2013 Milling and Baking Spring Technical Conference
Myth Busters: Using Science and Technology to Understand the Industry

April 10-12, 2013
Embassy Suites Phoenix Biltmore
Phoenix, Arizona, U.S.A.

 

 

 

 

 

The Milling and Baking Conference Preliminary Program*
Myth Busters: Using Science and Technology to Understand the Industry

Wednesday, April 10

9:00 a.m. Golf Tournament Start - Stone Creek Golf Club
4:00 p.m. Executive Advisory Committee Meeting

Thursday, April 11 - Myths?

7:30 a.m. Registration
8:15 a.m. Welcome and Overview
Barbara Bufe Heidolph, ICL Food Specialties
8:30 a.m. Regulatory Overview/Update
Lee Sanders, American Baker's Association
9:00 a.m. Wheat Belly
Julie M. Jones, St. Catherine University
9:30 a.m. Ancient Grains for Modern Nutrition
Susan Kay, Bay State Milling
10:00 a.m. Refreshment Break
10:15 a.m. Gluten Free for Non-Celiac
LynnRae Reis, Gluten Free Bakery
10:45 a.m. Halverson Award Lectureship: Carbohydrates
Glen Gaesser, Arizona State University
11:30 a.m. Panel Discussion - Q&A: Baked Goods in the Diet
    
Julie Miller Jones, St. Catherine University
     Susan Kay, Bay State Milling
     LynnRae Reis, Gluten Free Bakery
     Glen Gaesser, Arizona State University
11:45 a.m. Luncheon - No Program
12:30 p.m.

Soft Wheat the Forgotten Grains

The Difference Between PNW Wheat and Eastern Soft Wheat
Zory Quinde-Axtell, Continental Mills

Biotech Wheat
Jim Bair, North American Millers Association (NAMA)

Bakers Perspective on Soft Wheat
Chris Bruch, Oak State Products

2:00 p.m. What's Shaking With Sodium?
Sarika Haris, General Mills Bell Institute of Health and Nutrition
2:30 p.m. Refreshment Break
2:45 p.m. Sweetener Myths, Science and Attitudes
John White, White Technical Research, Sponsored by Corn Refiners Association
3:15 p.m. Organic and Natural - Are They Better?
Todd Kluger, Lundberg Family Farms
3:45 p.m. Re-formulating for Healthier Foods? Consider the PULSEibilities Using Pulse Flours
Linda Malcolmson, Canadian International Grains Institute (CIGI)
4:15 p.m. Probiotics- Really?
Jacinthe Coté, Lallemand, Inc.
4:45 p.m. Menu Labeling - And the Board Says...
Joy DuBost, National Restaurant Association
5:30 p.m. Reception

Friday, April 12 - Technology Focus

7:30 a.m. Registration
7:45 a.m. Implementation of 5-S Program
Paul De La O, Mission Foods
8:15 a.m. Oven Technology and Sustainability
Jerry Barnes, Baker Thermal Solutions and
Rick Rodarte, Stewart Systems
9:15 a.m.

Milling-

Food Safety: Aspects in Machine Design and Operation
The Miller and the Baker
Opportunities and Synergies
Energy Consumption in a 24/7 Operation
Automation - Trends and Limits: What is Technically Possible? What is Feasible for the U.S. Marketplace?

Dominque Kull, Buhler

9:45 a.m. Cleaning Wheat - Is Soy a Concern?
Joel Hoffa, Mennel Milling
10:15 a.m. Refreshment Break
10:30 a.m. Case Study in Sustainable Bakery Operations
Karen Trilevsky, Full Bloom Bakery
11:00 a.m. Milling and Baking Division Business Meeting
11:30 a.m. Adjourn

*Speaker and program subject to change

Sponsorship Information

Join your colleagues in supporting the Milling & Baking Division and become a 2013 Milling & Baking Spring Technical Conference sponsor! Becoming a sponsor is easy! Select your sponsor level by checking the box next to the amount on the registration form and pay via credit card. For sponsor amounts other than the amounts listed, to sponsor a coffee break, or to be invoiced for your sponsorship, please check the box marked “Other” on the registration form and you will be contacted by AACCI staff or Nicole Rees.

2013 Sponsorship Levels

Platinum - greater than $1000
Gold - up to $1000
Silver - up to $500

The Milling & Baking Division Thanks our Sponsors! 

Platinum


 

Gold

 

 

Silver

                           

                       

 Cereal Food Processors, Inc.              Church and Dwight                      Horizon Milling              MGP Ingredients    

 The JM Smucker Co.                         Research Products                     Star of the West Milling Co.

As of March 28, 2013 

Program questions?

Contact Barbara Bufe Heidolph, AACCI Milling & Baking Division Chair, at Barbara.Heidolph@iclfood.com 

Get ALL the Latest Updates. Follow AACCI!

Linked In  Facebook  Twitter