A World of Educational Opportunities at the International Baking Industry Exposition (IBIE)

 

The 2016 International Baking Industry Exposition (IBIE)—the Western Hemisphere’s largest and most comprehensive event for the grain-based food industry— returns to Las Vegas on October 8-11, with an exhaustive educational program. 

Over 20,000 bakery professionals will gather to network, learn and check out the latest innovations in baking supplies, ingredients and equipment from more than 900 leading manufacturers and suppliers, covering more than 700,000 square feet of exhibit space. 

“We’re excited for attendees and exhibitors alike to see what’s new at IBIE, with programs that better facilitate networking, hands-on learning and inspiration,” said Michael Cornelis, chairman, IBIE. “IBIE is proud to bring together all segments of the grain-based food industry and we’ve revamped old favorites and added some fresh, exciting new features to the mix for 2016 to ensure everyone—whether they’re first-time visitors or have been many times—has a truly exceptional experience.”
The All-American Tailgate party officially kicks things off, starting on the opening night of IBIE, October 8, at 4:30 p.m. It offers an opportunity for networking with key colleagues and suppliers from around the world. Held right on the show floor, tickets include unlimited drinks, tailgate-style food, music, interactive games and, of course, sports on big screens.

Educational Program  

Featuring a daily schedule of expert-led seminars, the Baking Expo’s™ cutting-edge curriculum gives more of the essential knowledge you need to improve operations, grow your business and stay in front of the baking industry’s ever-changing curve. 

 Friday, October 7

• 8:30 AM – 8:00 PM

Tortilla Industry Association (TIA) Technical Conference

Instructor: Multiple Speakers

• 8:30 AM – 5:00 PM

BOB – Business of Baking for Beginners

Instructor: Rick Crawford, Randall McArthur, Matthew P. D’Agostino, G. Mark Atwood, CMB, CMCD, Larry E. Merritt

Saturday, October 8

• 8:00 AM – 12:00 PM

All about Fondant

Instructor: Susan Carberry

• 8:00 AM – 12:00 PM

The Modern Wedding Cake

Instructor: Ruth Rickey

• 8:00 AM – 12:00 PM

Cake Sculpture with Internal Frame

Instructor: Roland & Marsha Winbeckler

• 8:30 AM – 9:30 AM

Fresh Perspectives Bakery Consumers

Instructor: Sarah Schmansky

• 8:30 AM – 9:30 AM

Functional Flour

Instructor: Uday Gupta

• 8:30 AM – 9:30 AM

Shipper, Customer, 3PL Supply Chain Demands

Instructor: Catharine Perry

• 8:30 AM – 9:30 AM

AIB – FSMA Readiness

Instructor: Jesse Leal

• 8:30 AM – 9:30 AM

Catching Up with Evolving Shoppers for Baked Foods: From Healthy to Full-flavor

Instructor: Jeffery Lukas

• 8:30 AM – 9:30 AM

Edible Decorating Technology

Instructor: Mike Terry

• 9:45 AM – 10:45 AM

Clean Eating and the Bakery Industry – Back to Basics

Instructor: Linda Burns

• 9:45 AM – 10:45 AM

Fundamentals of Fermentation

Instructor: Dennis Loalbo

• 9:45 AM – 10:45 AM

Production Optimization – Reducing Operational Downtime

Instructor: James Kline

• 9:45 AM – 10:45 AM

AIB – Driving a Positive Food Safety Culture in Your Organization

Instructor: Maureen Olewnik

• 9:45 AM – 10:45 AM

Track & Trace

Instructor: Marc Braun

• 9:45 AM – 10:45 AM

ABA Session – The Future of Wholesale Baking with Marijuana

Instructor: Eric Knight, Peggy Moore, Hope XXX, Julia Berliner

• 11:00 AM – 12:00 PM

Product Pricing For Bakeries

Instructor: Nicholas Scavo, Gerald Scavo, Jerilyn Reed

• 11:00 AM – 12:00 PM

AIB – Troubleshooting Bread Products

Instructor: Steve Sollner

• 11:00 AM – 12:00 PM

BEMA Session – Leadership: What’s All the Buzz About?

