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

*Program as of 1/21/19; subject to change

Presenter Bios


 Saturday, February 23

1:00 pm - 5:00 pm ASB Registration

 Sunday, February 24

7:30 am - 5:00 pm ASB Registration
8:00 am - 9:30 am BEMA Breakfast with Bakers
(to see entire BEMA schedule click here)
7:30 am - 4:30 pm ASB Committee Meetings
8:30 am - 10:30 am Society of Bakery Women Brunch
Presentation by Markey Culver, The Women's Bakery, Inc.
2:00 pm - 4:00 pm Spouse/Guest Welcome Reception
2:30 pm - 3:30 pm Young Professional Educational Session: Advocacy Marketing - Developing Your Brand Story through the Power of Advocacy
Danielle Benjamin, Canyon Bakehouse
3:30 pm - 4:00 pm New Member & First Time Attendee Welcome Orientation
4:00 pm - 6:00 pm MarketPlace Table Tops
6:00 pm - 7:30 pm Opening Reception
7:30 pm - 9:30 pm Young Professionals Social Event at Buddy Guy's Legends

 Monday, February 25

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

8:30 am - 12:00 pm


  • Baking Hall of Fame Ceremony
  • Keynote Address:  Future of Food Dr. Morgaine Gaye, Food Futurologist
  • Product Development Competition Presentations
12:15 pm - 1:30 pm Networking Lunch with roundtable discussions
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
Pushing the Boundaries of Freshness Through Hurdle Technology
David Guilfoyle, DuPont Nutrition & Health
The New Age of Wheat Research
Aaron Harries, Kansas Wheat Comission
2:10 pm - 2:45 pm Presentations
Food Safety Disruptors - Emerging Technologies and the Baking Industry
Robert Burgh, Nexcor Food Safety Technologies
Inhibiting Mold Naturally
Jabin Olds, Corbion; Ashley Robertson, Corbion
Addressing Emerging Concerns Related to Safety of Wheat-Based Products
Dr. Andreia Bianchini, University of Nebraska - Lincoln
2:50 pm - 3:30 pm Presentations
How IoT is Changing Bakery Maintenance
Brian Mitchell, SOMAX, Inc.
Getting Smart with Lipases in Baked Goods
Dilek Austin, Novozymes
New Products Delivering Environmental, Social and Financial Impact: A Triple Bottom Line, Carole Widmayer, The Coffee Cherry Co.; Dan Kurzrock, ReGrained
Product Development Competition
1:30 pm - 3:30 pm
1:30 pm - 1:50 pm Graincient Grilled Cheese and Tomato Flatbread
Eric Kinjo, Breanna Barragan, Steven Pham, California State Polytechnic University, Pomona
2:00 pm - 2:20 pm Lost Grains Pita Pockets
Sarah Corwin, Pablo Torres-Aguilar, Anbuhkani Muniandy, Rachel Jackson, Purdue University
2:30 pm - 2:50 pm Spinsa: Ancient Grain Sourdough Pizza Crust
Dietrich Pultinas, Colin McCarthy, University of Massachusetts, Amherst
3:00 pm - 3:20 pm Sobasoy
Eric Williams, Neve Blanz, Sara Feldman, Anna Johnson, University of Wisconsin - Madison
4:00 pm - 6:00 pm MarketPlace Table Tops with Networking Reception at 5:00 pm

 Tuesday, February 26

7:30 am - 5:00 pm ASB Registration
7:30 am - 9:00 am ATBI Early Bird Breakfast
Presentation by Linda Lindquist - Bishop
9:30 am - 11:40 am


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

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

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

10:15 am - 1:30 pm Spouse/Guest Luncheon
11:45 am - 12:45 pm Networking Lunch
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
Far Side Sensing: The Latest NFPA 86 Safety Requirements for Your High Capacity Ovens
Edward Baldwin, Banner-Day
Robotics-based Packaging Systems are Simpler than You Think
Craig Souser, JLS Automation
1:25 pm - 2:00 pm Presentations
"Countertop Science": Sourdough as a Scalable System for Citizen Science
Erin McKenney, North Carolina State University
The Truth Behind Phospate Chemical Leavening
Dinnie Jordan, Kudos Blends
Efficiency, Food Safety and Sanitation Through Sustainability
Anthony Wood, Spraying Systems, Josh DeVoll, Spraying Systems
2:15 pm - 4:00 pm



Product Development Competition Awards Presentation

Changing of the Guard

Bake in Space - To Boldly Bake Where Nobody Baked Before, Sebastian Marcu, Bake In Space

Home Delivery Meals Panel Discussion

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


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