Preliminary Schedule

Schedule by Day

7:00 – 8:30 am

7:00 – 8:30 am 

• Bread Baking Methods
• Experimental Milling
• Rice Milling and Quality
• Soft Wheat and Flour Products
• Oat and Barley Products
• Spectroscopic Methods
• Yeast Evaluation Technical Committee

7:30 am – 5:30 pm 

8:00 am – 2:30 pm

8:30 – 10:00 am 

• Hot Topic - Food Safety Modernization Act (FSMA) Regulations and Their Impact

• Understanding the Nutritional & Functional Benefits of Pulses Flours & Fiber

• Researching Health Benefits of Grain and Components: Part 2

• The Statistics of Sampling, Analytical Methods Development and Experimentation

8:30 – 11:00 am 

10:00 – 10:30 am

10:00 – 11:00 am

10:30 – 11:30 am

Exhibitor Advisory Meeting

10:30 am – 12:00 pm

• Practical Applications for Classic Dough Systems

• Pulses as Ingredients in Innovative Food Applications:
    Physicochemical and Nutri-Functional Attributes

• Protein Trends and Technologies: Health, Regulatory and
    Formulation Challenges

• Developing Our Future Leaders: Bringing Your Best Self to the Table

• Hot Topic - GM Food Labeling: Inside the Controversy

11:00 am – 12:00 pm

12:00 – 2:15 pm

12:30 – 2:30 pm

1:00 – 2:00 pm

2:30 – 4:00 pm

• Dietary Fiber in the Food Industry: A Role for Psyllium?

• Functionality of Novel Grains, Pulse and Components

• The Future of Food Safety

• Wheat Quality—What Is It and How Have We Been Measuring It?

2:30 – 6:00 pm

2:30 – 3:30 pm

2:30 – 3:30 pm

4:00 – 5:00 pm

4:30 – 5:30 pm

4:30 – 5:30 pm

5:00 – 6:00 pm

Speed Mentoring Social

5:30 – 6:30 pm

6:30 – 9:30 pm

9:00 – 10:30 pm