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 has presented at global conferences in the field of innovation. He received a bachelor’s degree Prior to this role, he spent 24 years at PepsiCo. George held a in Mechanical Engineering from the University of Illinois in number of positions of increasing responsibility in Packaging 1986. He later earned a Master of Business Administration Development, Corporate Engineering, Process Engineering at Southern Methodist University. AFA Food Institute Executive Panel Food Institute

Pete Richter President, Global McDonald’s Business Unit | Cargill Pete has worked for Cargill over the last Managing Director for Americas and APMEA. He was elected 27 years. He spent the first 15 years in the McDonald’s Supplier Advisory Council in 2007 and elected the Flour Milling area where he started Chairman in 2009. He is also the supplier representative for in merchandising and then moved into the McDonald’s National Supplier Leadership Council. He is sales and marketing roles. He is currently on the board of directors for Specialty Commodity Inc., based the President of the Global McDonalds in Fargo, N.D. Pete and his wife Sara have three children, Business Unit. Prior to this he was the Madeline 15, Bennett 14, and Eleanor 12. McDonald’s Business Unit Vice President,

Fred Seamon Senior Director, Commodity Research and Product Development | Chicago Merchantile Exchange Fred Seamon has been with the Exchange tenure, Seamon has been heavily involved in the creation of since December 2001 and has served multiple domestic and international agricultural and ethanol as Senior Director, Commodity Research futures contracts, as well as the creation of cleared-only and Product Development of CME Group agricultural swap products. since spring 2012. He is responsible for conducting research on the structure Prior to joining the company in 2001, Seamon was on faculty and performance of commodity markets, at the University of Wyoming, where he conducted research in which is used to monitor the performance commodity marketing issues. of and maintain the viability of CME Group commodity futures and options contract markets. He also is responsible for He holds a bachelor’s degree in computer science from the investigating the feasibility of new commodity futures contracts University of North Carolina – Wilmington and a PhD in applied and writing trading rules for new commodity futures. During his economics from Clemson University. Food Institute Presenters

Steve Crescenzo Owner | Crescenzo Communications Through his work as a consultant, writer Steve has been voted the number one seminar leader for the and seminar leader, Steve Crescenzo IABC Global Conference for three consecutive years (2008- has helped thousands of communicators 2010), and has been asked to speak in IABCs “All Star Track” for improve both their print and electronic the past five years. Steve also speaks at numerous IABC chapter communication efforts. and regional events throughout North America and Europe.

Recognized as one of the nation’s leading Steve has worked with numerous communicators around experts in employee communications, the world, including those at BP, Target, Mayo Clinic, General Crescenzo is the leader of four popular workshops: Strategic Motors, Wells Fargo, Chevron Corporation, Conoco-Phillips, Creative Communications, Integrating Print and Online Lockheed Martin, McDonalds, Nokia, Imation, Intel, American Communication Vehicles, The Master Class of Employee Express, Hewlett Packard, Amgen, the IRS, Social Security Communication, and Creative Communications. He is also the Administration, Missouri Department of Transportation, author of his popular blog, Corporate Hallucinations and writes National Archives and Hewlett Packard. a regular column in his communications/humor e-newsletter, Low Hanging Fruit.

Ronald Rothstein Attorney | Winston and Strawn Ronald Rothstein is a trial attorney with nonprescription drugs, leading quick service restaurants, substantial first chair experience in automotive antifreeze manufacturers, financial services complex commercial matters, including companies, big-box hardware retailers, leading tax preparation class action and Lanham Act false service providers, advertising agencies, major consumer advertising, trademark and cybersquatting products companies, and leading consumer electronics litigation, and copyright litigation. He manufacturers in high profile intellectual property cases in has successfully handled numerous federal district courts in the United States. He has also served class action false advertising, trademark, as first chair trial counsel in class action and multi-district and domain name cases in federal courts throughout the class action litigation. United States. He also represents clients before the National Advertising Division of the Better Business Bureaus in false Rothstein received a B.A. in Political Studies, with honors, advertising matters. from the University of Manitoba in 1991. He received a J.D., cum laude, from Valparaiso University School of Law in Rothstein has represented, as first chair trial counsel, 1994 and an LL.M. from the George Washington University companies in cases involving several of the nation’s best- Law Center in 1998. selling food and beverage products, prescription and Global Food Trends Panel Food Institute

