Postponed to Fall 2020

You will get the opportunity to listen to lectures, participate in Zoom breakout rooms, and engage with other attendees!

The online workshop will be held for two hours each of the five days.

Come join us for a week long, fast-paced course, as we show insights on what consumers will be looking for in the coming months and years.

Learn from the top tier of informed, experienced, and entertaining speakers about tools for assessing emerging directions, and what real trends will include for the food, health, and culinary markets— then find out what to do about them and how best to capitalize on the business opportunities.

Instructors

Dr. Elizabeth Sloan
President, Sloan Trends and Contributing Editor, Food Technology magazine

Sloan Trends, Inc. is a 26-year consultancy which identifies new high potential nutraceutical market opportunities via its TrendSense™ predictive model.

Sloan is contributing editor to Food Technology and Nutraceuticals World magazines. She was formerly Editor-in-Chief of McCall's magazine; Director of the Good Housekeeping Institute and Asst. Editor-in-Chief, Good Housekeeping magazine; each with 35+ million readers. She served as SVP/International Director, Food & Nutrition, Hill & Knowlton Public Relations over 22 countries; Scientific Director, Am. Assoc. of Cereal Chemists and Director, Nutrition Communications & Technical Services, General Mills. She has authored over 450 articles on food/nutrition marketing and two college textbooks on nutrition.

Dr. Sloan holds a Ph.D. in Food Science/ Nutrition with a minor in Mass Communications /Journalism from the University of Minnesota and a B.S. degree in food technology from Rutgers University.

Dr. Catherine Adams Hutt
Chief Science and Regulatory Officer, Sloan Trends

Dr. Adams Hutt has senior experience in regulatory compliance, food safety, quality systems management, supply chain, health and wellness, business strategy, product development, and software solutions for management of quality and product development processes. Catherine was formerly Chief Quality, Food Safety, and Nutrition Officer for McDonald’s Corporation and led Supplier and Restaurant Food Safety teams for YUM! Brands. She was Chief Quality Officer for Coors Brewing Company, led the North America Quality team at H.J. Heinz, and developed next generation Quality programs for the Campbell Soup Company.

Catherine was Assistant Administrator for the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) where she led the development of HACCP as a regulatory tool. Dr. Adams Hutt has been an active participant in international programs and led the U.S Delegation for the Codex Food Hygiene Committee. Catherine is a Registered Dietitian and Certified Food Scientist.