DAY 1 | Wednesday, April 19 | 9:00 a.m.
Golf Outing (Scramble) - Rocky Point Golf Course
3:00-5:00 p.m. Milling & Baking Advisory Board Meeting (Invite Only) | Tilghman Room
DAY 2 | Thursday, April 20 | 8:30 a.m. - 6:00 p.m. | Paca Meeting Room
7:30-8:30 a.m. Registration
8:30-8:35 a.m. Welcome
8:35-9:15 a.m. FSMA-The Audit to Assessment Model | Len Heflich, Innovation for Success, LLC
9:15-10:00 a.m. Fiber: Formulation challenges with new definitions | Dia Panzer-Biddle, J. Rettenmaier U.S.A. LP
10:00-10:30 a.m. Break
10:30-11:00 a.m. Nutrition Facts Labeling Change is Coming | Maureen Olewnik, Consultant
11:00-11:20 a.m. Effect and Impact of Falling Number as a Tool for pre-Harvest sprouting | Dr. Stephen Delwhiche,
USDA-ARS, Beltsville MD
11:20-11:45 a.m. Student Presentation- New Whole Wheat Baking Method | Kate Brackebusch, Kansas State University
11:45 a.m.-12:00 p.m. Milling and Baking Business Meeting
12:00-1:30 p.m. Lunch | Tubman A-B Room
1:30-2:00 p.m. Peanut Allergen in Wheat Flour | Tom Black, Ardent Mills
2:00-2:30 p.m. Fiber Citizen Petition Presentation | Mary Joy Ballantyne, Covington
2:30-3:00 p.m. Fusarium in Wheat: An Update of the U.S. Wheat, Barley Scab Initiative | Christina Cowger, USDA-
ARS, North Carolina State University
3:00-3:30 p.m. Break
3:30-4:10 p.m. Path’ogen to Mitigation in Wheat | Dave Katzke, General Mills
4:10-4:50 p.m. Wheat Breeding Challenges and Organic Opportunities | Dr. Brett Carver, Oklahoma State University
5:00-6:00 p.m. Happy Hour Reception
DAY 3 | Friday, April 21 | 8:00 a.m. - 12:00 p.m. | Paca Meeting Room
8:00-8:30 a.m. Student Presentation: Wheat Sprouting? | Laura Ehmke, Kansas State University
8:30-9:00 a.m. Washington Update | Lee Sanders, American Baker’s Association
9:00-10:00 a.m. Lessons How Food Scientists Talk to Today’s Consumer | J.J. Jones, Center for Food Integrity
10:00-10:30 a.m. Break
10:30-11:00 a.m. FSMA- A Candid View | Nancy Oswald, N.E. Foods
11:00-11:40 a.m. Commercialization of High Fiber Wheat | Dr. Sean Finnie, Bay State Milling
11:40 a.m.-12:00 p.m. Wrap-up