Chris Coleman Senior Manager, Hot Cereal and Grains Research and Development | Quaker Chris joined Quaker Oats 12 years ago currently leads the Oatmeal R&D team, which develops and as an Oat Mill Process Engineer in Cedar launches exciting Oatmeal innovations for Quaker. Recent Rapids, Iowa. He has a B.S. in Milling successful product launches include Quaker Real Medleys, Science from Kansas State University and Quaker Warm & Crunchy Granola, Quaker Apples & Cranberries an MBA from the University of Iowa. Chris Instant Oatmeal, and Quaker Instant Oatmeal Cups. transferred to R&D in 2005 and has held a wide variety of leadership roles spanning Chris and his wife, Katie, have two children: James, who is 6 and Agricultural Sciences, Cost Management, Claire, who is 2. Chris loves to play with the kids and can often SAP Integration for R&D, and Product Development. He be found on the weekends doing home improvement projects.

Laura Melo Marketing and Plant Manager | Quaker Laura Melo currently leads the Golden Before coming to PepsiCo, she worked as a consultant for a Grain, Lite Snacks and Baking categories non-profit organization on finding solutions to help prevent and for Quaker and the Baking initiates for the fight malnutrition in babies and toddlers in developing countries. Global Nutrition Group (GNG). She has Additionally, she worked as an Editorialist for “El Norte”, the been working in PepsiCo for 9 years. She leading newspaper in Northern Mexico, and published more started in Gamesa – Quaker, a PepsiCo than 60 articles on topics related to Food and Nutrition. She has cookie company in Monterrey, Mexico, a BA in Food Engineering from I.T.E.S.M and a M.S. in Product developing indulgent and healthy cookies. Development from Northwestern University. The past 7 years she has been with Quaker doing Research and Development on Snacks such as Chewy Bars, Clusters, Snack She and her husband Carlos have two daughters – Sofia and Mixes, Pretzels, Pita Chips, Crackers, and Cookies. Additionally, Emma. Laura is originally from Monterrey, Mexico, but has been the past year, she has been learning and working on Popped living in the Chicago suburbs for the past 7 years. Snacks and grain-based Side Dishes.

Mark Moorman Senior Director of Global Scientific Affairs| Kellogg Company Mark Moorman is the Senior Director Association Microbiological Safety Committee. Prior to joining of Global Scientific Affairs for the the Kellogg Company in 1998, Mark spent 10 years with Kellogg Company in Battle Creek, MI Silliker Laboratories as the Technical Director of Microbiology with responsibilities for formulating responsible for assisting clients with microbiological food safety plans against emerging food safety and quality issues. Mark has his undergraduate and Ph.D. and nutrition issues that may affect the degrees from Michigan State University in Microbiology and Kellogg Company. Mark is on the Board Food Science and has an adjunct faculty appointment in the of Directors for Food Allergy Research and Department of Food Science and Human Nutrition. Resource Program and has chaired the Grocery Manufacturers Food Institute Group 1 Tour Locations

McDonald’s / Cargill Oakbrook, Ill. | www.mcdonalds.com, www.cargill.com McDonald’s is the leading global foodservice retailer with more than 34,000 local restaurants serving nearly 69 million people in 118 countries each day. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers’ experience.

Cargill is a unique place to grow your career, your experience and your abilities. Every day, we grow our reputation as a leading international producer of food, agricultural, financial and industrial products and services. We take pride in our global reach, ability to contribute, and strong work ethics and values. Founded in 1865, Cargill is a privately held company and employs 142,000 people in 66 countries. Through innovation, creativity and teamwork, we are transforming entire markets and people’s lives worldwide, and we can have the same impact on your career.

Ferrara Candy Company Forrest Park, Ill. | www.ferrarausa.com Although Ferrara Candy Company now consists of countless beloved brands, it all started with candy- coated almonds called Confetti. The year was 1900, and Salvatore Ferrara had just come to America from Nola, Italy. Selling candy was to be his trade in his new home of Chicago. Now, the company’s delicious list of brands is longer than ever. Ferrara Pan classics include ATOMIC FIREBALLS®, BLACK FOREST® Gummies, BOSTON BAKED BEANS, JAWBUSTERS®, LEMONHEAD® and RED HOTS®. Ferrara Candy Company is also now the proud producers of BOBS® Sweet Stripes, BRACH’S®, CHUCKLES®, FRUIT STRIPE® Gum, JUJYFRUITS®, NOW AND LATER® , RAIN-BLO®, SATHERS®, SUPER BUBBLE® and TROLLI® Gummies.

