 |
2013 Production Conference Speakers
(please check back for additions)
 |
Felah Alothman
Balsu
Felah Alothman is the Assistant General Manager responsible for the Plant and Operations at Balsu, the world's second largest hazelnut processor based in Istanbul, Turkey. Alothman received his MBA from Sabanci University, Istanbul after graduating from the Middle East Technical University, Ankara, Turkey with an undergraduate degree in electrical and electronics engineering...Read More |
 |
Joe Bell
Joseph Bell Consulting, Inc.
Joe Bell started his own consulting company in 2012, providing technical support on a range of confectionery applications. Prior to this, Joe was principal scientist in Global Science and Technology at the William Wrigley Jr. Company. There he was responsible for training internal scientists on the physiology of taste perception, and for conducting functionality research on high potency sweeteners in chewing gum. Joe also served for many years in product development and in technical services for confectionery applications at Kraft, Nabisco and NutraSweet...Read More |
 |
Matthew Cottam
BCH Ltd.
Matthew is a Chartered Engineer who started his career with Baker Perkins in 1986. Following completion of a large Liquorices Allsorts process plant project, he left Baker Perkins to join BCH in 1996 to pursue his interest in extruded liquorices equipment. Married with 4 children, Matthew lives in Rochdale, UK. |
 |
Ed Dudley
Protocept, Inc.
Ed Dudley is a seasoned Food Scientist with over 25 years of experience in consumer-focused product innovation, sensory evaluation, and product scale-up and commercialization. Having previously worked for companies such as PepsiCo, Kraft, Sara Lee and Barilla, he has developed a mastery of food product development best practices and has taken on increasingly larger R&D leadership and strategy roles. Ed holds a BS and MS in Food Science from Cornell University in Ithaca, New York. In his free time, Ed enjoys reading, playing the piano, and tending to his saltwater aquarium. He currently resides in Highland Park, IL with his partner and their two dogs. |
|
|
Thomas Grace
Bia Diagnostics
Thomas Grace is the President and CEO of Bia Diagnostics, one the leading Food Allergen testing laboratories in N. America. Bia Diagnostics does more third party gluten analysis than any other laboratory in N. America. Concurrently Mr. Grace holds a position in the Department of Pharmacology at the University of Vermont Medical School...Read More |
 |
Thomas M. Gradziel
University of California at Davis
Thomas M. Gradziel is a Professor in the Department of Plant Sciences, University of California at Davis, where he is responsible for the genetic improvement of almond and processing peach. This breeding program is among the oldest and largest in the world for these crops and has released numerous commercial varieties and rootstocks which are widely planted in California and internationally. He currently holds the L.D. Davis Professorship which was established to promote the application of the appropriate biotechnologies to tree crop improvement. Breeding methods employed in his program include wild germplasm collection, characterization, and introgression, epigenetic selection, intra-and inter-specific hybridization and marker assisted breeding. |
 |
Meriel Harwood
Pennsylvania State University
Meriel Harwood began the PMCA Tresper Clark fellowship in July of 2011 touring confectionery facilities in the greater Chicagoland area, Pennsylvania, and New Jersey. Since then she conducted several research projects on sensory methods in chocolate products for her Masters thesis in Food Science at Penn State. Meriel is also actively involved in community outreach, volunteering at a local children’s science museum in State College, PA where she leads hands-on activities teaching the science and art of chocolate making...Read More |
|
|
W. Jeffrey Hurst
The Hershey Company
W. Jeffrey Hurst is a Principal Scientist at the Hershey Company Technical Center. His emphases are in separation science using standard, micro and nanotechniques, laboratory automation, the evaluation of new and emerging analytical technologies, the development and evaluations of methods for the determination for food allergens and the application of nontraditional analytical methods to food analysis...Read More |
 |
Eric James
International Food Network
Eric James is a Senior Scientist with the International Food Network. Previous research and development positions have been with Mars Chocolate North America, Schweppes Global Beverages and Cadbury Australia. |
 |
Jan Kruiver
Royal Duyvis Wiener B.V.
