Dr. Eva Almenar is currently an Associate Professor at the School of Packaging at Michigan State University, and is mainly working on developing packaging materials made from renewable feedstock with a focus on active packaging materials (antimicrobial, scavenging, and temperature – sensitivity materials) for the delivery of high-quality and safe food products.  In the course of her career, she has worked with different packaging technologies (modified atmosphere packaging, controlled atmosphere packaging, active packaging, and coatings) and packaging materials (bio-based with petroleum-based), as well as with different fruits and vegetables (whole and minimally processed) besides other perishables like meats and cereals.

She is the past chair of the Food Packaging Division of the Institute of Food Technologists (IFT) and of the S-294 Multi-State Project on Postharvest Quality and Safety in Fresh Cut Vegetables and Fruits.  Dr. Almenar has authored and co-authored a variety of publications, including peer-reviewed and non-peer reviewed articles and book chapters http://scholar.google.com/citations?user=DUNVWvQAAAAJ&hl=en.

She is also the author of 7 invention disclosures.  Dr. Almenar teaches the undergraduate/graduate courses “Food Packaging” (PKG 455) in the spring, and “Packaging & Shelf Life Perishables” (PKG 456) in the fall.  She also supervises individual studies to develop solutions to specific packaging problems “Directed Studies in Packaging” (PKG 490).
Presentation
Monday, February 26, 2018 @ 2:30 pm – 3:00 pm; Operational Opportunities Session
Novel Packaging for Baked Goods

A 28 year food industry veteran, Jeff currently serves as Vice President of Operations for Chicago based Eli’s Cheesecake Company.  Prior to Eli’s Jeff worked for Kraft Foods and Borden Foods in operations, quality and purchasing.  In his present role Jeff is responsible for leading a team of over 200 associates manufacturing a wide variety of sweet baked products.  Jeff received his BA from Bowling Green State University and is a 2010 graduate of the Illinois Agricultural Leadership Program.

 

 

Presentation
Tuesday, February 27, 2018 @ 10:00 am – 10:45 am; Tuesday Morning General Session
HR Panel – Exploring New Paths for a Sustainable Workforce

With over 35 years in the food industry, Phil Boehm has held positions of responsibility in quality assurance, food safety, customer support and regulatory compliance.  He is currently the Director of Regulatory Affairs for Bimbo Bakeries USA, Inc. (BBU).  BBU is a leader in the baking industry producing fine baked goods under such brands as Bimbo, Entenmann’s, Thomas’, Arnold, Oroweat, Stoehmann’s, Sara Lee and others.

Phil holds a B.S. in Biology and an M.S. in Management both from Stony Brook University in New York.  He is a member of the American Baker’s Association’s Food, Technical and Regulatory Affairs Committee (FTRAC) and the American Society for Quality (ASQ) and is certified by ASQ as a Quality Engineer (CQE).

Presentation
Tuesday, February 27, 2018 @ 12:45 pm – 2:15 pm; Regulatory Session
Food Labeling Panel Discussion

Rowdy Brixey is a certified professional baker engineer (ASBPBE) with over 26 years of industry experience.  Rowdy started as a bakery mechanic in 1981 at age 16 and advanced to vice-president of engineering through his 28-year tenure at Interstate Brands Corp (IBC).  After IBC, Rowdy became vice-president of manufacturing for George Weston Bakeries (GWB) and led one bakery as the plant manager.  After Bimbo Bakeries USA (BBU) purchased GWB, Rowdy became the director of engineering and maintenance optimization, leading both maintenance engineering for over 55 plants, but also project engineering for two-thirds of the US.  During the last three years, Rowdy developed and taught maintenance management teams and worked to develop future bench.  In 2017, Rowdy started his own company, BEST: Brixey Engineering Strategies & Training.Rowdy has been responsible for countless bakery interventions where remediation plans had to be developed and executed to transform the bakery performance and stabilize the leadership strategy.  Rowdy has vast experience in building new bakeries, start-ups, as well as deep knowledge of several leading maintenance management systems.  Rowdy’s Associate Degree in business, combined with his strong technical hands-on experience makes him uniquely one of the best in the business.  Rowdy has taught many classes during his lengthy career and is now available to share his knowledge with others.

