UNIVERSITY PARK, Pa. -- Leaders of industry, government and academic research will discuss emerging opportunities in the state's food industry at the Third Annual Pennsylvania Food Industry Conference, to be held April 3 at the Eden Resort Inn and Conference Center in Lancaster, Pa.

"The food industry, consumers and academic experts will face new challenges in the next decade and beyond," says Bob Roberts, associate professor of food science and a conference co-chair. "The conference will provide an opportunity to explore futuristic perspectives in the areas of food safety, sensory science, food irradiation and hydrocolloids. It's also a chance for representatives from the food industry, academia and government to address issues we all may face in the future."

The conference is intended for managers, directors and technical personnel involved in the food system, as well as educators and students in related fields and personnel involved in marketing, operations, sensory evaluation, product development and research.

John Floros, professor and head of Penn State's department of food science, will deliver the keynote address, "Food Science: Moving into the Future." Floros has developed alternative processing methods using ozone and preservatives to reduce pathogens on fresh produce and juices, and has designed "active" packaging films with antimicrobial and oxygen-absorbing properties to improve food safety and shelf life.

Other co-chairs include Julie Emsing, chair-elect of the Keystone Institute of Food Technologists; Thomas Dimick, outreach coordinator in Penn State's food science department; and Judy Williams, president of Penn State's Food Industry Group.

Manfred Kroger, Penn State professor emeritus of food science, will discuss "Food Science: Past, Present and Future." Stephen Knabel, associate professor of food science at Penn State, will present "Food Safety: How Can We Work Together More Effectively?" Paul Bomba, senior manager of sensory and texture research and services for Hershey Foods Corporation, will cover "Sensory Science in the Food Industry: Past and Future."

"Recent and Future Developments in Food Irradiation" will be discussed by Catherine Cutter, Penn State assistant professor of food science. Donald Thompson, professor of food science at Penn State, will present "Beyond Enzyme-Resistant Starch: Modulating Starch Digestion for Nutrition and Profit." A poster/exhibition session also will feature recent findings from faculty, graduate researchers and industry.

The conference is sponsored by the department of food science in Penn State's College of Agricultural Sciences, the Penn State Food Industry Group and the Keystone Section of the Institute of Food Technologists. A registration fee of $95 per person covers conference materials, beverage breaks and the conference dinner. Additional guest dinner tickets can be purchased for $30 with registration. Mail or fax registrations must be received by Wednesday, March 21 at: Food Industry Conference, Conferences and Short Courses, The Pennsylvania State University, 306 Ag. Administration Building, University Park, PA 16802-2601; or faxed to 814-865-7050.

To request registration materials and a detailed schedule, call 814-865-8301, or visit the Conferences and Short Courses World Wide Web site at http://www.cas.psu.edu/docs/CASDEPT/FOOD/index.html. For more information on conference content, call Thomas Dimick at 814-865-3360.

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EDITORS: For additional information, contact Thomas Dimick at 814-863-5846.

Contacts: Gary Abdullah gxa2@psu.edu 814-863-2708 814-865-1068 fax