Publicado por: pongpesca | 2014/04/10

Free Webinar – Seafood Processing: Trends and Technology

ss_header“April 22, 2014

1:00PM (EST)

Join Barbara Blakistone from National Fisheries Institute (NFI) and Ian Dyslin of Junction Solutions as they discuss current market trends in the seafood industry impacting consumer preference and loyalty. Learn how technology can speed up product development, innovation and Go-To-Market, ultimately increasing your bottom line.

Speakers & Moderator:
Ian Dyslin, Consulting Director, Junction Solutions
Mr. Dyslin is a Consulting Director with extensive experience as a project manager and working on packaged ERP systems in both consulting and IT environments. His business experience spans mission critical areas within an enterprise including order management, financials, grower accounting, distribution, procurement and manufacturing applications. Mr. Dyslin has worked in a full range of systems responsibilities from programmer, lead technical analyst, functional analyst, and project management with a focus on clients in the Seafood and Food and Beverage industries.

Barbara Blakistone, Director of Scientific Affairs, National Fisheries Institute
Barbara received her Ph.D. in food science from North Carolina State University at Raleigh and spent about 15 years in food packaging working for International Paper and Mead Packaging. She worked for Grocery Manufacturers Association (formerly National Food Processors Association) in Washington, D.C. to hone her trade association skills. After GMA Barbara worked for Graham Packaging in York, PA for several years before returning to Washington in 2005 to work for National Fisheries. Barbara is a frequent speaker and organizer of seminars for Seafood Expo North America, the Institute of Food Technologists, and the International Association for Food Protection where she currently chairs the Seafood Professional Development Group.

Moderator: Sean Murphy, Editor, SeafoodSource.com”

Mais informações e inscrições aqui.

Fonte: SeafoodSource.com


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