Instructor: Emily Bowers

• 11:00 AM – 12:00 PM

Current Issues: Fats in Vogue, Wheat Woes, Uh-Oh GMOs

Instructor: Jim Painter

• 11:00 AM – 12:00 PM

Building Better Bakeries: Using Technology and Lean Practices

Instructor: Michael Pierce, John Patelski

• 11:00 AM – 12:00 PM

New Perspectives into Sugar Reduction and Fibre Fortification in Bakery Products

Instructor: Linda Malcolmson, Margaret Hughes, Denisse Colindres

• 11:30 AM – 11:50 AM

Workplace Culture

Instructor: Jeff Dearduff

• 12:30 PM – 12:50 PM

Nutrition Concerns for Hispanic Population – English

Instructor: Sylvia Melendez-Klinger, MS, RD

• 1:30 PM – 1:50 PM

What is the Future of Food?

Instructor: Mindy Armstrong

• 2:30 PM – 2:50 PM

Debunking the Gluten Lie

Instructor: Alan Levinovitz

Sunday, October 9

• 8:00 AM – 12:00 PM

Stained Glass Isomalt

Instructor: Sidney Galpern

• 8:00 AM – 12:00 PM

Intro to Gumpaste Flowers

Instructor: Ruth Rickey

• 8:00 AM – 12:00 PM

There’s Money In The Air! Airbrush Techniques Class

Instructor: Roland & Marsha Winbeckler

• 8:00 AM – 12:00 PM

Adding Artisan Breads to Your Bakery

Instructor: Michael Eggebrecht

• 8:30 AM – 9:30 AM

Selling and Marketing Dessert Bar Packages

Instructor: Beth Fahey

• 8:30 AM – 9:30 AM

ABA Session – Todd Hale Mid-Year Consumer Update

Instructor: Todd Hale

• 8:30 AM – 9:30 AM

Fundamentals of Leavening

Instructor: Rich McFeaters

• 8:30 AM – 9:30 AM

AIB – Kill Step Validation of the Baking Process for FSMA

Instructor: Kantha Channaiah

• 8:30 AM – 9:30 AM

Baker’s Dilemma: PHO Free Toolbox for Fats and Oils

Instructor: Steven Robbins, Alex Milligan, Richard Galloway

• 8:30 AM – 9:30 AM

ASB Session- Solutions for the Natural and Organic Baker

Instructor: Lin Carson

• 9:45 AM – 10:45 AM

Tips, Tricks, Gadgets, and Interesting Factoids for the Professional Baker

Instructor: John Lupo

• 9:45 AM – 10:45 AM

AIB – Food Labeling for U.S. Import

Instructor: LowellLufkin

• 9:45 AM – 10:45 AM

ABA Session – “The Millennial Shift” – How to Attract, Engage, and Retain the Em

Instructor: Donte Vaughn

• 9:45 AM – 10:45 AM

ASB Session- Preparations for Product Recalls

Instructor: Ramon Rivera, Charlie Moon, Josh Sosland, Tracie Sheehan, Steve Armstrong

