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GMO vs. Non-GMO – Where are we now?
Tue, May 23, 2017, 5:30 PM – 8:00 PM CDT
Dinner will consist of a series of small dishes.
The Presentation will be led by Eric Shinsato of Ingredion. Eric will provide a snapshot of how both consumers and manufacturers view the current non-GMO landscape. Results from consumer insight and market research studies will be shared, along with latest FDA regulatory information.
5:30 – 6:00 Registration, Cash Bar & Networking
6:00 – 6:30 Dinner
6:30- 8:00 Eric Shinsato Lecture – Non GMO/GMO – Where are we now?
Eric Shinsato has over thirty years of experience in the food industry, with over twenty years in corn wet milling. He received his Bachelor’s of Science in Microbiology and Bachelor’s of Science in Food Technology from The Ohio State University, Columbus, Ohio.
As a member of the Customer Solutions Product Innovation group, he provides technical support to customers and commercializes new sweetener products for the North American market. His product expertise is in starch hydrolysates (full and reduced calorie) and high potency sweeteners and specializes in bakery and confectionery applications.
Prior to joining Ingredion, he was an applications specialist with Cerestar USA, Hammond, Indiana. There he provided technical and application support to the batter/breading, confectionery, and meat industries. In Chicago he served as a manager in research and development and also as a technical service representative for Newly Weds Foods. He began his career as a food technologist with Swagger Foods, also in Chicago.
Eric is an active member of the American Association of Candy Technologists, Institute of Food Technologists, American Society of Baking, American Association of Cereal Chemists, and Pennsylvania Manufacturing Confectioners Association research committee. He has spoken at numerous baking, confectionery and ingredient short courses, and monthly meetings of the CA AACT.