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BakingTECH 2022 Schedule

Home BakingTECH 2022 Schedule

Monday, February 28, 2022

12:00 pm - 5:00 pmASB Registration & Information Desk
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5:00 pm - 6:00 pmSociety of Bakery Women Professionals' Networking & Cocktail Hour
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Tuesday, March 1, 2022

7:30 am - 5:00 pmASB Registration & Information Desk
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7:30 am - 4:00 pmCommittee Meetings
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8:30 am - 10:30 amSociety of Bakery Women Breakfast
Nikki Lang
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2:00 pm - 3:00 pmYoung Professionals Educational Session - Women in Baking Panel
Xochitl CruzTrina BediakoKristy Taddonio MullinsValerie WaylandCharlotte Atchley
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3:00 pm - 5:00 pmMarketPlace
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5:15 pm - 6:15 pmWelcome Back Reception
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7:30 am - 3:00 pmASB Registration & Information Desk
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Wednesday, March 2, 2022

7:00 am - 8:15 amKSU/FSU Alumni Breakfast
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7:30 am - 5:00 pmASB Registration & Information Desk
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8:00 am - 8:30 amNetworking Coffee Break
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8:30 am - 10:30 amOpening General Session
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8:30 am - 8:45 amWelcome
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8:45 am - 9:45 amKeynote Address
Alan Beaulieu, Economist
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9:45 am - 10:30 amBaking Hall of Fame Ceremony
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10:45 am - 11:20 amTechnical Presentation 1: A Different Approach to Sugar Reduction in Bakery Products
Nicole Rees
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10:45 am - 11:20 amTechnical Presentation 2: Monitoring & Verification: Process Food Safety Final Product Quality Control
Scott Houtz
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10:45 am - 11:20 amTechnical Presentation 3: Clean Label Solutions for Freezer-to-Oven Baked Goods
Eymard Freire
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11:30 am - 12:15 pmGeneral Session
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11:30 am - 12:00 pmMile Hi Bakery - From Covered Wagon to Industrial Bun Production
Toni Taddonio BrenzikoferKristy Taddonio Mullins
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12:00 pm - 12:10 pmIBIE Update
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12:15 pm - 1:30 pmNetworking Lunch
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1:30 pm - 2:05 pmTechnical Presentation 4: Decreasing the Dependence on Vital Wheat Gluten
Tess Brensing
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1:30 pm - 2:05 pmTechnical Presentation 5: New to Single Serve Packaging? 3 Key Considerations
Josh Becker
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1:30 pm - 2:05 pmTechnical Presentation 6: Successful Expansion with Hygienic Design and Cross Functional Teams
Nathan Mirdamadi
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2:05 pm - 2:50 pmNetworking Break/Braindate
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3:00 pm - 5:00 pmMarketPlace
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7:30 pm - 9:30 pmYoung Professionals Social Event
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Thursday, March 3, 2022

7:30 am - 3:00 pmASB Registration & Information Desk
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9:00 am - 11:00 amGeneral Session
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9:15 am - 10:15 amTrends in Baking Automation Panel Discussion
Ken NewsomeCraig SouserMark SalmanPeter RasmussenCharlotte Atchley
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10:30 am - 11:15 amKeynote Presentation: Automation - How to Successfully Maintain Production Efficiency and Product Quality
Didier Rosada, Master Baker
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11:15 am - 11:50 amTechnical Presentation 7: Getting Ready for Traceability Record-keeping: FSMA 204 Proposed Rule
Julie McGill
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11:15 am - 11:50 amTechnical Presentation 8: Make the Most of Your Healthy Bakery Strategy
David "Guilley" Guilfoyle
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11:15 am - 11:50 amTechnical Presentation 9: Dough Development as a Function of Energy
Steve PhilpottAndrew McIlwrick
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12:00 pm - 1:15 pmNetworking Lunch
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1:15 pm - 1:50 pmTechnical Presentation 10: Measuring Dough Characteristics during Fermentation/Proofing
Dr. Hikmet Boyacioglu
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1:15 pm - 1:50 pmTechnical Presentation 11: The Future of Probiotics in Baked Goods
Sophia Leung
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2:00 pm - 3:00 pmClosing General Session
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2:15 pm - 3:00 pmKeynote Address: Future of Food
Dr. Morgaine Gaye, Food Futurologist
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3:00 pm - 6:00 pmMarketPlace Casino Night
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