Science Forum 2012

GMA Science Forum Agenda

Speaker Biographies

Note: To view or download a PowerPoint presentation from one of the sessions, please click on the presenter's name below.
 

April 3, 2012


 

7:00am – 5:00pm     Registration (Palladian Foyer)
 

9:00am – 12:00pm    Pre-Conference Workshops:
A New Approach for Allergens – The Case for Thresholds (Diplomat Room)

One of the leading causes of food-related recalls in FDA-regulated products is the potential presence of food allergens. These types of recalls are highly disruptive to consumers and the food industry and serve to undermine overall consumer confidence in the safety of the food supply.

In this session, attendees will learn how both the industry and government are seeking ways to reduce unnecessary disruptive food allergen recalls through the application of scientifically-based, protective and practical food allergen thresholds. The use of thresholds offers an effective approach to reduce these types of food recalls and the enhancement in the safety of the food supply.
 

Tom Trautman, Ph.D., Fellow, Toxicology and Regulatory Affairs, General Mills (retired)

Steve Taylor, Ph.D.,  Director, Food Allergy Research and Resource Program, University of Nebraska

Joe Baumert, Ph.D., Assistant Professor, Food Allergy Research and Resource Program, University of Nebraska

Christopher Weiss, Ph.D., Vice President, Advocacy and Government Relations, Food Allergy and Anaphylaxis Network

  Steven Gendel, Ph.D., Food Allergy Coordinator, CFSAN/FDA

 

2:00pm - 5:00pm     Pre-Conference Workshop: Validation of Food Safety Systems: Requirements, Regulations and Achieving Meaningful Results (Diplomat Room)

Current FDA regulations require science-based validation of mandated HACCP systems. The Food Safety Modernization Act (FSMA) with its emphasis on preventive controls will require comprehensive food safety plans supported by enhanced verification components. The basic seven principals of HACCP which have been successfully employed for many years are expected to serve as a starting point and foundation for enhanced preventive controls. Key discussion points will include past lessons and experiences with both FDA and USDA/FSIS related to HACCP verification and validation and how they may shape the future of food safety systems. This workshop will provide practical perspectives to attendees in order to assure continued compliance and successful outcomes with food safety regulations and requirements in the near future.

 

Ruth Petran, Corporate Scientist, Food Safety, Ecolab USA, Inc.

William K. Shaw, Jr. Ph.D., Director, Risk, Innovations, and Management Division, USDA

Richard Whiting, Ph.D., Senior Managing Scientist, Chemical Regulation and Food Safety Center, Exponent, Inc.

Warren Stone, Director of Science Policy, Compliance and Inspection, Grocery Manufacturers Association

 

5:30pm - 6:30pm        Prospective Member Reception (invitation only; Executive Room)


 

April 4, 2012



7:00am – 5:00pm     Registration (Palladian Foyer)
 

8:00am - 9:15am      Welcome Breakfast and Program Overview, Sponsored by GE Intelligent Platforms (Palladian Room)

Leon H. Bruner, DVM, Ph.D., Chief Science Officer, Grocery Manufacturers Association

Steven Hermansky, Ph.D., Vice President, Science and Regulatory Affairs, ConAgra Foods and Science Forum Chairman

Jenny Scott, Senior Advisor to Director, Office of Food Safety, CFSAN/FDA

8:30am - 11:30am      Committee Meeting (GMA members only)

                                 Nutrition, Health and Labeling Committee (Please Note: This meeting will take place at GMA Headquarters)

 

9:30am - 10:15am    General Session (Ambassador Room)

Food Safety Is a Global Mission and a Local Mandate
Session 1: Implementing Food Safety Initiatives in the U.S. and Around the World
This session will focus on the high-level view of food safety regulations in the U.S. and beyond. Speakers will provide up-to-the-minute headlines and hot topics related to the ongoing implementation of new food regulatory actions in the U.S. Moreover, this session will set the global tone for the opening session by giving attendees the clearest possible view of what to expect from FSMA and the USDA on international fronts over the next 12 months.

