2019 Conference Speakers

//2019 Conference Speakers
2019 Conference Speakers 2019-02-19T13:49:55+00:00

Beyond the Basics Seminar: Sugar Crystallization—to Be or Not to Be?

Michelle Schwenk, ADM

Michelle is the group director of carbohydrates and wellness at ADM where she leads a team in developing and characterizing sweetener, starch, polyol and fiber ingredients as well as bioactives and probiotics. Before ADM, Michelle worked at various ingredient companies, including Domino Sugar, Tate & Lyle and Crest Foods. Michelle has a passion for teaching about carbohydrate ingredients and confections and has spoken at various industry meetings, including a 15-year stint at the University of Madison candy school. She has three patents and many publications. She is a member of the board of the American Association of Candy Technologists and the board of the Calorie Control Council. Michelle has a Ph.D. from the University of Illinois, where she looked at the effects of temperature on various sugars.

Sucrose is an amazing molecule whose characteristics create and govern our confection industry. One of the unique qualities is its crystallization. Sometimes we want crystallization, sometimes it creates headaches. Understanding the chemistry of crystallization and the unique properties of sucrose crystals will help harness its power for your unique confection.

Elizabeth Hagerman

Elizabeth Hagerman, Warrell Creations

Liz began her career at Warrell Creations in 2017 when she was brought on board by the research and development department as a food technologist. Within a few short months, they knew they had a new outlook on one of their beloved core processes. Exploring new and innovative food products and processes is one of Liz’s main passions. She earned her bachelor’s degree in food science and technology from Oregon State University and received a minor in chemistry along the way. Her experience in the food industry includes everything from food service to interning with Kroger to working as an R&D lab technician — all before finding Warrell Creations. Liz’s focus here at Warrell Creations involves improving and developing products for one of their exemplary core processes — caramel!

Everyone eats with their eyes, no matter what product it is. The color, the smell and most importantly the texture all contribute to a preconceived notion prior to even tasting a confection. Certain confections have already established that preconceived notion to the point where even the slightest nuance will lead to an off-note. This is apparent when it comes to texture, and especially texture in confections. But what happens when that smooth, stretchy, rich caramel suddenly becomes short and granular? That granulated texture leads into the phenomenon of sugar crystallization and the matter of how it can be controlled. Demonstrations and caramel samples will help illustrate sugar crystallization at its finest.

Justin May

Justin May, The Hershey Company

Justin is currently the manager of process optimization for Hershey, where he has worked since 2003 in various roles. He has experience in product commercialization, process optimization and production. Most of his career has been spent working as a process engineer on cost-saving initiatives. This area is where he developed his expertise in understanding how to utilize and control processes to make confectionery products.

Justin has had the privilege to work on some of the world’s most famous and iconic confectionery brands including Hershey’s, Kisses, Reese’s, Almond Joy and York as well as many others. Prior to joining Hershey, Justin studied agricultural and biological engineering at The Pennsylvania State University. His engineering background complements his enjoyment of problem-solving and helping to make things better.

The recipes, methods and procedures used to make confectionery products are often well-known and carefully passed down. The reasons behind these methods and procedures are often not. The control of sucrose crystallization is one of the most important parts of confectionery manufacturing. This presentation will review the critical aspects of processing for controlling crystallization. We’ll review how the type of process used and how we interact with the process can be the determining factors between success and failure in the factory. We will also explore some post-production considerations.

Tuesday Technical Sessions

Greg Biza

Gregory C. Biza, Callisons

Greg has a background in biology and chemistry, receiving his bachelor’s degree in biology and chemistry from Lycoming College and a master’s degree in organic chemistry from Rutgers University. He has been at Callisons for 27+ years. Currently, as the Sr. VP of R&D, is responsible for long-term strategic R&D.

Previously, Greg held positions in innovation and technology, operations, quality control and quality assurance. Prior to Callisons, he was technical director of Tecnal Limited, producing turpentine derivatives. He began the first 10 years of his career with Fritzsche, Dodge and Olcott in QA, flavors and flavor research.

Greg is currently serving in FEMA and the Mint Industry Research Council and has been a board member of the MIRC for the last 27+ years. Within the MIRC, he has served as chair of the Varietal Improvement Committee and chair of the Scientific Affairs Committee. He is the current chair of the board.

