Issue #28 April 30, 2012
"What's New?"
BakingTech 2013 Speakers Wanted - Call for Abstracts 

The American Society of Baking invites all persons interested in presenting a paper during BakingTech 2013 to submit an abstract to be considered for a 40-minute paper presentation.

Submitted abstracts will be subject to stringent peer reviews by the BakingTech 2013 Program Chair and Program Committee.  Papers will carefully be evaluated based on originality, significance, technical soundness, and clarity of exposition.  See suggested areas of focus and conference details on the ASB website.

All abstracts must be submitted by 11:59 p.m. Eastern Standard time, Tuesday, June 5, 2012.  At 12:00 a.m. on June 6, 2012, the abstract submission site will be closed.  Please make sure to hit "submit" before 11:59 p.m., as the abstract may not fully transfer and you risk being ineligible by having an "incomplete" status.  Abstracts must be submitted online through the abstract submission site.  No fax copies, disks or email submissions will be accepted.

Submitting an abstract does not guarantee acceptance for a paper presentation at BakingTech 2013.  Due to the size and time demands on BakingTech, it is not possible to guarantee time for all abstract submissions.  Priority will be given to work which is original, concentrates on the BakingTech 2013 areas of focus, and has not been presented or submitted elsewhere. Final disposition of your abstract, should it be accepted, is at the discretion of the ASB BakingTech 2013 Program Committee.

All BakingTech 2013 conference program and logistics questions should be directed to Tawnee Shuey at tshuey@asbe.org  or (800) 713-0462 x2.
Tips for Writing an Abstract 

Sample Format of Heading and Body of an Abstract

Title of Abstract/Presentation

Abstract Summary
A summary is a condensed version of the abstract, which highlights major points covered concisely and describes the content and scope of the presentation.  The summary should contain keywords and be no longer than 150 words.

Abstract Content:
Abstracts must include sufficient information for reviewers to judge the nature and significance of the topic/presentation.  The abstract should summarize the presentation and not merely list topics to be discussed.  It should have an intro, body and conclusion.  It is a well-developed paragraph(s), should be exact in wording, and must be understandable to a wide audience.  Abstracts should be no more than 450-600 words.  
Free 1st Year Membership for Commercial Bakery Employees
  • Are you a commercial baker and work with someone who would benefit from being involved in ASB?
  • Are you an Allied Member and have bakery customers you would like to see at ASB's MarketPlace?
  • Do you have an employee who needs continuing education and to develop stronger business contacts?
We all know that the benefits of being a member of ASB far outweigh the cost, but now is the time for all new baker members to give ASB a try without any risk.  We know that once they participate in ASB, visit the website, attend a webinar and network with their peers, they are going to want to attend BakingTech 2013 and remain a long-term member.

Simply download the complimentary 1st Year Membership Application, give it to your co-workers, customers and employees and then have them fax it to ASB to start enjoying the educational and networking benefits of membership in ASB.

This Free Membership offer is only being offered to employees of commercial bakeries who have never been members of ASB or attended BakingTech. 
Monthly Board Report

Following are the issues discussed and actions taken by the ASB Board of Directors during the past month:
  • Approved Free 1st Year Membership to all commercial bakers.
  • Invitation to ABA Baker Member CEO/Presidents to join ASB and attend BakingTech 2013 as ASB's guest.
  • Review of March Financial Reports.
  • Proposed amendment to the Bylaws allowing only one Board member from the same company.
  • Preparations for Joint Board meeting and BakingTech 2013 Planning Meeting in mid-July.
  • Report on Task Force on Top Ten Strategic Ideas coming out of the Demographic Study.
Monthly Webinar Series 

On April 24th, ASB hosted the webinar "What is the Future of the BISSC Standard."  We would like to extend a special thank you to our guest speaker, Jennifer Frankenberg of SAGE Food Safety Consultants.

If you were unable to attend the live event, don't worry!  The webinar was recorded and will be posted to the archives page.  Please click here  to directly access the main ASB webinar page and then click on the Archives link.  Please note you will first be required to login to the website before accessing the recording.

The next ASB hosted webinar has already been scheduled.  Mark your calendars now!

June 12, 2012, 2:00-3:00 p.m. EST
"Bakery Logistics: Eliminating Waste, Creating Profit"
Marc Braun, Pcdata

Keep an eye on your email inbox and ASB website to learn when registration for the event will open.

Members, remember this new benefit is for you!  If you have a topic for a future webinar and you would like to volunteer to present a webinar, please contact Amanda Gonzalez, ASB's Membership Manager, at agonzalez@asbe.org.  We would love to hear from you!

Kansas State University - Advisory Council Meeting 

Executive Director Kent Van Amburg attended the Department of Grain Science and Industry Advisory Committee meeting in Manhattan, KS on April 25-26.  He also had the opportunity to meet with baking students to talk about what ASB can do to attract and retain young bakers.  The program included the Student Scholarship and Awards banquet which was attended by 6 of ASB's scholarship recipients from the past year.

Some interesting statistics from the KSU Bakery Science program:
  • The number of students in the program has increased from 33 in 2007 to 67 in 2011.
  • 11 students graduated from the program in 2011 - they all have jobs!
  • The average starting salary for graduates from the program is $53,000 - highest of any program at KSU.
  • Industry and associations provided $113,000 in scholarships during 2011-2012.
ASB is exploring programs to use their scholarships to promote more undergraduate research and greater participation in BakingTech.


ASB Staff and Contact Information

Mailing Address:  P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number:  1.800.713.0462
Fax Number:  1.888.315.2612

Executive Director:                              

Kent Van Amburg               Extension #1
                                                      Direct:  609.937.1519


Director of Meetings/Operations:

Tawnee Shuey                    Extension #2
                                                      Direct:  856.343.7838


Membership Manager:                       

Amanda Gonzalez              Extension #3
                                                      Direct:  660.349.9844

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Chairman's Corner:
by Mike Elenz,
ASB Chairman
ASB_Chairman@asbe.org

ASB Vision Statement: "We will educate, communicate and share all year long, to a diversified membership that leads to the best week in Baking."

Quote:
"To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and to endure the betrayal of false friends.  To appreciate beauty; to find the best in others; to leave the world a bit better whether by a healthy child, a garden patch, or a redeemed social condition; to know that even one life has breathed easier because you have lived.  This is to have succeeded." -Ralph Waldo Emerson

Lets leave the Society a bit better...Plant the Seed, Knowledge, Opportunity, & Growth.

Membership Tips:

Have you been promoted, changed jobs, moved or retired?  Outdated information = missed information and networking opportunities.  Please help us stay current by updating your profile on line or calling the office.
 

Website Tips:
Update your ASB profile online.  Login to your account and select "Update My Profile" (on the right).  Then you may choose to change your profile, your password, or pay outstanding invoices.

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American Society of Baking

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