar Program
Click on the brochure below to download a copy of the seminar brochure.
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January 31, 2008
Dairy and food product formulations are only as good as the ingredients and technology used in their manufacture. Taste, functionality and health attributes are critical factors when designing products to satisfy the needs and wants of baby boomers, sports and recreation enthusiasts and a growing ethnic population.
Manufacturers of prepared foods, enriched dairy products, and nutraceutical formulations must keep up with the latest discoveries in science, technology, and marketing to remain competitive and profitable in a rapidly evolving marketplace.
Don't miss this unique opportunity to learn and exchange ideas with science and marketing experts and fellow industry colleagues. Your customers are depending on it!
Speakers and Topics
A panel of experts in the fields of food science and nutrition, demographics, product innovation, and functional foods will provide seminar participants with a wealth of information on all of these issues.
1. Isabelle Neiderer, Dairy Farmers of Canada-Dairy Science and Nutrition
2. Dr. Peter Jones, University of Manitoba-Functional Foods and Ingredients
3. Rebecca Robertson, University of British Columbia-Food Science and Technology Transfer
4. Ralph Ashmead, Serecon Marketing Consultants-Ethnic Food Market Opportunities
5. MaryAnne Drake, University of North Carolina-Flavour Potential in Dry Dairy Ingredients
6. Dr. Gail Barnes, Dairy Management Inc.-Dairy Product Innovation
7. Krista Faron, MINTEL Inc. Marketing Consultants-New Product Launches Around the World
8. Mark Lalonde, Canadian Dairy Commission-Programs in Support of Innovation
Seminar Program
Click on the brochure below to download a copy of the seminar brochure.
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