At BakingTECH 2026, education is designed to inspire fresh thinking,  spark innovation and prepare you for what’s next in the science and business of baking.

Over four dynamic days, you’ll experience main-stage inspiration, focused technical sessions, and collaborative discussions that connect you with the people driving innovation across the baking industry. Programming centers on three guiding themes—Innovation, Growth, and Collaboration—each woven throughout every presentation, panel, and activation.

From emerging technologies to sustainable practices and evolving workforce strategies, BakingTECH 2026 is where ideas rise, partnerships form, and the baking industry comes together to drive progress.

2026 Milling & Baking Division Spring Technical Conference

Monday, February 16, 2026 * 8:30 a.m. – 4:30 p.m.

​From Lab to Loaf: Translating Grain Science for Baking Excellence

The Cereals & Grains Association Milling & Baking Division looks forward to welcoming current and prospective division members at its 2026 Spring Technical Conference to be held during BakingTECH 2026.

This premier annual event brings together experts from across the grain science, milling, and baking industries, creating a forum to share scientific advancements, discuss industry challenges, and explore innovative solutions.

This one-day event features technical presentations, industry updates, and a dynamic roundtable discussion focused on analytical methods and their relevance to modern baking and milling processes. The meeting also highlights student research and fosters cross-sector dialogue to drive progress in quality, functionality, and sustainability.

Attendees will:

• Explore technical advancements and market trends
• Learn about the latest regulatory changes
• Connect with milling and baking colleagues for professional growth and collaboration

This year’s event is being held as a pre-meeting to the ASB Annual BakingTECH 2026—join your baking industry colleagues for four days of learning and networking.

Registration Fees: $250; Student Member Registration: $50

Register Here for the 2026 Milling & Baking Division Spring Technical Conference.
For more information click here.

Sensory Training 101 – Elevating Quality Through the Five Senses

Nora Bricker, New Horizons Baking Co.

Monday, February 16, 2026 * 8:00 a.m. – 11:00 a.m.

Discover how to fine-tune your senses to ensure exceptional product quality. In this hands-on workshop, you’ll explore the science and structure of sensory evaluation, learning how sight, smell, taste, texture, and even sound influence the baking experience.

Gain practical skills to identify and describe key product attributes, strengthen your quality assurance process, and enhance product development outcomes. Perfect for commercial bakers looking to sharpen their sensory expertise and deliver consistent, high-quality results by confirming that products meet established specifications.

Fees: $100 ASB Members; $150 Nonmembers
Register Here or add during your BakingTECH Registration.

FSPCA Preventive Controls 2.0 – Updates for PCQI Qualified Individuals

Mark Weighner, VeriCuda

Monday, February 16, 2026  * 1:00 p.m. – 5:00 p.m.

PCQI 2.0 is here—and it’s reshaping how food manufacturers approach compliance. This session breaks down the key updates from PCQI 1.2 to 2.0, what they mean for your operations, and how to ensure your Food Safety Plan meets the latest regulatory expectations. You’ll learn how to strengthen hazard analysis, environmental monitoring, supply chain controls, and allergen management while leveraging new digital tools that enhance efficiency and audit readiness. Walk away with clear guidance on implementing required updates, improving your preventive controls, and preparing your organization for FDA expectations in 2025 and beyond.

Fees: $100 ASB Members; $150 Nonmembers
Register Here or add during your BakingTECH Registration.