Moderator: Stuart Pape, Partner, Patton Boggs, LLP

Michael M. Landa, J.D., Director, Center for Food Safety and Applied Nutrition, Food & Drug Administration, FSMA Implementation

Brian Ronholm, Deputy Under Secretary, United States Department of Agriculture, Food Safety and Inspection Services (FSIS)

 

10:15am – 10:30am   Refreshment Break, Sponsored by Verto Solutions, LLC (Foyer)
 

10:30am - 11:15am    General Session

Food Safety Is a Global Mission and a Local Mandate
Session 2: Global Trade, Standards and Food Safety Harmonization
In this session, a panel of food safety experts from the U.S. and trading partner countries will discuss and debate the challenges of standardizing food safety practices and regulations on a global basis. Attendees will hear about global reaction to the U.S. initiatives of foreign supplier verification, foreign plant inspections and the proposal to use the assistance of third party audits to supplement the FDA’s inspection initiatives.

Perspective on Global Impacts of FSMA- Inspections and Foreign Supplier Verification Programs

Moderator: Mary ‘Lou’ Valdez, Associate Commissioner for International Programs, Food & Drug Administration

Asia Pacific: Carol Barnao, Deputy Director- General Standards, New Zealand Ministry of Agriculture and Forestry (MAF)

Canada: Derek Nighbor, Senior Vice President of Public and Regulatory Affairs, Food and Consumer Products of Canada

European Union: Carlos Alvarez Antolinez, Minister-Counselor, Food Safety, Health & Consumer Affairs Section, Delegation of the European Union

United States: Anna P. Shanklin, Ph.D., International Policy Manager, Food & Drug Administration

 

11:15am - 12:15pm    General Session (Ambassador Room)

Current Perspectives on Global Food Safety Initiatives - Impacts on Plant Operations
This session is designed to provide an overview of the food safety landscape from 2012 and beyond. Speakers will summarize what the food industry can expect from FSMA in the near and long term and what every smart food company should do in order to prepare for operating in a more regulated environment. Session speakers will focus on manufactory plant and operations and will also present this view on new challenges related to importing food ingredients and food products in a FSMA-regulated environment.

Moderator: Mike Robach, Vice President, Corporate Food Safety and Regulatory Affairs, Cargill, Inc.

Roger Lawrence, Corporate Vice President, Quality Assurance and Regulatory, McCormick & Co.

Steve Mavity, Science and Regulatory Vice President, Technical Services, Bumble Bee Foods

 

12:15pm – 1:45pm     Global Food Safety Leadership Luncheon, Sponsored by Covance Laboratories (Palladian Room)

Sri Mulyani Indrawati, Ph.D., Managing Director, World Bank
            Food Safety: The Global Agenda for Action

2:00pm - 5:30pm        Committee Meeting (GMA members only)

                                          Biotechnology (Governor's Room)


2:00pm - 3:30pm        Concurrent Breakout Sessions

Session Track I:  Food Safety Modernization (Diplomat Room)
Overview of the FSMA Proposed Rules under Review and Comment from 50,000 Feet
This session is designed to provide the industry with an overview of the FSMA proposed rules under review and comment.  Preventive Controls for Food, Preventive Controls for Feed, Foreign Supplier Verification Program, and Produce Safety proposed rules will all be highlighted at a high level from a legal point of view from both FDA and Hogan Lovells.  Furthermore, there will be an overview of the international training center at the University of Maryland and their activities underway to work with FDA on international food safety capacity building.

**Each speaker will give a 15 minute presentation, and the session will conclude with 15 minutes of Q&A

Moderator: Elizabeth Fawell, Associate, Hogan Lovells

Industry (Customs Implications): Mary Jo Muoio, Senior Vice President, OHL Trade Services, OHL Global Freight Management and Logistics

Industry (Produce Safety): Dave Gombas, Ph.D., Senior VP for Food Safety & Technology, United Fresh

Industry (Animal Feed): Randy Gordon, Vice President, Communications and Government Relations, National Grain and Feed Association

Industry (International Food Safety Training Laboratory at UMD): Janie Dubois, Ph.D., Manager, International Food Safety Training Laboratory, University of Maryland

 

Session Track II: Health, Wellness and Ingredient Safety (Ambassador Room)
Partially Hydrogenated Vegetable Oils and Trans Fats in the US Diet – Perspectives on Health, Ingredient Regulation and Labeling
Industry has made great progress in reducing Trans fats in foods, but some public health and regulatory authorities believe that more needs to be done.  This session, jointly presented by GMA and the Institute of Shortening and Edible Oils (ISEO), will explore current scientific and regulatory perspectives on further reducing Trans fats in the U.S. diet, and the challenges of trying to drive levels in the diet to zero by various means. 