Jan Kruiver was born in Zaandam NL, The Netherlands in 1961. He studied mechanical
engineering in Amsterdam. He worked for Royal Duyvis Wiener since 1985 starting as a
construction and commissioning engineer. Mr. Kruiver became a project manager and group
leader engaged in mechanical engineering as well as electrical and software engineering
responsible for calculation and production preparation. In 2002 he began as Manager for the
total engineering group and in 2012 Manager of the R&D department at Royal Duyvis
Wiener B.V. |
 |
Keynote Address Speaker
Randy Lewis
Walgreens
Randy Lewis is senior vice president for Walgreens in Deerfield, Illinois. He was responsible for the design and operation of Walgreens supply chain network including operations, engineering, IT systems, and inventory management. In addition to imports, Lewis managed Walgreens’ domestic network of twenty automated distribution centers and one of the U.S.’s largest private fleets to supply its 8,300 stores throughout the U.S. and Puerto Rico...Read More |
 |
Le Cao Luong
Nong Lam University, Ho Chi Minh City, Vietnam
USDA/World Cocoa Foundation Borlaug Fellow
Le Cao Luong was born in a rural area of central Vietnam. He moved to Ho Chi Minh City for his bachelor’s in agronomy study at Nong Lam University and completed a master’s in entomological research at the University of Adelaide (Australia) in 2008. Since finishing undergraduate study, Luong has been a researcher and lecturer for the Faculty of Agronomy at Nong Lam University. He focuses on protection of plant crops, including rice, vegetable plants, coffee, rubber trees, black pepper, cocoa, and cashew, through integrated pest management, appropriate use of pesticides, and compost making. Luong has five years of experience working on cocoa development in Vietnam. He is a 2013 U.S. Department of Agriculture/World Cocoa Foundation Cocoa Borlaug Fellow, and the first such fellow ever from Vietnam. |
|
|
Alan Milton
American Blanching Company
Alan Milton is Director of Quality and Food Safety at American Blanching Company, an approved processor for cleaning raw shelled peanuts in order to meet grade and aflatoxin requirements, as well a manufacturer of roasted peanuts, peanut granulation and peanut butter. He began his career in peanut processing at Seabrook Blanching Company in 1979 where he held Process Improvement, Product Development, Packaging Development, Quality Assurance and Pilot-Plant Production positions encompassing raw-blanched, dry-roasted, oil-roasted, coated nuts and expeller-based peanut flour production. |
 |
Dr. Francois K. N’Guessan
The National Center for Agronomic Research
Dr François K. N’GUESSAN is a senior research entomologist at The National Center for Agronomic Research (CNRA). He obtained a Master degree in Entomology at the University of Georgia in Athens (UGA) in 1989 and a Ph D at Louisiana State University (LSU) in Baton Rouge in 1993. Since he returned home in Ivory Coast, he has been working mainly as a cocoa research entomologist. He has been involved in developing appropriate cocoa pests management methods. He has coordinated several national, regional and international research projects at CNRA. He has attended over 25 scientific meetings and conferences in Africa, America, Asia and Europe. He is the author of more than twenty refereed scientific publications. Dr N’GUESSAN is currently the head of the cocoa research program at CNRA in Ivory Coast. |
|
AWAITING
PHOTO |
Bruno Padavoni
Ferrara Candy Company
Bruno Padovani is a manufacturing productivity professional with extensive food processing and confectionery experience, particularly in the chewing gum arena. Currently the Director of LEAN Manufacturing at Ferrara Candy Company, Bruno has been a private consultant and has held factory management, R&D, engineering and maintenance positions at Ferrara, Wrigley and Kraft/General Foods. A 1980 graduate of the US Naval Academy, he also holds an MS from Stevens Institute of Technology and a Six Sigma Black Belt certification from Villanova University. Bruno lives in the Chicago metro area with his wife June and their son Philip." |
|
|
Shelly Renken
Mondelēz International
Shelly Renken is a Senior Group Leader at Mondelēz International in Whippany, NJ. She is part of the Global Gum and Candy Innovation team where she is responsible for product development activities. Prior to joining Mondelēz International Shelly worked at MARS Inc. for 11 years in various product development roles and as an Innovation Marketing Manager. She has a B.S. degree in Food Science from the University of Wisconsin – Madison and a M.S. degree in Food Science from the University of Minnesota – Twin Cities. |
