SUNDAY, MAY 20
6:30 - 8:30 p.m. WELCOME RECEPTION - INTERNATIONAL BUFFET DINNER
WELCOME - Harmon L. Towne,
President; Melissa Moore, Executive Vice President,
American Society of Agricultural Engineers (ASAE)
WELCOME - Okkyung Kim Chung,
President; Helmut Glattes, Secretary General/CEO,
International Association for Cereal Science and Technology (ICC)
Co-Chairs: Okkyung Kim Chung and James L. Steele
WELCOME - Marc A. Johnson,Dean, College of Agriculture, KSU
WELCOME - Virgil W. Smail, President, American Institute of Baking
WELCOME - Donald E. Koeltzow,Director, GMPRC, USDA-ARS
There is no universal definition for AWheat Quality,@ as desired quality parameters vary depending on breeders, growers, traders, millers, and the final products manufactured. To achieve international quality-based marketing, it is essential to know how quality is defined to end-users. Desired quality attributes vary depending on food, cereal, or feed manufacturers. This session will cover the issues/concerns and quality attributes desired by various producers of wheat-based goods including frozen dough, noodles/pasta, flat breads, cous cous, steam bread, etc.
Session II. WHEAT BREEDING AND BIOTECHNOLOGY
Co-Chairs: Michael Tilley, USA and Lindsay O'Brien, Australia
Discussion Facilitator: Jan Willem van der Kamp, The Netherlands
Wheat quality improvement begins with breeding to achieve a balance of functional biochemicals for desired quality attributes. Advancements in plant breeding technology have recently been led by biotechnology. This session will focus on the impacts of breeding and biotechnology on wheat biochemical components and on end-use quality attributes. Some examples may include white wheat, waxy wheat, and phytochemicals from wheat.
TUESDAY, MAY 22
Session III. QUALITY ASSESSMENT METHODS
Co-Chairs: Donald B. Bechtel, USA and Andras Salgo, Hungary
Discussion Facilitator: Phillip C. Williams, Canada
For both domestic and international wheat marketing channels, the wheat price is decided mainly by the physical characteristics of grains used for grain grade standards. A truly fair trade should be based on end-use quality attributes desired by specific wheat products manufacturers. A ATotal Quality-based Marketing System@ can be pursued only if methods of end-use quality assessment are available. This session will focus on advancements in quality assessment technology, e.g., single kernel system, imaging and remote sensing, and other rapid methods describing molecular and physical changes like glass transition, moisture transfer and biotechnologically improved grains.
Session IV. QUALITY PRESERVATION AND
Co-Chairs: Bh. Subramanyam, USA and Willem J. de Koe, Jr., The Netherlands
The safety and quality of food products includes evaluation and control in all phases of food handling. The design and operation of storage and handling facilities can help to ensure quality preservation. Food borne illness, allergens, pesticide residues and toxins in raw materials are concerns for food manufacturers as well as consumers. This session will cover food recalls as well as hazard analysis critical control points (HACCP).
WEDNESDAY, MAY 23
Session V. INTERNATIONAL QUALITY STANDARDS
AND MARKETING PROCEDURES
Co-Chairs: Timothy J. Herrman, USA and James Dexter, Canada
Discussion Facilitator: Robert L. Cracknell,Australia
Grain grading standards facilitate domestic and international wheat trade. The purpose of this session is to review advances made in marketing procedures that relate grading standards to end-use quality. Presentations and a panel discussion will focus on specific country actions taken to assist customers in standardization of wheat marketing and inspection, procedures used to certify grain handler capabilities to assess and deliver specified wheat qualities, and importer perceptions of wheat uniformity and quality in the global export-import market.
Session VI. ECONOMICS OF WHEAT TRADE
Co-Chairs: Kyle W. Stiegert, USA and European Commission Representative
Economic impact of biotechnology, identity preserved marketing and handling practices to retain functional quality uniformity, and functional quality assessments in the market channel are the focus of this session. The role and economic impact of the World Trade Organization (WTO) and other regional organization decisions on domestic and international markets and quality standards will be open for review and discussion.
POSTER VIEWING (3:15 - 5:15 p.m.)
Co-Chairs: John D. Hubbard, USA and Jeff D. Wilson, USA
(Presenters in Attendance)
SOCIAL HOUR - BANQUET DINNER (6:00 p.m.)
THURSDAY, MAY 24
Session VII. ADVANCES IN PROCESSING TECHNOLOGY
Co-Chairs: Mark E. Casada, USA and Wolfgang J. Bergthaller, Germany
Discussion Facilitator: Wilfried Seibel,Germany
Recent advances in processing of wheat in the areas of wet and dry milling, extrusion and new or non-food uses will be reviewed. This session will address new equipment advances in the areas of automation and control concepts and processing efficiencies. Of particular interest are applications, concepts and examples where predictive measures of whole wheat are to optimize process equipment settings or adjustments and where on-line measurements are continually used to manage and optimize process efficiencies.
CLOSING OF CONFERENCE
Co-Chairs: James L. Steele and Okkyung Kim Chung
TECHNICAL TOURS (1 - 4 p.m.)
Dept. of Grain Science & Industry, Kansas
American Institute of Baking
USDA-ARS, U.S. Grain Marketing Research Laboratory
Annual Spring Technical Conference
AACC Milling and Baking Division
Monday, May 21, 2001, Holiday Inn-Holidome, Manhattan, KS, USA
The AACC Milling and Baking Division will hold their 31st Annual Spring Technical Conference in conjunction with IWQC-II with emphasis on Session I, Issues and Concerns of End-Users. The M & B Division will hold a Business Meeting during a special separate luncheon on Monday, May 21 at the Holidome. The Division will also sponsor a golf outing on Sunday, May 20th. All M & B Division members are asked to attend the Business Meeting luncheon and all other IWQC-II registrants are invited to participate in the golf outing. The details and fees for the luncheon and golf outing are provided below. You may sign-up and submit luncheon and golf outing fees with your IWQC-II registration by completion and submission of the M&B Division, luncheon and golf sign-up included with the IWQC-II registration form and payment procedures.
Mtg & Lunch Golf
Date/time: Noon Monday, May 21, 2001 11a.m. Sunday, May 20, 2001
Location: Holidome, Manhattan, KS Colbert Hills, Manhattan, KS
Fees: US $25 per attendee US $95 per golf registrant
Contact V. Smail and/or B. Strouts, American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502, USA for further information. E-Mail: firstname.lastname@example.org and/or email@example.com
For further IWQC-II program information, E-Mail: James L. Steele and Okkung K. Chung
Last updated: March 06, 2001 1:30pm jsteele