Conti Symposium to Focus on Healthy, Cost-Effective Food

October 7, 2009

Creating healthy, cost-effective food will be the focus of an upcoming symposium hosted by Penn State’s Center for Food Innovation and Penn State’s School of Hospitality Management. “Stay One Step Ahead: Creation of Sustainable and Profitable Healthy Food Innovations” is the fourth symposium in the Conti Educational Series and will take place on Sunday, October 25, and Monday, October 26, 2009, at The Nittany Lion Inn located on Penn State’s University Park Campus.

Franco Harris, current Conti Professor, president of Super Bakery, Inc., and former Pittsburgh Steelers and Penn State football player, will be in attendance as the industry chairperson of the event. “With competition for the food dollar increasing,” he commented, “there is a need for organizations to stay one step ahead of the rest by reaching customers with healthy food innovations and experiences rapidly enough to be profitable and sustainable. That’s what this symposium is all about.”

Discussions at the symposium will center on food safety, organic foods, trends, sustainability, new product development, market research, and preventive health. Attendees will have the opportunity to build relationships with a dynamic academic team that offers access to state-of-the-art research and critical returns to companies. The symposium program can be viewed on the center’s Web site at www.foodinnovationpsu.com.

Dr. Peter Bordi, director of the Center for Food Innovation, expressed his thoughts on the symposium by saying, “The ideas to be shared and acquired while at this event will assist companies, whether it be manufacturer, distributor, or retailer, in finding new ways to more quickly meet customer needs in the creation of new products for the marketplace.”

The Conti Educational Series is made possible, in part, by the endowed Conti Professorship named in honor of Walter J. Conti, a distinguished alumnus of the School of Hospitality Management, past chairman of the board of the National Restaurant Association, and past president and member of the Penn State Board of Trustees. Conti plans to be in attendance at this symposium.

Attendance at this event is by reservation only. Please contact Carla Ruscio at 814-865-1063 or cur10@psu.edu for registration information. For further information about specific interests and needs, please contact Pete Bordi at 814-863-3579 or plbjr@psu.edu. Information about Penn State’s Center for Food Innovation can be found by visiting the center’s Web site at www.foodinnovationpsu.com.

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Editors: For additional information, please contact the College of Health and Human Development Office of College Relations at 814-865-3831 or healthhd@psu.edu.