2015 AACCI Milling and Baking Spring Technical Conference



The deadline for discounted registration fees is April 1, 2015. Registrations received after April 1, will be processed at the higher registration fee. The deadline for registering for the meeting is April 6. Registrations received after April 6, will be held for onsite registration at the onsite fees. A limited number of onsite registrations are available – register today!  

Register Online!

Save time by registering online.You must be logged into the AACCI website to register online. Your registration confirmation will be e-mailed to you. Payment is required at the time of registration. The golf tournament is not included in the conference registration. 

Register by Fax

Or, you may download, complete and fax the  registration form. Payment is required with your registration. The golf tournament is not included in the conference registration.

NOTE: Reception tickets only need to be purchased if you are NOT staying at the Embassy Suites Savannah Historic District hotel.  If you are staying at the Embassy Suites Savannah Historic District hotel, your reception ticket is included in your registration fee.  A limited number of tickets are available for both advance and onsite sale.

NOTE: Individual Lunch tickets are for persons who are not attending the conference, but wish to attend the luncheon only.  Lunch is included in the full conference registration and Thursday Single Day registration.  A limited number of tickets are available for advance sale. Onsite registration is not available for the luncheon.

Headquarter Hotel Information

(The block of discounted hotel rooms at the Embassy Suites Historic Savannah, is sold out!)

Alternate Hotel Information
A small block of rooms has been reserved at the Hampton Inn, located next to the Embassy Suites Historic Savannah.  Call and book now to ensure availability. The room block is reserved for the following nights: April 14, 15, and 16, 2015. If you need to book nights before and/or after these dates, or have special requests to make, please contact:

Lila Scaife, Sales Coordinator
Embassy Suites Savannah / Hampton Inn & Suites Savannah
Direct Tel:
Email: Lila.Scaife@hilton.com

If you wish to book a room for any of these dates: April 14, 15, or 16, please contact the Hampton Inn direct at the number listed below.

How to Book at Hampton Inn
Call and book now to ensure availability.

Call the Hampton Inn direct at +1.912.721.1600, and ask for reservations.
Give the reservationist the Group Code of MBD to get the discounted room rate.

Discounted Room Rates
Group Code: MBD
Hampton Inn Discounted Rate:  $169.00 per night, plus tax for single or double occupancy 

Hampton Inn
603 West Oglethorpe Avenue
Savannah, GA  31401
Telephone:  +1.912.721.1600
FAX:  +1-912-721-16010

Located in the heart of downtown, just 12 miles east of Savannah Hilton Head International Airport and 12 miles from Tybee Island Beach. Visit nearby attractions including River Street, City Market and Savannah College of Art & Design, as well as shopping, dining and the Savannah Civic Center, all within walking distance from the hotel.

Golf Tournament – Wednesday, April 15

This year’s golf tournament will be held at Crosswinds Golf Club, Savannah, GA. The open, parkland-style design is challenging and fun to all skill levels. The unique par 72 course layout features five par 5’s and five par 3’s — designed to provide an exceptional golf experience for all levels of play. A choice of five different tee combinations make the course both enjoyable for the occasional golfer and highly challenging for the avid golfer. Undulating Tifeagle greens and rolling, well-bunkered Bermuda fairways combine with streams, ponds and marshes to delight the eye and enhance the enjoyment of the game.

Crosswinds Golf Club
232 James B. Blackburn Drive.
Savannah, GA  31408
Telephone:  +1.912.966.1909

Program questions? Contact Jennifer Robinson, AACCI Milling & Baking Division Chair, at jrobinson@bsm.com

Conference Schedule & Program

Wednesday, April 15

8:00 a.m. Golf Outing - Crosswinds Golf Club
4:00 p.m.  Executive Advisory Board Meeting
Division Chair, Jennifer Robinson, Bay State Milling Company

