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2013 Milling and Baking Spring Technical Conference

April 10-12, 2013

Embassy Suites Phoenix Biltmore
Phoenix, Arizona, U.S.A.

The Milling and Baking Conference Preliminary Program*
Myth Busters: Using Science and Technology to Understand the Industry

Wednesday, April 10

9:00 a.m.	Golf Tournament Start - Stone Creek Golf Club
4:00 p.m.	Executive Advisory Committee Meeting

Thursday, April 11 - Myths?

7:30 a.m.	Registration
8:15 a.m.	Welcome and Overview Barbara Bufe Heidolph, ICL Food Specialties
8:30 a.m.	Regulatory Overview/Update Lee Sanders, American Baker's Association
9:00 a.m.	Wheat Belly Julie M. Jones, St. Catherine University
9:30 a.m.	Ancient Grains for Modern Nutrition Susan Kay, Bay State Milling
10:00 a.m.	Refreshment Break
10:15 a.m.	Gluten Free for Non-Celiac LynnRae Reis, Gluten Free Bakery
10:45 a.m.	Halverson Award Lectureship: Carbohydrates Glen Gaesser, Arizona State University
11:30 a.m.	Panel Discussion - Q&A: Baked Goods in the Diet Julie Miller Jones, St. Catherine University Susan Kay, Bay State Milling LynnRae Reis, Gluten Free Bakery Glen Gaesser, Arizona State University
11:45 a.m.	Luncheon - No Program
12:30 p.m.	Soft Wheat the Forgotten Grains The Difference Between PNW Wheat and Eastern Soft Wheat Zory Quinde-Axtell, Continental Mills Biotech Wheat Jim Bair, North American Millers Association (NAMA) Bakers Perspective on Soft Wheat Chris Bruch, Oak State Products
2:00 p.m.	What's Shaking With Sodium? Sarika Haris, General Mills Bell Institute of Health and Nutrition
2:30 p.m.	Refreshment Break
2:45 p.m.	Sweetener Myths, Science and Attitudes John White, White Technical Research, Sponsored by Corn Refiners Association
3:15 p.m.	Organic and Natural - Are They Better? Todd Kluger, Lundberg Family Farms
3:45 p.m.	Re-formulating for Healthier Foods? Consider the PULSEibilities Using Pulse Flours Linda Malcolmson, Canadian International Grains Institute (CIGI)
4:15 p.m.	Probiotics- Really? Jacinthe Coté, Lallemand, Inc.
4:45 p.m.	Menu Labeling - And the Board Says... Joy DuBost, National Restaurant Association
5:30 p.m.	Reception

Friday, April 12 - Technology Focus

7:30 a.m.	Registration
7:45 a.m.	Implementation of 5-S Program Paul De La O, Mission Foods
8:15 a.m.	Oven Technology and Sustainability Jerry Barnes, Baker Thermal Solutions and Rick Rodarte, Stewart Systems
9:15 a.m.	Milling- Food Safety: Aspects in Machine Design and Operation The Miller and the Baker Opportunities and Synergies Energy Consumption in a 24/7 Operation Automation - Trends and Limits: What is Technically Possible? What is Feasible for the U.S. Marketplace? Dominque Kull, Buhler
9:45 a.m.	Cleaning Wheat - Is Soy a Concern? Joel Hoffa, Mennel Milling
10:15 a.m.	Refreshment Break
10:30 a.m.	Case Study in Sustainable Bakery Operations Karen Trilevsky, Full Bloom Bakery
11:00 a.m.	Milling and Baking Division Business Meeting
11:30 a.m.	Adjourn

*Speaker and program subject to change

Sponsorship Information

Join your colleagues in supporting the Milling & Baking Division and become a 2013 Milling & Baking Spring Technical Conference sponsor! Becoming a sponsor is easy! Select your sponsor level by checking the box next to the amount on the registration form and pay via credit card. For sponsor amounts other than the amounts listed, to sponsor a coffee break, or to be invoiced for your sponsorship, please check the box marked “Other” on the registration form and you will be contacted by AACCI staff or Nicole Rees.