• Wednesday, May 4 | 7:30 a.m.

    Challenges & Opportunities – Looking Forward as the Baking Sector

    Rasma Zvaners
    Policy Director, American Baker’s Association

    The past 19 plus months have resulted in many ongoing challenges for the baking sector from the COVID-19 response, workforce challenges, and supply chain issues. What have we learned? What challenges lie ahead on the regulatory front? And what opportunities are there to collaborate?

  • Wednesday, May 4 | 1-2:05 p.m.

    OSHA Panel Discussion

    (one hour)
    Moderator: David Frazelle, ADM
    Panelists: Levi Burton, Grain Millers; TJ Tuetken, Ardent Mills; Marty Moran, Miller Milling

    Members of the IAOM Environment, Health and Safety committee will discuss safety related topics including potential OSHA regulatory actions and other current affairs.

  • Wednesday, May 4 | 2:10-2:40 p.m.

    Employee Hiring and Retention Strategies

    Dr. Jim Howard, Performance Resources, Inc.

    This presentation will explore and demonstrate proven, cost-effective systems and tools that make it much easier to find, qualify, hire, develop, and keep great people that every organization needs to operate efficiently and profitably.  The cost of early hire failure and hiring bad employees is very high.  Hiring today is much different than in the past and requires a fresh approach and perspective.

  • Wednesday, May 4 | 1-1:30 p.m.

    Practical Measures to Implement in Your Journey to Cybersecurity

    Brandon Bohle, Interstates

    As more and more Industrial Control Systems become connected, cybersecurity concerns increase for organizations of all sizes and industries. While perfect security is never achievable, making a network or a system less desirable to attack is possible. Learn practical solutions to keep your facility protected, including an unbiased approach to tools and hardware. We’ll discuss which conversations are critical to have in order to begin the journey to cybersecurity successfully.

  • Wednesday, May 4 | 1:35-2:05 p.m.

    Changes in Consumer Behavior: Lessons from COVID-19 and Thoughts on Food Insecurity

    Merzad Jamshidi, Chairperson, IAOM Mideast & Africa Region

    The COVID-19 pandemic has changed how consumers interact with brands across a wide stretch of products, including in the grain and flour industry. This talk will reflect on the topic of food insecurity, examine opportunities for companies to pivot in light of what we have learned from the pandemic, and ask what the future holds for the industry.

  • Wednesday, May 4 | 2:10-2:40 p.m.

    Safety’s Continuing Evolution: How Science and Technology are Being Used to Control Exposure

    Corey Hopkins, DEKRA

    Advances in technology, more complex exposures, and a changing workforce brings new challenges for safety. Meeting those challenges starts with embracing a more powerful and sustainable exposure reduction approach—one that is rooted in a proven methodology, re-deigned based on groundbreaking research and that leverages today’s technology. Discover the next wave in safety performance improvement! This prevention reveals a game-changing process centered on five key steps:

    • Challenging existing Paradigms
    • Broadening Focus on Exposure
    • Pairing Proven Science with Technology
    • Increasing Employee Engagement
    • Tackling Precursors of Serious Injuries and Fatalities
  • Wednesday, May 4 | 1-1:30 p.m.

    Minimizing Fusarium and Mycotoxins in Cereal Grains

    Dr. Christina Cowger, USDA-ARS

    Working with cereal growers to minimize Fusarium and its mycotoxins is the focus of the 23-year-old U.S. Wheat & Barley Scab Initiative.  Effective reduction of Fusarium head blight (FHB, or scab) involves multiple tactics, from selecting resistant varieties to risk monitoring and proper fungicide application.  A 2014 survey shed light on grower practices; e.g., use of FHB-resistant varieties varies greatly by wheat market class.  Also, growers get FHB information from various sources, including grain buyers.

  • Wednesday, May 4 | 1:35-2:05 p.m.

    Recall Programs, Beyond the Basics

    Melanie J. Whitman, CCEP, CHA, CMQ/OE, RQA, Inc.

    We hope to never have to activate our organization’s Recall Program, however, we hear about and all too often experience recalls due to unlabeled allergens, pathogens and foreign material contamination in our precious national food supply. So, it is no surprise that both industry and regulatory leaders are seeking ways to control and protect our food supply and ensure that programs to quickly respond to incidents are established. This discussion will focus on the critical elements of a robust Recall Program including Recall Plans, team member training and effective challenge testing.  In this session we will discuss practical, effective ways to address the most common gaps in Recall Programs in order to respond to potential recalls quickly to protect consumers and your brand.

  • Wednesday, May 4 | 2:10-2:40 p.m.

    A New Safer Way to Reduce Pathogens

    Darin Jensen, Energis Solutions

    Guardian presents a new revolutionary technology that presents a safer more environmentally friendly approach to pathogen reduction in food and non-food applications. During this talk Darin will address the pathogen issues affecting the milling industry and how this new advancement in technology was developed to solve those issues.

