Learn from experts from both the petfood and human food industries during Petfood Forum 2013 and Petfood Workshop: World of Ingredients. Both conferences also offer an exclusive opportunity to network with longtime industry colleagues, key suppliers, business contacts and new acquaintances from throughout the global petfood industry, all in one place.
Petfood Forum 2013 takes place April 15â€“17 at the Renaissance Schaumburg Convention Center Hotel in Schaumburg, Illinois, USA (near Chicago). After an opening night reception on April 15, the conference swings into full gear on Tuesday, April 16, with a keynote address by Kerri Morgan, a Paralympian and winner of two bronze medals at the London 2012 games. Accompanied by Twix, her public access dog, Morgan will discuss therapy and assistance dogs, organizations that train and provide them and the importance of such dogs and organizations to people living with disabilities.
After her keynote, Morgan and Twix will appear with other service dogs from CHAMP Assistance Dogs Inc., the organization that provided Twix to Morgan. CHAMP’s participation is sponsored by Trouw Nutrition Inc.
Throughout the conference, you can meet with the industry’s top suppliers in the exhibit hall, plus learn from dozens of other experts on pet nutrition, ingredients, petfood safety, processing, marketing, packaging and much more. Petfood Forum ends April 17 with a closing keynote by Bob Vetere, president of the Human Animal Bond Research Initiative (HABRI) and the American Pet Products Association, on key learnings from HABRI and research conducted to date on how the human-companion animal bond benefits both people and pets.
Petfood Workshop: World of Ingredients follows on April 17â€“18, also at the Renaissance Schaumburg. Beginning with a keynote address on what various segments of petfood consumers look for on petfood labels, this symposium offers focused, in-depth learning on nutritional benefits and standards for ingredients, how to formulate and choose ingredients based on consumer perceptions, how to source novel and traditional ingredients in a world of rising prices and dwindling supplies and much more. Plus, an “ask the experts” panel gives you the chance to ask any question you might have about ingredients.