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Biotechnology: What Edible Oil Technologists Need to Know ● Biotechnology is quickly becoming one of the top issues for edible oil technologists. Experts will share tips to negotiate regulatory and legal processes and how to successfully navigate the complex biotech landscape to minimize product development and business risk. ● Results from the 14th Annual Consumer Perspectives on Biotechnology study will be discussed and many may be surprised about how consumers really feel about biotech. ● Learn how nutrition and functionality challenges with partially hydrogenated oils can be solved with biotech soybean oils, which is critical. U.S. Food Manufacturers depend on soybeans as soybean oil accounts for 71.3% of edible fat and oil consumption.
Price Reduced!List Price:$109$10 |
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Introduction and Opening Remarks. Steve Poole, Director of Edible Protein and Oil Programs, United Soybean Board, USA.
Navigating Diverse Biotechnology Regulations Around the World. David Green, CEO, Greenhouse Communications, Inc., USA.
Legal Implications for Edible Oil Technologists Considering Biotech/Non-Biotech Ingredients. Thomas Parker Redick, Global Environmental Ethics Counsel, USA.
What Consumers Really Say about Biotechnology in Food. Lindsey Loving, Director of Food Ingredient Communications, International Food Information Council (IFIC), USA.
Biotech-Enhanced-Trait Soybean Oils Can Offer Nutrition & Functionality Solutions. Richard S. Wilkes, Director, Food Applications, Monsanto Company, USA.
Closing Remarks. Steve Poole, Director of Edible Protein and Oil Programs, United Soybean Board, and Gary List, USDA Fats & Oil Chemist (retired), current consultant to the edible oil industry.
Note: Multiple purchase discounts are also available. Please contact us for details: by phone +1 217-693-4803 or by email at orders@aocs.org.
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