  • Wednesday, May 4 | 1-1:30 p.m.

    Food Quality Control: Responsibility of the Laboratory and International Standards

    Dr. Hikmet Boyacioglu, KPM Analytics

    People choose foods based on several factors, summarized as “quality,” generally defined as a “degree of excellence.” Food quality includes sensory, nutritional content, and safety parameters. The quality of food products is defined by the national legislative governmental standards, the specifications in international markets, and consumer demands. Quality control is a combination of operational techniques and activities used or carried out to fulfill requirements for quality. Ongoing attention to the safety and quality of grain and grain-based foods requires the analysis of relevant attributes at all stages of the grain chain, from breeding to grain production and processing and retail interaction with the customer choosing the end product. The laboratory’s responsibility is to test the quality of end products and analyze relevant parameters during production to assure the targeted quality. The function of the laboratory is an essential part of the manufacturing process and an important element of a GMP system. The success in the GMP system and critical control point surveillance depends on the reliability, adequacy, and accuracy of the laboratory’s work. This presentation will cover the significance of laboratory in food quality testing and international standards, emphasizing the importance of approved standard methods.

  • Wednesday, May 4 | 1:35-2:05 p.m.

    Building and Sustaining Technical Leadership in Your Quality and Laboratory Operations

    Mistelle Signor, Mennel Milling

    The role of the quality / laboratory operations within a milling facility is without question of paramount importance.  Ensuring products are being manufactured to specification, raw materials meet internal standards and the finished goods delivered meet the expectations of the customer are all elements of these operations.  Although these organizations depend on able technicians to perform the methods and measurements with utmost precision and accuracy, it is the leadership within this function that is often neglected.  This presentation will look at the core elements of building and sustaining a strong technical leadership within your quality and laboratory operations.  This will highlight elements such as business continuity, succession planning, developing soft skills, strategic planning and effective communication.

  • Wednesday, May 4 | 2:10-2:40 p.m.

    Importance of Mill-Lab Relationship

    Sonia Scalise, Ardent Mills

    The quality and lab relationship with operation requires significant collaboration and can benefit from laboratory staff getting into a miller’s uniform and interacting with the flour through the whole production and packing process. Likewise, millers need to find productive ways to advocate for the quality department, and this kind of cross training can prove invaluable to the mill and its output. In this talk, we will explore the various lessons that can be learned from seeing the process from both sides of this relationship, and offer insights into how to manage the Mill-Lab relationship.

  • Wednesday, May 4 | 1-1:30 p.m.

    Milling Benefits of Dry Scrubbing (Scouring) – Quantified

    Dillon Phillips, Bratney Companies

    A quantitative analysis of lab results displays the multiple benefits of dry wheat scouring, including DON and microbe reduction. The presentation highlights the importance of including this process as part of your food safety program.

  • Wednesday, May 4 | 1:35-2:05 p.m.

    The Environmental and Nutritional Challenges of Industrial Nixtamalization

    Daniel Garcia, Bühler

    Industrial nixtamalization will need important transformations to avoid excess consumption of water and energy, as well as wasting corn’s nutritional value. In a world where natural resources are becoming scarce and costly, and consumers attentive to how and what they eat, new technologies might be the answer for a more sustainable and efficient future. This presentation shows how emerging processes like Prime Masa can reduce the water consumption of Industrial Nixtamalization by 90% and energy by 56%, while preserving corn’s nutritional value and enhancing the quality of nixtamal-flour derived products.

  • Wednesday, May 4 | 2:10-2:40 p.m.

    CRONOS Rolls: Innovation – No Promises, Just Facts

    David Balaguer, Balaguer Rolls

    After 6 years of research, Balaguer Rolls has announced the launch of CRONOS, the first and only indefinite chill flour milling roll on the market for the manufacture of all types of flour. The compression roll significantly increases the extraction rate, lowers the working temperature of the roll, thus reducing the flour temperature, provides optimum starch damage, saves energy and maintains the matt finish, while increasing the sustainability of the mill.

  • Thursday, May 5 | 1-2 p.m.

    Panel Discussion: Employee Retention and Hiring

    Moderator: Jennifer Harnish, PHM Brands
    Panelists: Heather Dumas, Ardent Mills; Mark Farmer, Grain Craft; Dr. Jim Howard, Performance Resource, Inc.; Brenda Thornton, ADM

    This panel will look at hiring challenges and methods being used by industry to manage the changing employee relations and compensation landscape.

  • Thursday, May 5 | 2:15-3:15 p.m.

    Packaging Panel Discussion

    Moderator: Jason Watt, Kansas State University
    Panelists: Rim Boltong, Haver & Boecker; Greg Chastain, Hood Packaging; Ilario Cordano, Cordano Packaging; Hans Dieter Flick, Mennel Milling; Yan Gagne, Premier Tech

    Industry professionals who specialize in packaging will share their insights into the future of the packaging side of operations.