Ingredion Bedford Park, Ill. | www.ingredion.com Ingredion Incorporated is a leading global ingredient solutions provider to the food, beverage, brewing and pharmaceutical industries as well as numerous industrial sectors. We are committed to supplying our customers with quality, innovative ingredient solutions that are on trend and in demand. Headquartered in the Chicago suburb of Westchester, Illinois, we turn corn, tapioca, wheat, potatoes and other raw materials into a myriad of ingredients. With more than 11,000 employees around the world, we serve customers in more than 60 diverse markets in over 40 countries. In 2012, our net sales reached $6.5 billion. Food Institute Group 2 Tour Locations

Hormel Foods Rochelle, Ill. | www.hormel.com Building upon our heritage of innovation and quality, together we will elevate the everyday experience by making Hormel Foods the favorite part of any eating occasion.At Hormel Foods, we are committed to providing consumers with high-quality, high-value branded products that are flavorful, nutritious and convenient. Guided by Our Way—our internal principles platform—we strive to set industry standards for product quality, work environment and community engagement.

Hillshire Brands Downers Grove, Ill. | www.hillshirebrands.com The Hillshire Brands Company (NYSE: HSH) is a leader in branded, convenient foods. The company generated approximately $4 billion in annual sales in fiscal 2013, has more than 9,000 employees, and is based in Chicago. Hillshire Brands’ portfolio includes iconic brands such as Jimmy Dean, Ball Park, Hillshire Farm, State Fair, Sara Lee frozen bakery and Chef Pierre pies, as well as artisanal brands Aidells, Gallo Salame and Golden Island premium jerky. For more information on the company, please visit www. hillshirebrands.com.

Testa Produce Chicago, Ill. | www.testaproduce.com At Testa, we pride ourselves on our commitment to quality produce and quality service. We take the extra steps to ensure that the product you get from us has been taken care of from the start. We source from premier vendors, store and distribute your produce in our LEED Platinum Certified facility, and put every item that enters our warehouse through a strict safety process to make sure you are getting the best quality out there. Food Institute Group 3 Tour Locations

ConAgra Foods Rensselaer, Ind. | www.conagrafoods.com At ConAgra Foods, we believe in the power of great food. Food you turn to every day, food you count on as part of your life. We make food that does more than satisfy your hunger — it actually gives you less to worry about and more to look forward to. That’s what we do here at ConAgra Foods: We make great food — everyday food — in extraordinary ways. ConAgra Foods is one of North America’s largest food companies, but we’re more than that. We’re more than 36,000 individuals, each with a story to tell. And we’re a family — from the son who followed in his dad’s footsteps with a career at ConAgra Foods to the employee who took a temporary job and — eight years later — still loves what he does.

Kellogg Company Chicago, Ill. | www.kelloggs.com Working together, we create moments of delight for people around the world with our well-loved brands. Our company is a place where innovation lives on, where we never stop learning and where we’re excited about tomorrow. And it all started simply with a single corn flake and W.K. Kellogg’s belief in better food for all.

Buddig South Holland, Ill. | www.buddig.com At Buddig, family is at the heart of everything we do. We’ve been a family company for over 100 years, so we appreciate the importance of family traditions - especially family meals. From our time-tested Original recipe to our heart-healthy Deli Cuts, nothing makes us happier than providing your family with great tasting meats at affordable prices. Over the years, we’ve added a variety of mouthwatering new flavors, but we’ve never compromised our family tradition of quality established by Carl Buddig himself. Food Institute Group 4 Tour Locations

Tate & Lyle Hoffman Estates, Ill. | www.tateandlyle.com Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world.

Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by the Innovation and Commercial Development group. The Group’s strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our food systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Rose Packing Chicago, Ill. | www.rosepacking.com For 90 years, Rose Packing has been producing the highest quality products and providing them to both domestic and international markets. Our line has expanded to include the finest, value-added pork, turkey, chicken and beef products in the marketplace.

