With the recent resignation of Lee Bonecutter as Chair of the Steering Committee, Vice Chair Steve Woodruff of WHEE, Inc. will assume the role of Chair at the Committee’s April meeting. Lee is leaving the Chair after a one-year tenure to pursue a new appointment with Cargill Meat Solutions in Missouri. The Executive Committee is currently seeking nominations to fill the office of Vice Chair. Nominations can be forwarded to Steve Woodruff via e-mail at swoodruff@wheeinc.com.
In addition to the Steering Committee, two Technical Committees elected new chairs. Dan Craig of Gold Kist Inc. replaces Reggie Prime of Coca-Cola Enterprises as the new Chair of the Environmental Technical Committee. Prime is now a member of the Steering Committee. Ann Hollingsworth of Better Built Foods, LLC replaces John Leszczynski as the new Chair of the Process and Product Improvement Technical Committee. Leszczynski is also now a member of the Steering Committee. There was no change in the Chair of the Food Safety and Health Technical Committee, which is currently held by Bob Lauxen of Keystone Foods.
FoodPAC’s FY 2006 Call for Program Proposals received 31 submissions. The submitted proposals were divided among FoodPAC’s three research focus areas as follows: 14 Process and Product Improvement, 10 Food Safety and Health, and 7 Environmental. These proposals request funding totaling more than $2.9 million. FoodPAC’s leadership hopes to receive $1.1 million in state funds for project funding in FY 2006. (As of this writing, the General Assembly had yet to approve the FY 2006 budget).
In order to select projects for the FY 2006 research program, FoodPAC’s three Technical Committees have been meeting separately to rate and prioritize the proposals. During the selection process, each Technical Committee compares the proposals for their responsiveness to the Proposal Call. Committee members also hear oral presentations from each research proposal leader. These oral presentations are designed to explain the thrust of the proposed research as well as update the committee on previous work done in the proposed area.
The Technical Committees then give each proposal a numerical rating using a 20-point criteria scheme (10 points for Technical Merit, 5 points for Collaboration, and 5 points for Funding). After each proposal is rated, the committees rank order the submissions (by overall score) and put together a final recommendation on their selections for the Steering Committee.
The Steering Committee will meet in early to mid-April to review, select, and approve the FY 2006 research program. All proposal submitters will be notified of the final selections by early to mid-May.
FoodPAC's Fiscal Year 2004-2005 Report to Industry is now available. The report gives an overview of the Traditional Industries Program for Food Processing, provides the FoodPAC committee leadership listing, and highlights the research results of 15 projects conducted during FY 2004 as well as activity plans for FY 2005.
The report is available to all memebrs of Georgia's food processing industry. To receive a copy, contact Kristi Spivey at (404) 894-3412 or e-mail kristi.spivey@gtri.gatech.edu. The report can also be viewed or downloaded online here.
The Food Chain is a publication of the Food Processing Advisory Council and is produced bimonthly by Georgia Tech's Food Processing Technology Division, Atlanta, Georgia 30332-0823
Angela Colar, Editor - Phone: (404) 894-3412 - E-mail: angela.colar@gtri.gatech.edu
April, 2005 Steering Committee meets to review, select, and approve FY 2006 research program
May, 2005 - FY 2006 research program announced
June 30, 2005 - FY 2005 research projects completed
July 1, 2005 FY 2006 research projects begin
September 1, 2005 FY 2005 final project reports due
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The Sawgrass Marriott is home to the PGA Tour and the TPC Stadium Golf Course. In addition to its unique blend of boundless recreation, luxurious accommodations, and astounding beauty, the hotel is conveniently located to Jacksonville, with its numerous beaches, restaurants, taverns, and shopping spots. Historic St. Augustine is also located a close 22 miles by car. |
The National Safety Conference for the Poultry Industry will be held May 31-June 2, 2005, in picturesque Ponte Vedra Beach, Florida, at the Sawgrass Marriott Resort & Spa.
This year’s keynote speaker is Charles Daniels, director of Safety and Loss Prevention for the Gannett Company. His presentation will focus on identifying effective ways of winning management support for safety investments, particularly in a climate with many quick return on investment opportunities.
Other scheduled topics include:
Workplace Violence
Worker Cultural Issues
An Update on OSHA’s Strategic Enforcement Plan
Current Industrial Hygiene Challenges for the Poultry Industry
An Update on
Issues Related to Compliance, Enforcement, and Outreach and Their
Implications
Don ’t Get Burned, Arc-Flash Protection
Two research presentations are scheduled: Evaluation of Chloramine Exposure Risks in Poultry Processing and Avian Influenza (AI) Risks to Humans: Facts and Fantasies. Plant Safety Fundamentals sessions on Ergonomics Lifting Guidelines and Fall Protection in addition to several round-table discussions are also scheduled.
The conference is co-sponsored by the Georgia Poultry Federation, National Chicken Council, National Turkey Federation, and Georgia Tech Research Institute.
For more information, contact Kristi Spivey at (404) 894-3412 or e-mail kristi.spivey@gtri.gatech.edu.
Steering Committee
Chairman
Steve Woodruff, WHEE, Inc., (770) 844-0037, swoodruff@wheeinc.com
Vice Chair, Vacant
Executive Coordinator
Gary Black, Georgia Agribusiness
Council, (706) 336-6830, gary.black@ga-agribusiness.org
Environmental Technical Committee
Chairman
Dan Craig, Gold Kist Inc., (770) 479-4060, dan.craig@goldkist.com
University
Coordinator
Dale Threadgill, University of Georgia, (706) 542-1653,
tgill@engr.uga.edu
Food Safety Technical Committee
Chairman
Bob Lauxen, Keystone Foods, (256) 964-1086, bob.lauxen@keystonefoods.com
University
Coordinator
Mike Doyle, University of Georgia, (770) 228-7284, mdoyle@uga.edu
Process & Product Competitiveness Technical Committee
Chairwoman
Ann Hollingsworth, Better Built Foods, LLC, (770) 854-4473, annholl@bellsouth.net
University
Coordinator
Craig Wyvill, Georgia Tech, (404) 894-3412, craig.wyvill@gtri.gatech.edu
