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Saturday, February 24  |  Sunday, February 25  |  Monday, February 26 |  Tuesday, February 27

*Program as of 2/12/18; subject to change

 

 Saturday, February 24

1:00 pm - 5:00 pm ASB Registration

 Sunday, February 25

7:30 am - 5:00 pm ASB Registration
8:30 am - 10:30 am Society of Bakery Women Breakfast
9:30 am - 4:30 pm ASB Committee Meetings
2:00 pm - 4:00 pm Spouse/Guest Welcome Reception
2:30 pm - 4:00 pm Young Professional Educational Session - The Importance of Culture and Community
4:00 pm - 6:00 pm MarketPlace Table Tops
6:00 pm - 6:30 pm New Member & First Time Attendee Welcome Orientation
6:30 pm - 8:00 pm Opening Reception
8:00 pm - 10:00 pm Young Professionals Social Event at Buddy Guy's Legends

 Monday, February 26

7:00 am - 5:00 pm ASB Registration
7:00 am - 8:30 am KSU/FSU Alumni Breakfast

8:30 am - 11:45 am

OPENING GENERAL SESSION

  • Baking Hall of Fame Ceremony
  • Keynote Address by Mario Somoza, Pan Pepin - Riding the Storm Out: The Survival & Rebuilding of Pan Pepin & Puerto Rico in the Wake of Hurricanes Irma & Maria
  • Product Development Competition Presentations
11:45 am - 1:15 pm Networking Lunch with a presentation by Lin Carson, BAKERpedia - How I Ate 90 Loaves of Bread in 90 Days
Technical Breakout Sessions
1:30 pm - 3:30 pm
Session 1:Consumer Insight
Session Chair: Darren Braulik, AB Mauri North America
Session 2: Operational Opportunities
Session Chair: Mike Maurine, The Long Company
Session 3: Engineering
Session Chair: EB Russell, DuPont Nutrition & Health
1:30 pm - 2:00 pm Presentations
Could Purchase Intent Be Influenced by New Sugar Label Regulations?
Marge O'Brien, Corbion
Creating the Environment for Increased Food Safety & Quality
Scott Houtz, Air Management Technologies, Inc.
Training & Development for the Maintenance Department Mechanics
Bill Cook, The Long Co.
2:00 pm - 2:30 pm Presentations
Telling Your Brand Story
Rick Oleshak, AB Mauri North America
Industrial Production of Artisan Bread
David Deblauwe, Puratos
Frank Devos, Puratos
How to Manage the Maintenance Manager
Rowdy Brixey, Brixey Engineering, Inc.
 
2:30 pm - 3:00 pm Presentations
Standing in the Bread Aisle: What Drives Consumer Choice in Pre - and Post-Bakery Sales and How to Use the Results to your Advantage
Janelle Crawford, DuPont Nutrition & Health
Novel Packaging for Baked Goods
Dr. Eva Almenar, Michigan State University
The Impact of FSMA on the Bakery Facility Design & Construction
Jeff Dearduff, The Austin Co.; Mike Pierce, The Austin Co.
3:00 pm - 3:30 pm Breakout Q & A Session
Product Development Competition
1:30 pm - 3:30 pm
1:30 pm - 1:50 pm Just Peachy by Christopher Reusz, Julia Sprouse, Georgeanna Stockemer, Kansas State University
2:00 pm - 2:20 pm Gemstone Cake™ by Kevin Berkowitz, Kelly Deatherage, Megan Gregg, Joshua Song, The Ohio State University
2:30 pm - 2:50 pm Turkish Cardamom Crunch by Collin Felten, Sarah Gafter, Connie Munlandy, Purdue University
3:00 pm - 3:20 pm Sustain-a-Bite by Monica Caparosa, Paige Palmieri, Kayla Saslow, Tatum Tesky, University of Wisconsin - Madison
4:00 pm - 6:00 pm MarketPlace Table Tops with Networking Reception at 5:00 pm

 Tuesday, February 27

7:30 am - 5:00 pm ASB Registration
7:30 am - 9:00 am ATBI Early Bird Breakfast
9:30 am - 11:40 am

General Session

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

HR Panel - Exploring New Paths for a Sustainable Workforce
Moderator: Lee Sanders, American Bakers Association
Panelists: Jeff Anderson, The Eli's Cheesecake Co.; Genevieve Martin, Dave's Killer Bread Foundation

Keynote Presentation on Active Shooter Prevention by Chris Grollnek, Nations Leading Policy Advisor for Domestic Terrorism Prevention

10:00 am - 2:00 pm Spouse/Guest Tour and Luncheon
11:45 am - 12:45 pm Networking Lunch with roundtable discussions
Technical Breakout Sessions
12:45 pm - 2:15 pm
Session 4: Enzymes
Session Chair: Brian Fatula, Hostess
Session 5: Regulatory
Session Chair: Valerie Wayland, Flowers Foods
12:45 pm - 1:05 pm Presentation 12:45 pm - 2:15 pm
Panel Discussion

Enzymes Past, Present, Future
John Del Campo, Repco

Food Labeling Panel Dicussion
Moderator: Brian Strouts, AIB International
Panelists: Brook Carson, Manildra Group; Phil Boehm, Bimbo Bakeries USA; Jacinthe Cote, Lallemand; Dan Herzog, Gonnella Baking Company
1:05 pm - 1:25 pm Presentation
Food Waste, and how to Combat with Sustainability Enzyme Solutions (Clean Label)
Kathy Sargent, Corbion
1:25 pm - 1:45 pm Presentation
The Use of of Enzymes in Rolls & Breads
Shawn Dewey, Franz Family Bakeries
1:45 pm - 2:15 pm
Breakout Q & A Session
2:30 pm - 4:00 pm

 

Closing General Session

Product Development Competition Awards Presentation

Changing of the Guard

CEO Baker Panel Discussion - Culture: Building Sustainability into the Future
Moderator: Theresa Cogswell, Corbion
Panelists: Cordia Harrington, The Bakery Cos.; Allen Shiver, Flowers Foods; Josh Skow, Canyon Bakehouse

4:00 pm - 6:00 pm MarketPlace Table Tops with Networking Reception at 5:00 pm.

 

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