Baking&Snack - March 2014 - 114

What Lies Ahead
AACCI's Milling & Baking Division will go 'Back to the Future'
at its Spring Technical Conference.

by Laurie Gorton

AACCI's Milling &
Baking Division chose
Tampa for its 2014
Spring Technical
Conference.
Shutterstock

Examine your concerns about ingredients, processing and formulating. Yes, they change with the times,
but continuing issues are as important as new developments. Knowing this, the Milling & Baking Division of
AACC International put together a "Back to the Future"
program for its annual spring technical conference. The
event takes place this year in Tampa, FL, April 9-11, at
the Embassy Suites Westshore, located a convenient two
miles from the Tampa airport.
The conference offers a highly diverse program, organized by Steven Larson, division chairman and principal
scientist, J.M. Smucker Co., Orville, OH. On the lineup
are examinations of heat-treated flours, reduction of the
microbiological load of agricultural products and how
new school lunch rules affect baked goods. The group
also plans to look at clean label and food safety; why
protein fortification appeals to baby boomers; how to
optimize flour specifications; the use of radiofrequency
technology on cereal grains; and managing flour performance in a multi-bakery enterprise.
Special attention to allergens will be offered by
one of the true experts on the subject: Steve Taylor,
PhD, University of Nebraska, Lincoln. Delivering
the Halverson Award Lectureship, Dr. Taylor examines not only the current status of allergen ingredient
management by the grain-based foods industry but also

114 Baking & Snack March 2014 / www.bakingandsnack.com

what we might expect to see in times to come.
Attendees will also receive an extensive update on
the latest in food regulations and legislative activities in Washington, DC, by Lee Sanders, the American
Bakers Association's senior vice-president, government
relations and public affairs. What's happening with the
2015 Dietary Guidelines Committee will be described
by Joanne Slavin, PhD, a University of Minnesota professor who served on the 2010 guidelines committee.
Additionally, the group will be briefed on the current
status of wheat biotech projects.
A golf outing at the nearby Northdale Golf and Tennis
Club leads out the conference, providing participants
with networking opportunities as well as time to relax in
warm, sunny Tampa.
The Milling & Baking Division was formed in
1970 and held its first Spring Technical Conference at
Minneapolis. That meeting, like all those since then, was
held to provide a forum for individuals in the fields of
milling and baking to examine topics of mutual interest.
The division also organizes and sponsors technical symposia at the association's annual meeting, which will be
held this year at Providence, RI, on Oct. 5-8.
Registration and housing for the Spring Technical
Conference is open now, and event sponsorships are still
available. For details, visit www.aaccnet.org.

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Baking&Snack - March 2014

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