• 9:45 AM – 10:45 AM

A Recipe for Accuracy: Combining Measurement Technology and Inventory Management

Instructor: Shaun Pogue, Greg Tischler

• 9:45 AM – 10:45 AM

An Overview of Grains: Sprouted, Organic and Alternative Grains and Seeds

Instructor: Tess Brensing, Sean Finnie, Harold Ward

• 11:00 AM – 12:00 PM

ABA Session – Policy Priorities for the Baking Industry

Instructor: Lee Sanders

• 11:00 AM – 12:00 PM

The High Cost of Poor Training

Instructor: Renee Rouwhorst

• 11:00 AM – 12:00 PM

AIB – Update on Food Labeling Regulations

Instructor: LowellLufkin

• 11:00 AM – 12:00 PM

ASB Session- Oven Profiling: Solving the Mystery of your Oven

Instructor: Philip Domenicucci

• 11:00 AM – 12:00 PM

Online Marketing 101 for Bakery Owners

Instructor: Odette Daniello, Lacey Reichwald, Cydni Mitchell

• 11:00 AM – 12:00 PM

Clean Label: Meeting Consumer Expectations and Overcoming Baking Challenges

Instructor: Mark Hughes, Abby Ceule, Matthew Patrick

• 11:30 AM – 11:50 AM

Millennial Marketing

Instructor: DecoPac

• 12:30 PM – 12:50 PM

Obesity Epidemic; Understanding Hunger and Satiety

Instructor: Rick Mattes

• 1:30 PM – 1:50 PM

Nutrition Concerns for Hispanic Population – Spanish

Instructor: Sylvia Melendez-Klinger, MS, RD

• 2:30 PM – 2:50 PM

Food Science & Nutrition of Processed Foods

Instructor: Julie Miller Jones

• 7:00 PM – 9:00 PM

Painting on Cakes

Instructor: Ruth Rickey

• 7:00 PM – 9:00 PM

Wedding Cake/Gown Embellishment Technique

Instructor: Kathleen Lange

• 7:00 PM – 9:00 PM

Texturing Techniques in Fondant and Modeling Chocolate

Instructor: Julie Bashore

Monday, October 10

• 8:00 AM – 12:00 PM

WOW! Is that Buttercream?

Instructor: Pat Jacoby

• 8:00 AM – 12:00 PM

New Trends in Wedding Cakes

Instructor: Ruth Rickey

• 8:00 AM – 12:00 PM

Easy, Fun (Folded) Faces – Don’t be Intimidated by Realistic Faces

Instructor: Roland & Marsha Winbeckler

• 8:00 AM – 10:00 AM

Wheat Breeding and Practical Uses for the Baker

Instructor: Stephen Jones, Julie Dawson, Tom Hunton

• 8:30 AM – 9:30 AM

Business Basics for the Smart Bakery Owner

Instructor: Rick Crawford, Randall McArthur

• 8:30 AM – 9:30 AM

Why Can’t We Just Say….? A Research Wish List from the Industry

Instructor: Christine Cochran, Julie Jones, Richard Mattes, Yanni Papanikolaou

• 8:30 AM – 9:30 AM

ABA – Energy Efficiency Improvement and Cost Savings Opportunities for Baking

Instructor: Jim McKeown, Dennis Colliton, Anthony Turano

• 8:30 AM – 9:30 AM

The Secret Ingredient for Visibility – RFID Tracking

Instructor: Paul Hilton

• 8:30 AM – 9:30 AM

Developing a Common Language for Baked Goods

Instructor: Paul Barnes, Richard Leboucher

• 8:30 AM – 9:30 AM

Dust Mitigation: Housekeeping to Avoid Dust Hazards, Contamination and Fines

Instructor: Scott Boersma, Dan Stradford

• 9:45 AM – 10:45 AM

Cracking The Secret Code That Unlocks Your Wedding Cake Sales

Instructor: Edward Otto

• 9:45 AM – 10:45 AM

Intro to Artificial Intelligence and its Applications in Professional Baking

Instructor: Ingo Stork-Wersborg

• 9:45 AM – 10:45 AM

ABA Session – Closing the Workforce Gap

Instructor: Cory Martin

• 9:45 AM – 10:45 AM

Fundamentals of Baking

Instructor: Rich McFeaters, Dennis Loalbo

• 9:45 AM – 10:45 AM

Risk Management for Wheat Flour Buyers: Understanding and Applying Key Principles in Today’s Market