Mint has been cultivated and produced commercially in the United States since the 1700s. The evolution has been affected by many controllable and uncontrollable factors. This discussion outlines the current state of mint production in North America, including the steps and safeguards to ensure a safe, sustainable supply of mint and the factors affecting them. Additionally, there will be discussion about how a vertically-integrated research organization contributes to the sustainability of North American mint.

Nina Puch, Knechtel Inc.

Nina Puch is a senior food technologist at Knechtel with a food science degree from Concordia University. She has significant experience in the confectionery industry focusing in high boils and caramels. Her role at Knechtel also extends to vitamin products, snack bars and gummies.

At more than $1.2 billion in annual sales, gummi confections and all its related products demand our attention. But, like all confections, they possess a variety of positive and negative attributes. Many of the factors affecting gummies are also affecting other products in similar but possibly different ways. Manufacturing technologies, costs and product stability continue to affect this category’s sales, profits and growth. This presentation will review and focus on some of the factors affecting gummi manufacture from the perspective of equipment, quality, consumer acceptance of change and more. We will focus on advancements in technology and opportunities wherever possible.

Darin Sukha

Dr. Darin Suhka, Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad & Tobago

Dr. Darin Sukha is a research fellow at the Cocoa Research Centre, The University of the West Indies (UWI), St. Augustine. He leads the food technology section that works in four thematic areas: 1) research, 2) training and outreach, 3) quality management and 4) product development. Research activities are geared towards producing technology toolkits for fine or flavor cocoa in micro and varietal-based fermentations, traceability and quality standards, niche marketing and geographical indications, as well as cocoa bean quality certification and the development of cocoa-based products (food and nutraceutical). Dr. Sukha is also actively engaged in local, regional and international training and outreach activities on cocoa post-harvest, quality management, sensory evaluation, chocolate making and standards development.

He has worked with many cocoa stakeholders, from farmers to chocolate manufacturers, in different cocoa-producing regions on internationally-funded cocoa projects and consultancies in his +20-year career. Currently he serves on the International Cocoa Organization (ICCO) panel of experts on fine or flavor cocoa, the Working Group on International Standards for Cocoa Quality and Flavour Assessment, the International Panel of the Fine Chocolate Industry Association-Heritage Cacao Preservation Fund and the Cocoa of Excellence Programme technical committee and taste panel for successive editions of the International Cocoa Awards at the Salon du Chocolat. He also chaired the ICCO Expert Working Group on Fine or Flavour Cocoa, Food Advisory Sub-Committee on the review of the CARIFORUM regional standards for cocoa and chocolate products and is current chair of the Trinidad and Tobago Bureau of Standards Specification Committee for cocoa quality.

Growing consumer awareness places even more demands at origin to deliver cocoa beans that meet higher quality standards. A situational analysis will be presented followed by a holistic industry definition of cocoa quality. The responses from across the cocoa production belt in taking control of cocoa quality through the establishment of cocoa innovation centers and cocoa quality laboratories will follow. Their roles and functions across the cocoa value chain are discussed in the context of treating cocoa more as a food item, optimizing cocoa quality and in training and empowering stakeholders to harness the genetic flavor potential of their cacao varieties towards optimal quality, niche marketing and a more sustainable cocoa economy.

Stanley Jules, Spangler Candy Company

Stanley Jules is the director–health, safety and environmental for Spangler Candy Company in Bryan, OH. Stanley’s experience includes working at Chase Brass and Copper Co. in Montpelier, OH as a safety technician and Fiat Chrysler Assembly Complex in Toledo, OH as an environmental health and safety professional (EHS).

At Chase Brass, Stanley trained employees on job safety, organized ergonomic assessment, wrote and developed the entire manual of health and safety management system and incorporated task-based risk assessment within the engineering and design process.

At Fiat Chrysler, he implemented EHS training programs and training assessments to ensure required training was conducted. He also conducted regular audits of EHS processes and follow-ups to ensure compliance and advised plant leadership and corporate EHS staff of findings. He analyzed injury/illness experience including ergonomics, identified and tracked injury correlation, determined root causes and implemented correction action.

Stanley Jules graduated from Marshall Collage with a BS in safety technology in 2012. He continued his education by taking many courses relating to safety leadership, OSHA and internal audits. He has been involved in developing safety council programs at Northwest State Community College, OH.

