Pre-Expo Workshops:

Beginning October 27, 2009, IDFA will host dairy-based educational workshops and certification programs that you can't afford to miss, Dairy professionals in sales and marketing, legislative affairs, regulatory affairs, procurement, research and development, plant operations, and food safety should register. Get more information about each session, including registration fees and daily agendas by clicking on the links below. Seats are filling fast; make it a priority to register today for the dairy event of the year!

Dairy Industry Orientation*
Tuesday, October 27
Chicago Mercantile Exchange
8:45 am - 4:00 pm Educational Program
Price - $495 for members and $695 for nonmembers

The workshop is designed specifically for those who are new to the dairy industry or who want to expand their knowledge of the industry, including professionals in sales and marketing, legislative affairs, procurement, research and development and plant operations. This includes a tour of CME Group.
Speaker: Bob Yonkers, IDFA Vice President & Chief Economist

Advanced HACCP Certification Workshop*
McCormick Place
Tuesday, October 27 (full day)
Wednesday, October 28 (am session)
Thursday, October 29 (am session)
Price - $1,995 for members and $2,995 for nonmembers
Additional Members $795 Additional Nonmembers: $995
This fee includes the HACCP software and manuals

IDFA developed this advanced education program for professionals interested in developing, implementing, and upgrading their Hazard Analysis and Critical Control Point (HACCP) programs for dairy plants. This two-day comprehensive workshop was designed to provide the most current HACCP concepts with practical application tools and software that will be acceptable to third party auditors and regulatory officials.
Speaker: Allen Sayler, IDFA Vice President, Regulatory & International Standards

SQF Certification Workshop*
McCormick Place
Tuesday, October 27 (full day)
Wednesday, October 28 (am session)
Thursday, October 29 (am session)
Price - $795 for members and $995 for nonmembers

IDFA's SQF Certified Practitioner Workshop for Dairy and Juice Products utilizes the latest Safe Quality Food Institute's (SQFI) training material, plus our own extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (6th Edition) requirements for dairy and juice processing plants.

The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.

SQF is one of four food safety and auditing systems recognized by the independent Global Food Safety Initiative (GFSI) that is being mandated by many U.S. food retailers for their suppliers.

Better Process Cheese School*
McCormick Place
Tuesday, October 27 (full day)
Wednesday, October 28 (am session)
Thursday, October 29 (am session)
Price - $795 for members and $995 for nonmembers

FDA has interpreted the current regulations for Low Acid Canned Foods (LACF) found in 21 CFR 108 & 113 to require that each plant producing processed cheese have at least one operator that has completed a "Better Process Cheese School" (BPCS) conducted by instructors recognized by FDA as having acceptable knowledge and expertise. The Better Process Control School (BPCS) training course currently available and acceptable to FDA does not include process cheese formulation as a preservation technology

The IDFA BPCS is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, HACCP, production and packaging controls, and records.

Examinations will be given at the completion of each section. Satisfactory completion of this course and passage of all exams will fulfill FDA's certification requirements for operation of process cheese manufacturing systems.

Meet and Greet. Networking at Expo

NEW - Special Luncheon:
Web 2.0 – Transform Your Marketing, Empower Your Brand*
Wednesday, October 28, 2009
12:00 - 2:00 PM
$75 per attendee
Sponsored by MilkPEP

Facebook or LinkedIn? Blog or Tweet? Media buy or YouTube?

These are just a few of the bewildering choices that confront today's marketers. Their customers exchanging information at lightening speed using technology that didn't exist five minutes ago. What do marketing professionals need to know about the technology explosion -- known as social media or Web 2.0 -- to make sure their brand remains competitive in this evolving environment?

The marketing experts behind the got milk? Milk Mustache campaign will host an entertaining and enlightening luncheon event exploring the dynamic new landscape of everything social media. Confirmed speakers include Josh Bernoff, co-author of Groundswell: Winning in a world transformed by social technologies, and the visionary executives that are shaping Facebook, Twitter, BlogHer and Google into must-have marketing tools.

Come to lunch. Network. Text. And learn how to leverage social media to boost the effectiveness of your marketing dollars. Leave inspired.

IDFA Opening Reception**
Wednesday, October 28
5:30- 7:00 pm
Sheraton Chicago Hotel & Towers
$75 per attendee

The International Dairy Foods Association (IDFA) invites you to kick off your Worldwide Food Expo experience with an evening of relaxation and socializing with industry colleagues and friends.

International Reception
Friday, October 30
5:00 - 6:00 pm
McCormick Place
Free for International Attendees / Invitation only

This reception, held exclusively for Worldwide Food Expo's International visitors, gives industry executives from around the globe a chance to make important business contacts in a relaxing atmosphere.

TASTE THE INNOVATION

New Product Development Demonstrations

Booth S4035
Master of Ceremonies: Steven Shipley, Director of Development, Johnson & Wales University

Live demonstrations and samples to taste!

Wednesday, October 28 11:30 am Breakfasts without Borders Discover how Latin and Mediterranean flavors and seasoning blends are opening a world of possibilities for new breakfast products that have the potential to be eaten “on-the-go”. 2:00 pm Creatively Blending Flavor and Function Explore how chefs, processors and ingredient suppliers are working with natural ingredients to create palate-pleasing products that optimize moisture retention, yield and quality.

Thursday, October 29 11:30 am High Flavor, Low Sodium Today’s seniors are well-travelled and demand authentic full flavors. Learn how to successfully leverage low-sodium alternatives to deliver products with satisfying, healthful flavor. 2:00 pm Exploring Molecular Gastronomy It’s the latest rage in cutting-edge kitchens. See first-hand how avant-garde culinarians blend chemistry and food science to create unique signature products.

Friday, October 30 11:30 am Applying Underutilized Cuts to Emerging Ethnic Flavors Many of today’s hottest flavor trends emanate from parts of the world where proteins are at a premium and dishes make maximum use of the carcass. See how marinades and flavors can elevate underutilized cuts to superstar status. 2:00 pm Exploring Value Cuts in Canadian Beef Significant flavor and profit potential lies beyond the traditional middle meats. Learn how specific new cuts from the chuck and round can be extracted and applied to a range of applications.