Food Automation & Manufacturing Conference and Expo

April 10-13, 2016

Sanibel Harbour Marriott
Fort Myers, FL

Monday, April 11

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: Staying One Step Ahead in Manufacturing Innovation

Engineering Keynote Address: Harnessing the Power of Automation and Information to Achieve Manufacturing Excellence

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Speaker: Gregg Stedronsky, Vice President of Engineering, Global Safety & Environment and Manufacturing Excellence General Mills Read Bio

In today’s complex manufacturing environment, collecting data, properly tracking it and using it effectively can advance operational excellence across an enterprise, whether it involves food safety, cost management, improved reliability or building a more flexible supply chain.

9:15 – 10:00 a.m.

Attaining Top Levels of Quality and Sanitary Design

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Speaker: Wendy Fox, Manager, Microbiology Services, Abbott Nutritional Supply Chain Read Bio
Peter Hahn, Technical Consultant, Abbott Nutritional Supply Chain Read Bio

This session will cover best practices in an FDA environment, including quality control processes and practices in a highly stringent environment, cutting-edge practices in pre-op sanitation, and statistical quality approaches to swabbing and bacteria/pathogen remediation.

10:00 – 10:30 a.m.

Refreshment Break

10:30 – 11:15 a.m.

The Business Case for Sustainability

kimmarotta

Speaker: Kim Marotta, Director of Sustainability, MillerCoors Read Bio

Learn how this leading beverage processor manages its water usage, carbon footprint, zero waste programs while making investments in employees, the community and suppliers to boost its business and maintain high levels of environmental responsibility.

11:15 - 12:00 noon

Ask the Experts: Lessons Learned From Plant of the Year Award Winners

dianewolf

Moderator: Diane Wolf, Former Vice President, Operations and Engineering, Kraft Foods Read Bio

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Panelists: Hugh Roddy, Head of Global Engineering, Chobani Read Bio
Jeff Harris, Vice President of Engineering, T. Marzetti Read Bio
Harry Pettit, Manager of Electrical, Robotics, Environmental and Infrastructure Projects, Pepperidge Farm Read Bio

Just in time manufacturing, advanced automation and controls, a commitment to sustainable operations and a relentless focus on food safety and sanitary design are the hallmarks of Food Engineering’s past Plant of the Year winners. This panel of experts will discuss what they have learned from their award-winning projects and what they might do differently in future projects.

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 – 4:30 p.m.

Solutions Theater

Track A
3:00 – 3:30 p.m.

Van der Graaf Labs: Energy Efficiency Comparison - Presented by Van der Graaf

The energy efficiency comparison unit is a purpose built, side-by-side, conveyor system for demonstrating the energy savings, and performance gains, between two conveyor drives. The two drive configurations exhibited are: A shaft-mounted motor & gearbox and the Van der Graaf Drum Motor.

Track B
3:00 – 3:30 p.m.

Return on investment: The partnership between engineering and fincance - Presented by The Weitz Company

This workshop will include: the finance basics of ROI; using data to drive efficient site selection, including labor, logistics and other savings; guidelines for large capital projects; and tips on boosting ROI in approved projects.

3:35 – 4:05 p.m.

How healthy is your steam system - Top Five ways to improve plant efficiency, safety and sustainability - Presented by Spirax Sarco

This lecture will discuss the top five ways food and beverage companies can improve their plant’s efficiency, safety and sustainability goals. Spirax Sarco, experts in steam system solutions, will discuss how companies in the USA and across the globe are optimizing production, reducing waste and removing hazards.

4:30 – 5:30 p.m.

Expo Reception

6:00 – 8:00 p.m.

Harbor View Barbecue