UNIVERSITY PARK, Pa. -- America's Food Industry Faces Major Challenges In Creating Products That Keep Their Flavor And Freshness On Store Shelves. To Share Research Findings And Innovations, Academia And Industry Will Come Together At "shelf Life Of Foods And Confections: Understanding The Basics," A Half-day Conference Scheduled For May 16 At The Holiday Inn And Conference Center In New Cumberland.

Jointly sponsored by Penn State's department of food science, the Pennsylvania Manufacturing Confectioner's Association, the Keystone Section of the Institute of Food Technologists, the Penn State Food Industry Group and the Penn State Cocoa, Chocolate and Confectionery Research Group, the conference is intended for food industry managers, directors, technical personnel, educators and students in related fields of study, as well as for personnel with responsibility in marketing, operations, product development and research. Conference sponsors also include the American Ingredients Company, Deibel Labs of Bethlehem Inc., SPI Polyols Inc. and Univar, USA Inc.

John Floros, professor and head of Penn State's food science department, opens the afternoon sessions with "Basics and Beyond." Al Egnatuk, supply systems specialist for the U.S. Department of Defense, follows with "Shelf Life and the Military," which covers the importance of shelf life in operational, peacekeeping and humanitarian aid efforts.

Harry Levine of Kraft Foods North America will explain "How State Transitions Relate to the Shelf-Life of Foods and Confections," followed by Gregory Ziegler, Penn State professor of food science, who will look at the "Sticky Problem of Oil Migration." Richard Hartel, professor of food engineering at the University of Wisconsin - Madison, will address "Moisture Migration in Confections."

Judy Stuart, senior applied research scientist at the Guelph Food Technology Centre, will provide a presentation on "Packaging and Product Shelf Life." Closing out the afternoon session will be Cindy Cosmos, senior flavor chemist for Bell Flavors & Fragrances, with a discussion on "Designing Flavors that Taste Good and Last Long." John Cooke, vice president of manufacturing for Cherrydale Farms, will provide the keynote address during the traditional dinner banquet.

The conference registration fee of $75 includes conference materials, refreshments, reception and dinner, with reduced registration fees for students and emeritus members. For additional information and to register for the conference, contact Bruce Kiefer at Gary Abdullah Office 814-863-2708 FAX 814-863-9877