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Meet the Instructors
PMCA would like to thank all the instructors of the short courses for donating their time and talent to the sucess of the short course program. These courses would not be possible without them.
Valjean Abrahamson
Jelly Belly Candy Co.
Panning 2005
Kelly Austin
Clasen Quality Coatings, Inc.
Chocolate and Compound Manufacture & Use 2009
Kelly Austin is the Director of Technology at Clasen Quality Coatings where she is responsible for leading the Innovation Center and product development functions. She has 15 years of experience in product development and project management across multiple food systems. She was most recently employed at Kraft Foods for 13 years, with internships at both Nabsico and Mars. She holds a Bachelor’s degree in Food Science from Cornell University and a Master’s in Food Chemistry from the University of Wisconsin-Madison.
John Bocskay
Georgia Nut Co.
Panning 2005
Jeff Bogusz
Ferrara Pan Candy Company, Inc.
Panning 2005, 2008
Jeff received a B.S. in Food Process Engineering from Purdue University in May, 1989. Upon graduation he worked for A. Epstein and Sons, Inc. - an engineering consulting firm that provided engineering support to a wide variety of food manufacturers.
In 1991 he took a Process Development position with The Hershey Company Responsibilities centered around non-chocolate items such as gummy bears, starch jellies, pectin jellies, hard candies, fondants, and caramels. Jeff was a hands-on participant in all aspects of the development process from concept development to benchtop formulation to pilot plant testing to production start-up. He worked extensively with co-manufacturing operations and acquired a thorough understanding of the starch moulding
process.
In 1999 Jeff took a position as Confectionery Application Specialist for Cerestar USA (later becoming Cargill, Inc. via acquisition). Responsibilities included providing technical assistance to users of corn starch, corn syrup, and polyols in the confectionery industry.
In June of 2003 Jeff began working for Ferrara Pan Candy Company as the R&D Manager. Most of Jeff’s time is spent developing new products and providing production start-up assistance.
Robert Boutin
Panning 2003
Confectionery Manufacture 2003
Katherine Clark
Centerchem Inc.
Panning 2005, 2008
I am Director of Technical Services for the Specialty Food Ingredients Division of Centerchem. I have been with Centerchem for 17 years. Prior to joining Centerchem, I worked for Ferrara Pan Candy Company and served as a summer intern for Jelly Belly Candy Company. I have been AACT Chairperson for the Chicago section and am thankful to have received the Hans F. Dresel Memorial scholarship from the PMCA; graduating from UW Madison w/a Food Science and marketing degree.
Rose Defiel
Clasen Quality Coatings, Inc.
Chocolate and Compound Manufacture & Use 2008
Rose Defiel earned her bachelor’s degree in Food Science from the University of Minnesota. She has more than 20+ years of experience in the food industry having worked in technology, quality, and production for dairy and confectionery companies and has worked as a food safety auditor. Rose has attended several confectionery industry courses including the NCA Resident Candy Course & the ZDS Chocolate Technology course held in Solingen, Germany.
Brian Donaghy
Tomric Systems
Chocolate and Compound Manufacture & Use 2008, 2009
Brian is currently the Corporate Pastry Chef at Tomric Systems of Buffalo, NY. Tomric, an industry leader in the production and distribution of chocolate moulds and confectionary equipment, has recently added the New World Chocolate line to their stable of premium products. Brian was instrumental in the development and maintenance of that ingredient line. Prior to joining the Tomric team, Brian was the Assistant Corporate Pastry Chef at Albert Uster Imports, where he worked for Chef Anil Rohira in the Research and Development Kitchen. Prior to Albert Uster he was at the Ritz-Carlton Tyson’s Corner with Pastry Chef Laurent Lhuillier.
Michelle Frame
Kerry Ingredients & Flavours
Panning 2005
Michelle has 19 years of experience in the confectionery industry, and is currently the Directory of Confectionery R&D at Kerry Ingredients & Flavours. Her responsibilities include new product development for sprinkles, chocolate, toffees, hard sugar-shell panning and chocolate panning. Prior to Kerry, Michelle was the Technical Solutions Manager – Confectionery; and Flavor 101® faculty leader at FONA International. Before that she was the Confectionery Product Manager for Mantrose-Haeuser Inc, Westport, CT - a specialty glaze and polish manufacturer for the food and pharmaceutical industry. There she provided panning technical support for customers in the US, England, Ireland, Norway, Denmark, Chile, Canada, and Mexico. Previous to that, she was the Senior Scientist at Just Born, Inc in Bethlehem, PA. There she developed new jellybean and novelty marshmallow items. She started her career at M&M/Mars ice cream facility in Burr Ridge, IL.
