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30 September 2005 • The Manufacturing Confectioner
Monday, September 191:00 PM
Tour of Bell Flavors (until 4:00PM)
6:00 PM
Wine and Cheese Reception(until 8:00PM)
Tuesday, September 208:00 AM
Welcome 8:05 AM
Formulating Confectionery withXylitol
Ian Fairs, Danisco
8:50 AM
Digital Imaging onto ConfectionsScott Liniger, Sensient
9:35 AM
Experiment DesignTom Carr, Carr Consulting
10:15 AM Break
10:30 AM
Bioterrorism—IT and QAErnie Redfern and Bill Dyer,Blommer ChocolateNO ON Lunch
1:30 PM
Regulations UpdateAlison Bodor, NCA
Tuesday, September 20 (continued)
2:30 PM
Automatic PanningFrancois Adele, Dumoulin3:30 PM Break3:45 PM
Finding and Keeping GoodEmployees
John Myers,Kensington International5:00 PM
Suppliers Exhibits7:00 PM
Stroud Jordan Award Banquet
Wednesday, September 218:00 AM
Welcome8:05 AM
Microbial Control inConfectionery
Russell Flowers, PhD, Silliker
8:50 AM
Water Activity for ConfectioneryQuality & Shelf Life
Anthony J. Fontana, Jr., PhD,Decagon Devices
9:35 AM Break
9:55 AM
Sensory Analysis of Sweetness/Acid Interactions
Cindy Cosmos,Bell Flavors and Fragrances10:40 AM
Cocoa Issues — Sourcing, WorldEconomics andSupply
Scott Amoye, ED&F Man
Wednesday, September 21 (continued)
11:20 AM
Chocolate is Good for You Catherine Kwik-Uribe, Masterfoods USANO ON Lunch1:30 PM
Unique Dairy Ingredients forChocolates andConfectioneryApplications
Harvé Gasnier,Ingredia Dairy Ingredients2:15 PM
Prebloom Detection inChocolate
Henk Schenk,University of Amsterdam3:00 PM Break
3:20 PM
Stabilizer Choices for GelledConfections
Erin Chavez Surratt,Degussa Texturant Systems
4:05 PM
Safeguarding IntellectualProperties
Marguerite Yang,Wm. Wrigley Jr. Co.,and Frank Yang
6:00 PM
Reception and Dinner
AACT Annual TAACT Annual Technical Seminarechnical SeminarMarriott’s Lincolnshire Resort, Lincolnshire, Illinois, USASeptember 19–21, 2005
American Association ofCandy Technologists
175 Rock Rd., Glen Rock, NJ 07452 USATelephone: +1 (201) 652 2655
Fax: +1 (201) 652 3419 Email: [email protected]
www.aactcandy.org
