IBIE’s educational conference features a daily schedule of expert-led seminars designed to equip you with the tools and strategies you need to increase productivity and profitability throughout your operation. Take advantage of these learning opportunities to grow your business.
Choose one of three concurrent sessions presented each day. Click here to register for IBIE and choose your educational sessions. NOTE: if you have already registered, you will simply add to your existing registration. You must be registered for the tradeshow to register for educational sessions.

Sunday, October 7 — 8:30 am to 12 pm

Food Safety & Security Track, Part 1
Update on GMPs
Speakers: Bill Pursley, AIB; Dr. Cliff Pappas, AIB; and Al St. Cyr, AIB
Go beyond regulatory requirements and learn how to protect your brand. Find out about the changes in Good Manufacturing Practices (GMPs), the latest in organizing effective traceability, recall programs and how to improve your sanitation programs with helpful management tips.
8:30 amUpdate on GMP's—what you need to know, Bill Pursley
9:30 amQuestions
9:40 amTraceability and recall programs, Cliff Pappas
10:40 amQuestions
10:50 amManaging Sanitation in Today’s Food Plant, Al St Cyr
11:50 amQuestions

Baking Technology Track, Part 1
Wholesale baking challenges
Speakers: Aaron Clanton, AIB and Tim Sieloff, AIB
Learn the technology behind the hottest trends in the market: healthier foods with longer shelf lives. — Simultaneous Spanish translation available. / Traducciones en Español
8:30 amFats and oils for bakery products- how to cope with customers demands, Aaron Clanton
9:40 amFormulating for extended shelf life, Tim Sieloff
10:50 amFormulation and processing for healthy breads, Aaron Clanton

Baking Management Track, Part 1
Disney Institute on Leadership, Trends in the Baking Industry, and the "Smart" Bakery
Speakers: Rick Dempster, AIB; Mark Sabo, Sosland Publishing
Learn about the specific challenges that leaders face in the baking industry and get inspired to take your leadership skills to the next level.
8:30 am
Disney Institute on Leadership, Disney speaker
10 amBreak
10:15 amTrends in the Baking Industry, Mark Sabo
11:15 amBreak
11:25 amThe "Smart" bakery, Rick Dempster
NoonAdjourn

Monday, October 8 — 8:30 am to 12 pm

Food Safety & Security Track, Part 2
Update on Allergens and HACCP
Speakers: Dr. Cliff Pappas, AIB, and Al St. Cyr, AIB.
Learn what’s new in the field of allergen regulations and control and how to develop and improve food safety programs to meet increasing expectations of consumers and regulators.
8:30 am Update on Allergens , Cliff Pappas,
9:30 amQuestions
9:40 am Update on HACCP, Cliff Pappas
10:40 amQuestions
10:50 am Managing in-plant food safety programs, Al St Cyr
11:50 amQuestions

Baking Technology Track, Part 2
Challenges for Retail Bakers
Speakers: Steve Sollner, AIB; Aaron Clanton, AIB and Tim Sleloff, AIB
Learn valuable lessons in the formulation and production of two of the fastest-growing products:, sourdough bread and whole grain foods, including tips for product development without an R&D staff. — Simultaneous Spanish translation available. / Traducciones en Español
8:30 amCreating quality sourdough breads, Steve Sollner
9:40 amCreating quality whole grain products, Aaron Clanton
10:50 amProduct development for retail bakers, Tim Sleloff

Baking Management Track, Part 2
Disney Institute on Management, the "No Downtime Bakery" and a regulatory update
Speakers: Jeff Dearduff, East Balt; Lee Sanders, ABA
Get the skills you need to more effectively manage bakery assets, reduce regulatory risk and "get it all done.:
8:30 am
Disney Institute on Management, Disney speaker
10 amBreak
10:15 amThe "No down time" bakery, Jeff Dearduff
11:15 amBreak
11:25 amRegulatory update, Lee Sanders

Tuesday, October 9, 2007 — 8:30 am to 12 pm

Food Safety & Security Track, Part 3
Bioterrorism act
Speakers: Rod Wheeler, AIB
Learn about the Bioterrorism act and how you can effectively cope with increasing threats to our food supply.
8:30 amBioterrorism act, Rod Wheeler
9:30 amQuestions
9:40 amDeveloping a food security team, Rod Wheeler
10:40 amQuestions
10:50 amVulnerability assessments, Rod Wheeler
11:50 amQuestions

Baking Technology Track, Part 3
Tortilla and Snack Food production
Speaker: Tim Sieloff, AIB, and Don Petty, Line of Snacks
Learn valuable lessons in the areas of flour and corn tortillas, tortilla chips and baked snack foods. — Simultaneous Spanish translation available. / Traducciones en Español
8:30 amFlour tortilla formulation and process controls, Tim Sieloff
9:40 amCorn tortilla and chip process controls, Tim Sieloff
10:50 amBaked snack foods, Don Petty

Baking Management Track, Part 3
Disney Institute on Loyalty and Service and Developing Leaders for the Baking Industry
Speaker: Kirk O'Donnell, AIB
Become inspired by the Disney Institute in the areas of loyalty and customer service, and then learn practical ways in which you can improve loyalty and service in the baking industry.
8:30 am
Disney Institute on Loyalty and Service, Disney speaker
10 amBreak
10:15 amDeveloping Leaders for the Baking Industry, Kirk O'Donnell

Wednesday, October 10 — 8:30 am to 12 pm

Baking Technology Track, Part 4
Biscuit Technology
Speaker: Jeff Zeak, AIB
Learn valuable lessons in the areas of cookie and cracker/biscuit production and quality control. — Simultaneous Spanish translation available. / Traducciones en Español
8:30 amCreating quality cookies/biscuit products, Jeff Zeak
9:40 amCreating quality crackers/biscuit products, Jeff Zeak
10:50 amEvaluation and quality control of cookie and cracker/biscuit products, Jeff Zeak

FEES:
Educational Track Sessions Day Pass Week Pass (Best Value!)
Food Safety & Security $175.00 $450.00
Baking Technology $175.00 $600.00 (four days)
Baking Management $225.00 $650.00

TO REGISTER:
Choose one of three concurrent sessions presented each day. Click here to register for IBIE and choose your educational sessions. NOTE: if you have already registered, you will simply add to your existing registration. You must be registered for the tradeshow to register for educational sessions.

SEMINAR LOCATIONS:
Food Safety & Security Room S 320 C/D
Baking Technology Room S 320 A/B
Baking Management Room S 310 C/D