Stanley is fluent in French Creole (Haitian dialect), English and the ability to read and write in Spanish.

How do we change a safety culture? This is the question many safety professionals and various companies ask each year. This presentation will review the 7 Steps of Safety but, most importantly, focus on the importance of establishing a risk assessment and Prevention through Design methodology in a facility. We will focus on understanding the basic steps in developing a safety culture, the history of Prevention through Design and its impact. We will also talk about the different levels of risk and how we can mitigate the risk in the future.

Lawrence S. Bouvier, Fuss & O’Neill Manufacturing Solutions, LLC

Larry is a hands-on plant engineering and maintenance leader mentoring, educating and training clients to change culture and build value through world class asset management. He is currently a vice president and equity partner at Fuss & O’Neill Manufacturing Solutions, LLC. He has more than 30 years of experience in heavy industrial maintenance, plant engineering and reliability as a technician, engineer, maintenance and plant engineering manager and project manager in the steel-making, foundry, machining, electroplating and plastics industries. Throughout his career, he has employed a blend of strategic planning and tactical tools while leading teams to create a culture of engagement that achieves the benefits of total productive maintenance. His focus on mentoring, coaching and training of his employees, peers and clients helps them to achieve success by improving their maintenance organizations, establishing best practices and improving processes and equipment reliability.

Total Productive Maintenance (TPM) improves equipment performance. This overview will detail the steps that manufacturers can implement to develop a successful TPM process. Typical manufacturing companies provide equipment care (maintenance, repairs and inspections) through their maintenance departments, but can miss the valuable perspectives and insights that their production employees can bring to the table. TPM takes time to develop as a culture but can quickly deliver results by emphasizing how important equipment care is and explaining how all employees can support this initiative. The presentation examines a four-phase approach, employing simple tools that can deliver those results and build a culture of equipment care that will benefit all.

Perry Bevivino, Rockwell Automation

Perry Bevivino is an account manager for Rockwell Automation. Entering his twentieth year with the company, Perry has focused on consumer product companies, with a goal of helping them drive overall performance through automation and information solutions, including everything from simple process automation to implementation of model-predictive control solutions. Prior to joining Rockwell Automation, Perry spent 14 years working for an OEM, delivering automation solutions to the worldwide hydroelectric industry.

A graduate of Penn State, Perry is a professional engineer registered in Pennsylvania and scoutmaster of Boy Scout Troop 25. He lives in York with his wife (also a PSU graduate) and his 14-year old son.

Plant operations have always been looking for ways to drive performance, and now with the advent of advanced technologies, manufacturers have the tools necessary to optimize their plants like never before. During this discussion, we will review current trends and challenges in manufacturing, and demystify terms like “Smart Manufacturing,” “the Internet of Things,” and “Industry 4.0.” To illustrate some of the capabilities of modern technologies, we will review case studies where solutions generated cost savings while delivering real improvements in quality and overall customer satisfaction. We will also cover some of the newest trends in technology designed to help with the workforce challenges all manufacturers share.

Tod Galloway, Galloway Company

Tod Galloway was born, raised and still lives in the sleepy little town of Appleton, nestled on the scenic banks of the Fox River in northeast Wisconsin. Nothing in his humble background suggested the heights to which Tod would ascend, and nothing still does.

In his teens and twenties, Tod majored in college. He started by spending three years at Purdue University as a chemistry major. He chose Purdue because his parents thought the University of Wisconsin would be too much fun. They hadn’t anticipated that Tod would even find Purdue to be fun. After a couple years out of school, he returned to study chemical engineering before finally settling on industrial engineering.

As both his youth and his parents’ patience disappeared, Tod joined to family business. Galloway Company is a dairy located in Neenah, Wisconsin, which has been owned and run by the Galloway family for three generations. It manufactures ice cream and fresh frozen custard mixes. It is the largest manufacturer of industrial sweetened condensed milk in the country. It is also the largest manufacturer of alcoholic cream liquors and acidified cloudifiers. Because these products are so boring, it also manufactures remediation oils. These are used to eliminate underground oil contamination (really!).

Tod rapidly rose through the ranks of management (his father retired) and today is vice president of engineering for Galloway Company. This means that just like in college, he spends the family’s money, though not necessarily on himself.

Sometimes, he spends the money inventing things. As a result, like his father before him, Tod has received numerous patents. However, only a few might be of any interest to you. Hint: they involve pigging.