Thursday, April 16

7:15 – 8:00 a.m. Registration
8:00 – 8:10 a.m. Welcome & Introduction 
Jennifer Robinson, Bay State Milling Company
8:10 – 8:30 a.m.  Whole Grains Overview
Art Bettge, ADB Consulting
8:30 – 9:00 a.m. Consumer Trends
Nicole Rees, Glanbia
9:00 – 10:00 a.m.   FSMA - Bridging the GAP from GFSI to FSMA
David Acheson, The Acheson Group (TAG)
10:00 – 10:15 a.m. Refreshment Break
10:15 – 10:45 a.m.    Nutrition and Labeling Changes
Celetta Sanders, American Bakers Association
10:45 – 11:15 a.m.  Produce Association Food Safety Collaboration
Tim Dunn, Dunn Grain
11:15 –   12:00 p.m. Halverson Award Lectureship
Joanne Slavin, University of Minnesota
12:00 – 12:45 p.m. Luncheon
12:45 – 1:15 p.m.   Fat – Impact of Removing PHO’s & Trans Fats;
Suggestions on How to Make the Transition
Lynne Morehart, Cargill
1:15 – 1:45 p.m.    Lipids - Clean Labels in an Industry Setting
Jose Dias-Peres, DSM
1:45 – 2:15 p.m. International vs. U.S. Definition of Whole Grain
Cynthia Harriman, Whole Grains Council
2:15 – 2:30 p.m.  Refreshment Break
2:30 – 3:00 p.m. Shelf Life Termination
Mark Sewald, Medallion Labs
3:00 – 3:30 p.m. Antioxidants - Neaturally Occurring
Guoshen Yang, Kellogg's
3:30 – 4:00 p.m. Enzymes - Bran Enzymes and Impact on Baking
Devin Rose, University of Nebraska - Lincoln
4:00 - 4:30 p.m. Bioactivity / Bioavailability of Phytochemicals in Grain Bran – How Much Do We Know?
Shengmin Sang, North Carolina A & T State University
4:30 - 5:00 p.m. Lipids in Bran - Potential Impacts on Storage & Shelf Life
Sean Finnie, Cargill
5:30 p.m. Reception

Friday April 17

7:15 – 8:00 a.m. Registration
8:00 – 8:15 a.m. Welcome and Overview 
Jennifer Robinson, Bay State Milling Company
8:15 – 8:45 a.m. Cradle to Grave Supply Chain Challenges & Solutions - How Milling Has
Changed Over the Last 100 Years - Impact on Functionality
Craig Morris, USDA
8:45 – 9:15 a.m. Live Debate: Millers Perspective on Conflict between Farmers Desire for Higher Yield & Millers
Desire for Performance; Impacts on Quality and Solutions
Michael Pate, Michael Long, Bay State Milling Comany
9:15 – 10:00 a.m. Lab Scale Milling - Comparison on Whole Wheats
Arnaud Dubat, Chopin
10:00 – 10:15 a.m. Refreshment Break
10:15 – 10:45 a.m. Forumlating Whole Grains for Taste, Moisture & Performance in Bakery Applications
Harold Ward, Bay State Milling Company
10:45 – 11:15 a.m. AACCI Pilot Project: Training Todays Students & Young Professionals While
Building Tomorrow's Leaders
Keagan Ringling, University of Minnesota
11:15 – 11:45 a.m. Milling & Baking Division Business Meeting
11:45 a.m. Closing Comments & Adjourment


Sponsorship Information

Join your colleagues in supporting the Milling & Baking Division Scholarship Fund and become a 2015 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.

2015 Sponsorship Levels

Bronze       up to $250
Silver          up to $500
Gold           up to $750
Platinum     greater than $1000

Sponsor Benefits:

• Logo on Milling & Baking webpage with link to your site
• Signage at the conference with corporate logo
• Corporate logo in program booklet
• Handouts available at registration desk
• Handouts during speaker presentation (if applicable)
• List of meeting attendees

Remember, your contributions support the Milling & Baking Division Scholarship fund!







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