Rowdy served as the Chairman of the American Society of Baking (ASB) from 2010/2011 and currently sits on the ASB Hall of Fame Committee Member and the ANZI Z50 Safety and Sanitation Committee.  Baking & Snack magazine voted Rowdy the “Rising Star” in 2004.

Presentation
Monday, February 26, 2018 @ 2:00 pm – 2:30 pm; Engineering Session
How to Manage the Maintenance Manager

Brook Carson is the Vice President of Product Development and Marketing at Manildra Group USA.  She has been in the food industry for 15 years.  She has an enthusiastic interest in learning about and understanding ingredient functionality and a knack for helping customers understand how to put those learnings into practice.  Brook attended Kansas State University, receiving a B.S. in Bakery Science and Management and M.S. in Food Science.

Presentation
Tuesday, February 27, 2018 @ 12:45 pm – 2:15 pm; Regulatory Session
Food Labeling Panel Discussion

Dr. Lin Carson’s love affair with baking started about 20 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University,  Keen on deepening her knowledge in baking, bread and grain product texture, she went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University.

Her experience heading the Technical Service departments at two of America’s leading food brands was invaluable and was how she discovered a huge gab in technical information sharing.

Armed with knowledge, conviction an sheer guts, Dr. Carson launched BAKERpedia with the ultimate aim of strengthening the entire baking ecosystem, allowing ideas to thrive, improving efficiencies and encouraging opportunities for growth.

Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs who have easy access to the answers they need to make informed decisions daily.

 

Presentation
Monday, February 26, 2018 during Networking Lunch
Why I ate 90 Loafs of Bread in 90 Days

A flour miller by education and a baker by profession, Theresa has been a baking industry professional for over 35 years.  Starting her career as a research baker, selling bakery ingredients and working for retail bakers and their suppliers, Theresa has spent most of her career in areas of Innovation and Research & Development.  Other areas of responsibility have included Product Development, Regulatory Compliance and Consumer Affairs, and Marketing and Sales.  In 2007 Theresa left the then Hostess Brands, and started her own consulting business BakerCogs, Inc.  Theresa enjoyed helping her clients both domestic and international, determine the value of new technology, application of the technology and how to market the technology to new markets.  In 2016, Theresa joined Corbion as the Director of Innovation, Bakery.

Theresa and her husband Phil will celebrate their 40th wedding anniversary this year (2018) and are planning a vacation to Bora Bora to celebrate.  Theresa enjoys spending time with her daughters, Leah and Katie and son-in-law Jordan, gardening, traveling, reading, fishing and spending time with family and friends.  Theresa and Phil are avid Kansas State University fans and cheer on the KC Royals and Chiefs.

Presentation
Tuesday, February 27, 2018 @ 3:00 pm – 4:00 pm; Closing General Session
CEO Baker Panel Discussion – Culture: Building Sustainability into the Future

Bill is an AIB graduate with over 37 years of experience in the baking and allied industries.  He began his career with Continental Baking Company in 1982 working on projects for different bakeries.  He accepted an offer as Assistant Chief Engineer for Continental Baking Company’s new Pomona California Plant start-up.  Since then he has worked his way to the position of Plant Engineer for companies like Campbell Taggart, Dairy Farmers of America and Safeway Inc.  Bakery’s as well as perused an Industrial Engineering Degree and Allen Bradly PLC Programing.  Bill has assisted in and overseen everything from New Plant Start-Ups to New Multi-Million Dollar Production Line Installations, varied Equipment Automation, upgrades for Production Processes and training programs for Maintenance Departments and Management.  Bill does OSHA Oven Compliance Inspection Certfications for CFR 1910.263(l)(9)(i) and Oven Inspections for Mechanical Certfications.  Bill is also proficient in Computerized Maintenance Management Systems, CADD, Lean Manufacturing and is an ITC certified level 1 thermographer.