Pigging is a process whereby a projectile, propelled by a liquid or gas, is used to evacuate liquid from a pipe. When processing liquids, each time product is pumped from one place to another, upon completion there will be some material left in the pipe. The value of this product can be considerable. This presentation will explore the advantages and disadvantages of different purging options, requirements and limitations as well as operational considerations.

Featured Research: The Pennsylvania State University Fellowship Program

Ryan West, Ryerson University

Ryan West is a recipient of the PMCA Research Grant (2017-2018) for his PhD research at Ryerson University, where he studied how sugar can alter the processing behavior of palm oil for confectionery applications. During his academic career, Ryan has developed statistical models to better understand ingredient-processing interactions, identify optimal processing conditions and overcome empirical limitations. Furthermore, he has investigated the relationship between the physical chemistry, flavor profile and sensory properties of cereal-based systems and became a certified chocolatier prior to the completion of his PhD. Ryan is best reached at ryanwest@ryerson.ca for any inquiries.

Confectionery fillings and coatings are complex materials consisting of multiple interacting ingredients. While it is generally accepted that sugar localizes fat crystals on its surface, there is evidence to suggest that processing could challenge this notion. The relationship between processing condition and fat crystallization was explored using scanning electron microscopy in order to understand where fat crystallization takes places within a sugar dispersion and how this may impact its physical properties. It was found that kinetic processing (e.g., high cooling rate, temperature) coaxed fat crystallization without the aid of sugar, resulting in crystals to reside freely between sugar particles within the matrix and giving the dispersion a solid-like behavior. In contrast, extended processing (e.g., low cooling rate, temperature) enabled crystallization to take place on the surface of sugar particles, resulting in a matrix absent of fat crystals and a dispersion with more liquid-like behavior. The use of scanning electron microscopy has provided a means of exploring fat crystal localization in sugar dispersions and how processing conditions can significantly alter their physical properties, which may provide new insight into controlling production efficiency within industry.

Tuesday Night Dinner Speaker

Bernard Pacyniak

Bernard Pacyniak, retired, Candy Industry Magazine

Former Candy Industry Editor-in-Chief Bernard Pacyniak – now retired – spearheaded the magazine’s editorial direction since 2001. Prior to that, he was editor of its sister publication, Snack Food and Wholesale Bakery, having joined BNP Media’s Food, Beverage and Packaging Division in 1994. Pacyniak has more than 30 years’ experience in B-to-B magazine publishing as a writer and editor, the bulk of that time spent covering the baking, snack and confectionery industries. He graduated from Boston University with a B.S. degree in journalism in 1976 and has won several writing and editing awards from the American Society of Business Press Editors.

Ten months after his retirement, Candy Industry’s former editor in chief Bernard Pacyniak provides his particular point of view on the confectionery industry. Unfettered from weekly and monthly deadlines, Pacyniak takes time to look at a range of issues, trends and anomalies as only a seasoned and independent observer can. In doing so, he combines wit, whimsy and even a bit of weirdness on what possibly lies ahead for the industry. Warning: This presentation may cause you to smile, chuckle or shake your head in amazement.

Wednesday Technical Session

Debra Miller, National Confectioners Association

Debra L. Miller, PhD, is a graduate of Juniata College and The Pennsylvania State University with a doctoral degree in biobehavioral health and a doctoral minor in nutrition science.

As of November 5, 2018, Dr. Miller is the senior vice president of scientific and regulatory affairs at The National Confectioners Association. She is responsible for engaging member companies on global, federal and state/local food policies on nutrition and food safety. Dr. Miller is an integral part of the confectionery industry’s “Always A Treat Initiative”, a commitment to the Partnership for a Healthier America to provide consumers with more information, options and support. She also leads the Chocolate Council, a group of leading cocoa and chocolate processers and producers of chocolate products, which is focused on the unique issues of the cocoa supply chain and chocolate production.

She works closely with member companies, government agencies, other trade organizations and industry affiliates to lead scientific and regulatory affairs for the confectioner’s industry and represents the industry on numerous boards and coalitions in the US. She also represents the International Confectioners Association on CODEX and other technical/scientific issues.

