Sunday, April 12

Sunday, April 12

Print Sunday's Schedule

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

Monday, April 13

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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: Innovation and Operational Excellence

The Manufacturing Workplace of the Future

Designing winning strategies to transform businesses helps attract new talent and retain valuable employees. Learn how this innovative processor has created a manufacturing workplace that promotes collaboration and quality through a people-focused culture of creativity and unique training programs.  

9:15 – 10:00 a.m.

reedEngineering Keynote Address: The Quest for Manufacturing Innovation
Speaker: Bob Reed, Vice President, Global Engineering, Kellogg Company

Whether it involves food safety, cost management, improved reliability or building a more flexible and responsive supply chain, all manufacturing operations are striving to create an operation that is focused on performance. This industry leader will discuss project delivery methods that achieve operational excellence.

10:00 – 10:30 a.m. Refreshment Break
10:30 – 11:15 a.m.

hollomanhock wolf

Ask the Experts: Continuous Improvement Tools and Methods
Denise Holloman, Vice President, Global Continuous Improvement & PMO, General Mills; Peter Hock, Senior Director, Continuous Improvment, ConAgra
Diane Wolf, Former Vice President, Operations and Engineering, Kraft Foods

Tools such as lean manufacturing, Six Sigma, OEE, cross-functional teams, KPIs and data collection can help manufacturers on the path to continuous improvement. This panel of experts will discuss how benchmarking and even employee incentive plans can lead to sustainable CI results.

Denise Holloman Biography

11:15  - 12:00 noon

wilsonFSMA and Your Retail Customers
Speaker: Craig Wilson, Vice President/GMM, Costco

While a certification from SQF, BRC or FSSC 22000 should meet customers’ needs, their food safety mandates are constantly evolving as well. This major retailer will discuss the global implications of food safety, the balance between safety and quality, and what you should know about the Food Safety Modernization Act.

12:00 - 1:30 p.m. Lunch
12:00 – 5:30 p.m. Expo
2:15 – 2:45 p.m. Refreshment Break Stations
3:00 – 4:00 p.m.

Solutions Theater

  Track A Track B
3:00 - 3:30



3:30 - 4:00



4:00 - 4:30



4:30 – 5:30 p.m. Expo Reception
6:00 – 8:00 p.m.  Barbecue

Tuesday, April 14

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8:00 a.m. – 1:00 p.m. Registration
8:00 – 9:00 a.m. Breakfast
9:00 – 9:45 a.m.

Theme for Day Two: Addressing Key Challenges in Manufacturing

Keynote Address: Creating Consistent Standards of Excellence

Consistent plant safety, food safety and quality standards can be achieved by setting goals for manufacturing excellence in all plant locations. Learn how to integrate system-wide performance standards by employing best practices and harnessing the use of metrics throughout your supply chain operations.

9:45 – 10:15 a.m. Refreshment Break
10:15 - 11:55 a.m.

Solutions Theater

  Track A Track B
10:15 - 10:45 



10:50 - 11:20



11:25 - 11:55 



12:00  - 1:30 p.m. Networking Luncheon
1:30 - 2:15 p.m.

tunzelOutside the Bowl Thinking: Creating a Greenfield Supply Chain
Speaker: Tulin Tuzel, Chief Technology Officer, Sabra

Learn how this innovative food manufacturer revolutionized a market category by changing the way consumers perceive its product. A unique global manufacturing partnership, packaging innovation and ability to build long-term economic stability into its supply chain are at the root of its success.

2:15 - 3:00 p.m.

Automation Focus: Using Data More Effectively

By leveraging manufacturing data systems to improve information and empower operators, supervisors and managers can implement change and optimize uptime and production schedules. Hear how data capture and other automation tools can increase productivity while supporting a flexible structure to support growth and product diversity.

3:00 – 3:30 p.m. Refreshment Break
3:30 – 4:15 p.m.

Plant of the Year Award
Join us as we honor the 2015 Food Engineering Plant of the Year award winner. Each year, only one food or beverage plant in North America earns this award.

4:15 - 5:45 p.m. Plant of the Year Celebration Cocktail Reception

Wednesday, April 15

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7:30 – 8:15 a.m. Continental Breakfast
8:15 – 8:20 a.m. Opening Remarks

8:20 – 9:30 a.m.

Theme: Winning Strategies for Plants and Projects

2014 Sustainability Excellence in Manufacturing

Food Engineering and PMMI’s Alliance for Innovation & Operational Excellence are sponsoring an annual peer-reviewed awards program to recognize plants with improved performance in sustainability and honor individuals who seek to go beyond environmental compliance. The awards recognize pollution prevention, enhanced environmental protection and stewardship as well as compliance assurance projects.

9:30 - 10:15 a.m.

Water Usage/Reduction and Your Bottom Line

Water technologies can provide value, allowing water stewardship to go hand in hand with profitability. This speaker will discuss how energy recovery, water efficiency and nutrient recovery ensure that new technology investments will benefit the bottom line.

10:15 – 10:30 a.m. Refreshment Break
10:30 - 11:15 a.m.

Sanitary Equipment Design and Sanitation of Equipment

Sanitation is a critical component to advancing food safety measures. This session will cover new technologies in equipment design, the latest sanitation tools, elimination of potential sources of contamination and standard operating procedures and training for plant floor workers.

11:15 a.m. -12:00 noon

Best Practices in Contracting

Project management structure, risk management and maintaining core competencies are key considerations when outsourcing capital projects. This speaker will explain how early planning and scoping, dedicated project managers, cohesive multidisciplinary teams and clear communications can make or break your project

12:00 noon Conference Adjourns