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Join Hixson, one of the leading design and engineering firms in North America, and its media partners, Dairy Foods, Food Engineering, The National Provisioner, Refrigerated & Frozen Foods, Candy Industry, Industria Alimenticia, Beverage Industry, and Snack Food & Wholesale Bakery for this webinar series that will look at several issues shaping the Food Plant of the Future including productivity improvement and cost reduction, sustainability, and food safety.

Who should attend: Senior management and operations/engineering food and beverage plant personnel including but not limited to:
  • CEO and COO
  • Project Managers
  • Senior Engineer, VP of Engineering and Plant Engineer
  • Senior Operations Manager and VP of Operations


Brought to you by
Hixson
Hixson, a design and engineering firm listed in the top 1% of firms in North America, specializes in building and production system projects for the food and beverage industries. Featuring 16 integrated, in-house technical disciplines, Hixson has been delivering insight, advocacy and intelligent project execution for its clients for more than 60 years.


Live Q&A with attendee-submitted questions will follow each Webinar. If you’re busy on the day of the event, sign up anyway. You can play back the scheduled broadcast anytime you like.

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Upcoming Webinars:

Webinars Available On-Demand:
Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
  • Raising the Bar on Plant Air Quality examines the key elements to achieve and maintain effective air quality in food and beverage processing environments, sharing the latest principles, insights and advancements.
Speakers
Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
  • Anticipating the Next Generation continues the dialogue about issues and advancements that will define how tomorrow's food plants are built and operated.
Speakers

Renovation Mythbusters
Original Date: March 2011, Available on-demand at webinars.provisioneronline.com


Major food and beverage expansion projects often start with the preconception that a Greenfield plant is needed to achieve desired performance goals. This preconception is based on some pervasive myths:

  • Myth #1: Too many compromises have to be made with renovations/expansions or Brownfield conversions.
  • Myth #2: Renovations are too risky, costly and take too long.
  • Myth #3: Few suitable Brownfield properties can be renovated for food and beverage production.
Featuring real-world examples, the latest Food Plant of the Future webinar from Hixson, one of the leading design and engineering firms in North America, dispels some of these common misconceptions. Join us as we discuss the benefits and drawbacks of renovating/expanding and Brownfield development to help you determine which option best fits your plant expansion needs.


Speakers

Surviving and Thriving with Automation
Original Date: September 2010, Available on-demand at webinars.provisioneronline.com


Forward-thinking plant managers aren’t just reviving their aging plants with automation – they’re building thriving, operationally effective workplaces. In this engaging seminar from Hixson, one of the leading design and engineering firms in North America, discover what you need to know to implement a successful automation project for your facility:
  • How to choose and implement the right type of automation. (Automation is more than just controls!)
  • The benefits automation can bring beyond labor savings.
  • Important tips for making your automation project a success now and later.
Speakers
Advancing Food Safety through Sanitary Design
Original Date: March 2010, Available on-demand at webinars.provisioneronline.com


Food and beverage companies work hard to consistently deliver safe products because they understand that the stakes are extremely high – for the public and for their companies. The Food Plant of the Future will be driven to raise the bar for sanitary design, affecting existing plants as well as Greenfield and Brownfield projects. Yet not all sanitary design solutions will deliver benefits worthy of their cost. Join Hixson as we discuss how to implement realistic sanitary design solutions.

  • Learn about advancements and applied solutions in sanitary design.
  • Discover how aging plants can be cost-effectively renovated to address food safety.
  • Learn about the possibilities and the limitations of using technology to enhance food safety.
Speakers
Building Realistic Sustainability into Food and Beverage Plants
Original Date: September 2009, Available on-demand at webinars.provisioneronline.com


Using cost-effective design solutions, food and beverage processing facilities can meet the rigorous performance demands required in a processing and production environment and, at the same time, focus on sustainability. Join Hixson as we discuss how realistic sustainability can be incorporated into the Food Plant of the Future:
  • Discover practical sustainable design ideas requiring little to no extra investment.
  • Learn how plant systems can be designed to support a sustainable culture and continuous improvement in sustainability.
  • Determine how advancements in refrigeration, utilities, recycling and more will affect your facility.
Speakers

Using Design to Increase Productivity and Drive Down Unit Costs
Original Date: June 2009, Available on-demand at webinars.provisioneronline.com


The need for food and beverage processors to drive down unit costs never ends. How can new/retrofitted plants be designed to optimize productivity? What solutions will have the biggest influence on productivity? Join Hixson for a look at design trends and issues shaping the Food Plant of the Future:

  • Learn what factors are driving decisions about food plant design.
  • Find out what solutions should be implemented today for greater success tomorrow.
  • Understand how facilities can be designed to run with greater efficiency and adaptability.
Speakers


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