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 Dust Mitigation: Housekeeping to Avoid Combustible Dust Hazards, Contamination and Fines
Scott Boersma, Nilfisk-Advance, Inc.

Boersma_S Scott Boersma, current member of the Bakery Council of the Food Processing Association (FPSA) and Food Industry Business Development Manager for Nilfisk, Inc., has more than 17 years of experience in designing bakery systsems and recommending housekeeping programs for Fortune 500 food companies.  He works directly with customers, the Nilfisk sales force and application engineers to better understand food manufacturers' housekeeping needs and solve their unique challenges.



 Leadership for HIgh Performing Teams
Charles "Chaz" Campbell, Brigadier General USAF (retired)


Charles Campbell, call sign "Chaz", is the President of Afterburner University and the most senior member of the Afterburner Team.  He recently retired from active service having achieved the rank of Brigadier General and accumulating over 30 years of services in the US Air Force and the Florida Air National Guard.  He now shares his experiences and leadership lessons with Afterburner clients and students in the Afterburner University.

During his career Chaz has commanded at all levels of the Air Force structure.  None more demanding than his last assignment as the Vice Commander of Air Forces North, First Air Force where he dealt with the "Can't fail" high pressure environment of Air Defense of the entire United States airspace...helping ensure "9-11" will never happen again!

Chaz is not only a graduate of the US Airforce Fighter Weapons School but was also selected as an instructor in the most elite of the Air Force fighter schools.  He led the first F-16 team in the William Tell Air to Air competition and designed and commmanded the first fighter Air National Guard Instructor Pilot Associate program to the US Air Force.  He has been combat ready in the F-4, F-16 and the F-15 with over 3,700 hours.

Chaz was handpicked in 2007 to lead the Afterburner University.  In that capacity he develops and executes the highly successful curriculum of the Flawless Execution program.  He has led some of the most complicated and enduring consultative engagements on behalf of Afterburner with extensive experience in Healthcare, Oil and Gas, and Leadership Development.

 GMO - Feed the Future
Theresa Cogswell, Baker Cogs, Inc.


A flour miller by education and a baker by profession, Theresa has been a baking industry professional for over 30 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 Marketing, Research & Development.  Her responsibilities included Product Development, Innovation, Regulatory Compliance and Consumer Affairs.  In 2007 Theresa left the then Hostess Brands and started her own consulting business, BakerCogs, Inc.  Theresa enjoys her clients, both domestic and international, determine the value of new technology, application of technology and how to market the technology to new markets.  She also does dunraising for the Baker's National Education Foundation to fund the BNEF professor at Kansas State.  Theresa has been married to her husband Phil for 37 years and enjoys spending time with her daughters, Leah and Katie and son-in-law Jordan.  In her spare time she enjoys gardening, traveling for fun and spending time with family and friends.

 Tuesday Keynote Address
Kat Cole, FOCUS Brands


Former president of Cinnabon Inc., now Group President of Cinnabon's parent company, FOCUS Brands, where she leads global, multi-channel businesses in licensing, manufacturing and ecommerce for all 6 brands that operate across 65 countries: Cinnabon, Auntie Anne's, Moe's, Schlotzsky's, McAllister's and Carvel.  Kat is an angel investor, humanitarian and philanthropist focused on elevating self-sufficiency through education, technology and access to opportunity around the world.  She is the co-founder of Changers of Commerce, chair of the board of the Women's Foodservice Forum, and a mentor, board member and advisor to emerging, retail, education and tech startups.  Kat is a frequent guest for global business media, was featured on CBS' "Undercover Boss", named one of Fortune magazine's 40 under 40 and one of CNBC's Next 25 List of Innovators, Leaders and Disruptors.  Her Twitter handle best describers her: "Connected-Creative-Conscious-Community building Capitalist, Biz Advisor, MBA, YGL, EDM fan, Coffee-Loving Chronic Learner".


 Oven Profiling and It's Benefits
Philip J. Domenicucci, AM Bakery Systems


Phil grew up in the family bakery in Brockton, Massachusetts.  He attended the University of Massachusetts and received a BS in Engineering Sciences.  Upon graduation he joined Ward Foods (Tip Top Bread) as a plant engineer.  After several years he left to join an oven manufacturer in Italy establishing a manufacturing facility in Ohio.  In 1982 he started a packaging equipment business outside of Boston.  After running it for a few years he sold it and established Winkler USA starting as sales manager.  After 18 years as president and general Manger held left to join AMF.  At AMF he worked to develop specialty baking equipment and especially ovens.  Phil has been a member of ASB for more than 30 years and is Vice Chairman of the ASB ANSI 50 Committee.





