Liborio Villalobos leads the global engineering function including Engineering, Maintenance and Technological Innovation for Grupo Bimbo. He has thirty-one years of experience in the Food, Consumer Products, Chemicals and Petroleum Industries with a consistent track record of functional proficiency and proven leadership abilities which have resulted in solid business and organizational contributions; mainly performed in Multinational Companies: BASF, Procter & Gamble, Mondelez and Grupo Bimbo. Primary area of expertise is Engineering and Asset Management, including Organizational Architecture & Strategy, Design/Delivery, Project/Program Management, Innovation & Initiatives Management and Environmental Engineering core competencies orientated towards the Sustainability journey including, Renewable Energy Technologies and LEED certification; having also, successful experiences on Integrated Supply Chain, World Class Efficiency, Lean Manufacturing, Product Lifecycle Management, Product Technologies and Research & Development.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT

Jeffrey (Jeff) has 26 years of experience in the baking industry. His first position was with Bestfoods Baking in their Management Development Program.

In 2007 Jeff joined Pepperidge Farm as Project Engineer, managing projects across Cookie and Bread operations. Jeff has worked up to Associate Director of Engineering and has project and capital management responsibilities. The bakery division grew with the acquisition of the Snyder Lance Company and formation of Campbell Snacks, for which Jeff also represents engineering for all new product development projects.

A Graduate of Penn State with BS-Industrial Engineering, Jeff holds an MBA from UConn and completed the resident Master Baker course at AIB.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 1: Ingredient Handling/Mixing
Tuesday, February 16, 2021
12:15 pm CT – 12:50 pm CT

Andrew has over 30 years of experience in the bakery industry.

He joined the bakery industry in Australia in 1987 working for Quality Bakers – the largest baking company in Australia and part of the Goodman Fielder Group. He worked in many bakery positions and at Quality Bakers corporate office in Sydney.

When Andrew arrived in the US he joined Northeast Foods in Baltimore working for the Paterakis family in the bakeries supplying McDonald’s restaurants. Andrew has extensive experience with McDonald’s working for 5 years representing the McDonald’s bakers of North America at McDonald’s Corporate Office. Subsequently he joined McDonald’s Corporate Office and worked in the Product Development Group and Procurement Group and also worked for McDonald’s Europe – all focused on bakery products.

Andrew then worked for EyePro System, Inspection systems for bakery products, for 10 years heading up the North American operations before joining Shaffer Mixers, part of the Bundy Group, in 2017 where he now heads up the sales team.

\Andrew has a Bachelor of Business from the University of Technology in Sydney, Australia.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 1: Ingredient Handling/Mixing
Tuesday, February 16, 2021
12:15 pm CT – 12:50 pm CT

Being in the baking industry for 30 years – most of them in the Engineering and Maintenance areas, started as maintenance supervisor and moved on to Sr. Director of Engineering. Worked engineering projects in 3 continents and several countries.

Currently in charge of National Maintenance Strategy and Engineering Project for SBG division.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 1: Ingredient Handling/Mixing
Tuesday, February 16, 2021
12:15 pm CT – 12:50 pm CT

Baker Braindates Session 2
Thursday, February 18, 2021
12:00 pm – 1:00 pm CT

Jason Stricker has been in the field of ingredient automation for over 20 years, during this period he has developed a wealth of knowledge in the fields of ingredient automation and process solutions. He specializes in guiding customers from the start of a new plant design to helping customers increase their capabilities in existing facilities. Prior experience includes field engineering, project management, and sales. Jason has been called upon by producers and industry affiliates as a subject matter expert in the areas of ingredient automation/process design, explosion mitigation, and regulatory compliance. For the last 13 years he has worked in Regional and Executive Account management for Shick Esteve. In the past 5 years he has served as the Director of Sales & Marketing.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 1: Ingredient Handling/Mixing
Tuesday, February 16, 2021
12:15 pm CT – 12:50 pm CT