Presentation
Monday, February 26, 2018 @ 1:30 pm – 2:00 pm; Engineering Session
Training & Development for the Maintenance Department Mechanics

Jacinthe Côté is curently Product Management Director at Lallemand. She earned a Bachelor’s degree in Nutritional Science and a Master’s degree in Food Science from McGill University. In 2011, Dr. Côté completed her Ph.D. in Biology at the INRS Institute Armand – Frappier after researching the effects of juice processing on the recovery yield and preservation of cranberry bioactive compounds and properties. Throughout her career, Dr. Côté has developped a varied and comprehensive experience in food manufacturing, biotechnology and nutrition, working in clinical nutrition as a registered dietitian, in quality assurance, in technical support, research and development, communication and marketing. Dr. Côté is currently the President of the Scientific Committee of the Professional Order of Dieticians of Quebec. Besides her extensive work experience, Dr. Côté is the author of several scientific papers and of the nutrition guide “Desobesité”, published in 2005. In addition, she had been writing weekly columns in the daily newspaper “LaPresse” on numerous subjects related to food processing, biotechnology, functional food, nutraceuticals etc. for over twevle years.
Presentation
Tuesday, February 27, 2018 @ 12:45 pm – 2:15 pm; Regulatory Session
Food Labeling Panel Discussion

Janelle Crawford is a marketing leader with over 13 years of experience in the food industry.  In her role as Strategic Marketing Lead, she is responsible for developing and implementing DuPont’s marketing strategy, research and customer-facing initiatives for food ingredients in the bakery industry.  Janelle’s background includes consumer and business marketing and market research with both client and supplier sides of the food ingredient, restaurant, and retail industries.  She earned a B.S. degree in Business Administration and Marketing from the University of Kansas and an MBA from MidAmerican Nazarene University.
Presentation
Monday, February 26, 2018 @ 2:00 pm – 2:30 pm; Consumer Insights Session
Standing in the Bread Aisle: What Drives Consumer Choice in Pre- and Post-Bakery Sales and How to Use the Results to your Advantage

Jeff Dearduff is a 40 year veteran of the baking industry working in the areas of maintenance, engineering, operations, supply chain and customer development.  His experiences were gained working for Aunt Millies Bakeries, East Balt Bakeries and ARYZTA North America.  Jeff now leads the Baking & Snack business development efforts at The Austin Company, a leading Design/Build organization with a full array of services in architectural design, engineering and construction and site consulting.

Industry engagement incudes committee involvement at the American Bakers Association (ABA), BEMA’s Baking Industry Forum, and ASB.  Jeff is a former Chairman of ASB, an award winning writer for Snack Food & Wholesale Baking magazine, and was named the 2014 Baking Industry Operations Executive of the Year by Sosland Publishing.  Current involvement includes being a Board of Trustees member at the American Institute of Baking.

When not working, Jeff enjoys watching his grandkids grow and his golf score shrink.

Presentation
Monday, February 26, 2018 @ 2:30 pm – 3:00 pm; Engineering Session
The Impact of FSMA on Bakery Facility Design and Construction

David started working in an artisan bakery at the age of 12.  Finding his passion in baking, he went to the Bakery School in Bruges and graduated in 1994 and graduated as well as Food Scientist (GroepT-Leuven/2003).  He joined Puratos in 1995 and held various positions since then.  Mainly working with industrial customers, he gained much experience on enzymes, emulsifiers and industrial baking processes.  In 2007, he switched to the world of sourdoughs and moved in 2009 to the USA to develop Puratos’ sourdough business in the USA, Canada, and Mexico.  Knowing the practical side of artisan and industrial baking and understanding the scientific background, he has a great combination that delivers deep insights on growing Puratos’ customers businesses.  David still bakes weekly with his own sourdough at home to share the beauty of sourdough bread with his children and to keep a close touch with the art of baking.

