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ASB Announces New Dates for BakingTECH 2021 and Innovative Plans for Virtual Participation

May 20, 2020


American Society of Baking Announces New Dates for BakingTECH 2021 and Innovative Plans for Virtual Participation


KANSAS CITY, MO  – 
In response to membership surveys, BakingTECH, the American Society of Baking’s annual technical conference and marketplace exposition, is now scheduled for February 14th through 16th, 2021 at the Hilton Chicago. The in-person conference is pioneering plans to include digital components for virtual attendees so that all of our members can learn, network, and receive recognition during the Best Week in Baking.


Kent Van Amburg, Executive Director of American Society of Baking (ASB) shared details:
“ASB’s Planning Committee is excited to announce that BakingTECH 2021 will offer both the face-to-face aspect of ASB’s signature annual event along with the most modern method to virtually attend and participate in the industry’s most important gathering.”


Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with industry experts and leaders.


About ASB and BakingTECH

American Society of Baking is the professional organization for the wholesale baking community. Members are commercial baking professionals; food technologists; and engineering, equipment, and ingredient experts who are dedicated to advancing baking and baking science technology through education, leadership development, and networking. www.asbe.org

ASB’s BakingTECH is the wholesale Baking industry’s annual technical conference and marketplace exposition. Recognized as the industry’s “Best Week in Baking” BakingTECH 2021 will be held at the Chicago Hilton on Feb 14- 16, 2021, and will include technical learning sessions, keynote speakers, the Baking Hall of Fame awards ceremony, the marketplace exposition, and the national Product Development Competition for college students in the fields of baking and culinary science.

 

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Four College Teams Named as Finalists for 2019 BakingTECH

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American Society of Baking has found this year’s contenders for the National Product Development Competition. The talented finalists are four teams of college students from the University of Wisconsin – Madison, Purdue University, California State Polytechnic University, Pomona, and the University of Massachusetts, Amherst.

“These outstanding finalists will present their original products at BakingTECH for the Best Week in Baking,” said Kent Van Amburg, executive director of American Society of Baking. “The students will network with ASB members, who are America’s leading experts in grain-based bakery products. Our Product Development Competition is open to teams of college students nationwide. The competition is an extraordinary way for the baking industry to discover and help launch the careers of exceptional individuals. This event is education and networking at its best.”

Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with experts industry-wide.  This year’s Product Development Competition will be held February 24 – 26, 2019 in Chicago.

Finalists will compete for $20,000 in scholarships.

  • 1st prize: $2,000 scholarship for each team member
  • 2nd prize: $1,500 scholarship for each team member
  • 3rd prize: $1,000 scholarship for each team member
  • 4th prize:  $500 scholarship for each team member

This year’s theme is Flatbreads. The new and innovative flatbread must contain ancient grains and also incorporate a health claim such as high fiber or protein, gluten free, reduced salt, etc. 

Judges will be evaluating the potential success of product entries in today’s market and technical problem-solving skills used in product development.

TEAM: University of Wisconsin – Madison

Eric Williams

Neve Blanz

Sara Feldman

Anna Johnson

TEAM: Purdue University

Sarah Corwin

Pablo Aquilar Torres

Anbuhkani Muniandy

Rachel Jackson

TEAM: Cal Poly – Pomona

Eric Kinjo

Breanna Barragan

Steven Pham

TEAM: University of Massachusetts – Amherst

Dietrich Pultinas

Colin McCarthy

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Baking RockStars of 2018

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Food science students cook up a tasty win.

The University of Wisconsin was awarded first place for its freeze-dried cake bites at the 2018 BakingTECH Conference held in Chicago on February 26 and 27, 2018.

Watch interviews with finalists in the video at BakeryandSnacks.com

https://www.bakeryandsnacks.com/Article/2018/03/06/University-of-Wisconsin-crowned-the-Bimbo-backed-baking-contest-winner

The big win by the team of four UW–Madison food science students has shone a spotlight on the university’s food science program.  “We are honored to have had this opportunity and are overwhelmed by the positive response from both the baking industry and UW–Madison…. We hope to continue this relationship with the baking industry and intend to have more teams compete in the future,” said Kayla Saslow, a senior from Atlanta, Georgia.  In addition to Saslow, the team members are Tatum Teskey, a senior from Verona; Paige Palmieri, a graduate student from Niantic, Connecticut; and Monica Caparosa, a master’s student from Butler, Pennsylvania.

This was the first year UW competed in this competition.

Read their complete story at: https://news.wisc.edu/food-science-students-cook-up-a-tasty-win-at-baking-competition/ 

Other finalists included  a team of Purdue University food science students who developed a crispy, buttery, crunchy, chocolatey and gooey-in-the-middle cookie. Graduate students Collin Felten, Sarah Gafter and Anbuhkani (Connie) Muniandy were finalists in the competition, pitting their cookie against baked goods from students at Kansas State University, The Ohio State University and the University of Wisconsin-Madison. 

Read more about the Purdue University finalists at https://www.purdue.edu/newsroom/releases/2017/Q4/purdue-student-team-hopes-cookie-stacks-up-at-natio…

More info can be found:

https://www.bakemag.com/articles/5964-asb-names-finalists-in-product-development-competition