Remember When Food was food and Security was a locked door?

The ever-changing landscape of the food supply chain has become more distant with global suppliers, yet everyone is much "closer" in a connected world. It is the existence of these very connections that now pose the greatest risk to the global food supply chain. Are your IT systems secure enough to guarantee on-time delivery of critical supplies? Are your business partners' IT systems secure? How do you know for certain? Let's discuss the path of food and how advances in technology have simplified, yet complicated, all aspects of food growth, harvesting, production, and distribution.

By the end of this webinar, attendees will be able to:

  • Understand the evolution of technology within the food industry landscape
  • Identify past security considerations vs present ones
  • Evaluate the impact of technology today
  • Identify radical disruptive examples
  • Understand WootCloud’s AI-based context architecture for all devices

View on-demand webinar

Our speakers

Roland Feldmeier

Roland Feldmeier - Head of Global Alliances, WootCloud Inc.

Mr. Roland Feldmeier has spent 30 years in the technology sector, including roles in Product Management, Sales, Marketing, and Alliances. With a Bachelor of Science degree in Computer Science coupled with his experience in product development, marketing, and sales, Mt. Feldmeier has a keen ability to communicate how technologies align with business requirements. Maintaining close ties to the U.S. Food Industry for over 20 years, Mr. Feldmeier brings an added layer of knowledge relevant to helping food industry stakeholders understand how certain technologies impact their bottom line.

Richard Werran

Richard Werran - Regional Director, Food and Retail Sector, BSI

Richard Werran's food career began as a food technologist and spans 40+ years working in international food ingredient and food manufacturing sectors.
Richard is BSI’s EMEA Regional Director for Food and Retail Supply Chain, an acknowledged expert on genetic modification and a Fellow of the IFST and the Society of Food Hygiene & Technology.