Presentation
Monday, February 26, 2018 @ 2:00 pm – 2:30 pm; Operational Opportunities Session
Industrial Production of Artisan Bread

Repco Bakery Division Manager; Former Owner Brandywine Ingredient Tech & DelCampo Baking Co.; Chairman ASB Hall of Fame Committee; Past ASB Chairman; 44 year ASB Member; BNEF Treasurer; Bakery Science at KSU; MBA University of Delaware

Presentation
Tuesday, February 27, 2018 @ 12:45 pm – 1:05 pm; Enzymes Session
Enzymes Past, Present, Future

Frank has a master’s degree in food science and technology with more than 20 years of experience in researching and developing ingredient solutions for the baking industry.  For most of his career he has worked for Puratos traveling around the globe to support R&D projects with customers.  His main areas of competence are texture optimization, trouble-shooting and ingredient functionalities in relation to various products processes.  Originally from Belgium, he has worked for 4 years as Vice Presdient of R&D for Puratos Corporation, based near Philadelphia,  Here he coordinates the activites of the different R&D teams and the Innovation Center.

Presentation
Monday, February 26, 2018 @ 2:00 pm – 2:30 pm; Operational Opportunities Session
Industrial Production of Artisan Bread

Shawn has been with Franz Bakery in Springfield, OR for 25 years and is currenlty the Operations Manager/Corporate Assistant.  He has a BAE in Education from East Washington University.

Presentation
Tuesday, February 27, 2018 @ 1:25 pm – 1:45 pm; Enzymes Session
The Use of Enzymes in Bread & Rolls

Chris Grollnek is an award winning former police investigator and one of the nation’s highly respected policy experts in the prevention of domestic terrorism. Recognized as a leader of police and public safety initiatives, Chris has experience advising the highest levels of government and corporate executives. Governors, Presidential candidates and political think tanks often call upon Chris’ experience, which includes time spent testifying to House and Senate committees. Under Oath, Chris gave testimony regarding the need for specific counterterrorism initiatives at the behest of the Center for Strategic and International Studies (CSIS).

With extensive experience in small to medium sized consulting businesses, Chris organized and currently leads a work-place violence coalition comprised of 15 companies, known as the Safe2Safest, Strategic Alliance. Each of the 15 participating companies is recognized as the nation’s leading expert within their industry for a specific security discipline.

Prior to his current endeavors, Chris spent 12 years as a Marine and Marine Corps Senior Drill Instructor. During his service, he was awarded several commendations and received record setting accolades, including Drill Instructor of the Quarter, and the number one spot on the Meritorious Promotion list to a “Staff Rank” – reserved for the top one percent of Special Duty Marines.

Chris served as a Police Corporal, Narcotics Detective, SWAT Operator and Element Leader, and Police Officer for the city of McKinney, Texas between 2002-2012, and indefinitely retains his Master Peace Officer license in the State of Texas. He was selected early on in his career by his peers and supervisors to serve in Board-level leadership positions such as Secretary, Vice President, and President of the McKinney Police Association. While serving on the Board, Chris was instrumental in arbitrating raises and reducing budget constraints over a five-year period.

Following his successful tenure of Board leadership, Chris was selected to attend the coveted Internal Affairs and Ethics Investigator Course at the International School of Police Management. In 2010, Chris began his postgraduate work and earned a Masters of Science Degree in Administration of Justice and Security. He graduated with a 4.0 GPA, and was later inducted into the National Honors Society. Chris also holds AA and BS degrees from accredited universities.

Notably, one of Chris’ most recent significant achievements was being selected to advise the Mackenzie Institute in Canada of the phenomena of active shooters in America and abroad. The Mackenzie Institute is a globally recognized Canadian-based public policy institute for research and comment on issues impacting political and social stability, specifically terrorism, organized violence, and security.