 Performance of Non PHO Based Emulsifiers for Bakery
Jim Doucet, Corbion


Jim Doucet is the Manager of Emulsifier Technology for Corbion where he has been employed for eight years.  Jim has over 30 years of experience working with fats and oils, including 23 years working in applications of emulsifiers relating to bakery, confectionery, non-dairy, and processed foods.  The focus of Jim's team for over the past year has been developing new formulation and processing approaches to allow the removal of partially hydrogenated fats from the production of emulsifiers.  Jim holds a B.S. in Chemistry from the University of Louisiana.




 U.S. Consumer Eating Trends
Sally Lyons Wyatt, IRI


Sally Lyons Wyatt is a recognized thought leader and frequent speaker at popular conferences in the CPG industry and is an authority on consumer eating and shopping trends. She leverages more than 25 years of industry experience to provide innovative and results-driven insights with proven leadership success. Her specialty is focusing on client strategies which drive business growth along with cultivating and maintaining key business relationships.

As an executive and practice leader for IRI’s Client Insights division, Lyons Wyatt is responsible for driving integrated initiatives as well as measuring their success within the practice areas of consumer strategy, consumer/customer insights, and consumer relationship management (both traditional and online). She has held a number of key roles during her 14-year career with IRI, including the overall management and development of global account teams that provide service to Fortune 500 companies, including PepsiCo Foods and Campbell’s. 

Lyons Wyatt experience also includes key positions with Marketing Specialists, AC Nielsen, Market Metrics and SmithKline Consumer Products. She has worked closely with a number of international manufacturers to align strategies using transformative approaches and proven business solutions.

 GMO - Feed the Future
One Company's Perspective on Improving the Competitiveness of Wheat
Jeff Koscelny, PhD, Monsanto

Dr. Jeffrey A. Koscelny, Wheat Commercial Lead for Monsanto Company in St. Luois, MO is a native of Oklahoma with a PhD in Crop Science from Oklahoma State University.  Following graduate school, Jeff joined Monsanto in 1996 and served in various field Technology Development positions with field research and technical support responsiblities for Colorado, Kansas, Nebraska, New Mexico, Oklahoma and Texas.  Since 2001, Jeff has been at Monsanto headquarters serving as Roundup Herbicide technical manager, Soybean Discovery Pipeline Lead, Asgrwo, DEKALB, and Interstate Specialty Crops Manager, Area Advisor Manager and in his current role as Wheat Commercial Lead.

 Virtual Reality and Welding
Suyash Mathkar, The Lincoln Electric Company



Suyash Mathkar is an engineer at The Lincoln Electric Company focused on the design and support of Lincoln's virtual training product portfolio.  Mr. Mathkar has a diverse background in the manufacturing setting which has included experience in new product development, manufacturing engineering, and the project management fields.

Mr. Mathkar's focus throughout his career has been on products based on computing solutions which include Human Machine Interface (HMI) products for hazardous areas, CNC machine controls, as well as his current role in Virtual Reality training solutions.

A native of Toronto, Canada, Mr. Mathkar is currently based in Cleveland, Ohio.  He operates out of Lincoln Electric's global headquarters in Cleveland.  Mr. Mathkar holds a Master's degree in Electrical Engineering from Cleveland State University.





 GMO - Feed the Future
Improving Wheat Quality using Advanced Technology
Chris Miller, Heartland Plant Innovations


Dr. Chris Miller is the Director of Wheat Quality Research for Heartland Plant Innovations located at the Kansas Wheat Innovation Center in Manhattan, Kansas.  After receiving a bachelor's degree in Milling Science from Kansas State University (KSU), Dr. Miller started his career in milling operations with the Quaker Oats Co., in Cedar Rapids, Iowa.  He returned to KSU to earn his master's degree in Grain Science and Ph.D. in Biochemistry and Molecular Biophysics.  Dr. Miller was a faculty member in the Department of Grain Science and Industry at KSU from 2009 - 2014, before returning to industry at Engrain LLC, where he was the Director of Research and Innovation and led the Engrain Innovation Lab in their R&D activities related to enzyme development.  In addition to product development, Dr. Miller was the lead investigator for research funded by the Kansas Wheat Commission to understand proteins with reactivity towards celiac disease.  This ongoing research project aims to provide a comprehensive study of wheat protein related to agronomics, end product quality, and human health and nutrition.  With this work, a team of researchers including Dr. Miller have established a program to hlep milling and baking companies interact with public wheat breeders to develop varieties with enhanced quality traits. 