Dave Watson is a highly experienced engineering executive, with over 38 years of rapidly increasing responsibility in the food and beverage industry. He currently serves as a Subject Matter Expert (SME) consultant with the Austin Company for a wide variety of food and bakery products and processes. Prior to that he served as Vice-President, Engineering for Pepperidge Farm, and later as Vice-President, Engineering for Campbell Soup Company – International and Filling & Packaging. Dave also managed the design and construction of 3 greenfield bakeries for Pepperidge Farm, as well as leading the engineering integration of Snyder’s Lance into the Campbell Snacks division. He has comprehensive expertise in engineering, operations, food safety, due diligence, mergers & acquisitions, supply chain, and operational excellence.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 1: Ingredient Handling/Mixing
Tuesday, February 16, 2021
12:15 pm CT – 12:50 pm CT

Audrey is a senior executive in the food industry who specializes in business transformation with particular expertise in operations and culture development. She combines her educational background in Nutritional Sciences (B.Sc. McGill University) and Biological Engineering (B.Eng. Dalhousie University), with over 20 years experience working throughout the USA and Canada, across all stages of food operations from ingredient production to finished product manufacturing.

She is an energizing change leader who has earned a reputation for quickly identifying critical opportunities and strategic approaches that maximize goal attainment and team development. Audrey has a passion for the baking industry, where her career began and evolved through a variety of leadership roles. Her desire to provide the highest quality products to consumers and their families drives her affinity to champion food safety and continuous improvement (LEAN) throughout the organization.

Audrey is a bilingual (English/French), Canadian-born resident of Arizona; a wellness and conscious leadership enthusiast, and foodie who loves cooking and baking for her husband and four children.

Session Information
ABA Presidents’ Panel: Beyond Covid, View from the C-Suite
Thursday, February 18, 2021
12:45 pm – 1:45 pm CT

Tyson Yu is Chief Executive Officer of ARYZTA North America and a member of the ARYZTA AG Global Executive Management team.

ARYZTA North America is a leading player in the frozen business-to-business bakery markets in the United States and Canada. It has a diversified customer base, including retail, restaurants, catering, hotels, leisure, hospitals, military, fundraising, and QSRs. ARYZTA North America’s brands include La Brea Bakery, a leader in high-value artisan breads; Otis Spunkmeyer, the #1 foodservice cookie; and Oakrun Farm Bakery, a leading English Muffin brand in Canada.

Since joining Fresh Start Bakeries in 2009 (acquired by ARYZTA in 2010), Yu has held numerous executive roles including President of ARYZTA’s Canadian business unit; Senior Vice President of Business Development for ARYZTA Canada; and Vice President of Global Strategy and Business Transformation.

Previous to becoming CEO in February 2020, Yu was Chief Operations Officer, where he oversaw all operations for ARYZTA’s North American business including bakery manufacturing and supply chain, engineering, logistics, planning, customer service, quality assurance, and corporate development.

Prior to working in the food industry, Tyson worked at Lindsay Goldberg, a private equity investment fund and at Merrill Lynch in its Investment Banking Division, focusing on food and beverage.

Yu holds a Bachelor of Science degree in Mathematics and Economics from Georgetown University. He resides in Los Angeles, California, with his wife, Christine.

Session Information
ABA Presidents’ Panel: Beyond Covid, View from the C-Suite
Thursday, February 18, 2021
12:45 pm – 1:45 pm CT

CEO AbiMar Foods Inc.
Productions Engineer – EAFIT University – Colombia 1996
MBA / SCHM – Purdue University – USA 2010 (Under Fulbright Scholarship)
24 years of Experience in the food Industry – (20 Years in Coffee Industry and 4 in Bakery)

Session Information
ABA Presidents’ Panel: Beyond Covid, View from the C-Suite
Thursday, February 18, 2021
12:45 pm – 1:45 pm CT

Chris Gizzi has served the Puratos Group in R&D Applications since joining the company in 2007. Beginning in a role of R&D Technologist, he has most recently positioned himself as the company’s lead Senior Application Specialist in Patisserie and Sweet Goods for the US market. In this capacity, he provides technical and R&D services to a number of notable industrial and wholesale manufacturers nationwide. Chris has been identified as a bakery glaze expert, playing an integral role in the implementation of plant-based glazing alternatives spanning the US market. Chris has extensive experience working with a multitude of diverse manufacturing processes and technologies and has continued to support the industry remotely over the course of 2020. Chris is currently based in Philadelphia, PA, where he reports directly to the Puratos Corporate Headquarters in Pennsauken, NJ.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT