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Speaker Lineup

Nelson Gaydos

American Association of Meat processors, Outreach Specialist

ABOUT NELSON'S PRESENTATION

Supporting Small Processors: The Role of the American Association of Meat Processors

An informative presentation exploring the role and mission of the American Association of Meat Processors (AAMP), including an overview of who we are, what we do, and how we support and advocate for small- and medium-sized meat processors across the United States. The presentation will highlight the unique challenges these businesses face and the resources, training, and networking opportunities AAMP provides to help them succeed. It will also include a brief overview of current and emerging topics affecting the meat industry, with a focus on recent developments, policies, and regulatory updates from the USDA, and how these changes may impact processors at the local and national level.

ABOUT NELSON

Jon Frohling

ScottPec, Inc., President

ABOUT Jon's PRESENTATION

Processing Equipment: Know Your Open Door Cost & Make Profitable Decisions

Before you buy equipment, you need to know your numbers. In this practical, real-world session, processors will learn how to calculate true Return on Investment (ROI) using actual meat plant scenarios — not theory. We will break down:

  • How to calculate your Open Door Cost (what it costs you every day just to run your plant)
  • How yield improvements of 2–25% impact real dollars
  • How processing time reductions increase daily throughput
  • How labor savings and step elimination improve efficiency
  • How to calculate ROI using real examples from smokehouses, grinders, bowl cutters, mixer-tumblers, and packaging equipment
  • How to determine payback period (and why many processors target 1–3 years)
  • How to compare NEW vs USED equipment financially Hidden costs that affect your true ROI
  • How to evaluate equipment based on yield, hygiene, utility cost, efficiency, and product quality 

Using real case studies — including small, mid-size, and large processors — we’ll walk through how equipment was fully paid off in as little as 8–21 months through yield gains and time savings alone.

ABOUT JON

DAVID ZARLING

Niche Meat Processor Assistance Network, PROGRAM MANAGER

ABOUT DAVID's PRESENTATION

Information Coming soon!

If you don’t have the chance to attend the pre-convention workshop, hosted by David, don’t miss out of his speaker session! 

ABOUT DAVID

Drew Lorenz

We R Food Safety, Inc./CEO & Founder

ABOUT DREW'S PRESENTATION

When and how to appeal USDA FSIS actions.

It does not matter if you are State of Federally inspected you have the right to appeal inspectors’ actions. We will cover when to appeal and when not to. We will also go over some example formats to assure your appeal includes all of the pertinent information needed to win. Retained water labeling requirements. We will go over how to determine retained water in your products to meet the labeling requirements.

We will also discuss your current records that are acceptable and what to do if your records don’t capture the necessary information.

ABOUT DREW

Julie Garden-Robinson

NDSU Extension

ABOUT JULIE'S PRESENTATION

What’s Up with the New Dietary Guidelines for Americans?

Most of us have seen the “upside down” pyramid illustrating the 2025-30 Dietary Guidelines for Americans. This presentation will give a brief historical overview of the evolution of food and nutrition guidance from 1916 to present, including the main messages associated with the 2025-30 guidelines. We will take a deep dive into the scientific committee’s recommendations for all foods, including protein-rich foods such as meat and dairy, and what meat processing industry representatives should know. The feedback from professional health associations, including the Academy of Pediatrics, the American Dietetic Association and the American Heart Association, will be highlighted. Julie will provide an example of a recent Extension program that examines the role of protein-rich foods in health.

ABOUT JULIE

ABOUT NELSON

Nelson Gaydos is an Outreach Special with the American Association of Meat Processors. He joined the Association back in July of 2016. Before AAMP, Nelson graduated from The Pennsylvania State University with both a Bachelor’s Degree in Food Science and a Master’s Degree in Animal Science focusing on meat microbiology. At AAMP, his responsibilities include: consulting, answering questions and troubleshooting for processors on topics like food safety, processing, HACCP, supporting documentation and regulatory affairs, guiding industry-focused research and challenge studies, creating and developing training and educational materials for members, directing AAMP’s Internship Program, assisting in the coordination of the American Cured Meats Championship (ACMC) at AAMP’s National Convention, traveling to state and regional conventions to promote AAMP, give educational presentations and to serve as a judge in their cured meat competitions and coordinate events and partnerships with the Germans Butcher Association/ Deutscher Fleischer-Verband (DFV).

ABOUT JON

Jon Frohling is a sales representative with ScottPec, Inc., where he specializes in smokehouses and full-line meat processing equipment for commercial processors across the United States. With decades of hands-on experience in meat processing, Jon brings practical, real-world knowledge to every customer interaction—helping processors increase yields, improve efficiency, and optimize product quality. His background as both an operator and equipment consultant allows him to understand production challenges from the plant floor to executive-level decision making.

Prior to joining ScottPec, Jon was the owner of Frohling Meats, where he built a respected meat processing operation known for high-quality sausage and smoked products. His expertise in smokehouse programming, product development, and plant workflow gives him a unique ability to guide customers not just in equipment selection, but in long-term operational success. Jon is passionate about supporting independent processors and advancing the meat industry through innovation, performance, and customer-focused solutions.

ABOUT DAVID

David Zarling is a career butcher with extensive boots-on-the-ground experience in humane handling and slaughter, whole animal fabrication and value-added processing, both as an operator and plant manager. Most recently, David has been traveling the country training small to mid-sized producers and processors to build and maintain profitable businesses while staying true to their values. He provides consulting services to processors, always looking through the lens of ‘our people are our greatest asset’. He specializes in plant management training, food safety and operations program management, and new product development. David is the Program Manager at NMPAN, where he leads and creates educational content, provides expert technical assistance, manages social media, and so much more.

 

ABOUT DREW

Andrew served as a Deputy District Manager, Enforcement Investigations, Analysis Officer with the USDA-FSIS. With more than 35 years of experience in the food industry, Lorenz knows first-hand what the USDA-FSIS is looking at for food safety. He also contributes food safety content to the The National Provisioner and several other publications.
 

ABOUT JULIE

Dr. Julie Garden-Robinson has an academic background in nutrition, food science, and biochemistry and more than 30 years of professional experience. She is a professor in the Department of Health, Nutrition and Exercise Sciences and a Food and Nutrition Specialist with statewide responsibilities for NDSU Extension. She is a licensed registered dietitian who has completed Hazard Analysis Critical Control Point training from both the U.S. Department of Agriculture and the Food and Drug Administration, and is a certified master gardener.

She has worked extensively with collaborators in food science, animal science, horticulture and food safety and has written more than 300 Extension publications and more than 100 refereed journal articles and abstracts. She has written a weekly food column since 1997. Although her primary role is outreach for the university, she is actively engaged in food- and nutrition-related research. She serves on a variety of local, regional and national boards and advisory committees.