Chris Grollnek is now internationally recognized as one of the leading experts and authorities on the phenomenon of “active shooter” events and Domestic Terrorism Prevention. He has appeared on numerous national television networks, including Fox, CNN, OANN, ABC, CBS, and NBC along with numerous syndicated radio broadcasts.

Presentation
Tuesday, February 27, 2018 @ 10:55 am – 11:40 am; Tuesday Morning General Session
Keynote Address – Active Shooter Prevention

Cordia Wilkinson Harrington is an entrepreneur who has excelled in manufacturing, transportation, the quick service restaurant segment, and real estate and construction industries.

Harrington is owner and founder of The Bakery Companies, which includes four plants and 12 product lines, serving elite customers in the United States, Caribbean and South America.  In addition, her businesses include Bakery Express (trucking) and Cold Storage of Nashville (a freezer facility).  Harrington’s focus on regulations, sustainability, employee policies and state-of-the-art equipment have led the company to grow organically into one of the Top 50 Fastest Growing Woman-Owned Businesses, and earned awards such as EY Entrepreneur of the Year (2015-Southeast Program) and 2016 Most Admired CEO, Lifetime Achievement.  Her passion and drive to create opportunities, make a difference, and impact lives has enabled her to recruit top talent and earned respect in a traditionalist industry.  Elite customers include McDonald’s, Five Guys, Sara Lee, Whole Foods, Jason’s Deli, ConAgra and others.

Harrington’s past entrepreneurial enterprises include an award-winning real estate and construction company opened in 1981 and sold to Coldwell Bankers in 1989.  In 1989 Harrington graduated McDonald’s Hamburger University as a registered applicant and purchased a McDonald’s franchise.  Proving her ability to lead and motivate, Harrington earned the opportunity to build two additional McDonald’s restaurants.  With the addition of a Greyhound Bus franchise to the McDonald’s complex, Harrington served over 80 buses per day, increasing restaurant sales to top 40 in the United States.

Along with impeccable business ethics, Harrington has leadership experience with community, business and civic boards.  She served on the Board of Directors of the Federal Reserve Bank of Atlanta’s Nashville Branch from 2008 – 2013.  She is a member of Belmont University’s Board of Trustees (2008 – present), Chief Executives Organization (CEO) Board of Directors – President Elect, American Bakers Association (ABA) Board of Directors – President Elect, the BarbaraBush@90 Committee and Points of Light Committee honoring President George H. W. Bush.  Governor Bill Haslam appointed Harrington to serve on the Tennessee Education Lottery Board of Directors in 2015.

Harrington has corporate board experience, serving on the boards of Zoes Kitchen (NYSE: ZOES), and Williams Food (Kansas City).

Harrington has been recognized in dozens of local and national media outlets for her commitment to excellence, enthusiasm and business savvy.  Most recently, she received the Most Admired CEO Lifetime Achievement Award from the Nashville Business Journal. She was recognized as the University of Arkansas Johnson Fellow, received Millikin University’s Excellence in Entrepreneurship award and was inducted into the YWCA Academy of Women Achievement.  The Bakery Companies were also named to the list of 50 fastest-growing private companies in Tennessee and received the Business with Purpose award in 2017. Harrington has received dozens of awards for her dedication to further female entrepreneurship.

Presentation
Tuesday, February 27, 2018 @ 3:00 pm – 4:00 pm; Closing General Session
CEO Baker Panel Discussion – Culture: Building Sustainability into the Future

Dan Herzog is a food industry professional with 40 years in the food business, 30 of which were at Gonnella Baking Company.  He has served in various leadership capacities of food manufacturing and management.  His love of the food industry originally landed him a position in a Pillsbury-owned baking company.  Along his journey he studied business at university and became a certified master baker.  Herzog is currently the Vice President of Corporate Compliance – Food Safety at Gonnella Baking Company, bakers of fresh bread, rolls, and frozen dough all of which is locally and nationally distributed.  In this regulatory position he is grateful to lead the various Quality & Compliance teams working together with various groups including vendors, sales, purchasing and production at the Gonnella plants.  He particularly enjoys teaching and engaging with his team as they learn, then watching them grow and successfully perform in their jobs.

