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Sunday, February 26  |  Monday, February 27 |  Tuesday, February 28

*Program as of 12/06/16; subject to change

To view presenter bios, click here.
Click on the title of presentation to obtain a summary of presentation


 Sunday, February 26

ASB Committee Meetings
9:30 am - 4:30 pm
Spouse/Guest Welcome Reception
2:00 pm - 4:00 pm
Young Professional Educational Session with Dave Schwensen, Author & Talent Coordinator
2:30 pm - 4:00 pm
MarketPlace Table Tops
4:00 pm - 6:00 pm
New Member & First Time Attendee Welcome Orientation
6:00 pm - 6:30 pm
Opening Reception
6:30 pm - 8:00 pm
Young Professionals Social Event at Buddy Guy's Legends
8:00 pm - 10:00 pm

 Monday, February 27

KSU/FSU Alumni Breakfast
7:00 am - 8:30 am
Engineers Meeting
7:30 am - 8:15 am

Opening General Session
8:30 am - 11:30 am

Baking Hall of Fame Ceremony

Keynote Presentation
Nathan Myhrvold, Inventor, Author, Chef

The Workforce Gap in US Commercial Baking: Trends, Challenges & Solutions
Marjorie Troxel Hellmer, Cypress Research Associates, LLC

Networking Lunch
11:30 am - 12:45 pm
Technical Breakout Sessions
1:00 pm - 3:45 pm
Session 1:Training
Session Chair: Martin Zapata, Bimbo Bakeries USA
Session 2: Ingredients
Session Chair: Rosa Regalado, Palsgaard
Session 3: Technology
Session Chair: Paul Rainey, Flowers Foods
1:00 pm - 1:45 pm Presentations
Stop the Churn: Insights to Motivating, Training & Retaining Talent
Emily Bowers, BEMA
Meeting the Clean Label Challenge with Enzymes
Gilles Mur, DuPont Industrial Biosciences
Traceability - The Rising Challenge for Bakers
Stuart Hunt, SG Systems, LLC
2:00 pm - 2:45 pm Presentations
Building on Wisdom
Kirk O'Donnell, Bakers Growth
Sprouted Grains - Alive & Well
Sumana Bell, Ardent Mills; David Sheluga, Ardent Mills
Recipe for Social Media Success
Robin Blakely, Creative Center of America
3:00 pm - 3:45 pm Presentations
Work Visa in The US: Types, Benefits & Boundaries
Ashin Soti, Bimbo Bakeries USA
Taste & Nutrition, the Future of Bakery
Ryan Smith, Kerry
What is the Internet of Things (IoT) & How Can it Help Your Operations?
Robert Burgh, Nexcor Technologies; Paul Hilton, Zebra Technologies
MarketPlace Table Tops
4:00 pm - 6:00 pm

 Tuesday, February 28

ATBI Early Bird Breakfast
7:30 am - 9:00 am

General Session 
9:30 am - 11:30 am

Robert A. Fischer Award Presentation
50+ Member Recognition
Annual Business Meeting

Keynote Presentation
Sanjay Khosla, Senior Fellow, Kellogg School of Management, Northwestern University & Former President, Developing Markets, Kraft Foods (now Mondelez International)

Industry Panel Discussion
Moderator: Lin Carson, BAKERpedia
Panelists: John Khoury, Wheat Montana; Todd Wallin, Ellison Bakery; Representative from Tortilla Industry Association TBA

Spouse/Guest Tour and Luncheon
10:00 am - 2:00 pm
Networking Lunch
11:45 am - 12:45 pm
Technical Breakout Sessions
12:45 pm - 2:20 pm
Session 4: Safety & Regulatory
Session Chair: Lee Benton, Bundy Baking Solutions
Session 5
Session Chair: Brandon Woods, LeMatic, Inc.
Session 6: Product Development Competition (PDC) Presentations
12:45 pm - 1:30 pm Presentations
FSMA Panel Discussion
Moderator: Rasma Zvaners, ABA
Panelists: Jesse Leal, AIB; Mary Tegomoh, AB Mauri; Priya Rathnam, FDA; Arturo Carrillo, Bimbo Bakeries USA
Energy Transfer in Commercial Baking Ovens
Richard Starke, Reading Thermal
PDC Presentation #1
   12:45 pm - 1:05 pm

PDC Presentation #2
   1:10 pm - 1:30 pm
1:35 pm - 2:20 pm Presentations
Z50 Panel Discussion
Moderator: Dave Hipenbecker; Hostess Brands, LLC
Panelists: Toby Steward, TNA North America; Brian Strouts, AIB International Representatives from ABA & BEMA are TBA
Cannabis Presentation
Peggy Moore & Hope Frahm, Loves Oven
PDC Presentation #3
   1:35 pm - 1:55 pm

PDC Presentation #4
   2:00 pm - 2:20 pm

Closing General Session
2:30 pm - 4:00 pm

Keynote Address
Cedric King, US Army Master Sergeant

Product Development Competition Awards Presentation

Changing of the Guard

MarketPlace Table Tops
4:00 pm - 6:00 pm


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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