Instructor: Kyle Sieren, Kevin Pray

• 9:45 AM – 10:45 AM

Environmental Compliance and Safety Best Practices Overview in Baking

Instructor: Matthew Gabris

• 10:30 AM – 11:30 AM

BakeMark- Artisan Bread

Instructor: Technician BakeMark

• 11:00 AM – 12:00 PM

Trends and Opportunities in the Mexican Baking Market for U.S. Exporters

Instructor: Juan Herrera

• 11:00 AM – 12:00 PM

AIB – Formulating Bakery Products for Hot Topic Trends

Instructor: Brian Strouts

• 11:00 AM – 12:00 PM

Driving Your Business with Accurate and Real-Time Information

Instructor: Tom Becker

• 11:00 AM – 12:00 PM

Point of Sales Systems

Instructor: Odette Daniello

• 11:00 AM – 12:00 PM

Understanding & Embracing Your Millennial Employee

Instructor: Suzanne Daly, Lacey Reichwald, Amie Smith

• 11:00 AM – 12:00 PM

Automating Gluten-Free Production: A Guide for the Gluten-Free Baker

Instructor: Cesar Zelaya, Dilek Uzunalioglu

• 7:00 PM – 9:00 PM

Fondant Figure Modeling for Beginners

Instructor: Ruth Rickey

• 7:00 PM – 9:00 PM

Edible Decorating Technology

Instructor: Chef MIke Terry

• 7:00 PM – 9:00 PM

The Secrets of Successfully Writing and Piping on Cakes

Instructor: Julie Bashore

Tuesday, October 11

• 8:00 AM – 12:00 PM

2-D Sculpted Cakes

Instructor: Bronwen Weber

• 8:00 AM – 12:00 PM

Showcase Individual Desserts

Instructor: Becky Rink

• 8:00 AM – 12:00 PM

Easy Edible Lace & Wafer Paper Flower

Instructor: Roland & Marsha Winbeckler

• 8:00 AM – 10:00 AM

The American Grain Movement. Where We Are in 2016

Instructor: Richard Miscovich

• 8:30 AM – 9:30 AM

What Bakers Want from their Supplier Sales Staff?

Instructor: Rick Crawford, Randall McArthur

• 8:30 AM – 9:30 AM

How to Introduce your Products to the US Market – (Foreign Companies)

Instructor: Julian Rubio

• 8:30 AM – 9:30 AM

AIB – E-Learning for Technical Skills Development

Instructor: Susan Hancock

• 8:30 AM – 9:30 AM

Industrial Food Processing with 3D Printing

Instructor: Matthijs Sillevis Smitt

• 8:30 AM – 9:30 AM

Shaping the Bakery of the Future: Enzymes, Leavenings & Salt

Instructor: Dilek Austin, Dinnie Jordan

• 8:30 AM – 9:30 AM

Managing Pests in the Bakery Environment

Instructor: Hank Hirsch

• 9:45 AM – 10:45 AM

Has the Nutritional Value of Wheat Changed?

Instructor: Ravindra Chibbar

• 9:45 AM – 10:45 AM

Trends and Innovations in Cold Storage Design and Construction

Instructor: Catharine Perry

• 9:45 AM – 10:45 AM

Hey Coach!

Instructor: Renee Rouwhorst

• 9:45 AM – 10:45 AM

Artisan Bread and Industrial Environment: Can They Go Hand in Hand?

Instructor: Frank Devos, David Deblauwe

• 9:45 AM – 10:45 AM

AIB – Troubleshooting Sweet Good Products

Instructor: Alison Bjerke-Harvey

• 9:45 AM – 10:45 AM

Key Consumer Tends and Application in Retail Bakery

Instructor: Erik Enyedy

• 11:00 AM – 12:00 PM

Online Sales

Instructor: Bruce Irving

• 11:00 AM – 12:00 PM

Reducing Inefficiency and Iincreasing Profits with Software & Technology

Instructor: George Keushguerian

• 11:00 AM – 12:00 PM

ABA Session – A Bakery Case Study in Alternative Fuels

Instructor: Robert McGuire

• 11:00 AM – 12:00 PM

Oil Structuring Using Particle Stabilized Systems

Instructor: Lynne Morehart