Moderator: Mark S. Roberts, Corporate Manager, Regulatory Affairs, Hormel Foods Corporation

Diana Doell, Ph.D., Chemist, FDA, Center for Food Safety and Applied Nutrition (CFSAN)

David Baer, Ph.D., Supervisory Research Physiologist, Food Components and Health Laboratory, USDA-Agricultural Research Service

Willie Loh, Ph.D., Vice President, Oils and Shortenings, Cargill, Inc.

Regina Hildwine,Senior Director, Science Policy, Labeling & Standards, Grocery Manufacturers Association

John Neddersen, Senior Application Scientist, Bakery Fats and Oils, NAFTA, DuPont Nutrition and Health

Shari Plimpton, Ph.D., Director – Industry Outreach, Center for Innovative Food Technology and Consultant to the Snack Food Association

  Robert Collette, President, Institute for Shortening and Edible Oils

 

Session Track III: Technology Showcase (Congressional Room)
Validating Thermal Process Lethality to Salmonella in Low-Moisture Foods
Control of Salmonella is vital for low-moisture food environments. Recently, several useful documents have been published which describe methods to limit or reduce Salmonella in nuts, spices, meats and other foods. Although historically perceived as safe from pathogenic concerns, consumer illnesses caused by the survival of Salmonella in low-moisture foods have raised food safety concerns. 

This session will provide information to aid processors who wish to validate the control measures used to inactivate Salmonella and will describe some leading practices that may be used to develop new food safety controls or augment existing ones. Attendees will learn techniques and references for planning, conducting and evaluating the effectiveness of validation studies they use in the facilities they oversee.

Moderator: David Anderson, Food Safety Manager, Del Monte Foods Company

Carrie Ferstl, Manager, Research Microbiology, The National Food Laboratory

Mike Hayes, Director, Food Safety and Quality, Del Monte Foods Company

 

3:30pm – 4:00pm      Networking Break, Sponsored by Hogan Lovells (Foyer)
 

4:00pm - 5:30pm       Concurrent Track Sessions

Session Track I :  Food Safety Modernization (Diplomat Room)
Preventive Controls and Hazard Analysis – A Deeper Dive into what the FSMA Proposed Rule Means to the Industry
This session will provide participants with information into what the FSMA Proposed Rules on Preventive Controls for Food and Feed mean to the industry.  An FDA representative will outline the agency’s thinking incorporated in the proposed rule including how it will be enforced.  A representative from Hogan Lovells will provide a legal interpretation of the proposed rule including “the good, the bad, the ugly and the unclear”.  Finally, the two industry speakers will provide real world examples of what companies should be doing and how the rule would be realistically implemented in small and medium-sized companies.

**Each speaker will give a 15 minute presentation and the session will conclude with 30 minutes of Q&A. 

Panel: FDA Perspective- Jenny Scott, Senior Advisor, Office of Food Safety,  FDA

Legal Interpretation- Elizabeth Fawell, Associate, Hogan Lovells

Moderator: Industry Perspective (Food) Tim Jackson, Director of Food Safety, Nestle

Industry Perspective (Feed) Ben Warren, Director, Product Safety and Regulatory Affairs, Land O' Lakes

 

Session Track II: Health, Wellness and Ingredient Safety (continued) (Ambassador Room)
Partially Hydrogenated Vegetable Oils and Trans Fats in the US Diet – Perspectives on Health, Ingredient Regulation and Labeling
Industry has made great progress in reducing trans fats in foods, but some public health and regulatory authorities believe that more needs to be done. This session, jointly presented by GMA and the Institute of Shortening and Edible Oils (ISEO), will explore current scientific and regulatory perspectives on further reducing trans fats in the U.S. diet, and the challenges of trying to drive levels in the diet to zero by various means.


Moderator: Mark S. Roberts, Corporate Manager, Regulatory Affairs, Hormel Foods Corporation

Diana Doell, Ph.D., Chemist, FDA, Center for Food Safety and Applied Nutrition (CFSAN)

David Baer, Ph.D., Supervisory Research Physiologist, Food Components and Health Laboratory, USDA-Agricultural Research Service

Willie Loh, Ph.D., Vice President, Oils and Shortenings, Cargill, Inc.

