October 1-3 2019, Vigo Spain
Spain is undoubtedly the largest market for fish and seafood within the EU. Imports from Canada has increased since 2014 at a compound growth rate of 25% for Spain and 28% for Portugal. The Conxemar Seafood Expo serves at the meeting place for the entire processing branch, distributors, importers and exporters of frozen seafood products. Since their first show in 1999, it has grown in visitors and exhibitors at a steady pace. It is the most important Fish & Seafood tradeshow in Southern Europe, with significant international presence and dozens of national pavilions.
Two Options Available
$750 for a Walker Company
- A Walker Company will find value in participating in the mission because of the minimum of three B2B meetings that will be arranged for the company via the in-market consultant.
- They will have use of the meeting room in the Canadian Pavilion
- Networking opportunities with possible buyers as well as other Canadian companies participating in the mission
- Opportunity to meet the Trade Commissioner who makes himself available at the Canadian Pavilion for the duration of the show.
$1500 for an Exhibitor Company
- An exhibitor company will find value in participating in the mission because of the minimum of eight B2B meetings arranged by the in-market consultant.
- They will have a dedicated space in the Canadian Pavilion where their logo, company information and products can be displayed, producing an ideal environment for conversations with visitors.
- Networking opportunities with Conxemar delegates as well as other Canadian companies participating in the mission.
- One-on-one time with the Trade Commissioner who makes himself available at the Canadian pavilion for the duration of the show.
Deadline to register is Monday, July 1
This food safety course provided by BioFoodTech covers all aspects of food safety considerations in New Product Development. This course has been updated for Safe Food for Canadians Regulations.
Instructors: Ebo Budu-Amoka, Ph.D., Senior Microbiologist & Jim Landrigan, P.Eng., M.B.A., Technical Advisor
2) Overview of Food Product Development Process
3) Review of and Control of Food Safety Hazards
4) Food Safety Considerations at Key Product Development Steps
5) GFSI Requirements for Product Development
For More Information click here.
Please Note: A minimum number of participants are required to have any training courses and failing short of that will cause the event to be canceled. You will be notified and a refund will be issued. Register early!
Forage, Atlantic Canada’s premiere food tourism summit and experiential event, returns to Canada’s Food Island October 17-18, 2019 with a jam packed schedule of speakers, interactive workshops, and culinary celebrations geared towards chefs, farmers, fishers, food producers, and other food industry stakeholders.
Register before October 1, 2019 and SAVE!
Objective: This comprehensive HACCP training course conducted by BioFoodTech covers all aspects of the Hazard Analysis Critical Control Point (HACCP) concept as it relates to all sectors of food processing. Covers the requirements for Canadian QMP and FSEP programs, and has been updated for Safe Food for Canadians Regulations. This is a hands on course with 50 % of course time spent preparing a HACCP plan for a product chosen by the participants.
Instructors: Ebo Budu-Amoako, Ph.D., Senior Microbiologist & Jim Landrigan, P.Eng., M.B.A., Technical Advisor
1) Introduction to HACCP
3) Introduction to Preventive Control Plan (PCP) Elements
4) HACCP Plan
For more course information click here.
Please note: A minimum number of participants is required to hold training courses and if not met courses may be cancelled. If registered, you will be notified and a full refund will be issued. Register early!
The Early Bird Discount ends September 30th, 2019.
The purpose of this workshop conducted by BIO|FOOD|TECH is to help improve the effectiveness of plant sanitation workers by providing them with the necessary information to help understand their vital role in plant sanitation and the control of Listeria in their plant’s environment and products
2) Overview of Listeria monocytogenes
3) Sources of Listeria monocytogenes in the Food Plant Environment
4) Factors that contribute to Listeria monocytogenes in the Food Plant
5) Control of Listeria monocytogenes in the Food Plant
6) Importance of Control Programs
For more Information click here.