• Sunday, April 22
  • Monday, April 23
  • Tuesday, April 24
  • Wednesday, April 25

Print Sunday's Schedule

12:30 p.m. Golf Tournament - The Dunes Golf Course
3:00 – 5:30 p.m. Registration
7:00 – 8:30 p.m. Welcome Reception

Print Monday's Schedule

7:00 a.m. – 3:30 p.m. Registration
7:00 – 8:00 a.m. Continental Breakfast
8:00 – 8:10 a.m. youngWelcome
 Patrick Young, Publisher, Food Engineering
8:10 – 8:30 a.m. Opening Remarks
fasslThe State of Food Manufacturing
Joyce Fassl, Editor in Chief, Food Engineering

8:30 – 9:15 a.m.		 Theme for Day One: Addressing Manufacturing’s Current Critical Challenges
mccloskeyKeynote Address: The Age of Transparency
Michael J. McCloskey, Founder and CEO, Fair Oaks Farm
Public and customer demand for greater transparency in food manufacturing is causing many processors to refocus their outlook regarding social responsibility as well food safety. This speaker will address how embracing transparency with science-based technology can lead to profitability.
9:15 – 10:00 a.m. deibelFood Safety Modernization Act: What You Need to Know Now
Speaker: Kurt Deibel, PhD, Vice President, Quality and Food Safety, H.J. Heinz
New legislation and resulting enforcement often creates questions concerning compliance. This presentation will address the latest trends in food safety management, effective track & trace systems as well as food safety compliance on a global basis.
10:00 – 10:30 a.m. Refreshment Break
10:30 – 11:30 a.m. haftEngineering Keynote: The Business Case for Sustainability
Speaker: Dave Haft, Senior Vice President, Sustainability, Productivity and Quality, Frito-Lay
Frito-Lay, the $13 billion snack food division of PepsiCo, has developed and implemented a broad, deep and comprehensive environmental sustainability program during the past 12 years. By significantly reducing its environmental footprint through the optimal integration of people, process and technology, Frito-Lay has achieved annual savings of $80 million. Dramatic reductions in the use of water, natural gas, electricity, motor fuel, landfill and packaging material have been good for both the business and the environment.
11:30 a.m. - 12:15 p.m.
 ducoffCreating a No-compromise Operations & Manufacturing Culture
Speaker: Neil Ducoff, Founder and CEO, Strategies
When compromise seeps in, it hinders growth, momentum and energy. Allow it to go unchecked, and even very achievable goals can turn into pipe dreams. This speaker will show you how to turn missed opportunities into manufacturing home-runs. No-compromise leadership is a commitment to a higher standard that guides a business culture to extraordinary achievement.
12:00 - 1:30 p.m. Lunch Buffet
12:00 – 3:30 p.m. Expo
1:00 – 4:30 p.m. Solutions Theater
Leading suppliers to the industry will present brief technology updates and provide the latest manufacturing solutions.
2:15 – 2:45 p.m. Refreshment Break Stations
5:00 – 6:00 p.m. Expo Reception
6:00 – 8:00 p.m. Habour View Barbecue

Print Tuesday's Schedule

7:30 a.m. – 1:00 p.m. Registration
7:30 – 8:30 a.m. Breakfast
7:30 – 9:00 a.m. Expo
9:00 – 10:00 a.m. Solutions Theater
10:00 – 10:30 a.m. Refreshment Break
10:30 - 12:00 p.m
Theme for Day Two: Practical Measures for Improving Plant Performance
Session A - Packaging Technology                   Session B - Plant & Process Controls
10:30 a.m.
southernRobotics vs. Continuous Motion
 Terrence Southern,
Sr Engineer, Flexible Automation,
Frito-Lay North America, Inc.
bennaniOvercoming the Challenges of Legacy Systems
Anass Bennani, MIS Director, Michael Angelo's Gourmet Foods, Inc. 
11:15 a.m.
cruiceBest Practices in Machine Safety
Frank J. Cruice, Corporate Director, Safety & Security, Perdue
 
duesselBest Practices in Automated CIP
Pete Duessel. Project Engineer, Coca-Cola Refreshments North America
12:00 - 1:15 p.m. Networking Luncheon

