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The AACCI Milling & Baking Division looks forward to welcoming current and prospective division members at its 2018 Spring Technical Conference.

The meeting will bring together persons in the fields of milling and baking to provide a forum for discussions, reviews and information sharing. Two days of programming has been carefully designed to inform participants of new technologies; the marketplace and how it’s changing; general market outlook; regulatory changes; advances in food safety and more.

Thriving in a Changing Marketplace attendees may look forward to the following takeaways:

• Obtaining the latest perspectives in government research and regulations
• Discovering new philosophies in bakery formulation and food safety
• Identifying future research, regulatory, and communication opportunities
• Examining new student research

Online registration is closed.

• Program

  Wednesday, ​ April 4	Event/Topic	Featuring	Affiliation
  8:30 a.m.	Golf Outing
  3:00-5:00 p.m.	Milling & Baking Advisory Board Meeting
  Thursday, April 5
  7:30-8:30 a.m.	Registration
  8:30-8:35 a.m.	Welcome
  8:35-9:00 a.m.	Kernza:  Big Potential and Big Challenges!	Dr. Laura Hansen	General Mills
  9:00-9:25 a.m.	Insights into Kernza a Potential Food Crop	Dr. Pam Ismail	University of Minnesota, Department of Food Science and Nutrition
  9:25-10:00 a.m.	Pulse update - current research	Dr. Jeff Rumney	USA Dry Pea and Lentil Council
  10:00-10:30 a.m.	Break
  10:30-11:00 a.m.	Significance of Sorghum Milling Process on Bread Making Quality	Dr. Kaliramesh Siliveru	Kansas State University, Department of Grain Science and Industry
  11:00-11:45 a.m.	Halverson Lectureship - Re-establishing grains as the foundation of a healthy diet	Dr. Devin Rose	University of Nebraska, Food Science and Technology Department
  11:45 - 12:00 p.m.	Milling and Baking Business Meeting
  12:00-1:30 p.m.	Lunch
  1:30-2:00 p.m.	Providing consistency to the Baker	Marshall Maddox	The Bakery Companies
  2:00-2:45 p.m.	Advanced flour data analysis	Charlie Kauffman	Perten
  2:45-3:15 p.m.	Wheat Quality Council’s perspective - Providing consistency to the Baker	Dave Green	Wheat Quality Council
  3:15-3:45 p.m.	Break
  3:45-4:30 p.m.	Regulatory Update	Lee Sanders	American Bakers Association
  4:30-5:00 p.m..	Navigating FSMA (Food Safety Modernization Act)	Gina Reo	Quality Assurance Strategies, LLC
  5:00-6:00 p.m.	Happy Hour Reception
  Friday, April 6
  8:30-9:00 a.m.	Whole Grain Ingredients Shelf Life Methodology	Joel Edwards	Medallion Labs
  9:00-9:30 a.m.	Unlocking Quality in Grain: A Microbiome Driven Approach	Dr. Jon McIntyre	Indigo Agriculture
  9:30-10:00 a.m.	Using genetics to meet consumer demands for health, taste and performance	Will Zorrilla	Wheat Genetics Resource Center I/UCRC
  10:00-10:30 a.m.	Break
  10:30-11:00 a.m.	Developing and correlating benchtop flour testing and simplified methods for dough evaluation	Bipin Rajpurohit	South Dakota State University, Dairy and Food Science Department
  11:00-11:30 a.m.	Where people are consumer food	Don Trouba	Ardent Mills
  11:30 a.m. – noon	Pathogenic Escherichia coli, Grain and Flour	Dr. Jim Dickson	Iowa State University Department of Animal Science
  Noon	Wrap Up

  ^* Subject to change. Check back soon for full agenda updates.

• Registration

  	Advance Registration Before March 14	Regular/On-site Registration
  Professional	$200	$230
  Non-Member + Membership	$300	$330
  Student Member	$65	$65
  Life Member	$60	$60

  
  

   

  Online registration is closed. Please contact Kimberly Batham - aacc@scisoc.org for registration information.