Michelle has attended NCA’s Resident Course and additional confectionery courses provided by NCA, PMCA, AACT, and IFT. She is a member of these organizations, and is vice-chair of the American Association of Candy Technologists council. She has spoken at numerous confectionery courses and meetings. She received her Bachelor’s of Science degree in Food Science from Purdue University, West Lafayette, Indiana.
Douglas Fritz
DP Frits Consultants
Chewing and Bubble Gum 2004
John Gecsek
Just Born, Inc.
Panning 2008
John is a scientist for Global Confectionery Development at Just Born, Inc. He has been working at Just Born, Inc. for 19 years.
John also has an AS in Biology.
Pam Gesford
Colorcon
Chewing and Bubble Gum 2004
Panning 2005
James Greenburg
Union Confectionery Machinery
Panning 2008
In 1986, Jim started his career in the confectionery industry at the Union Confectionery Machinery Company. He is currently the president, officer and director of the Union Confectionery Machinery Company. This company, a fourth generation family owned concern, is the world’s largest supplier of Rebuilt Confectionery and Packaging equipment. Jim is a member of the Association of Machinery & Equipment Appraisers, NCA, AACT, PMCA, Candy Industry Magazine's Kettle Award Committee, Retail Confectioners International and Candy Executive’s Club of New York.
Jim received his B.A. in Government & Sociology at Connecticut College and in 1988 graduated from the National Confectioners Association Candy School.
Reg Groves
Starch and Starchless Moudling 2001
Caramel,Fudge and Toffee 2002
Rich Hartel
University of Wisconsin
Chewing and Bubble Gum 2004
Panning 2005
W. David Hess
Hard Candy 2002
Peter Jamieson
Corn Products U.S.
Chocolate and Compound 2006, 2008, 2009
Panning 2005, 2008
Peter Jamieson is a Food Scientist for the Applications Research & Technical Services department of Corn Products U.S.. Working for an ingredients manufacturer over the past 10 years has provided him a unique opportunity to gain knowledge of, and experience with, a wide range of confectionery applications. Although his food science education – from the University of Delaware – was mostly theoretical and chemistry based, he has developed a great appreciation for the “art” within the industry. Subsequently he has become very involved with the PMCA at all levels - as a student, instructor and committee member – to not only learn, but also help the organization’s continuing effort to bring the “science” and “hands on” understanding together.
Tammy Jarrett
Silesia Flavors
Chewing and Bubble Gum 2004
Maurice Jeffery
Caramel,Fudge and Toffee 2002, 2005
Starch and Starchless Moudling 2001
Confectionery Manufacture 2003
Chocolate and Compound 2004
Beth Kimmerle,
Porcupine Product
Chocolate and Compound Manufacture & Use 2008, 2009
Beth Kimmerle lives in New York City where she's a partner in a creative merchandise group called Porcupine Product, makers of the Big Tips Candy Collection. Beth’s Big Tips Candy Collection is a retro themed gift box that features 15 classic, regionally produced candy bars. She regularly consults for candy companies and is the director for the soon-to-open, American Museum of Candy History. Located in Somerset New Jersey, the museum will house Beth’s personal collection of candy historical items. Her book, Candy: The Sweet History (Collectors Press 2003), is a retrospective of the confection industry, chronicling the history of sweets from across the globe, from the earliest cultivation of sugar cane through today's multi-billion dollar candy industry. Beth’s second book is called Chocolate: The Sweet History (Collectors Press 2005). With her second title she brings the same savvy style to another tempting topic. Beth has been a featured instructor at Draeger’s Market in San Francisco. Her Candymonium classes are regularly held in and around New York City. They are an ongoing feature at the Ritz Carlton in New York City. In June 2006, Candymonium was featured at the All Candy Expo. As a candy and chocolate expert and historian, she has made appearances on the Food Network, History Channel, National Public Radio, NBC's, The Today Show andMartha Stewart Living.
Ambrose Lee
Jelly Belly Candy Co.
Panning 2005
Aminah Lewis
Colorcon
Panning 2008
Aminah Lewis is the Regional Technical Manager for the Food and Confectionary Technical Services Division at Colorcon. She oversees product development, application projects, marketing efforts and her sales territory. Prior to her time at Colorcon, she worked at Vlasic Foods International in New Jersey as a Packaging Scientist and at Eastern Virginia Medical School as a Radiation Oncology Laboratory Associate.
Aminah holds a Bachelor of Science degree in Biological Sciences from Prairie View A&M University and is currently pursuing her Masters of Business Administration.
She is a member of NCA, AACT, PMCA, and IFT and had the honor of lecturing for the NCA Resident Course and Panning Course in years past.