 |
John T. Shapiro
Freeborn & Peters LLP
John T. Shapiro is a Partner in the Litigation Practice Group and a member of Freeborn & Peters’ Food Industry Team. His areas of focus include: Complex Commercial Disputes, Business Counseling, Supply Chains, Employment, Non-Competition and Trade Secret Disputes, Nonprofit Corporation Management and Dispute Resolution. Mr. Shapiro focuses his practice on solving client’s complex business disputes, counseling clients on litigation, employment and business issues, providing general corporate advice and nonprofit corporation management. His litigation experience includes handling numerous cases involving a wide-array of disputes and proceedings in federal and state courts, in arbitration and mediation and before administrative agencies, many on an emergency basis...Read More |
 |
Laura Shumow
National Confectioners Association
Laura Shumow is the Director of Regulatory and Technical Affairs at the National Confectioners Association (NCA). NCA represents companies that manufacture candy, chocolate and gum in the United States. Laura has worked on regulations and laws and of interest to the confectionery industry for the past three years. Areas of focus include labeling, nutrition, additives and food safety. Prior to working at NCA, Laura held internships at ADM Cocoa in the Netherlands and General Mills. Laura has an undergraduate degree in food science from the University of Wisconsin and a masters in toxicology from Johns Hopkins. When not working on candy regulations, Laura likes to travel, eat, enjoy the outdoors, practice yoga and play with her cats. |
|
|
John Wagaman
Blue Diamond Growers
After serving his country in the Army during the Vietnam War, John returned to Sacramento, California and joined Blue Diamond in 1969. John began his career in operations while attending college where he attained his degree in Political Science...Read More |
2013 Moderator Information
(please check back for additions)
 |
Shawn Houser
The Hershey Company
Shawn Houser is the Director Adjacencies Product Development and is responsible for leading a group of food scientists, who develop new products in the beverages and snacks area of the business, including Hershey’s Chocolate Syrup and toppings. Prior to her most recent role, Shawn was Senior Manager of Chocolate Excellence Product Development at The Hershey Company. Shawn and her team developed and launched many innovative new Hershey products including most recently Hershey’s Simple Pleasures, Hershey’s Drops, many new filled HERSHEY’S® KISSES® including Caramel, Peanut Butter, Cherry Cordial, Coconut Crème and Mint Crème to name a few. She developed new assortments of HERSHEY’S POT OF GOLD confections and line extensions of REESE’S PIECES. She and her team also led some fun projects at Hershey’s Chocolate World including the building of “The World’s Largest Hershey’s Kisses Chocolate” weighing in at 30,540 pounds, the building Chocolate and Candy houses over the last four years at Hershey’s Chocolate World, and developing the “Create Your Own Candy Bar” attraction!...Read More |
|
|
Edward Minson
Solazyme Roquette Nutritionals
Edward Minson is currently Director, Technical Sales & Market Development at Solazyme Roquette Nutritionals.
He previously held roles as Manager of Market Development, National Accounts Manager and Business Development Manager for Corn Products/SPI Polyols.
His experience also includes a variety of commercial, technical and regulatory positions with Eskimo Pie Corp., Grace Cocoa/Ambrosia Chocolate, and Ralston Purina.
Ed is currently Treasurer of PMCA and serves on the Production Conference’s program committee...Read More |
 |
Tessa Porter
Ferrara Candy Company
Tessa is a native of Nebraska where she worked concrete construction, catered cheesecakes, and completed her bachelor’s degree in Food Science. She was awarded the John Kitt Memorial Scholarship from 2007-2009 and interned at the Hershey Company. In 2012, she completed her Masters degree in food science from the University of Wisconsin-Madison doing research on crystallization under Rich Hartel, and is currently with the R&D team at Ferrara Candy Company in the Chicago area. |
 |
Abdoulaye Traore
MARS Chocolate North America
Currently Abdoulaye is the R&D Quality and Food Safety Manager at MARS Chocolate North America. Originally from the large cocoa producing country of Cote d’Ivoire (Ivory Coast), where he obtained his undergraduate degree in Natural science and plant genetics, Dr Traore was the recipient of a student excellence award from the Ministry of Scientific Research of Cote d’Ivoire including a full scholarship to study in the U.S.A...Read More |
|
