Dr Morgaine Gaye is a Food Futurologist and director of bellwether: Food Trends, the first food trend research compendium. She has her own health-food product range of functional food blends called Dr Gaye, which are sold globally on-line. 

Morgaine looks at food and eating from a social, cultural, economic, trend, branding and geo-political perspective. Her work involves running ideation sessions, consulting to food companies, developing new products and ideas; writing articles/ trend reports for PR and ad agencies; giving public , university and corporate lectures on specific food trends, developing new ideas for food-related TV and radio programmes and doing research on all elements of the eating experience from mouth-feel to olfactory perception. She consults to leading blue chip food companies and manufacturers, delivering bespoke trend briefings and NPD ideation. 

Morgaine is a frequent media contributor in print, radio and TV. A number of her academic research papers have been published. She is a guest university lecturer in UK and Sweden and is on the reviewing panel for the International Food Design Conference and yearly academic journal. As part of the EU Commission, Morgaine was the chair at the Brussels Parliament for 2015. As part of TED X 2016, Morgaine’s talk was ‘It Doesn’t Make Any Scents’. She is currently writing a book ‘A Taste of Things to Come’ about food trends and why they matter. 

Presentation
Closing Keynote Presentation
Thursday, March 3, 2022
2:15 pm – 3:00 pm

Sophia Leung is a Food Science Lab Manager of a baking applications laboratory at Enzyme Innovation, a division of Specialty Enzymes & Probiotics. She has worked in product development of baked products, biotechnology research, and patent examination in food packaging and processes. Sophia has a B.S. in Chemical Engineering from Rice University and M.S. in Food Science from University of Illinois.

Presentation
The Future of Probiotics in Baked Goods
Thursday, March 3, 2022
1:15 pm – 1:50 pm

Didier began his baking career in the traditional way: at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path.

After a few stints as staff baker in some exotic places, Didier’s abilities caught the attention of his employer, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills, and assigned him the task of opening new or remodeled bakeries at the company’s resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a “Masters in Baking.”

While working on a private research project for Bay States Milling Company in the United States, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005.

Didier has also contributed many technical articles for newsletters and baking magazines His formulas have been published in the professional press and are considerate by the industry to set the standards of quality in Artisan Baking.

When the National Baking Center was created in 1996, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe and Asia (Japan, Korea, Philippines)

In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting, nationwide and internationally.

Since March 2005, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad.

Professional achievements:

• In July 2010, Didier was selected as a Top ten best bakers in the United States
•  In June 2012, he received the honor to be elected as a member of the prestigious Academie Culinaire de France.
• In December 2013, Didier completed his baking book: Pan, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America.

Presentation
Keynote Address – Automation
Thursday, March 3, 2022
10:30 am – 11:15 am

Julie McGill is the Vice President of Supply Chain and Insights at FoodLogiQ, a leading SaaS provider of food safety compliance, traceability, and recall solutions. Their platform helps companies achieve end-to- end traceability while supporting safe and high-quality food products across the supply chain. In her role, she supports evolving industry activity including regulatory, standards, traceability and food safety. Prior to joining FoodLogiQ, Julie spent over 16 years at GS1 US. There, she led the Foodservice Initiative, and worked with convenience stores and grocery retail. Julie also worked for Transora, which was one of the first GDSN data pools. Julie started her food and beverage career at Coors Brewing Company in Golden, Colorado, supporting the Store Level Data program, engaging their distributors to implement EDI with convenience and grocery retailers.

Presentation
Getting Ready for Traceability Record-keeping: FSMA 204 Proposed Rule
Thursday, March 3, 2022
11:25 am – 12:00 pm

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