SUNDAY, MAY 20

6:30 - 8:30 p.m. WELCOME RECEPTION - INTERNATIONAL BUFFET DINNER

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.

Monday Afternoon

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

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.

Tuesday Afternoon

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

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.

Wednesday Afternoon

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.

THURSDAY, MAY 24

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.

Thursday afternoon

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.

Detail     M&B Business Mtg & Lunch    Golf Outing
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: vsmail@aibonline.org and/or bstrouts@aibonline.org

For further IWQC-II program information, E-Mail: James L. Steele and Okkung K. Chung

Last updated: March 06, 2001 1:30pm jsteele