Young Professional Educational Session – The Importance of Culture and Community, Susan Potucek, Clif Bar Baking Company
Summary | PowerPoint
New Member & First Time Attendee Welcome Orientation
PowerPoint
Monday, February 26
OPENING GENERAL SESSION
Keynote Address – Riding the Storm Out: The Survival & Rebuilding of Pan Pepin & Puerto Rico in the Wake of Hurricanes Irma & Maria, Mario Somoza, Pan Pepin
PowerPoint
How I Ate 90 Loaves of Bread in 90 Days, Dr. Lin Carson, BAKERpedia
Summary | PowerPoint
Technical Breakout Sessions
1:30 pm – 3:30 pm
Session 1: Consumer Insight
Session Chair: Darren Braulik, AB Mauri North America
Session 2: Operational Opportunities
Session Chair: Mike Maurine, The Long Company
Session 3: Engineering
Session Chair: EB Russell, DuPont Nutrition & Health
1:30 pm – 2:00 pm Presentations
Could Purchase Intent Be Influenced by New Sugar Label Regulations?
Marge O’Brien, Corbion
Summary | PowerPoint
Creating the Environment for Increased Food Safety & Quality
Scott Houtz, Air Management Technologies, Inc.
Summary | PowerPoint
Training & Development for the Maintenance Department Mechanics
Bill Cook, The Long Co.
Summary | PowerPoint
2:10 pm – 2:30 pm Presentations
Telling Your Brand Story
Rick Oleshak, AB Mauri North America
Summary | PowerPoint
Industrial Production of Artisan Bread
David Deblauwe, Puratos
Frank Devos, Puratos
Summary | PowerPoint
How to Manage the Maintenance Manager
Rowdy Brixey, Brixey Engineering, Inc.
PowerPoint
2:30 pm – 3:00 pm Presentations
Standing in the Bread Aisle: What Drives Consumer Choice in Pre – and Post-Bakery Sales and How to Use the Results to your Advantage
Janelle Crawford, DuPont Nutrition & Health
Summary | PowerPoint
Novel Packaging for Baked Goods
Dr. Eva Almenar, Michigan State University
Summary | PowerPoint
The Impact of FSMA on the Bakery Facility Design & Construction
Jeff Dearduff, The Austin Co.; Mike Pierce, The Austin Co.
PowerPoint
Tuesday, February 27
General Session
Robert A. Fischer Award Presentation
50+ Member Recognition
Annual Business Meeting
HR Panel – Exploring New Paths for a Sustainable Workforce
Moderator: Lee Sanders, American Bakers Association
Panelists: Jeff Anderson, The Eli’s Cheesecake Co.; Genevieve Martin, Dave’s Killer Bread Foundation
Technical Breakout Sessions
12:45 pm – 2:15 pm
Session 4: Enzymes
Session Chair: Brian Fatula, Hostess
12:45 pm – 1:05 pm Presentations
Enzymes Past, Present, Future
John Del Campo, Repco
Summary | PowerPoint
1:05 pm – 1:25 pm Presentations
Food Waste, and how to Combat with Sustainability Enzyme Solutions
Kathy Sargent, Corbion
Summary | PowerPoint
1:05 pm – 1:25 pm Presentations
The Use of of Enzymes in Rolls & Breads
Shawn Dewey, Franz Family Bakeries
PowerPoint
Session 5: Regulatory
Session Chair: Valerie Wayland, Flowers Foods
12:45 pm – 2:15 pm Presentations
Food Labeling Panel Dicussion
Moderator: Brian Strouts, AIB International
Panelists: Brook Carson, Manildra Group; Phil Boehm, Bimbo Bakeries USA; Jacinthe Cote, Lallemand; Dan Herzog, Gonnella Baking Company
Summary | PowerPoint
Closing General Session
CEO Baker Panel Discussion – Culture: Building Sustainability into the Future
Moderator: Theresa Cogswell, Corbion
Panelists: Cordia Harrington, The Bakery Cos.; Allen Shiver, Flowers Foods; Josh Skow, Canyon Bakehouse