Presentation
Tuesday, February 27, 2018 @ 12:45 pm – 2:15 pm; Regulatory Session
Food Labeling Panel Discussion

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 indusry 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
Monday, February 26, 2018 @ 1:30 pm – 2:00 pm; Operational Opportunities Session
Creating the Environment for Increased Food Safety & Quality

Five years ago Genevieve was tasked with determining what Dave’s Killer Bread should focus on to better support its workforce, where one in three DKB partners has a criminal background.  Initial research and networking efforts quickly made clear that employment as a whole was a massive challenge to returning citizens.  Thus was the Dave’s Killer Bread Foundation born.  Genevieve is responsible for leading the foundation in driving the creation and growth of national efforts to expand employment opportunities for people with criminal backgrounds.  She approaches this work with an emphasis on social innovation, collaboration and creative problem solving, working directly with businesses across the US, and with those who support them, in breaking down barriers to employment.

Presentation
Tuesday, February 27, 2018 @ 10:00 am – 10:45 am; Tuesday Morning General Session
HR Panel – Exploring New Paths for a Sustainable Workforce

Dynamic marketing and account services manager with a history of maximizing revenues and customer renewal/satisfaction rates while reducing costs.  Strategic thinker with proven ability to conduct analyses, identify opportunities, and develop/implement programs to position clients for long-term success.  Proactive team leader with proven ability to cultivate Fortune 500 business relationships, motivate employees, and leverage a unique blend of managerial, quantitative/qualitative research, negotiation, and consultative selling expertise.

Presentation
Monday, February 26, 2018 @ 1:30 pm – 2:00 pm; Consumer Insights Session
Could Purchase Intent Be Influenced by New Sugar Label Regulations?

Susan Potucek is the daughter of a fourth generation Idaho farmer, raised on the philosophy that happiness is not defined by obtaining everything you want, but by appreciating what you’ve worked hard for.

Early in her career, Susan designed Human Resource programs for Blaine County, ID. This work led her to discover a passion for building and sustaining healthy communities. Today, Susan brings this passion to her work at Clif Bar & Company, a family and employee owned company guided by five “bottom lines” or what they call their Five Aspirations: Sustaining  Business, Brands, People, Community and the Planet. As a member of the bakery leadership team in Twin Falls, Susan is leading initiatives that bring the company’s People and Community aspirations to life at their first owned and operated commercial bakery. Susan is focused on building a culture that inspires and supports people in and outside work and working in partnership with non-profits and community organizations to give back to the Twin Falls community.

In her free time, Susan enjoys hiking with her two dogs, snowboarding, reading and spending time with her other half, Jeff. Susan has a BS in Business and a MBA in Human Resource Management.

Presentation
Sunday, February 25, 2018 @ 2:30 pm – 4:00 pm; Young Professionals Educational Session – The Importance of Culture and Community

Rick Oleshak is currently the vice president of marketing for AB Mauri North America, a baking technology company based in St. Louis.  Prior to joining AB Mauri in 2014, he worked for Anheuser-Busch for 13+ years in brand management and public relations, most recently as the director of the Stella Artois brand.

Oleshak previously served as the manager of communications for NASCAR and traveled the racing circuit for two seasons.  He also spent 3+ years in the Orlando Magic publicity office and several years with a sports marketing group and interned for the Los Angeles Dodgers.

Oleshak holds a Bachelor of Science in Telecommunications from the University of Florida and a Masters in Sports Administration from Ohio University.
Presentation
Monday, February 26, 2018 @ 2:00 pm – 2:30 pm; Consumer Insights Session
Telling Your Brand Story

Mike Pierce joined The Austin Company in 1980 as a mechanical engineer  and has progressed through multiple positions with Austin in Engineering, Project Management, Sales, Sales Management, and Operations Management.  In 2011 he was named the tenth president of Austin which is celebrating 140 years of designing and building great operating environments for the industrial sector.

