\
 
 
 

.
 

• IDENTITY PRESERVATION
• STARCH
• SCAB
• BREEDING FOR EFFECT
• EXTRUSION SCIENCE
• EARLY SELECTION
• SPROUTING

KIM CAMPBELL (USDA ARS)
 Selection for quality in the F4 generation 

ED SOUZA (U. of Idaho) 
Wheat quality questions in Identity Preservation and branding 

DIANE GANNON (Nabisco Brands, Inc.) 
SRW cultivar identity - a real life case, study of functional diversity 

ELUNID JONES (VPI) 
A decision support system for Mid-Atlantic wheat producers to locate value in the supply chain 

MARK SORRELLS (Cornell U.) 
What do Geneva, NY Batavia, Cayuga, and Caledonia have in common? 

PAT LIPPS (Ohio State U.) 
Update on the Wheat and Barley Scab Initiative and other research 

DAN BRANN (VPI)
 Working with producers and millers to meet local market opportunities for multiple classes of Identity Preserved wheat 

GONUL KALETUNC (Ohio State U.) 
Overview of modern-day extrusion processing of wheat-based foods 

LOUISE SLADE (Nabisco Biscuit & Snacks Group, Kraft Foods, N. America)
 Correlating SRC, alveograph, and cookie spread 

PATRICK FINNEY (USDA ARS SWQL)
Use of PCR, marker, and protein typing to assess soft wheat quality 

CHARLES GAINES (USDA ARS SWQL)
 Predicting gluten strength from field-sprouted wheats
 
 

AACC Cincinnati Section Dinner Meeting 7:30 P.M. Tuesday April 3rd - TJ's Restaurant (Downtown Wooster)  no pre-payment, order from menu Reservations requested

 

$50.00 Registration Fee includes hot lunch served at Conference Site. Check-in begins at 7:15 A.M. Wednesday, April 4th

Reserved banquet dinner is available for Wednesday evening April 4th  at the Historic Wooster Inn preceded by a social hour (6:30 - 7:30)funded by the Cincinnati Section - AACC. (cost - $35)

Golf Outing: A golf outing will start 7:30 A.M.  on Tuesday, April 3th,  (weather permitting) Call Charles Gaines for details - (330) 263- 3891 or E-Mail

Lodging