Technical Program
Plenary Sessions
Opening Plenary Session: Creating Our Future: An Executive View
The opening plenary session is a must see. A panel of brewing executives
from major global breweries will offer their insights on the issues
of alcohol consumption, environmental issues, operations and globalization
of the industry.
Closing Plenary Session: The Next Big Thing is Really Small: How
Nanotechnology Will Change the Future of Your Business
By 2013, it is estimated that nanotechnology will account for $1 trillion in new
products and services. It is further estimated that the United States will need 2
million new workers trained in the field. In his talk, Jack Uldrich, nanotechnology
consultant and the author of the The Next Big Thing is Really Small, will explain
what nanotechnology is and why President Bush, in December of 2003, signed
into law a $3.7 billion bill to establish the National Nanotechnology Initiative -
the largest federally funded science program since the United States decided to
put a man on the moon. Uldrich will document the flurry of nanotechnology
research that is taking place in the R&D labs of Fortune 500 companies, as well as
introduce participants to the most promising nanotechnology start-ups. He will
then describe how the field has captured the imagination of the venture capital
community and reveal which companies (and technologies) will reach the commercial
marketplace in the next few years. Uldrich will conclude by explaining
how nanotechnology will affect virtually every business and describe the concrete
steps that people can begin taking today in order to prepare for the sweeping
change that nanotechnology will enable tomorrow.
Technical Workshops
Maintenance: Is There a Best Practice?
This workshop will cover the foundational elements associated with
developing a world class maintenance organization. Representatives
will provide practical examples of how asset management has had a
positive impact on product quality, throughput improvements, inventory
management and safety from both Coors Brewing Company and Molson’s.
Quality improvements include DO’s, DMS and customer complaints.
Sharing the Knowledge—Brewers, Distillers and Vintners
Brewers, distillers and vintners share challenges of working with natural processes
and materials. Technical developments can reveal information of value to all
groups. Topics to be discussed include: advances in instrumental and sensory correlation,
future research directions such as novel yeast strains, and identification
and characterization of lactic acid bacteria.
Malting Barley Variety Development and Evaluation Systems
Effective development and evaluation of malting barley varieties is key to the
production of high-quality malt and beer. Presenters will review the various
systems in place in Canada, the United States, Australia, and Europe. Questions
on specific systems, as well as comparisons with those in other parts of the world,
will be discussed.
Managing the Supply Chain to Protect Integrity and Ensure Quality
Managing the supply chain to protect integrity and provide a quality product is
challenging in the global marketplace. To be successful requires active participation
by all stake-holders. This is of particular interest and concern in managing
agbiotech traits or GMOs in products between markets with differing regulatory
and labeling regulations. Similar supply chain management strategies apply to
value-added traits. Changes in global agriculture and potential changes to the
European regulations suggest it is timely to review the options.
Validated analysis methods for detection of GMO traits in food are essential but
they are only part of the program. Equally important tools include the ability to
identify the source of the food or ingredient, to provide appropriate test samples,
and to determine the proficiency of the lab performing the analysis.
 Brewing Education and Training
This session will highlight some of the educational and training programs
operating in North America and Europe. Technical and business education
for those in brewing and distilling will be discussed.
|