Throughout his career, Pierce has been focused on select building types, from process plants, to airports and defense facilities to most recently, his favorite, Baking and Snack Facilities.  He recently completed a four-year position on BEMA’s bakery Industry Forum (BIF Panel) and was elected to the BEMA Board of Directors in 2017.  He was an educational presenter at the 2016 IBIE speaking on Lean Design and Construction of Bakeries and presented at ASB in 2014 on trends in bakery design and construction.

In his spare time in Cleveland, six months a year he plays golf with his wife and thinks about playing golf with his wife the other six monthsPresentation
Monday, February 26, 2018 @ 2:30 pm – 3:00 pm; Engineering Session
The Impact of FSMA on Bakery Facility Design and Construction

Lee Sanders is Senior Vice President, Government Relations and Public Affairs, as well as Corporate Secretary for the American Bakers Association (ABA).  Lee leads the ABA government relations team representing the baking industry before Congress, federal agencies, state legislatures and international policy making bodies.  She advises association members and industry on critical legislative and regulatory issues while serving as a spokesperson on behalf of the industry.  Lee is Co-Chair for the Food and Beverage Issue Alliance – a group of 44 FDA-regulated food industry trade associations that work together to develop unified positions on nutrition and food safety issues meeting quarterly with FDA officials.  Lee also leads the Grain Chain Coalition of farm to fork organizations that develops unified positions on the Dietary Guidelines for Americans and other nutrition focused policy impacting grain-based foods.

Lee served as 2016 Chair of the Wheat Quality Council.  She is a member of the American Society of Baking (ASB) Advisory Board; past chair of the American Association of Cereal Chemists International (AACCI) Milling and Baking Division; member of the U.S. Chamber of Commerce Environment and Agriculture Committee and a member of the National Association of Manufacturers’ Food and Ag Policy Committee.  Lee is a founding member and current President of the Society of Bakery Women.  Before coming to the industry 25 years ago, Lee served in a number of government roles including legislative aid to Senator Thad Cochran and as a political appointee in the Administration of George H.W. Bush.

Lee holds a B.A. Degree in Journalism from the University of Mississippi and has an executive education certificate in Strategic Analysis and Decision-Making from the Darden Business School at The University of Virginia.  Lee is an ASAE certified association executive.

Presentation
Tuesday, February 27, 2018 @ 10:00 am – 10:45 am; Tuesday Morning General Session
HR Panel – Exploring New Paths for a Sustainable Workforce

Kathy Sargent is Market Director, Bakery Sweet Goods, for Corbion, a global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifiers, minerals and vitamins.

With more than a decade of success in sweet goods, Ms. Sargent is respected for her ability to bring industry knowledge, valuable insights and team-building fun to every project.

She is a proud graduate of Kansas State University, with a master’s degree in food science and technology and a bachelor’s degree in cereal chemistry, bakery science.

Presentation
Tuesday, February 27, 2018 @ 1:05 pm – 1:25 pm; Enzymes Session
Food Waste, and How to Combat with Sustainable Enzyme Solutions (Clean Label)

Allen L. Shiver was elected president and chief executive officer of the company effective May 22, 2013.  Mr. Shiver was president of Flowers Foods from January 2010 to May 22, 2013.  Mr. Shiver previously served as executive vice president and chief marketing officer of Flowers Foods from May 2008 to January 2010.  He previously served as president and chief operating officer of the warehouse delivery segment from April 2003 until May 2008.  Prior to that, he served as president and chief operating office of Flowers Snack from July 2002 until April 2003.  Prior to that Mr. Shiver served as executive vice president of Flowers Bakeries from 1998 until 2002, as a regional vice president of Flowers Bakeries in 1998 and as president of Flowers Baking Company of Villa Rica from 1995 until 1998.  Prior to that time, Mr. Shiver served in various sales and marketing positions at Flowers Bakeries.  Mr. Shiver joined the company in 1979.  Mr. Shiver has extensive operational and financial experience as an executive in various capacities during his over 33-year career with the company.