 Is Bread Toast: A Critical Look at the Baking Industry, Sliced Bread and Grain-Based Foods in the Age of Social Media and Self-Appointed Experts 
Julie Miller Jones, PhD, LN, CNS, CFS, St. Caterine University


Julie Jones, a board Certified Nutrition Specialist and Licensed Nutritionist and Certified Food Scientist, received her B.S. degree from Iowa State Univeristy and her Ph.D. in Food Sciences and Nutrition from the University of Minnesota.  Currently, she is a Professor Emerita and Distinguished Scholar of Food and Nutrition at St. Catherine University in St. Paul.  She has twice been named the outstanding professor, was awarded the Myser Award as a professor "who made a difference in people's live".  She regularly communicates about whole grains and dietary fiber, carbohydrates, sugars, the glycemic index, gluten free, and food safety and fad diets.  She has served as President and Board Chair of the American Association of Cereal Chemists_International and Chair of the IFT Nutrition Division.  She has received a number of awards including the Geddes Award and was made a Fellow of AACCI and an Academic Fellow of the International Cereal Chemists.  She is a scientific advisor for many organizations including the Joint Institute of Food Safety and Nutrition of the US Food and Drug Administration and the University of Maryland, the Wheat Foods Council and the Grains Food Foundation. 




 Enzymes 101 - 501: Moving to a Clean Label
Jesse Stinson, Corbion


Jesse Stinson is a Senior Scientist for Corbion's Bakery Research, Development and Applications team.  For over 8 years, she has been developing enzyme based solutions for the baking industry with respect to extended freshness and improved dough conditioning.  Jesse holds a B.S. in Bakery Science and Management with an emphasis on Cereal Chemistry and a M.S. in Food Science, both from Kansas State University.






 Kill Step Validation Model for Bakery Applications
Brian Strouts, AIB International


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. 





 Opening General Session Keynote Address
William Toler, Hostess Brands, LLC


Bill Toler, President and CEO of Hostess Brands, LLC with more than 30 years of experience in the CPG industry, has served as President and CEO of Hostess Brands, LLC since April 2014.  Prior to joining Hostess, he was Senior Advisor to Oaktree Capital focused on the food and beverage industries.  Before that, he served as CEO of AdvancePierre Foods, Inc. a leading supplier of value-added protein and handheld convenience products to the foodservice, school, retail, club, vending and convenience store markets.  Earlier in his career, he was President of Pinnacle Foods and held key positions at ICG Commerce, Campbell Sales Company, Nabisco, Reckitt & Colman and Procter & Gamble. 



Steve Vial, Bimbo Bakeries USA

vialAs a second-generation baker, Steve began his baking career at the age of 16.  His career started with a single plant, family owned company.  After eight different mergers and acquisitions, Steve continues to office in the same facility in which he started his career 44 seasons ago.  Areas of responsibility have included production manager, plant manager, and multiple facility regional management.

Steve graduated from the AIB Baking Science and Technology residents' course in 1981, and holds a Bachelor of Science degree in Business Administration.  Steve currently serves on the AIB Education Advisory Board.

As Director of Baking Technology for Bimbo Bakeries USA, he is responsible for providing technical training for all levels.  He also is involved with leadership training and development for both today's leaders, as well as preparing leadership for the future.


 Virtual Realty Training Presentation
Matthew Wallace, VRSim


Matthew Wallace is the CEO and President of VRSim. VRSim is the leading provider of virtual reality, interactive simulations for the skilled trades training market such as SimWeld™, SimSpray™ and SimBuild™.  With Matthew’s leadership, VRSim has created new training tools for the skilled trades. VRSim’s products can be found in over 141 countries around the world. Their products fuse a deep understanding of educational objectives with practical and cost effective simulation systems. Matthew’s proven ability to drive has created a paradigm shift in training the skilled trades. An energetic speaker, Matthew has lectured on how to engage the modern student, the value of simulation, virtual reality in workplace training and how to create effective affordable simulations that engage and educate. 

