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Seminar Schedule.... |
2:00 - 3:00 |
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Safe Refrigeration and the Environment |
DIANA VESOSKY, MS, CIH, CSP
Director - Environmental Health & Safety
Constellation Brands, Inc.
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Rowland Billy, CIH
Environmental, Health and Safety Professional
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| Diana Vesosky is the director of environmental health and safety for Constellation Brands, Inc. (CBI). In this position, she is responsible for strategic oversight of environmental health and safety (EHS) compliance for Constellation’s global operations located in the US, Canada, Italy, and New Zealand. Diana also leads CBI’s sustainability efforts worldwide and is responsible for calculation of its global carbon footprint and annual reporting to the Carbon Disclosure Project. |
Rowland Billy has worked in a variety of positions in the environmental, health and safety field. He began his career working for the Environmental Protection Agency as an industrial hygienist at Eastman Kodak Company, where he provided support services to the construction, maintenance shops and a variety of manufacturing operations. Rowland also developed safety programs and led a team of hazard experts who were responsible for safe work practices in chemical and pharmaceutical manufacturing facilities. He performed risk assessments on hazardous operations and served on the corporate assessment team responsible for evalutating domj\estic and international operations.
His experience includes compliance guidance for RCRA, TSCA, and water quality standards. As a member of the EPA Waste Wise Award Committee, he helped select corporate and government agencies seving as leaders in waste reduction practices. He specializes in developing inherently safe and sustainable operations which have a reduced impact on the environment. |
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1:00 - 2:00 |
“Where Does Food Innovation Come From?
Inspiring and managing your company’s intellectual property and new product pipeline.” |
The food industry is often criticized for a lack of innovation and resulting high performance firms. Industry apologists point out that food demand is relatively fixed and that food is an essentially conservative market...small incremental changes and scrapping over market share in well-worn product categories is all there is. The explanation makes sense (in a whiny sort of way), but it’s wrong.
Innovation is everywhere. The food industry has many exemplary high-performing firms and the common theme is innovation. We live in a time of unparalleled consumer food awareness and a consuming public essentially dissatisfied with its food choices. Dissatisfaction means market opportunity for the companies able to fulfill the unmet need. Food is fashion. Food is identity. Food is health. Food is political. And the many roles, channels, and consumer niches for food mean that there is room for everyone to innovate (and a few to truly dominate by doing so). In this session we will look at the many sources of innovation for food companies and how you can inspire your business to generate ideas, improvements, intellectual property, and new products to fuel your success. |
Devin S. Morgan
Co-Founder of Knull Group and the Eat. Drink. Law. blog
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Devin is an intellectual property attorney, author, and expert in proprietary rights management and transactions—helping businesses identify, develop, protect, and profit from what is unique and valuable about their company, products, and services. He founded Knull Group and the Eat. Drink. Law. blog to combine his passion for business innovation with his love of specialty foods, craft beverages, and entrepreneurs who care about making something great. |
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10:30 -1:00 |
Color Theory and the Applications for Food |
In the food and beverage industries, color and appearance are key ingredients to a product’s success. When a food’s color is off or is different than what consumers expect, their minds tell them that it tastes different too. This is because color influences how consumers perceive the taste, quality, and freshness of a food product. In this seminar, Norm Demers, a color expert from Konica Minolta Sensing Americas, will detail the fundamentals of color science, how to properly measure and evaluate color from raw material to final product, and the components to an effective and efficient color process for controlling the color quality of food and beverage products. |
Norm Demers, Business Development Manager
Konica Minolta/Sensing Americas |
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Norm Demers, Business Development Manager at Konica Minolta Sensing Americas, supports businesses in communicating, measuring, and controlling the color of their products. Norm started working with color back in 1970 at a textile dye lab in Pawtucket, Rhode Island, where he was involved with color matching, formulation, and instrumentation. His career in color took off from there and, over a number of years, he built an impressive resume helping businesses develop and implement effective color quality processes, specifically in the food and beverage industries. In March of 1997, he joined the Minolta team as an applications engineer, which led to his current position in charge of expanding the company’s Color & Appearance product line into new areas of process control. Today, Norm is considered one of Konica Minolta Sensing’s most knowledgeable experts in the field of color and color measurement.
Norm earned his degree in Industrial Engineering with an emphasis on Automatic Process Control at Roger Williams College. |
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