First known for our Canadian Bacon, we’ve put the same attention to quality and flavor in all of our products. With delicious choices and a wide array for any appetite, our Hams, Turkey, Breakfast Sausages, Ethnic Sausages, Chicken and Beef Burgers, Pizza Toppings or Baby Back Ribs will satisfy everyone at the table.

FleishmanHillard Chicago, Ill. | www.fleishmanhillard.com At the core of FleishmanHillard’s philosophy is the power of true. True speaks to who we are and how we work every day. The values and principles articulated in our philosophy include respect and teamwork, ethical behavior and transparent business practices, and relationship-driven client service that achieves meaningful results. Our values unite FleishmanHillard into a talented and committed team working across continents and cultures on behalf of our clients. Food Institute Participants

Name University Primary Email Phone Number Annie Achen Purdue University [email protected] 320-333-9879 x8 Krystal Anderson Morales Kansas State University [email protected] 773-428-3236 Gladys Asa North Dakota State University [email protected] 701-388-1104 Andrea Barrera Kansas State University [email protected] 815-616-9199 Peter Biedenweg Purdue University [email protected] 310-793-6293 Caitlyn Black The Ohio State University [email protected] 614-419-3313 Amber Brau University of Wisconsin - Stout [email protected] 507-829-6710 Casey Campbell University of Nebraska - Lincoln [email protected] 203-644-7850 Monica Caparosa The Pennsylvania State University [email protected] 724-504-2180 Naomi Cooper University of Illinois [email protected] 815-419-7996 Shelby Cooper University of Illinois [email protected] 309-830-8830 Michelle Crites Colorado State University [email protected] 630-336-4223 Zachary Dashner University of California - Davis [email protected] 925-324-0053 Lars Demander Cornell University [email protected] 203-640-9775 Surayya Diggs Cornell University [email protected] 347-581-3117 William Dixon University of Florida [email protected] 772-216-5650 Evann Dufort University of California - Davis [email protected] 408-656-5620 Alexandra Duval Oklahoma State University [email protected] 805-540-1222 Kristen Faucon Illinois State University [email protected] 217-502-1888 Olivia Foster University of Illinois [email protected] 224-400-8303 Maile Frelinger University of California - Davis [email protected] 661-316-7357 Raquel Galvez University of Arizona [email protected] 520-869-3895 Claire Geiger University of Illinois [email protected] 618-795-5457 Katharine Rose Girone University of Illinois [email protected] 309-634-8975 Kirsten Grooms Michigan State University [email protected] 517-614-3691 Andrew Gusmano University of Illinois [email protected] 847-387-0829 Ryan Halligan Bluegrass Community and Technical College [email protected] 502-320-8655 Rongkui Han Cornell University [email protected] 607-379-5894 Kristen Heitman Michigan State University [email protected] 616-405-1818 Andrew Johnson Purdue University [email protected] 812-653-1511 Vinzenz Karl University of Minnesota [email protected] 612-716-8695 Jennifer Kelly University of Florida [email protected] 407-719-4207 Olivia Kendall South Dakota State University [email protected] 952-994-2649 Desiree King South Dakota State University [email protected] 402-380-8788 Margaret Krause University of Minnesota [email protected] 952-221-6936 David Krier Colorado State University [email protected] 970-397-4452 Nathan Laudan Kansas State University [email protected] 913-548-7005 Liyu (Elise) Lei University of Illinois [email protected] 312-714-5829 Food Institute Participants cont.

Name University Primary Email Phone Number Austin Liepold University of Minnesota [email protected] 507-822-4295 Sara Linn Oklahoma State University [email protected] 832-724-0053 Karina Luquin University of California - Davis [email protected] 831-740-7430 Kelly McClelland Michigan State University [email protected] 810-434-8233 Natalia Owens University of California - Davis [email protected] 559-790-9714 Austin Piombo Colorado State University [email protected] 925-876-3457 Sophia Pitney Kansas State University [email protected] 785-280-3512 Hayley Potts Virginia Tech [email protected] 540-454-9665 Josey Pukrop University of Wisconsin - River Falls [email protected] 715-252-0396 Amanda Rhodes SUNY Cobleskill [email protected] 315-777-0209 Sarah Rose Michigan State University [email protected] 248-884-1092 Katherine Sanders North Dakota State University [email protected] 507-226-1776 Deandrae Smith University of Arkansas [email protected] 801-923-7570 Shotika Smith Colorado State University [email protected] 720-320-4455 Nicholas Tarleton University of Illinois [email protected] 708-548-6853 Anh Tran The Pennsylvania State University [email protected] 856-266-2881 Miah Ulysse University of Minnesota [email protected] 763-843-7909 Colleen Valko Michigan State University [email protected] 248-396-7388 April-Hope Wareham University of Illinois [email protected] 630-418-1990 Amanda Wilder University of Idaho [email protected] 208-949-6132 Abigail Woughter Cornell University [email protected] 231-631-3820 Rachael Yeskey University of Arizona [email protected] 480-334-4299 Food Institute AFA Staff

