Upcoming Events


  • Thu Jan 11 at 7:00 AM Innovation Breakfast: 2018 Kick Off with Andria Long In addition to great networking, January's Innovation Breakfast will feature Andria Long, Vice President of Innovation mer Insights at Johnsonville. Andria has graciously offered to share some favorite pages from her innovation playbook, including what she's learned building two innovation centers in Chicago and leading innovation at a nimble family-owned company.
    venue
    Fifty Gazelles
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  • Wed Jan 24 at 4:00 PM Industry Leadership Series: The Changing Landscape of Successful Consumer Innovation: The Rise of the Dark Horse Chicago is leading the way in the global food and beverage industry by embracing new thinking and developing new business models. Together, the Chicagoland Food and Beverage Network and the Hatchery present this series tackling some of the most challenging topics for the future of the industry. Join us at ICNC on January 24 for our first happy hour, Food Trends for 2018, with special guest Larry Levin from IRI.
    venue
    ICNC
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  • Thu Jan 25 at 5:30 PM First Bites Bash First Bites Bash is the official kick-off event for the 11th annual Chicago Restaurant Week, produced by Choose Chicago. Join us inside the magnificent Aon Grand Ballroom at Navy Pier for savory and sweet food tastings from 60 of Chicago's most celebrated chefs and restaurants. Toast to the city's culinary scene with beer, wine, and cocktail pairings.
    venue
    Aon Grand Ballroom at Navy Pier
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  • Thu Feb 1 at 4:00 PM Chocolate Unwrapped: An Exploration into the Sweet Side of Innovation While the history of chocolate begins in 1900 BC as a fermented drink, contemporary companies are continuing the tradition of innovation and discovery, developing new ways to devour the tasty treat. Peter Boone, CEO & President of the Americas region for Barry Callebaut, and Katrina Markoff, Founder & Chocolatier, Vosges Haut-Chocolat and Wild Ophelia, will share some of their insights and innovations as we indulge in some of their creations.
    venue
    Barry Callebaut USA
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  • Thu Feb 15 at 7:00 AM TECHNOLOGY BREAKFAST SERIES: What Your Doctor Didn’t Tell You: Secrets of How Dietary Fiber Keeps You Healthy "Eat more fiber." Doctors constantly tell us to eat fiber. The latest research indicated that that 90 % Americans are not eating enough fiber. While many consumers are familiar with the role of fiber in promoting gastrointestinal health, there are a number of other health benefits that are worthy of discussion. Come enjoy breakfast and learn from Indika Edirisinghe, Ph.D., Associate Professor in Food Science and Nutrition at the Institute for Food Safety and Health (IFSH).
    venue
    Illinois Tech, Institute for Food Safety and Health
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  • Tue Feb 20 - 22 at 9:00 AM FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    venue
    Illinois Tech, Institute for Food Safety and Health
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  • Tue Mar 6 - 08 at 9:00 AM FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    venue
    Illinois Tech, Institute for Food Safety and Health
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  • Tue Mar 27 - 28 at 9:00 AM SAVE THE DATE: Global Food Forums' 5th annual Clean Label Conference This unique, technical forum provides practical, non-commercial, “how-to” formulation advice to R scientists working on formulating clean, simple-labeled foods and beverages, PLUS regulatory updates, consumer trend insights and exciting new ingredient technologies. Networking will prove robust and provide exciting personal interaction with the speakers, industry leaders and participating ingredient suppliers.
    venue
    Westin Hotel
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  • Mon Apr 9 - 12 at 8:00 AM High Pressure Processing Workshop This workshop serves to provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.
    venue
    Illinois Tech, Institute for Food Safety and Health
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  • Tue May 22 - 23 at 9:00 AM 2018 Protein Trends & Technologies Seminar The seminar is designed enhance your professional development with non-commercial educational sessions; extensive networking opportunities; an interactive Protein Sampling Station of new, innovative protein-centric products; and with technical staffs from 35 protein ingredient supplier companies.
    venue
    Westin Hotel NW
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  • Wed May 30 - 31 at 12:30 PM Food Safety & High-Throughput Sequencing (HTS) What Does the Future Hold? In the past 15 years, High-Throughput Sequencing (HTS) or Next Generation Sequencing (NGS) has leaped forward and regenerated the word "Next" many times over. HTS has replaced or, at least, challenged, changed or is changing the more traditional methods in health and other life sciences. Food industry is also showing great interest for this technology and many of its members have already invested in, experimented with or even implemented it in their research and development procedures.
    venue
    Chicago Marriott Southwest at Burr Ridge
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  • Tue Aug 28 - 30 at 9:00 AM FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    venue
    Illinois Tech, Institute for Food Safety and Health
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  • Tue Sep 25 - 26 at 12:00 PM SAVE THE DATE: IFISH Annual Meeting
    venue
    Chicago Marriott Southwest at Burr Ridge
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  • Tue Oct 2 - 04 at 9:00 AM FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    venue
    Illinois Tech, Institute for Food Safety and Health
    View Event
  • Tue Nov 6 - 08 at 9:00 AM FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    venue
    Illinois Tech, Institute for Food Safety and Health
    View Event

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