OFI Summit-2018

Thursday, Mar. 1, 2018 from 9 a.m. to 3 p.m.

Food manufacturers and auxiliary service providers will convene to discover new techniques, learn of industry trends, and identify valuable resources that will strengthen the already sizable industry of more than 1,000 food manufacturers in Ohio.

Areas of focus will include:

  • Enhancing our Food System
  • Food Fads vs. Trends
  • Food Ingredient Staying Power
  • Robotics in the Food Industry
  • Food Innovation by Design
  • Growing your workforce
  • Food Safety

Featured Speakers

Enhancing our Food System | 9:15 a.m.

La June

La June Montgomery Tabron

President and CEO of the W.K. Kellogg Foundation

Tabron is the president and CEO of the W.K. Kellogg Foundation (WKKF) in Battle Creek, Michigan, one of the largest private foundations in the United States.  The WKKF was founded in 1930 as an independent, private foundation by breakfast cereal pioneer Will Keith Kellogg.

Unicorns and Magic Beans: How to determine if the next "hot" ingredient has legs | 2:15 p.m.

David Feeder

David Feder, RDN

Executive Editor, Prepared Foods Magazine

Feder has been actively involved in food and nutrition journalism, nutrition/nutraceutical science, nutrition education, consulting, counseling, and culinary arts for more than 30 years.  He is the past food and nutrition editor for Better Homes and Gardens magazine, and is the author of The Skinny Carbs Diet (Rodale 2010).

Break Out Session Speakers

Food Safety | 11 a.m.

View More: http://melissaperry.pass.us/kramerwedding

Gina Kramer

Executive Director
Savour Food Safety Intl.

Learn about the latest food safety opportunities, offerings and successes, including training, FSMA compliance, and GSFI certification.

Food Innovation by Design | 11 a.m.

Holub_Cynthia_headshotDSC_0217-2 (2)

Cynthia Holub

Culinary Consultant
Creative Culinary Concepts

The focus of innovation is shifting from application of new technology to the delivery of meaning and value. Experience “Design Thinking” – a methodology for solving business problems and identifying opportunities. Build your creative confidence in this immersive, fast-paced activity that gives participants a full cycle through the design thinking process. Learn the fundamental values of human-centered design, a bias towards action, and a culture of iteration and rapid prototyping. In “doing” you will have a richer experience into this method, which when embraced, can transform the business to drive innovation and organizational success.

Workforce | 11 a.m.

Ryan Burgess- OWT

Ryan D. Burgess

Office of Workforce Transformation

With guests from the Global Impact STEM Academy, Ryan D. