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Tour Group X February 9-11, 2014 Chicago, Ill. Food Institute Tour Group X ® Food Institute February 9-11, 2014 l Chicago, Ill. Agriculture Future of America’s mission is to identify, encourage and support outstanding college men and women preparing for careers in the agriculture and food industry. AFA Leader Development Programs include a growing series of AFA Leader Institutes for college men and women allowing exposure and connectivity to specific sectors of the agriculture industry. The AFA Food Institute, held annually in February, brings 75 talented college men and women together in a food concentration center to take part in a three-day program. Students are selected through a competitive application process and have expressed a specific interest in the food sector. The itinerary provides interaction between students and food sector leaders; exposes students to area processors, businesses and other related service providers and includes discussion and training to enhance student preparation to enter careers in the agriculture and food industry. Objectives • Increase the profile of food systems, processing, marketing and related service careers to students interested in the food sector • Create an understanding of joint interests of food processors around global supply and food safety • Enhance awareness of the integration of the food system from production to retail • Discuss issues, trends and opportunities facing the industry • Provide students with a visual representation of participating organizations business, environment and culture • Network to create relationships that may aid in internship and work experiences for the mutual benefit of future employment • Close the gap between workforce needs and career preparation in the food industry 2014 Food Institute Partner AFA thanks Cargill for providing program support toward the efforts of the 2014 AFA Food Institute. Food Institute February 9-11, 2014 l Chicago, Ill. Sunday, February 9 W Chicago City Center 172 W. Adams, Chicago, IL 60603 3:30 p.m. Student Registration Begins Great Room I Foyer 4:30 p.m. Institute Orientation Great Room I 5:00 p.m. Food Industry Overview Great Room I John Ruff, Institute of Food Technologists 5:20 p.m. AFA Food Institute Executive Panel Great Room I Moderator: John Ruff, Institute of Food Technologists Panelists: Jeff George, Hillshire Brands Pete Richter, Global McDonald’s Business Unit, Cargill Fred Seamon, CME Group 6:30 p.m. Dinner Great Room II 8:00 p.m. Tour Preparation & Training Great Room I 8:30 p.m. World Café Exercise 9:30 p.m. Adjourn Monday, February 10 6:15 a.m. Tour Groups Begin Departing. Industry tours will take place from 8 a.m. – 5 p.m. Note: Bring a photo ID. Wear closed-toe, flat shoes. No heels please. Group #1 Departs 6:45 a.m. Group #2 Departs 6:15 a.m. McDonald’s/Cargill (Breakfast) Hormel (Breakfast) Ferrara Candy Company (Lunch) Hillshire Brands (Lunch) Ingredion Testa Produce Group #3 Departs 6:15 a.m. Group #4 Departs 7:00 a.m. ConAgra Popcorn Plant (Breakfast) Tate & Lyle (Breakfast) Kellogg’s Chicago Bakery (Lunch) Rose Packing (Lunch) Buddig Fleishman Hillard AFA Food Institute Dinner and Reception with area businesspersons 5:30 p.m. Reception Great Room I Foyer 6:30 p.m. Dinner and Program Great Room I Tuesday, February 11 Please check out of your room prior to the first session. Check your luggage at the front desk or put it in your car or university vehicle. 7:00 a.m. Breakfast Plateau 7:55 a.m. Welcome Great Room I 8:00 a.m. Presenting Like a Food Professional Great Room I Steve Crescenzo, Crescenzo Communications 9:00 a.m. Break 9:15 a.m. Regulation in the Food Industry Great Room I Ronald Rothstein, Winston & Strawn 10:00 a.m. Break 10:15 a.m. Global Food Trends Great Room I Moderator: Nancy Barcus, Agriculture Future of America Panelists: Chris Coleman, Quaker Laura Melo, Quaker Mark Moorman, Kellogg Company 12:00 p.m. Lunch, Feedback & Wrap up Session Great Room I 1:15 p.m. Adjourn Food Institute February 9-11, 2014 l Chicago, Ill. All student participants have been divided into four groups to tour designated food company locations. Tours will take place from 8 a.m.-5 p.m. Please stay with your group, as each tour is full and cannot accommodate extra participants. Organizations listed on your tour have been sent your name. Representatives from all listed organizations have been invited to join students at the wrap-up dinner Monday night. Group #1: Group #2: Tour destinations: Tour destinations: McDonald’s/Cargill (Breakfast) Hormel Foods (Breakfast) Ferrara Candy Company (Lunch) Hillshire Brands (Lunch) Ingredion Testa Produce Staff: Mark Stewart and Megan Karlin Staff: Nancy Barcus Students: Students: Peter Biedenweg Purdue University David Krier Colorado State University Michelle Crites Colorado State University Lars Demander Cornell University William Dixon University of Florida Krystal Anderson Morales Kansas State University Evann Dufort University of California - Davis Kirsten Grooms Michigan State University Maile Frelinger University of California - Davis Kelly McClelland Michigan State University Raquel Galvez University of Arizona Gladys Asa North Dakota State University Claire Geiger University of Illinois Alexandra Duval Oklahoma State University Katharine Rose Girone University of Illinois Olivia Kendall South Dakota State University Andrew Gusmano University of Illinois Caitlyn Black The Ohio State University Vinzenz Karl University of Minnesota Rachael Yeskey University of Arizona Desiree King South Dakota State University Jennifer Kelly University of Florida Karina Luquin University of California - Davis Shelby Cooper University of Illinois Hayley Potts Virginia Tech Liyu (Elise) Lei University of Illinois Shotika Smith Colorado State University Margaret Krause University of Minnesota Anh Tran The Pennsylvania State University Austin Liepold University of Minnesota April-Hope Wareham University of Illinois Josey Pukrop University of Wisconsin - River Falls Thank you to our 2014 AFA Food Institute partners: Group #3: Group #4: Tour destinations: Tour destinations: ConAgra (Breakfast) Tate & Lyle (Breakfast) Kellogg Company (Lunch) Rose Packing (Lunch) Buddig Fleishman Hillard Staff: Russ Weathers Staff: Derek Mulhern and Kaleigh Summers Students: Students: Austin Piombo Colorado State University Annie Achen Purdue University Rongkui Han Cornell University Casey Campbell University of Nebraska - Lincoln Andrea Barrera Kansas State University Kristen Faucon Illinois State University Kristen Heitman Michigan State University Ryan Halligan Bluegrass Community and Sarah Rose Michigan State University Technical College Katherine Sanders North Dakota State University Nathan Laudan Kansas State University Andrew Johnson Purdue University Sara Linn Oklahoma State University Amanda Rhodes SUNY Cobleskill Nicholas Tarleton University of Illinois Monica Caparosa The Pennsylvania State University Colleen Valko Michigan State University Deandrae Smith University of Arkansas Amanda Wilder University of Idaho Zachary Dashner University of California - Davis Abigail Woughter Cornell University Natalia Owens University of California - Davis Naomi Cooper University of Illinois Sophia Pitney Kansas State University Olivia Foster University of Illinois Miah Ulysse University of Minnesota Amber Brau University of Wisconsin - Stout Thank you to our 2014 AFA Food Institute partners: AFA Food Institute Executive Panel Food Institute Moderator: John Ruff Past President |Institute of Food Technologists® John Ruff is the Immediate Past President John recently served on the Institute of Medicine (IOM) of IFT (Institute of Food Technologists) committee on strategies to reduce sodium intake. He is a During his 36-year career with Kraft and past president of the International Life Sciences Institute, past the former General Foods, he headed chair of the Food Processors Association (NFPA) and a fellow R&D for International and North American of the Institute of Food Science and Technology in the United businesses where he successfully Kingdom. integrated the technical operations of numerous acquisitions, established global John received his M.A. in Biochemistry and a B.A. in Natural centers of expertise and led a worldwide advisory council Sciences from Cambridge University in the United Kingdom. consisting of external experts who have helped guide Kraft’s health and wellness initiatives. Jeff George Senior Vice President of Research and Development | Hillshire Brands Jeff George is senior vice president and Product Development at Frito-Lay. He then transferred to of research and development for The Tropicana where he served as Senior Manager in Packaging Hillshire Brands Company (NYSE: Innovation and Marketing and moved to the Quaker business HSH). He is responsible for product, in 2004, first as the leader for the Packaging Development process and packaging innovation, group, then the director of Research and Development for sensory, wellness & nutrition, emerging Quaker Snacks and finally vice president of research and technologies and culinary. development for the $3 billion Quaker Foods & Snacks unit. In his last PepsiCo role, George was vice president of Global In advance of the unveiling of Hillshire Brands, George joined Technology Strategy for PepsiCo Beverages. Sara Lee in October 2010 as vice president of research and development for Sara Lee North America. He became senior George holds several patents, has written numerous trade vice president of research and development in June 2011. journal articles and
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