John Molinaro
Bosch Packaging
Panning 2005
Ben Moser
Roquette
Chewing and Bubble Gum 2004
Ben is the manager of the Roquette America Applications Development Group in Keokuk, Iowa. His group is responsible for Customer Technical Service and New Product Development for the Specialty and Commodity product lines at Roquette America. He has been directly involved in the confectionery industry for nineteen years and has taught at a number of sugar-free gum and confectionery courses through the NCA and other organizations. Ben has been specializing in the use of bulk sugar replacers in the food and confectionery industry for the last sixteen years with Roquette.
He began his career in the confectionery industry in the R&D Group at E.J. Brach’s in 1985. Ben has a BS in Food Science from Purdue University.
Marc Pera
Cafosa Gum, SA
Chewing and Bubble Gum 2004
Eric Schmoyer
Barry Callebaut USA LLC
Chocolate and Compound Manufacture & Use 2008
Eric Schmoyer has been with Barry Callebaut for one year as an R & D Project Manager doing new product development and innovations for Barry Callebaut clients, Sales, and Marketing. He was also involved in setting up, equipping, staffing, and starting up the new pilot facility in Pennsauken, New Jersey. Prior to joining Barry Callebaut, Eric was with the R.M. Palmer Company for almost 20 years. Starting in the molding department and moving to Tech Services, where he worked with raw materials, formulation, and processing as well as standard QA duties. In 1998 he was named R&D Lab Manager. As such his duties included ideation and new item prototype development, plant scale ups, on-line troubleshooting, production of sales samples and managing the QA libraries. He has attended several PMCA courses as well as the NCA Confectionery Residency course in Madison Wisconsin. Eric is on the PMCA board and active on the Centennial, Long Range Planning, Student Outreach, and Research Committees. He is also National Vice President of the American Association of Candy Technologists as well as Philadelphia Chairperson.
Eric Shinsato
Corn Products Int'l
Panning 2005
Marlene Stauffer
Blommer Chocolate Company
Chocolate and Compound 2004, 2006, 2008, 2009
Marlene Stauffer graduated from Penn State with a Food Science Degree. She has been with Blommer Chocolate Company since 1982. She is presently the Director of Quality Assurance/ Research and Development. She is involved with all aspects from Manufacturing, to Quality Systems, to Product Development, to Technical Assistance for customers. She has taught at several NCA and PMCA classes, and has spoken at PMCA and AACT. Marlene is a member of the PMCA Research Committee, Membership and Education Committee, Institute of Food Technologists, American Association of Candy Technologists, and American Cocoa Research Institute. She is a past recipient of the Marie Kelso Award.
Walter Vink
Vink Associates, Inc.
Panning 2003, 2008
Hard Candy 2002
Walter is a consultant specializing in technical services for the confections and pharmaceutical industries. He has over 40 years’ experience in confections technology. His background includes work in Research and Development, management, development of new products, process modernization, and employee training. Walter retired from LifeSavers in 1989 as Director of Confections Technology and founded Vink Associates that year.
Walter has participated in many confections industry seminars as a speaker and moderator. He has been an instructor at the National Confectioners Association, the Retail Confectioners International Candy School, and is Course Director for the Pennsylvania Manufacturing Confectioners Association Hard Candy course and Panning course.
He is author of numerous technical articles and co-author of a variety of patents in the confections field. He received the 1989 Crystal Award for his paper on “Dextran in Hard Candy” and was the 1991 recipient of the Stroud Jordan Award for his many contributions to the candy industry.
Walter graduated from George Washington University with a B.S. in Chemistry.
Jean-Pierre Wybauw
Chocolate Centers 2000, 2004, 2007
Dennis L. Zak, Ph.D.
TMResource L.L.C.
Chocolate and Compound 2006, 2008, 2009
Panning 2008
Caramel,Fudge and Toffee 2005
Dennis has more than 30 years experience in product development and R&D management for the food Industry. His product development achievements include more than $350 million in new product and line extension sales, transference of product and process technologies to other cultures and acquisition of local ingredients to efficiently manufacture those products. He successfully transformed a large manufacturing company’s R&D organization to be a 21st century learning organization through the implementation of Reward and Recognition, Metrics, Covey Leadership and Competency programs. Implementation of these programs in R&D became a model for the entire global organization. Dennis also developed and implemented learning events under a corporate university concept which were later also modeled globally. Dennis has also been active in industry organizations, twice serving as chairperson of the NCA Technical committee, serving on IFT committees, being past president of the Food Industries group of the Department of Food Science at Penn State. Dennis has presented several papers at industry functions. Dennis is currently Managing Partner of TMResource, a consulting firm focused on the development and marketing of foods and pharmaceuticals. Dennis earned his Ph.D. from The Pennsylvania State University and his Master and Bachelor of Science degrees from the University of Minnesota.
* If your information does not appear and you would like it to be included or you would like to make changes please email Brittany Marmo at brittany.marmo@pmca.com, with your information or updates.
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