Sunday, February 25

Young Professional Educational Session – The Importance of Culture and Community, Susan PotucekClif Bar Baking Company
Summary | PowerPoint

New Member & First Time Attendee Welcome Orientation

Monday, February 26


Keynote Address – Riding the Storm Out: The Survival & Rebuilding of Pan Pepin & Puerto Rico in the Wake of Hurricanes Irma & Maria, Mario Somoza, Pan Pepin

How I Ate 90 Loaves of Bread in 90 Days, Dr. Lin CarsonBAKERpedia
Summary | PowerPoint

Technical Breakout Sessions
1:30 pm – 3:30 pm

Session 1: Consumer Insight
Session Chair: Darren Braulik, AB Mauri North America

Session 2: Operational Opportunities
Session Chair: Mike Maurine, The Long Company

Session 3: Engineering
Session Chair: EB Russell, DuPont Nutrition & Health

1:30 pm – 2:00 pm Presentations

Could Purchase Intent Be Influenced by New Sugar Label Regulations?
Marge O’Brien, Corbion
Summary | PowerPoint

Creating the Environment for Increased Food Safety & Quality
Scott Houtz, Air Management Technologies, Inc.
Summary | PowerPoint

Training & Development for the Maintenance Department Mechanics
Bill Cook, The Long Co.
Summary | PowerPoint

2:10 pm – 2:30 pm Presentations

Telling Your Brand Story
Rick Oleshak, AB Mauri North America
Summary | PowerPoint

Industrial Production of Artisan Bread
David DeblauwePuratos
Frank Devos, Puratos
Summary | PowerPoint

How to Manage the Maintenance Manager 
Rowdy BrixeyBrixey Engineering, Inc.

2:30 pm – 3:00 pm Presentations

Standing in the Bread Aisle: What Drives Consumer Choice in Pre – and Post-Bakery Sales and How to Use the Results to your Advantage
Janelle Crawford, DuPont Nutrition & Health
Summary | PowerPoint

Novel Packaging for Baked Goods
Dr. Eva AlmenarMichigan State University
Summary | PowerPoint

The Impact of FSMA on the Bakery Facility Design & Construction 
Jeff DearduffThe Austin Co.; Mike PierceThe Austin Co.

Tuesday, February 27

General Session

Robert A. Fischer Award Presentation
50+ Member Recognition
Annual Business Meeting

HR Panel – Exploring New Paths for a Sustainable Workforce
Moderator: Lee Sanders, American Bakers Association
Panelists: Jeff Anderson, The Eli’s Cheesecake Co.; Genevieve Martin, Dave’s Killer Bread Foundation

Technical Breakout Sessions
12:45 pm – 2:15 pm

Session 4: Enzymes
Session Chair: Brian Fatula, Hostess

12:45 pm – 1:05 pm Presentations

Enzymes Past, Present, Future
John Del CampoRepco
Summary | PowerPoint

1:05 pm – 1:25 pm Presentations

Food Waste, and how to Combat with Sustainability Enzyme Solutions
Kathy SargentCorbion
Summary | PowerPoint

1:05 pm – 1:25 pm Presentations

The Use of of Enzymes in Rolls & Breads
Shawn DeweyFranz Family Bakeries

Session 5: Regulatory
Session Chair: Valerie Wayland, Flowers Foods

12:45 pm – 2:15 pm Presentations

Food Labeling Panel Dicussion
Moderator: Brian StroutsAIB International
Panelists: Brook CarsonManildra Group; Phil BoehmBimbo Bakeries USA; Jacinthe CoteLallemand; Dan HerzogGonnella Baking Company
Summary | PowerPoint

Closing General Session

CEO Baker Panel Discussion – Culture: Building Sustainability into the Future
Moderator: Theresa Cogswell, Corbion
Panelists: Cordia Harrington, The Bakery Cos.; Allen Shiver, Flowers Foods; Josh Skow, Canyon Bakehouse