February 15, 2025—Registration Now Open!
Renaissance Orlando Seaworld
Orlando, Florida, U.S.A.
The Cereals & Grains Association Milling & Baking Division looks forward to welcoming current and prospective division members at its 2025 Spring Technical Conference, to be held at
Renaissance Orlando Seaworld
in Orlando, Florida, U.S.A., February 15, 2025.
This annual event brings together experts in milling and baking, creating a forum to share new research and trends, discuss industry challenges, challenges, and connect with peers. You'll learn about new technologies, the general market outlook, regulatory changes, advances in food safety, and much more!
Attendees will:
- Obtain the latest perspectives in government research and regulations
- Discover new philosophies in bakery formulation and food safety
- Identify future research, regulatory, and communication opportunities
- Connect with milling and baking colleagues to foster innovation and collaboration
This year's event is being held as a pre-meeting to the
ASB Annual BakingTECH 2025—join your baking industry colleagues for four days of learning and networking!
Register Now
Agenda
| 9:00am - 9:15am |
Update on Cereals & Grains Association — Jennifer Robinson,
Cereals & Grains Association President |
| 9:15am - 9:45am |
Newest Grain Trends to Table — Matthew Schueller,
Ardent Mills |
| 9:45am - 10:30am |
Insights on Sustainability within Wheat/Cereal Grain Farming and its Effects on Grain Characteristics — Dr. Kevin Murphy,
WSU Bread Lab |
| 10:30am - 10:45am |
BREAK |
| 10:45am - 11:30am |
Stone Milling, Reviving the Ancient Wisdom for Wholesome Food — Dr. Amrita Ray,
Northern Crops Institute |
| 11:30am - 12:15pm |
Regulatory Updates in Baking Industry — Lee Sanders |
| 12:15pm - 1:00pm |
LUNCH |
| 1:00pm - 1:45pm |
FODMAPS Research & Solutions, Phil Latham,
AB Mauri Netherlands |
| 1:45pm - 2:15pm |
Effect of Soy Proteins on Rheological Properties of Bread Dough, Narasa Reddy Sunkara,
Kansas State University |
| 2:15pm - 2:30pm |
BREAK |
| 2:30pm - 3:15pm |
Wheat Lipids and How they Impact Quality and Flavor of Baked Goods, Dr. Sean Finnie,
Western Wheat Lab USA |
| 3:15pm - 4:00pm |
Protein Structure - Function Relationships and Data Science — Dr. Harrison Helmick,
Roquette |
| 4:00pm - 4:30pm |
Changes in Arabinoxylan Structure by Use of Xylanases in Breadmaking — Pedro Souza,
Kansas State University |
| 4:30pm - 5:00pm |
Closing Remarks |
Registration Rates
Registration: $250
Student members: $25
Hotel and Meeting Location
Renaissance Orlando at Seaworld
6677 Sea Harbor Dr
Orlando, FL 32821
Book your room online or contact the hotel at +1 (407) 351-5555 and mention the
Milling & Baking Spring Technical Conference to get the discounted rate.