   

  Registration Information: Refunds for cancellation, less a $75 processing fee, will be made if cancellation is received, in writing, at AACCI headquarters on or before March 16. Notices of cancellation received after March 16 will not be eligible for a refund or credit. Requests for reception ticket refunds must be made 72 hours prior to the event (three business days). All requests for refunds will be paid, after the meeting, from AACCI.​
  

• Hotel

  CAMBRiA Downtown Nashville
  118 8th Ave.
  South Nashville, Tennessee, U.S.A.
  

  Room Rates: $179/Night

  Reserve Your Room Online: AACCI Milling and Baking Divisions

  • Call: 630-715-9211—24 hours a day, 7 days a week
  • The discounted room rate is available until March 13, 2018 or until the room block fills up, whichever comes first. Rooms and/or discounted rates may not be available after March 13, 2018. Be sure to reference AACCI or Milling and Baking Divisions when booking your hotel room.
  • Hotel Cutoff Date: March 13, 2018
  • Check-in/Check-out time: Check-in time is 3:00 p.m. Room assignments are subject to availability. Check-out time is 11:00 a.m.
    

  
  

  BOOK NOW
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  ​Hotel Disclaimer:

  There is one official contracted AACCI hotel for the Milling & Baking Division Spring Technical Conference: CAMBRiA Downtown Nashville. Booking a room at a contracted hotel under the official AACCI room block benefits you and supports AACCI. When you "book within the block," you help keep the meeting registration fees lower, you help AACCI secure future meeting sites and you enable AACCI to provide important features that participants have come to enjoy. Please book responsibly.

  Warning Regarding Unauthorized Contacts Offering to Book Your Hotel (e.g., Exhibitor Services, Global Housing Corp.)

  Please book your hotel only through the link listed above. DO NOT book through outside agents claiming to represent AACCI. There are no third party companies authorized by AACCI to book your hotel accommodations. These companies may be offering hotel rates that are above/below the AACCI-discounted rates published on the AACCI Annual Meeting website. No one can book hotel rooms at rates lower than AACCI-contracted rates over AACCI Annual Meeting dates at AACCI-designated hotels.

  These organizations may ask for full payment up front. Please also be advised that once you sign any agreements (i.e., credit card authorization forms), AACCI cannot guarantee that you will get your money back. Be aware that reservations booked through these companies may not be honored by the AACCI-contracted hotels and AACCI will not guarantee these reservations.

• Transportation

  Airline Information—Nashville International Airport (BNA)

  Directions from Nashville International Airport to CAMBRiA Downtown Nashville

  From the airport, exit south on Airport Service Road. Proceed 0.2 miles. Turn left toward Terminal Drive. Continue 272 feet. Proceed straight onto Terminal Drive. Take the ramp onto I-40 West, continue 5.1 miles. Take a slight left to stay on I-40 West - look for signs for Huntsville Memphis Interstate 65 South. Take Exit 210C for Second Avenue toward Fourth Avenue U.S. 41 Alternate S U.S. 31 Alternate South. Keep right at the fork, follow the signs for Second Avenue and merge onto Second Avenue South. Turn left onto Ash St. in 900 ft. turn right on to Lafayette for .5 miles. At the roundabout, take the second exit on to 8th St. The Cambria hotel will be on the right at 118 8th Ave. S.

  Rental Car, Taxi, Buses and Shuttle Options

• Sponsorship Opportunities

  Become a 2018 Milling & Baking Division Spring Technical Conference sponsor! Select your sponsor level by checking the box next to the amount on the registration form. 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.

  2018 SPONSORSHIP LEVELS
  BRONZE	Up to $250
  SILVER	Up to $500
  GOLD	Up to $1000
  PLATINUM	Greater Than $1000

  For sponsorship opportunities please contact Barbara Heidolph at bbheidolph@gmail.com to secure your sponsorship.