PMCA
 
“Bringing World class Research, Education, and Training to the Global Confectionery Industry
since 1907.”
Membership_Committees

Membership Committees

 

Wondering what opportunities there are for you, as a member, to be involved in the broad scope of PMCA's activities?  Listed here are the committees on which members may serve, a summary of their mission, projects and responsibilties, as well as the approximate times the committee meets annually.

Have questions?  E-mail us.

Committee Mission

Education & Learning

Chair:

Peter Jamieson

Atlas Point Technical Services

pete.jamieson@atlas-point.com

 

10 members

 

Meeting Frequency:

One in-person (Spring)

Three – four via conference call

(various throughout year)

 

  • Develop and deliver high value (quality and cost), learning experiences to the confectionery and related industries globally.
  • Promote cooperative relationships with other academic and industrial groups for efficiency and higher quality.
  • These learning experiences will cover the science related to the specific topic and industry, and also provide practical, hands on opportunities to experience scientific theory in action. 
  • Consistently strive to meet the needs of the industry and improve value related to all learning experiences offered. 

Golf Tournament

Chair:

George Shapiro
Del-Val Food Ingredients

gshapiro@del-valfoodingredients.com

 

2 members

 

Meeting Frequency:

One – two per year via conference call or email

 

  • To produce a successful and fun Annual Member Golf Tournament with excess reserves for Research and Educational programs.

Investment & Finance

Chair:

Ed Wilson

Retired, AAK, USA

edwilsonLLC@gmail.com

 

1 member (Vice-President)

Others normally include Officers

 

Meeting Frequency:

One – two per year usually via conference call

 

  • To ensure the efficient and appropriate management of the association’s budget, financial and investment activity.

Legislative & Regulatory Affairs

Chair:

Rick Russell

The Hershey Company

rickrussell@hersheys.com

1 member

 

Meeting Frequency:

Representation of committee at three board meetings per year

 

  • To monitor and provide an update to the association’s board on the latest developments in the legislative and regulatory arena as it relates to the confectionery industry.

Long Range Planning

Chair:

Patrick Huffman

The Warrell Corporation

patrickh@warrellcorp.com

 

11 members

Others added as needed

 

Meeting Frequency:

One – two in-person per year

 

  • Develops the comprehensive plan that guides the long term operations and activities of the association and its various committees.

Membership

Chair:

Patrick Hurley

Spangler Candy Company

path@spanglercadndy.com

 

7 members

 

Meeting Frequency:

One – two per year in person

(times vary)

 

  • To expand and grow membership both internationally and domestically.
  • To keep membership dues affordable to the entire industry as well as provide programs for all size companies.
  • To spread the word about the benefits of membership and to encourage involvement of current member companies in a variety of association activities.

Nominations

Chair:

George Shapiro

Del-Val Food Ingredients

gshapiro@del-valfoodingredients.com

 

4 members

 

Meeting Frequency:

All correspondence via email, telephone and board meetings.

 

  • To ensure the adequate number of Board Directors and Committee Chairs are as written in the Association By-laws.

Production Conference

Chair:

Bob Huzinec

The Hershey Company

bhuzinec@hersheys.com

 

Co-Chairs:

Judy Cooley
The Hershey Company

 
Cynthia Angelo

Givaudan Flavors

Cynthia.angelo@givaudan.com

 

Vice Chair:

Ed Wilson

Retired, AAK, USA

 

19 members

 

Meeting Frequency:

Three in-person per year: One in Spring, two in summer and Conference call in Fall

 

  • To produce a high quality, Annual Production Conference for the industry and maintain this event’s status as the “signature event” for the association as well as fulfilling the Director’s budgetary guidelines for the event.

Research

Chair:

Eric Schmoyer

Barry Callebaut

eric_schmoyer.barry-callebaut.com


14 members


Meeting Frequency:

Four in-person

Winter, Spring, Summer, Fall

Miscellaneous conference calls, when needed, with sub-committee members

 

  • Facilitate, promote & direct scientific research fundamentals to the confectionery manufacturing issues of PMCA members.
  • In so doing, liaise with other PMCA committees, other associations and suppliers on research needs, and transfer learning to the general membership of PMCA.
  • Through the promotion of graduate research, encourage academic institutions to maintain a flow of high quality research and talent to benefit the confectionery industry.
  • Research topics will reflect the confectionery interests of PMCA members. This includes chocolate, coatings, centers and non-chocolate candies other than chewing gum.

Information and Technology

Chair:

Mike Allured

MC/Manufacturing Confectioner

mikea@gomc.com

 

5 members

 

Meeting Frequency:

Two – four conference calls per year dependant on activity. All other correspondence via email.

 

  • To develop and maintain a user friendly, membership driven and informational portal for the confectionery industry.
  • To send consistent, well-written communications to members, press and others.
 
Youth Outreach
 

Chair:

Mark Freeman

Shank’s Extracts

mfreeman@shanks.com

 
13 members
 

Meeting Frequency:

Two – three conference calls per year.

 

  • To reach out to students of food science and technology, to demonstrate how important the industry is.
  • Invite students to attend PMCA's annual production conference.

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TEL: +1 610-625-4655
FAX: +1 610-625-4657
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