| Wednesday, April 20 |
|
| 8:30 a.m. |
Golf Tournament, Glendoveer Golf and Tennis Club, East Course |
| 3:00 – 4:00 p.m. |
Tour at Wheat Marketing Center (limited to first 15 who sign up) |
| 4:00 p.m. |
Milling and Baking Division Advisory Board Meeting |
|
5:30 – 7:30 p.m. |
Manager’s Reception, Embassy Suites |
| Thursday, April 21 |
|
| 7:15 – 8:00 a.m. |
Registration |
| 8:00 – 8:10 a.m. |
Welcome and Introduction
Art Bettge, ADB Wheat Consulting |
| 8:10 – 8:40 a.m. |
International Wheat Utilization Outlook and Trends
Steve Wirsching, US Wheat Associates |
| 8:30 – 9:00 a.m. |
Ocean Grain Transport and Logistics
Amer Badawi, Columbia Grain |
| 9:00 – 9:30 a.m. |
International Issues in Formulation
Tim Christensen |
| 9:30 – 9:50 a.m. |
International Quality Needs and Specifications for Wheat
Janice Cooper, Wheat Marketing Center |
| 9:50 – 10:20 a.m. |
Refreshment Break |
| 10:20 – 10:50 a.m. |
Sorghum Utilization in Food Products
Earl Roemer, Nu Life Market |
| 10:50 – 11:20 a.m. |
Effects of Sprouted Whole-Wheat Flour Concentration on Quality Properties of Refined Wheat and Whole-Wheat Flour Tortillas
Ting Liu, University of Minnesota |
| 11:20 a.m. – 12:00 p.m. |
Halverson Memorial Lectureship Award Presentation: Advances in Wheat Quality and Cereal Science
Craig F. Morris, USDA-ARS Western Wheat Quality Lab |
| 12:00 – 1:00 p.m. |
Luncheon |
| 1:00 – 1:30 p.m. |
Wheat Variety Production and Consumer Perceptions
Laura Hansen, General Mills |
| 1:30 – 2:00 p.m. |
Breeding for Quality
Sean Finnie, Bay State Milling |
| 2:00 – 2:30 p.m. |
GMO / CRISPR-Cas9 Technologies and Potential Impact on Production and Utilization
Eric Jackson |
| 2:30 – 3:00 p.m. |
Refreshment Break |
| 3:00 – 3:30 p.m. |
Heat Treatment of Flour for Aging or as a Kill Step
Glen Weaver, Ardent Mills |
| 3:30 – 4:00 p.m. |
Effect of Particle Cohesion on the Sifting Behavior of Wheat Flour
Kaliramesh Silveru, Kansas State University |
| 4:00 – 4:30 p.m. |
How to Manage Shelf Life Issues
Mark Sewald |
| 4:30 p.m. |
Adjourn for the day |
5:30 p.m.
|
Manager’s Reception, Embassy Suites |
| Friday, April 22 |
|
| 7:15 – 8:00 a.m. |
Registration |
| 8:00 – 8:10 a.m. |
Welcome and Overview
Art Bettge, ADB Wheat Consulting |
| 8:10 – 8:40 a.m. |
Chemical Leavening Regulatory Environment, Domestic and International
Kim Powell, Innophos |
| 8:40 – 9:10 a.m. |
Soft Durum Wheat: a New Functional Grain Class
Jessica Murray, Washington State University |
| 9:10 – 9:40 a.m. |
Gluten-Free Formulation
Jeff Casper |
| 9:40 – 10:10 a.m. |
Refreshment Break |
| 10:10 – 10:40 a.m. |
Variation and its Impact on Grain, Flour and Ingredient Specifications
Barbara Heidolph |
| 10:40 – 11:10 a.m. |
Validation of the baking process as a kill-step for controlling Salmonella
Kantha Channaiah, AIB Director of Microbiology |
| 11:10 – 11:30 a.m. |
Milling and Baking Division Business Meeting |
| 11:30 a.m. |
Closing Comments and Adjournment |