1:15 – 2:30 p.m.		  Ask the Experts Panel: Perfecting Your Continuous Improvement Plan
deshlerTom Deschler, Vice President, Continuous Improvement, T. Marzetti Company
mutchlerJohn Mutchler, Executive Vice President, Glanbia USA
lanceTom Lance, Vice President of Operations, Boston Beer
hallSharri Hall, Director of Manufacturing Excellence, Diageo North America
This special session featuring a panel of food and beverage industry experts will present different viewpoints on various continuous improvement methods such as lean manufacturing, Six Sigma, OEE, KPIs, Kaizen and high performance work teams. These experts will address your top manufacturing challenges.
2:30 – 3:00 p.m. Refreshment Break
3:00 – 3:45 p.m.  ramseyPlant Security Audits: Protecting Your People and Assets
Speaker: William L. Ramsey, Director of Corporate Security, McCormick & Company Inc.
The ability to document access-card use, the condition of perimeter defenses and other aspects of safeguards against intentional food contamination will likely be requirements of the Food Safety Modernization Act. Learn how to upgrade your security systems in a cost-effective manner.
3:45 – 4:30 p.m. Plant of the Year Award
Join us as we honor the 2011 Food Engineering Plant of the Year award winner. Each year, only one food or beverage plant in North America earns this award.
4:30 - 6:00 p.m. Plant of the Year Celebration Reception

Print Wednesday's Schedule

7:00 – 8:00 a.m. Continental Breakfast
8:00 – 8:15 a.m. Opening Remarks

8:15 – 9:00 a.m.		 Theme for Day Three: Leadership in Sustainable Plant Practices
ljohnstonSocial Responsibility: Addressing Customer and Consumer Concerns
Speaker: Leigh Ann Johnston, CPEA, EHS Training, Communication, & Sustainability Manager, Tyson Foods, Inc.
Demonstrating social responsibility is important in being an employer of choice, engaging company critics and effecting improvements in both food and worker safety. Maintaining business-to-business relationships is also a prime motivation. Hear how a leading processor embraces this crucial topic.
9:00 - 9:45 a.m. Special Panel Discussion: The Journey to Sustainability Excellence
gillBill Gill, Assistant Vice President, Smithfield Foods
brovakAmber Brovak, HSE & Sustainability Manager, Sunny Delight Beverages Co
 cookJarod Cook, Director, Environmental Services, Del Monte Foods
schlegelModerator: Stephen Schlegel, Managing Director, Alliance for Innovation & Operational Excellence
The Alliance for Innovation and Operational Excellence (AIOE) brings together operations professionals from consumer products companies and solutions providers to address key industry issues and establish best practices on a range of critical operational topics. These members of AIOE’s Sustainability Solutions Group will discuss the industry guidelines created by the strategic collaboration of more than 25 consumer goods manufacturers and suppliers. AIOE was founded by PMMI and includes The Grocery Manufacturers Association as its charter member.
9:45 – 10:15 a.m. Refreshment Break
10:15 a.m. - 11:00 a.m.

halberstadtLessons Learned on the Road to Sustainability
Speaker: Paul Halberstadt, Senior Director, Energy and Environment, ConAgra Foods Lamb Weston
This speaker will discuss the many lessons ConAgra Foods Lamb Weston learned on its sustainability journey. Topics will include construction of the first frozen food processing plant in the world to achieve LEED Platinum certification; achievement of EPA ENERGY STAR certification at four plants; sustainable agriculture initiatives with growers; progress and challenges presented by ConAgra Foods' sustainable reduction goals; and community and industry outreach and sustainability involvement.
11:00 a.m. - 11:45 a.m. herdon

Wastewater Treatment Benefits of Starting the Creek
Speaker: Tim Herndon, Assistant Plant Manager, Purnell Sausage
The cost and availability of fresh water is becoming an issue for some facilities, and high levels of suspended and dissolved sugars, protein and fat pose a special challenge for food plants. This speaker will show how wastewater treatment to start a creek can be effective compared to other options and save costs.
11:45 a.m. Closing Remarks
12 noon Conference Adjourns

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