Building on VRSim’s virtual reality work with; Lockheed Aerospace, Pratt & Whitney, Sikorsky Helicopter, National Aeronautics and Space Administration and Electric boat. Matthew and his management team created SimWeld™. SimWeld™ was the world’s first immersive virtual reality welding training system. In 2009, The Lincoln Electric Company acquired the rights to SimWeld™ using it as the foundation for the VRTEX 360™. Now, the world’s most widely used welding training system. Matthew continues to expand VRSim’s development partnership with Lincoln Electric to expand the breadth and depth of virtual welding training.

SimSpray™ is a virtual reality spray-painting training system developed under the tenacious leadership of Matthew. SimSpray enables organizations to increase the effectiveness of their spray painting and coating education programs, improve eco-friendliness and reduce costs. VRSim’s simulation product solutions integrate off the shelf visualization, graphics processing and tracking system components, and use state of the art gaming technology, graphical rendering and graphical user interfaces, to deliver a product that feels real to the user. The design and development process continuously integrates subject matter input about features, sound, visuals, and technique gleaned from skill instructors, trainees and industry experts.

Matthew’s latest effort is to create engaging educational computer based training for the skilled trades. SimBuild™ Carpentry (SBC) teaches the fundamental skills used in residential construction. While SBC engages the student on practical construction problems, it reinforces and improves core academic competencies in reading, math and problem solving. The value of Matthew’s creation has made itself known industry wide. Saint Gobain (France), a worldwide leader in building products, collaborated with VRSim and built a custom wallboard-training program called GypSim. GypSim is deployed in several locations around the globe.

A recognized industry expert, Matthew has spoken from Turkey (AWST 2011) to China (InfoTech 2014). He was the keynote speaker at the CRC-ICHC (Crane & Rigging / Industrial Crane & Hoist) conference in 2013. A few of his frequent topics include student engagement, applying virtual reality game simulations to teaching and attention span. 

Matthew is a graduate of the University of Texas at Arlington (BA), Vanderbilt University (MA), Walter F. George School of Law, and Mercer University (JD). Steve graduated from the AIB Baking Science and Technology residents' course in 1981, and holds a Bachelor of Science degree in Business Administration.  Steve currently serves on the AIB Education Advisory Board.

As Director of Baking Technology for Bimbo Bakeries USA, he is responsible for providing technical training for all levels.  He also is involved with leadership training and development for both today's leaders, as well as preparing leadership for the future.

 Water Chemistry: How is Your Water Affecting Fermentation?
David Webster, AB Mauri Baking Solutions


David Webster has worked in the baking industry for 27 years and is currently a Technical Sales Manager for AB Mauri North America.  Past work history in industrial settings as well as craft Artisan bakeries allowed for a variety of experiences.  In addition to schooling through AIB, he studied sciences at Portland State University before changing majors and received a B.S. in Business Management and Communications from Concordia University in 1997.  David began working for AB Mauri in 1999, then Innovative Cereal Systems, to start up and manage the blending facility for enzyme technology.  He has been trained in Food Safety, HACCP and Quality Systems.  In addition to being a member of the ASB, David is also a member of the IFT. 



 WEnzymes 101 - 501: Moving to a Clean Label
Ron Zelch, Corbion - Caravan


Ron Zelch grew up in the family bakery in St. Louis, Missouri, and is a fourth generation baker.  He attended Kansas State Univeristy and received a B.S. degree in Bakery Science and Management.  Upon graduation he joined the Swift Edible Oil Co. as a Technical Sales Representative.  Ron went back to the family business a couple of years later where he, and his wife Jan, owned and operated Zelch Bakery for five years.  In 1979, he joined the staff at the American Institute of Baking as the bread instructor, later to become the Director of Bread and Roll Production, a position which he held for 12 years.  This was follwed by another 12 years as Director of Cake and Sweet Goods Production.  In his nearly 24 year career at AIB, Mr. Zelch taught over 47 Bakery Science and Technology Course classes totaling over 2500 students for the Wholesale Baking Industry & Allied Trades, and participated in hundreds of seminars.

In 2003, Ron joined the American Ingredients Co. in Kansas City as Director of Technical Information.  Today he is the Product Knowledge & Training Manager for Corbion - Caravan.


American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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