Regina Hildwine,Senior Director, Science Policy, Labeling & Standards, Grocery Manufacturers Association

John Neddersen, Senior Application Scientist, Bakery Fats and Oils, NAFTA, DuPont Nutrition and Health

Shari Plimpton, Ph.D., Director – Industry Outreach, Center for Innovative Food Technology and Consultant to the Snack Food Association

  Robert Collette, President, Institute for Shortening and Edible Oils


Session Track III: Technology Showcase (continued) (Congressional Room)
Validating Thermal Process Lethality to Salmonella in Low-Moisture Foods
Control of Salmonella is vital for low-moisture food environments. Recently, several useful documents have been published which describe methods to limit or reduce Salmonella in nuts, spices, meats and other foods. Although historically perceived as safe from pathogenic concerns, recent consumer illnesses caused by the survival of Salmonella in low-moisture foods have raised food safety concerns. 

This session will provide information to aid processors who wish to validate the control measures used to inactivate Salmonella and will describe some leading practices that may be used to develop new food safety controls or augment existing ones. Attendees will learn techniques and references for planning, conducting and evaluating the effectiveness of validation studies they use in the facilities they oversee.

Moderator: David Anderson, Food Safety Manager, Del Monte Foods Company

Lisa Lucore, Food Safety Scientist, The Kellogg Company

 

5:30pm - 6:30pm       Welcome Reception (Empire Room & Patio)

 

April 5, 2012



7:00am – 5:00pm        Registration (Palladian Foyer)
 

8:00am – 9:00am        Breakfast Session, Sponsored by Deloitte (Palladian Room)
 

Mitchell Cheeseman, Managing Director, Environment and Life Sciences, Steptoe & Johnson, LLP

                        FDA's Food Ingredient Program: How Can We Keep the GRAS Green?

 

FDA's GRAS Notice program has endured a great deal of scrutiny both from within and from outside the Agency.  Criticism continues to be levied that FDA's GRAS notice program has weakened the premarket approval system for food additives and generally reduced the transparency of the regulation of food ingredients overall.  FDA has been contemplating changes from additional guidance to legislative changes for a number of years now.  Industry has an opportunity to support short and long term changes that would not only address criticisms but could improve the overall picture for food ingredient regulation.

 

9:00am – 12:00pm      Committee Meetings (GMA members only)

                        Chemical Management (Empire Room)

                        Microbiology  (Hampton Room)                    

 

9:00am - 10:30am      Concurrent Track Sessions

Session Track I: Food Safety Modernization (Diplomat Room)
Part A: Foreign Supplier Verification Program and VQIP
This session will provide participants with information into what the FSMA proposed rule on the Foreign Supplier Verification Program means to the industry.  An FDA representative will outline the agency’s thinking incorporated in the proposed rule including how best it will enforce the rule.  A representative from Hogan Lovells will provide a legal interpretation of the proposed rule including “the good, the bad, the ugly and the unclear”.  Finally, the two industry speakers will provide real world examples of what companies should be doing and how the rule would be realistically implemented in small and medium-sized companies.

**Each speaker will give a 15 minute presentation and the session will conclude with 30 minutes of Q&A.

            Legal Interpretation: Elizabeth Fawell (am), Associate, Hogan Lovells

                                 Maile Gradison Hermida (pm), Associate, Hogan Lovells

FDA Perspective:     Domenic Veneziano, Director, Division of Import Operations and Policy (DIOP), FDA

            Industry (VQIP):       Dick Depalma, Regulatory Affairs Manager, The Procter & Gamble Company

           Moderator: Industry (FSVP): Joe Scimeca Ph.D., Director, Global Regulatory Affairs, Cargill, Inc.

Session Track II: Health, Wellness and Ingredient Safety (Ambassador Room)
What’s the Skinny on Fats?
There has been considerable public health focus over recent decades on decreasing trans fats and saturated fats in foods, but less attention has been given to their alternatives, such as other fatty acids or carbohydrates.  In addition, there is increasing evidence for cardiovascular benefits from consuming certain omega-3 fatty acids.  This session will interpret the latest research to provide guidance on the types and amounts of fat that can help contribute to a healthy diet.

