Highlands Ranch, CO (August 23, 2010) – With hospitality industry expertise gained through executive leadership roles and his unique skill set in restaurant operations, retail packaged goods, software systems integration, IT manufacturing and supply chain management, Dr. Darrel Suderman proudly introduces the Food Innovation Institute. As the educational arm of Food Technical Consulting (FTC), a leading international food and beverage consulting company, the Food Innovation Institute provides an interactive platform to train industry professionals on a variety of food innovation topics.


“In a time when operators and manufacturers alike are challenged to find the next big idea,” explains Suderman, “I was inspired to use my years of experience and proven solutions to provide other professionals with the necessary tools to stand out from the crowd.”


Having held vice president and technical leadership roles with major brands including PepsiCo, Yum Brands, Church’s Chicken, Quiznos Subs, Hinz Enterprise Solutions, Real Enterprise Solutions, and Food & Restaurant Solutions International, Suderman is KansasStateUniversity graduate with his B.S / M.S. in Agricultural Education and his Ph.D in Food Science. A respected thought-leader in the industry, Suderman has actively participated on foodservice advisory boards for manufacturers including Tyson Foods and Basic American Foods.


Throughout his career, Suderman has championed food product, foodservice equipment and information technology innovation within the hospitality industry that resulted in record sales and profit growth, among other accomplishments. Suderman holds two U.S. patents, is co-author of a book on batter and breading technology, and has authored or co-authored multiple other book chapters, peer reviewed research articles, trade magazine articles and blogs, and industry technology white papers. Suderman is also responsible for the development, industry-testing and trademarking of Real-Time Manufacturing Operations Performance Management™, an innovative IT systems concept. Committed to education, Suderman has taught at a variety of levels, served as a guest lecturer on supply chain management at the University of Denver’s DanielsGraduateBusinessSchool and authored a graduate-level course on manufacturing systems.



Based on course objectives, each Food Innovation Institute workshop is designed to respond to the unique challenges of its participants. An award-winning certified master chef and relevant industry professionals are incorporated into course curriculum to share valuable insight and inspire innovation on a variety of day part, category and segment specific topics such as sandwich innovation, entrée salads and ready-to-eat, ready-to-heat convenience meals. Each workshop teaches unique business practices, menu strategies and commercialization processes while providing interactive opportunities for ideation. For more information including details about upcoming workshops, please visit www.foodbevbiz.com/seminars.


About Food Technical Consulting

Delivering long-term, innovative food and technology solutions, Food Technical Consulting brings expertise in the areas of research and development, quality assurance, food manufacturing and supply chain management. Food Technical Consulting offers international consulting services to the food and beverage industry in food product technology innovation, integrated food safety and quality assurance programs, integrated manufacturing and supply chain management IT systems, executive level business process and performance consulting, and food and beverage expert legal witness services. As the education arm of Foods Technical Consulting, the Food Innovation Institute offers unique educational seminars, training programs and certification workshops. For more information, visit www.foodbevbiz.com or call 303-471-1443.

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