Before joining NCA, Dr. Miller served as the director of nutrition and director–regulatory affairs at The Hershey Company for more than 14 years, where she had the responsibility of developing the internal food and nutrition policy and strategy. She also led the Hershey’s clinical nutrition research program, health professional communications and was the director of the Hershey Center for Health and Nutrition.

Dr. Miller has also served as director of nutrition communications for Dupont Nutrition, St. Louis, MO. She was an assistant professor at Johns Hopkins School of Medicine, where she investigated food intake regulation and led the olestra post-market surveillance clinical trial. She completed a post-doctoral fellowship in obesity treatment at the Harvard Medical School after completing her doctoral degree.

She lives near Hershey, PA with her husband, Ben, and has two children, Ellie and Riley. She is also co-owner of Cocoa Kayaks, LLC, a kayak and water sport outfitter in Hershey, PA.

In the past year, the US federal as well as many state and local governments and Canada have issued regulations or programs that will affect the confectionery industry. In October, the New York Department of Health announced a program to encourage sugar reductions in packaged foods. The state of California is reviewing food dyes and Canada is finalizing sweeping labeling and nutrition guidance revisions.

Meanwhile, FDA has outlined its innovation plan which includes modernizing claims, ingredient labels and standards of identity and will also continue implementation of the revised nutrition facts label and menu/vending labeling. On the food safety side, FDA has issued proposed and final guidance documents on the Food Modernization and Safety Act and plans to improve the timeliness and communication of food recalls. In late December, USDA issued its final rule on the disclosure of bio-engineered (a.k.a. GMO) ingredients. The rule outlines definitions, thresholds, exemptions and provides four mechanisms for disclosure and rules for record-keeping with a final compliance date of for all foods entering commerce of January 1, 2022. This talk will address the latest updates on these topics and more.

Ray Major

Ray Major, RAMajor LLC

Raymond Major is a specialist in tropical agriculture, cocoa production, processing and sustainability. He has 41 years’ experience in the chocolate and confectionery industry with more than 20 years’ experience managing chocolate processing facilities in the US and Brazil. He has more than 19 years’ experience in chocolate research, product development and process improvement. During the past 10 years, his focus has been on artisanal chocolate making, fine flavor cocoa sourcing and sustainability. He has been responsible for developing and managing cocoa sustainability programs on the ground, working with cocoa farmers to optimize post-harvest processes and sourcing cocoa from more than 20 origins. Ray is a master chocolate maker who intimately understands cocoa and its potential to express itself in fine chocolate. In recognition of his knowledge and expertise with cocoa, the Hershey Company in 2009 awarded him the status of Fellow.

A well-loved commodity with significant economic importance for both producing and consuming countries, cocoa is grown across the tropical belt by millions of smallholder farmers, mostly in West Africa, who depend on the cash crop. Today, their livelihoods are threatened by the effects of climate change and deforestation. Poor farmers are often caught in a vicious circle of deteriorating productivity and encroachment into the remaining forested areas to maintain cocoa production. How can the global cocoa and chocolate supply chain, which is at the same time highly concentrated and complex, with numerous production steps and stakeholders involved, work hand-in-hand with producing countries and farmers to solve these issues? This presentation will describe the most compelling environmental risks for the sector – climate change and deforestation – and why true sustainability can only be achieved through collective action. It will also cover current joint initiatives and the collective commitments that are shaping the global cocoa and chocolate supply chain.

Marie Loewen

Marie Loewen, Blommer Chocolate Company

Marie has her B.S. in food science from Purdue University and her A.S. in baking and pastry from Johnson and Wales University. She has been with Blommer since 2011. Blommer is the largest roaster of cocoa beans in North America and manufactures a wide range of chocolates, cocoa powders and compound coatings.

Marie started in product development and now focuses on Blommer’s applications program as senior applications scientist. She develops recipes and tools to help Blommer serve their customers’ needs and understand new ingredient technologies, completes market research to stay on top of industry trends, leads ideation sessions to inspire creativity and bakes a mean chocolate chip cookie. She has previously given talks at Retail Confectioners International, American Bakers Association, and Fine Chocolate Industry Association annual conferences.

The past few years have seen increasing crossover between confections, snacks and bakery. The prevalence of snacking at all times of day and the demand for new, innovative products to try has blurred the lines between candy and other categories. This trend demands an expanded tool set of product developers, as the chocolate needed for bakery has its own set of requirements that differ somewhat from typical confectionery specifications. This presentation will address how and when chocolate is incorporated into bakery items, discuss noteworthy ingredient interactions and identify the specifications of concern for various bakery applications.