Russ Weathers | President & CEO cell: 816-509-8238 [email protected]

Mark Stewart | Vice President of Development and Communications cell: 660-853-9582 [email protected]

Nancy Barcus | Vice President of Leader and Organization Services cell: 816-547-6875 [email protected]

Derek Mulhern | Program Coordinator cell: 507-421-3838 [email protected]

Megan Karlin | Marketing & Development Coordinator cell: 785-410-7155 [email protected]

Kaleigh Summers | Program Intern cell: 660-631-2701 [email protected]

Agriculture Future of America 816-472-4232 l www.agfuture.org PO Box 414838 l Kansas City, MO 64141 ® Food Institute Partners

AFA thanks the following partners for providing support toward the AFA Food Institute.

Program Partner

Tour Stop Meal Partners Food Institute Thank Our Tour Hosts

Company Contact Address Buddig Roger Buddig 50 West Taft Drive South Holland, IL 60473 Cagill/McDonald's Jeff Schnieder 400 E. Diehl Rd., Ste. 330 Naperville, IL 60563 ConAgra Dave Heninger and Tom Arnold 750 E. Drexel Parkway Rensselaer, IN 47978 Ferrara Candy Company Jeanettte Torres and Matthew Bird 7301 W. Harrison Forrest Park, IL 60130 FleishmanHillard Jennifer Seyler 220 E. Randolph Street, 37th Floor Chicago, IL 60601 Hillshire Brands Susan Zaripheh 3131 Woodcreek Dr. Downers Grove, IL 60515 Hormel Allix Tenold Braun 1 Hormel Place Austin, MN 55912 Hormel Bill Rice 1001 Main St. Rochelle, IL 61068 Ingredion Robin Brown 6400 Archer Avenue Bedford Park, IL 65051 Kellogg Company Larry Pederson and Mark Moorman 750 E 100th St Chicago, IL 60628 Rose Packing Mike Reiter 4900 S. Major Ave Chicago, IL 60638 Tate & Lyle Jennifer Walker and Chris Olsen 5450 Praire Stone Parkway Hoffman Estates, IL 60192 Testa Produce Angela Bader 4555 Racine Ave Chicago, IL 60609

Please take a few moments to write a thank you note to the people listed above who have been instrumental in the AFA partnerships that have made this institute possible. Food Institute Thank Our Speakers

Name Organization/Title Address Mr. John Ruff Institute of Food Technologists® 515 W. Van Buren, Ste 1000 Past President Chicago, IL 60607 Mr. Pete Richter Cargill Inc. 400 E. Diehl Rd., Ste. 330 President, McDonald’s Business Unit Naperville, IL 60563 Mr. Jeff George Hillshire Brands 400 S. Jefferson Sr. Vice President, Research & Development Chicago, IL 60607 Dr. Mark Moorman Ph.D. Kellogg Company 2 Hamblin Avenue East Senior Director, Global Scientific Affairs Battle Creek, MI 49017 Mr. Ronald Rothstein Winston & Strawn 35 W. Wacker Drive Partner Chicago, IL 60601-9703 Mr. Steve Crescenzo Crescenzo Communications 2736 N. Hampden Ct. #206 Owner Chicago, IL 60614 Mr. Chris Coleman Quaker Quaker Foods North America Senior Manager, Hot Cereal and Grains R&D 617 W. Main Street Barrington, IL 60010 Ms. Laura Melo Quaker Quaker Foods North America Marketing and Plant Manager 617 W. Main Street Barrington, IL 60010 Mr. Fred Seamon Chicago Merchantile Exchange 20 South Wacker Senior Director, Commodity Research and Product Chicago, IL 60606 Development