March 24, 2009
Food Science Club symposium to focus on sustainability in food industry
Faculty, staff and students are invited to attend Purdue Food Science Club's annual symposium from 3 to 6 p.m. April 1 in Deans Auditorium, Pfendler Hall. The topic is “Sustainability in the Food Industry.”
Guest speakers include:
* 3-3:45 p.m.: Dan Pettit, Research, Development & Quality Sustainability Division, Kraft Foods.
* 3:45-4:30 p.m.: Ken Laverdure, Packaging Research & Development Sustainability & Advanced Materials Group, Frito Lay.
* 4:30-5:15 p.m.: Gary Reding, president, Langeland Farms, Inc.
* 5:15-6 p.m.: Otto Doering, professor, Purdue Agricultural Economics.
The event is sponsored by the Purdue Food Science Club and Leprino Foods.