Baking experts invited to share their knowledge at IBIE
The organizers of IBIE 2016 invite all the experts in baking technology and the businessmen from the industry to present their knowledge at IBIE 2016 in creative, compelling ways that will engage an audience of professionals.
The International Baking Industry Exposition (IBIE) will take place on October, 8-11, 2016, in Las Vegas, Nevada (U.S).
“The IBIE Education Task Force is currently putting together the IBIE 2016 education program, and we want to hear from you. We encourage you to submit a proposal for an interesting, informative education session, hands-on class or demonstration, and we’re especially looking for fresh presentations that are at the leading edge of the industry”, the organizers announced.
Some potential topics include:
- Using new technology such as 3D printers
- Working with millennials
- Marketing technology in the bakery industry
- Healthy eating and recent industry changes
- Changing demographics and the impact on the bakery industry
- Unique areas of expertise
The IBIE 2016 sessions will span a broad variety of topics and hands-on classes for all segments of the industry, so the possibilities are wide open. More than 20,000 baking professionals from around the world will be attending.
IBIE is a non-profit event produced by the International Baking Industry Exposition, LLC and supported by the American Bakers Association (ABA), Bakery Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America. Founded in 1920 by ABA and BEMA, IBIE provides an important forum for connecting bakers with suppliers, showcasing innovations and exchanging professional knowledge. Proceeds from the show are invested back into the grain-based food industry.
GENERAL TOPIC CATEGORIES:
- Commercial Baking Issues and Trends
- Retail Baking Issues and Trends
- Bakery Equipment Issues and Trends
- Cake Decorating, Baking, Pastry, Chocolate and Related Demonstrations
- Food Safety and Sanitation Issues
- New Ingredients and Production Trends
- Hands-on Baking, Pastry and Decorating Classes
- Transitioning to Gluten-Free and/or Organic Bakery Products