Committee Updates

Carly Meck

Carly Meck, Blommer Chocolate Company

Carly Meck graduated from Delaware Valley University in 2011 with a Bachelor’s Degree in food science and a minor in food management. She also earned an MBA in food and agribusiness at DVU in 2015. She began working at Blommer Chocolate Company in East Greenville, PA in 2010 as a summer intern in R&D. She was hired as an R&D technologist in 2011, where her role eventually grew into an R&D scientist. In this role, she develops new chocolate and cocoa formulas, creates process improvements, provides internal and external education training and executes various technical studies.

Carly has been volunteering with PMCA since 2012, when she began as a student mentor after attending the conference under the SOP. Since starting with PMCA, she has served on several committees including Student Outreach Program, Social Media Sub-Committee, and Production Conference – Connect the Future. In addition, she participated as an assistant presenter at the Wednesday Hands-On Chocolate Workshop at the 2016 conference. In 2017, she began the role of Committee Chair of the Student Outreach Program. Carly lives with her husband, a fellow Blommer employee, in Mertztown PA.

PMCA’s Student Outreach Committee chair will provide an overview of the activities of the committee including a review of the growth and success of the program and future outlook.

Mark Freeman

Mark Freeman, Shank’s Extracts

Mark is now in his second year as chair of the Membership and Marketing Committee. In previous years, he enjoyed chairing the Student Outreach Committee and meeting the many participating students. Mark has an undergraduate degree in economics from Gustavus Adolphus College and an MBA from the University of Iowa. He started his career in commodity merchandising with Cargill in 1987 and spent his first five years with the company working with the sugar industry in Asia and lived in Manila, Philippines. He joined the Cargill Cocoa & Chocolate group in 1992 and continued in this division until 2007 in various sales roles. In April 2007, he joined Barry Callebaut as vice president of sales. In December 2013, he joined Shank’s Extracts in Lancaster, PA, where he continues to work today. Mark and his wife Chris live in Lititz, PA, where he is active in refugee resettlement and integration.

PMCA’s Membership and Marketing Committee chair will provide an overview of committee activities, including special projects aimed promoting awareness and enhancing membership value.

Eric Schmoyer

Eric Schmoyer, Barry Callebaut

Eric Schmoyer is an R&D project manager at Barry Callebaut since 2007, where he works on new product development for regional customers as well as sales and marketing, periodically dabbling in technical services. Eric has R&D responsibilities for the Mona Lisa decorations facility in Hendersonville, NC and the BC chocolate factory in Robinson, IL. He was also involved in setting up, equipping, staffing and starting up the pilot facility in Pennsauken, NJ.

Prior to joining Barry Callebaut, Eric was with the R.M. Palmer Company for almost 20 years. Starting in the molding department and moving to tech services, he worked with raw materials, formulation and processing as well as standard QA duties. In 1998 he was named R&D Lab Manager, where his duties included ideation and new item prototype development, plant scale-ups, on-line troubleshooting, production of sales samples and managing the QA libraries.

He has attended several PMCA courses as well as the NCA Confectionery Residency course in Madison, WI. A member of PMCA for a long, long time, Eric is chairman of the PMCA Research Committee and is active on the Long Range Planning and Student Outreach committees. He is also past president of the American Association of Candy Technologists as well as past Philadelphia Chairperson.

PMCA’s Research Committee chair will provide a review of recently completed grant-in-aid projects and will report on the committee’s plans to enhance the value of this program for the future.
Peter Jamieson

Peter Jamieson, SPI Pharma

Peter Jamieson is senior scientist — quality for SPI Pharma. Over the years in the food industry, Pete has acquired extensive working knowledge and expertise in value-added ingredient formulation and processes covering a wide variety of confectionery applications. Although his food science education from the University of Delaware was mostly theoretical and chemistry-based, he has developed a great appreciation for the “art” within the industry. Subsequently. he has become very involved with PMCA at all levels – as a student, instructor, author and committee member – to not only learn, but also help the organization’s continuing effort to bring the science and hands-on understanding together.

PMCA’s Education and Learning Committee chair will provide a report on the association’s short course program including highlights of recent courses and a look at future offerings.