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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




    8:30 a.m. Golf Outing
    3:00-5:00 p.m. Milling & Baking Advisory Board Meeting
    April 5
    7:30-8:30 a.m.


    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 MaddoxThe 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 BakerDave GreenWheat Quality Council
    3:15-3:45 p.m.Break
    3:45-4:30 p.m.Regulatory UpdateLee SandersAmerican Bakers Association
    4:30-5:00 p.m.. Navigating FSMA (Food Safety Modernization Act)Gina ReoQuality Assurance Strategies, LLC
    5:00-6:00 p.m.Happy Hour Reception
    April 6
    8:30-9:00 a.m. Whole Grain Ingredients Shelf Life MethodologyJoel EdwardsMedallion 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 performanceWill 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 FlourDr. Jim Dickson 

    Iowa State University Department of Animal Science

    NoonWrap 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.


    ​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.

    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.

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