Presentation
Tuesday, February 27, 2018 @ 3:00 pm – 4:00 pm; Closing General Session
CEO Baker Panel Discussion – Culture: Building Sustainability into the Future

Josh Skow is the Co-Founder and CEO of Canyon Bakehouse, a dedicated gluten free bakery located in Loveland, CO.  The business was started in 2009 after seeing a need in the market for quality gluten free bread that were nutritious and tasted good.  Canyon Bakehouse branded products are now sold in all 50 states and Canada.  Josh is a graduate of Kansas State University.  In addition to starting and operating several businesses, he has held operations and sales positions with several major US and International food ingredient companies.

Presentation
Tuesday, February 27, 2018 @ 3:00 pm – 4:00 pm; Closing General Session
Baker Panel – Culture: Building Sustainability into the Future

Mario Somoza is the President & CEO of Pan Pepín, Inc. in Bayamón, Puerto Rico. Pan Pepín is dedicated to baking and selling fresh bread, buns, and tortillas for the retail and food service markets, primarily under its own brand, as well as supplying the largest supermarket chains on the island with their private label products. Pan Pepín also has licensing agreements with other bakeries to bake and distribute products under their brands in Puerto Rico; such as Nature’s Own, Healthy Choice, and Milton’s All Natural. The company is part of the B. Fernández Holding group of companies, a food and beverage conglomerate in Puerto Rico with combined sales of over $400 million.

Mario joined Pan Pepín in 2006 after spending three years as Marketing VP of B. Fernández, where he helped lead marketing efforts for brands such as Budweiser, Kellogg’s, Heinz and Hormel. Prior to that, Mario spent a few years as the General Manager of the New York office of Dieste, a Hispanic advertising agency that is part of the Omnicom group. In this position he was responsible for the management of the Pepsi, Pfizer, GE, and HBO accounts. He also gained valuable experience in the consumer goods business through his previous stints in advertising and beverage distribution at some of the largest companies in Puerto Rico.

Pan Pepín has been recognized as one of the 20 Best Employers in Puerto Rico on three occasions, and it was the first bread and bakery in the Caribbean to achieve SQF Level 3 certification.

Mario holds a Bachelor’s Degree in Marketing from Fairfield University in Connecticut, and an MBA from Bentley University in Massachusetts. He is a former Chairman of the Board of the American Society of Baking (ASB), current board member of the American Bakers Association (ABA), and part of the Baking Industry Forum of the Bakery Equipment Manufacturers Association (BEMA), as well as participating on the board of various non-profit organizations in Puerto Rico. He lives in Guaynabo, Puerto Rico with his wife Blanqui and their two daughters, Blancamari and Marielena.

Presentation
Monday, February 26, 2018 @ 9:00 am – 9:45 am; Opening General Session
Keynote Address – Riding the Storm Out: The Survival and Rebuilding of Pan Pepin and Puerto Rico in the Wake of Hurricanes Irma and Maria

Brian Strouts is employed by AIB International as Vice President of Baking and Food Technical Services.  He has more than 35 years of experience working in the baking industry.  He is a graduate of Kansas State University with a degree in Bakery Science and Management.  The first part of his career was spent working for wholesale bakeries producing a wide range of products focusing on sweet goods, cookies and crackers.  Facility positions included production, quality assurance, research & development, and food safety.

In his current position at AIB International Mr. Strouts leads a group of baking and food professionals providing training and technical assistance to the cereal grains industry.  Service offerings of AIB International include public and private training, contract research and development, in-plant technical assistance, analytical services, and food labeling services.  Mr. Strouts has frequently traveled across the U.S. and around the world consulting with private companies on manufacturing challenges and employee training.

Presentation
Tuesday, February 27, 2018 @ 12:45 pm – 2:15 pm; Regulatory Session
Food Labeling Panel Discussion