Andrew McIlwrick is a lifelong baker with experience in every aspect of the baking process from milling to product development, dough conditioners and process improvements.  Andrew has spent the last 14 years at Baker Perkins applying his vast knowledge of dough structure to his position as Chief Process Engineer, as well as overseeing the Bakery test lab in our UK Innovation Center.  Having worked in bakeries all around the world, Andrew has a multifaceted view of the baking process, and is uniquely positioned to be able to highlight the interconnectivity between a bakery’s processes and end products as a direct function of the energy put into the dough.

Presentation
Dough Development as a Function of Energy
Thursday, March 3, 2022
11:25 am – 12:00 pm

Dr. M. Hikmet Boyacioglu is Applications Development Specialist at Chopin Technologies/KPM Analytics in Milford, MA, USA.   He also holds an Adjunct Professor position in the Department of Grain Science and Industry at Kansas State University.  Boyacioglu received his Ph.D. degree in Cereal Science (minor in Food & Nutrition) from North Dakota State University.  He is former university professor, cereal industry R&D coordinator and international freelance consultant.  Dr. Boyacioglu is currently Associate Editor of Cereal Chemistry journal published by AACC International and Editor-in-Chief of Cereal Technology journal.

He has been professional member of Cereals & Grains Association (formerly American Association of Cereal Chemists, AACC International); International Association of Operative Millers, IAOM; Institute of Food Technologies, IFT; American Society of Baking, former National Delegate and Technical Committee Member in “AIBI – International Association of Plant Bakers AISBL”.

Presentation
Measuring Dough Characteristics during Fermentation/Proofing
Thursday, March 3, 2022
1:15 pm – 1:50 pm

Alan has been providing workshops and economic analysis seminars for thousands of business owners and executives in various countries for the last 30 years.  He is one of the country’s most sought-after economists.

As the chief economist for numerous US and international trade associations, it has been remarked that Alan’s “insight into our business, a track record of accurate forecasting, and unparalleled knowledge of global markets has earned him the respect and appreciation of key business leaders in our industry.”

Alan and ITR Economics™ have shared their insights through various media outlets, including: The Wall Street Journal, The New York Times, USA Today, Knight Ridder News Services, Business Week, the Associated Press, The Washington Times, CBS Radio, CNN Radio, Sirius talk radio, and numerous other outlets.

Presentation
Keynote Address
Wednesday, March 2, 2022
8:45 am – 9:45 am

Scott Houtz is President of Air Management Technologies a company that has provided energy, environmental, and thermal solutions to Food Processors throughout North America for 24-years. Air Management has been recognized for their contributions to the food industry and have received the B.E.S.T in Baking award 2010, 2013 and honorable mention in 2016. Scott has over 34 years of experience and is a Certified Energy Manager and Indoor Air Quality Professional as well as a member of American Society of Heating, Refrigeration, and Air Conditioning Engineers (ASHRAE), Association of Energy Engineers (AEE), American Society of Baking (ASB) and Baking Equipment Manufacturers Association (BEMA).

Presentation
Monitoring & Verification: Process Food Safety Final Product Quality Control
Wednesday, March 2, 2022
10:25 am – 11:00 am 

Tess Brensing is Sr. Product Manager, Functional Systems for Corbion, a global market leader in lactic acid and its derivatives, and a leading supplier of emulsifiers, functional enzyme blends, minerals, vitamins, and algae ingredients.

Building on more than 10 years of experience in functional ingredients analysis and technology development, Ms. Brensing leads cross-functional teams focused on delivering innovative functional ingredient solutions for the milling and baking industry.

Ms Brensing is a proud graduate of Kansas State University, with a master’s degree in Food Science and technology, a bachelor’s degree in Food Science and a minor in Cereal Chemistry.

Presentation
Decreasing the Dependence on Vital Wheat Gluten
Wednesday, March 2, 2022
1:15 pm – 1:50 pm