Moderator: Michael McBurney, Ph.D., Head of Scientific Affairs, DSM

Roger Clemens, Ph.D., Chief Science Officer, Horn/ President, Institute of Food Technologies/ Adjunct Professor, Pharmacology and Pharmaceutical Sciences, USC School of Pharmacy

David M. Klurfeld, Ph.D., National Program Leader, Human Nutrition, USDA Agricultural Research Service

Sarah Roller, Partner, Kelley Drye & Warren LLP

 

Session Track III: Technology Showcase (Congressional Room)
Parameters and Requirements for the Validation of Pasteurization Methods – From an Operations Perspective


Validation is the process of demonstrating that a critical control point, as specified, can adequately control identified hazards to produce a safe product. It may involve the use of scientific publications, technical justification, historical knowledge, regulatory documents, experimental trials and other approaches. This session will help attendees understand both the regulatory and scientific implications of the validation procedure when using existing studies or performing the tests in their facilities.

Moderator: Glenn Black, Ph.D., Director of Science Operations, Food Protection

Jeffrey Barach, Ph.D., Principal, Barach Enterprises, LLC

              HACCP System Validation

Richard Podolak, Ph.D., Senior Scientist Processing Technologies, Science Operations, Grocery Manufacturers Association

Guidelines for Validation Consumer Microwave Cooking Instructions for NRTE products

Layne Martin, Manager Process Authority, Research & Development, Hormel Foods Corporation

Validation Considerations for New Technologies: A Practitioner’s Perspective

Purnendu C. Vasavada, Ph.D., Fellow, FDA-ORISE, Coordinator, Food Safety Preventive Controls Alliance

Food Safety Preventive Controls Alliance: A Public-Private Partnership to Assist Food Industry Compliance with the Preventive Controls regulations


10:30am – 10:45am    Refreshment Break, Sponsored by Thermo Fisher Scientific (Foyer)
 

10:45am – 12:15pm    Concurrent Track Sessions
 

Session Track I: Food Safety Modernization (Diplomat Room)
Part B: Inspections, Risk Determination and Records Access
This session will provide participants with information into what the FSMA proposed rules say with regards to inspections, risk determinations and records access.  An FDA representative will outline the agency’s thinking incorporated in the proposed rules around these three topics.  A representative from Hogan Lovells will provide a legal interpretation of these three topics.  Finally, the two industry speakers will provide real world examples of what companies should be doing and realistically how companies should be addressing these topics, especially what small and medium-sized companies should now and can be doing now to prepare.

**Each speaker will give a 15 minute presentation and the session will conclude with 30 minutes of Q&A.

Panel:   FDA (Inspections): Roberta Wagner, Deputy Assistant Commissioner for Foods, FDA

Moderator: (Inspections & Records Access): Patty Harvey, Enterprise Food Safety and Quality Administration, ConAgra Foods

Legal Interpretation: Elizabeth Fawell (am), Associate, Hogan Lovells

                                Maile Hermida (pm), Associate, Hogan Lovells

Industry (Risk Determination): Patrizia Barone, Regional Regulatory Affairs Director-North America, Unilever
      

Session Track II: Health, Wellness and Ingredient Safety (Ambassador Room)
Hunger, Craving, or Food Addiction?

While the urge to eat could be seen as a survival behavior, recent research has raised questions on whether eating certain types of food produces brain patterns that resemble addiction.  The correlation between so-called food addiction and other known addictions makes this a genuine hot topic in nutrition. This session will address the recent science, including neurobiological science on food intake regulation mechanisms, to gain understanding on whether eating behaviors around certain foods or individual eating factors can be classified as food addiction.

Moderator: Kari Hecker Ryan, Ph.D., RD, Director, Nutrition Science and Regulatory Affairs, Frito-Lay, Inc.

Marcia Pelchat, Ph.D., Associate Member, Monell Center Philadelphia

Rebecca L. Corwin, Ph.D., RD, Associate Professor, Department of Nutritional Sciences, The Pennsylvania State University

Bart C. De Jonghe, Ph.D., Assistant Professor, Department of Biobehavioral and Health Sciences,  University of Pennsylvania

 

Session Track III: Technology Showcase (continued)
Parameters and Requirements for the Validation of Pasteurization Methods – From an Operations Perspective
Validation is the process of demonstrating that a critical control point, as specified, can adequately control identified hazards to produce a safe product. It may involve the use of scientific publications, technical justification, historical knowledge, regulatory documents, experimental trials and other approaches. This session will help attendees understand both the regulatory and scientific implications of the validation procedure, whether using existing studies or performing the tests in their facilities.

Jeffrey Barach, Ph.D, Principal, Barach Enterprises, LLC

                HACCP System Validation

Richard Podolak, Ph.D., Senior Scientist Processing Technologies, Science Operations, Grocery Manufacturers Association

Guidelines for Validation Consumer Microwave Cooking Instructions for NRTE products

Layne Martin, Manager Process Authority, Research & Development, Hormel Foods Corporation

Validation Considerations for New Technologies: A Practitioner’s Perspective

Dr. Purnendu C. Vasavada, Fellow, FDA-ORISE, Coordinator, Food Safety Preventive Controls Alliance

Food Safety Preventive Controls Alliance: A Public-Private Partnership to Assist Food Industry Compliance with the Preventive Controls regulations


12:15pm – 1:30pm      Lunch, Sponsored by Waters Corporation
 

 Chris Shevlin, Americas Field Marketing Manager, Waters Corporation

1:45pm – 5:30pm        Committee Meetings (GMA members only)

                        Thermal Processing WG (Empire Room)

                        Regulatory Inspection and Compliance Committee (Executive Room)

 

1:45pm – 3:15pm        Concurrent Track Sessions           

Session Track I: Food Safety Modernization (FSMA) (repeated from AM) (Diplomat Room)

Foreign Supplier Verification Program and VQIP

For all interested attendees, participate in this repeat  of the 9:15am morning session.
 

Session Track II: Health, Wellness and Ingredient Safety (repeated from AM) (Ambassador Room)

For all interested attendees, participate in this repeat  of the 9:15am morning session.
 

Session Track IV: Science Leadership (Congressional Room)
Gaining Your Leadership Edge:  Strategic Business Thinking for Food Industry Scientists

In today’s rapidly changing business environment the strategic impact that science team leaders can have on their organization has never been more important.  It is critical for managers who live in the world of science, especially those working in safety, quality and R&D roles, to be an integral part of business leadership teams because of their potential to directly contribute to business strategy and to solve complex business issues.  Further, in order to be effective, science team leaders must develop people strategies that help them align their teams with the business in order to drive forward.

This session will introduce a practical framework and process for strategic business thinking and leadership.  Attendees will learn a proven methodology for analyzing business problems and developing solutions that align business and people strategies in a way that delivers improved business outcomes.  Effective mastery of the approaches taught in this program will help attendees improve their leadership skills so that they become more effective in delivering great results for their organizations.

Paul Butler, Managing Director, GlobalEdg

Jack Mastrianni, Practice Leader, GlobalEdg

 

3:30pm - 4:00pm        Refreshment Break (Foyer)
 

4:00pm - 5:30pm        Concurrent Track Sessions

Session Track I: Food Safety Modernization (FSMA) (repeated from AM) (Diplomat Room)

Inspections, Risk Determination and Records Access

For all interested attendees, participate in this repeat  of the 10:45am morning session.
 

Session Track II: Health, Wellness and Ingredient Safety (repeated from AM) (Ambassador Room)

For all interested attendees, participate in this repeat  of the 10:45am morning session.

 

Session Track IV: Science Leadership (continued) (Congressional Room)
Science Skills and Strategic Business Thinking: Gaining Your Leadership Edge

Speakers to be announced.

 

6:00pm – 6:30pm        Networking Reception (Foyer)
 

6:30pm – 9:00pm        Dinner          
Chef Ian Kleinman “How Science Can Make Cuisine A New Experience” (Palladian Room)
For centuries, culinary skills and fine dining were considered an art. Chef Ian Kleinman of the new Inventing Room Denver-based catering business brings science into the kitchen. Foodies around the nation are captivated by his spritz of liquid nitrogen that transforms conventional tastes into revolutionary culinary delights. Join Chef Ian's wacky world of food science as he explores molecular gastronomy and prepares two special treats.

 

April 6, 2012


7:00am – 2:00pm        Registration (Palladian Foyer)
 

7:30am – 8:30am        Breakfast Session, Sponsored by Syngenta Corporation (Palladian Room)

Scott Riehl, Esq,  Vice President, State Affairs, Grocery Manufacturers Association

State Update and the GMO Labeling Threat in California

8:45am – 11:45am      Committee Meetings (GMA members only)

                                    Food Defense (Congressional Room)

                                    Allergen (Ambassador Room)

                                    Processing and Emerging Technologies (Diplomat Room)

9:00am – 10:30am        SRAC Executive Committee (invitation only) (Empire Room)

10:45am - 1:15pm         SRAC Committee (invitation only) (Empire Room)