Sunday, February 24

Young Professional Educational Session: Advocacy Marketing – Developing Your Brand Story through the Power of Advocacy, Danielle Benjamin, Canyon Bakehouse
Summary & PowerPoint

New Member & First Time Attendee Welcome Orientation

Monday, February 25


  • Baking Hall of Fame Ceremony
  • Keynote Address:  Future of Food Dr. Morgaine Gaye, Food Futurologist
  • Product Development Competition Presentations
Technical Breakout Sessions
1:30 pm – 3:30 pm

Session 1
Session Chair: Todd Oeschlager, Corbion

Session 2
Session Chair: Sherrill Cropper, Lesaffre Yeast Corporation

Session 3:
Session Chair: Vance Lamb, ADM Milling Company

1:30 pm – 2:05 pm Presentations

Enhancing the Business Value of ERP with Manufacturing Execution Systems (MES), Stuart Hunt, SG Systems
  Summary & PowerPoint

Pushing the Boundaries of Freshness Through Hurdle Technology, David Guilfoyle, DuPont Nutrition & Health
Summary & PowerPoint

The New Age of Wheat ResearchAaron Harries, Kansas Wheat Commission
Summary & PowerPoint

2:10 pm – 2:45 pm Presentations

Food Safety Disruptors – Emerging Technologies and the Baking Industry, Robert Burgh, Nexcor Food Safety Technologies
Summary & PowerPoint

Inhibiting Mold Naturally,
Ashley Robertson, Corbion; Jesse Stinson, Corbion
Summary & PowerPoint

Addressing Emerging Concerns Related to Safety of Wheat-Based Products, Dr. Andreia Bianchini, University of Nebraska – Lincoln
Summary & PowerPoint

2:50 pm – 3:30 pm Presentations

How IoT is Changing Bakery Maintenance, Brian Mitchell, SOMAX, Inc.
Summary & PowerPoint

Getting Smart with Lipases in Baked Goods, Dilek Austin, Novozymes
Summary & PowerPoint

New Products Delivering Environmental, Social and Financial Impact: A Triple Bottom Line, Carole Widmayer, The Coffee Cherry Co.; Dan Kurzrock, ReGrained
Summary & PowerPoint

Tuesday, February 26


Keynote Presentation: Baking Trends, Craft at Scale, Tom Gumpel, MDJ Baking Inc.

Keynote Presentation: Negative Engagement – The Rise of the Hiring and Retention Crisis, John Frehse, Ankura Consulting, LLC

Technical Breakout Sessions
12:45 pm – 2:00 pm

Session 4
Session Chair: Sarah Moore, Pepperidge Farm Inc.

Session 5
Session Chair: Sam Scott, DuPont Nutrition & Health

Session 6
Session Chair: Campbell Williams, BCW Food Products

12:45 pm – 1:20 pm Presentations

The Future of Bread: Takeaways from the 2017 and 2018 International Symposium on Bread, Peter Reinhart, Johnson & Wales University
Summary & PowerPoint

Far Side Sensing: The Latest NFPA 86 Safety Requirements for Your High Capacity OvensEdward Baldwin, Banner-Day
Summary & PowerPoint

Robotics-based Packaging Systems are Simpler than You Think,
Craig Souser, JLS Automation
Summary & PowerPoint

1:25 pm – 2:00 pm Presentations

“Countertop Science”: Sourdough as a Scalable System for Citizen ScienceErin McKenney, North Carolina State University
Summary & PowerPoint

The Truth Behind Phospate Chemical Leavening,
Dinnie Jordan, Kudos Blends
Summary & PowerPoint

Efficiency, Food Safety and Sanitation Through Sustainability, Anthony Wood, Spraying Systems, Josh DeVoll, Spraying Systems
Summary & PowerPoint


Bake in Space – To Boldly Bake Where Nobody Baked Before, Sebastian Marcu, Bake In Space
Summary & PowerPoint

Home Delivery Meals Panel Discussion