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Saturday, February 23  |  Sunday, February 24  |  Monday, February 25 |  Tuesday, February 26

Presenter Bios

 

 Sunday, February 24

Young Professional Educational Session: Advocacy Marketing - Developing Your Brand Story through the Power of Advocacy, Danielle Benjamin, Canyon Bakehouse
Summary | PowerPoint
New Member & First Time Attendee Welcome Orientation
PowerPoint

 Monday, February 25

OPENING GENERAL SESSION

  • Baking Hall of Fame Ceremony
  • Keynote Address:  Future of Food Dr. Morgaine Gaye, Food Futurologist
  • Product Development Competition Presentations
Technical Breakout Sessions
1:30 pm - 3:30 pm
Session 1
Session Chair: Todd Oeschlager, Corbion
Session 2
Session Chair: Sherrill Cropper, Lesaffre Yeast Corporation
Session 3:
Session Chair: Vance Lamb, ADM Milling Company
1:30 pm - 2:05 pm Presentations
Enhancing the Business Value of ERP with Manufacturing Execution Systems (MES), Stuart Hunt, SG Systems
Summary | PowerPoint
Pushing the Boundaries of Freshness Through Hurdle Technology, David Guilfoyle, DuPont Nutrition & Health
Summary | PowerPoint
The New Age of Wheat Research, Aaron Harries, Kansas Wheat Commission
Summary | PowerPoint
2:10 pm - 2:45 pm Presentations
Food Safety Disruptors - Emerging Technologies and the Baking Industry, Robert Burgh, Nexcor Food Safety Technologies
Summary | PowerPoint
Inhibiting Mold Naturally
Ashley Robertson, Corbion; Jesse Stinson, Corbion
Summary | PowerPoint
Addressing Emerging Concerns Related to Safety of Wheat-Based Products, Dr. Andreia Bianchini, University of Nebraska - Lincoln
Summary | PowerPoint
 
2:50 pm - 3:30 pm Presentations
How IoT is Changing Bakery Maintenance, Brian Mitchell, SOMAX, Inc.
Summary | PowerPoint
Getting Smart with Lipases in Baked Goods, Dilek Austin, Novozymes
Summary | PowerPoint
New Products Delivering Environmental, Social and Financial Impact: A Triple Bottom Line, Carole Widmayer, The Coffee Cherry Co.; Dan Kurzrock, ReGrained
Summary | PowerPoint
 

 Tuesday, February 26

GENERAL SESSION

Keynote Presentation: Baking Trends, Craft at Scale, Tom Gumpel, MDJ Baking Inc.
PowerPoint

Keynote Presentation: Negative Engagement - The Rise of the Hiring and Retention Crisis, John Frehse, Ankura Consulting, LLC
Summary | PowerPoint

Technical Breakout Sessions
12:45 pm - 2:00 pm
Session 4
Session Chair: Sarah Moore, Pepperidge Farm Inc.
Session 5
Session Chair: Sam Scott, DuPont Nutrition & Health
Session 6
Session Chair: Campbell Williams, BCW Food Products
12:45 pm - 1:20 pm Presentations
The Future of Bread: Takeaways from the 2017 and 2018 International Symposium on Bread, Peter Reinhart, Johnson & Wales University
Summary | PowerPoint
Far Side Sensing: The Latest NFPA 86 Safety Requirements for Your High Capacity OvensEdward Baldwin, Banner-Day
Summary | PowerPoint
Robotics-based Packaging Systems are Simpler than You Think
Craig Souser, JLS Automation
Summary | PowerPoint
1:25 pm - 2:00 pm Presentations
"Countertop Science": Sourdough as a Scalable System for Citizen ScienceErin McKenney, North Carolina State University
Summary | PowerPoint
The Truth Behind Phospate Chemical Leavening
Dinnie Jordan, Kudos Blends
Summary | PowerPoint
Efficiency, Food Safety and Sanitation Through Sustainability, Anthony Wood, Spraying Systems, Josh DeVoll, Spraying Systems
Summary | PowerPoint

CLOSING GENERAL SESSION

BREAD Talks
Bake in Space - To Boldly Bake Where Nobody Baked Before, Sebastian Marcu, Bake In Space
Summary | PowerPoint

Home Delivery Meals Panel Discussion

 

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