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Expand Your Knowledge at The Tomato Processing School
The Tomato Processing School is held alternating years at the Food Processing Expo and this year will be held on Tues., Feb 16. This one of its kind school is designed for current employees of tomato processing companies interesting in expanding their knowledge of the entire tomato processing business operation, including line operators, management and supervisory personnel, engineers, sanitarians, research and development personnel, government inspectors and industry suppliers. The school will be taught by tomato processing industry leaders, including those from the Campbell Soup Company, Del Monte Foods and UC Davis. Tomato Processing School speakers include:
Diane Barrett, UC Davis
Dr. Barrett’s research program addresses the effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products.
Steve Demuri, Campbell Soup Company
Demuri Joined Campbell Soup Company in 1993 as a Senior Research Scientist in its Tomato Processing Research group at Campbell’s Research & Development – Davis, CA. Linda Harris, UC Davis Dr. Harris works with food producers, processors, consumers and representatives from state and federal government on issues related to microbial food safety.
Tom Dambak, Consultant
Retired after a long career specializing in aseptic processing of bulk tomato and citrus products, Dambak remains active through consulting and involvement in projects. Tom White, Anzu Technology
White, president of Anzu Technology, graduated from UC Davis with a degree in mechanical engineering and food science and has worked in various aspects of the food processing and packaging industry. White is currently focused on flexible packaging: the sustainable polymers that comprise the pouches and the automated systems that complete a production line.
Jaime Reeves, Del Monte Food
Rose Costin, R&B Foods, Inc. Barbara Langum For more information about the Tomato Processing School, click here.
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