WEDNESDAY, JUNE 16, 2010, 1:00PM CST
Jeff Sindelar is Assistant Professor/Extension Meat Specialist at the University of Wisconsin-Madison. He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2001, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences. In this capacity, he provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance, coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities. Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products.
Steven Steinborn practices food and drug law with a focus on food labeling, advertising, and food safety. He works closely with food processors, restaurants, food service operators, and supermarkets with respect to compliance with nutrition and related labeling regulations. Steven also advises food companies on a range of issues pertaining to the development of advertising, including the adequacy of substantiation and the express and implied terms conveyed by an advertisement. Steven’s practice also includes an emphasis on safety issues in connection with consumer products subject to the jurisdiction of the U.S. Consumer Product Safety Commission (CPSC). He routinely advises a variety of consumer products companies on compliance with the CPSC labeling and reporting requirements, and related product liability considerations. Steven is an experienced writer and frequent speaker on topics relating to food labeling and advertising. He also serves as an instructor for the Basic Food Law course sponsored by the Food Drug and Law Institute. Steven is a co-author of A Guide to Federal Food Labeling Requirements, a report commissioned by the U.S. Department of Health and Human Services and the USDA.
Founded more than 50 years ago by Lowell and Elizabeth Koch, the Lewistown Valley, Pennsylvania company offers over 50 turkey products, from fresh, all natural and organic whole birds, to marinated turkey cuts, and further processed products such as patties, sausage patties and nuggets. Koch’s Turkey Farm currently markets its product throughout the Mid-Altantic states in supermarket chain Whole Foods, and others. Learn how this three-generations family business is successfully processing and marketing natural turkey products.
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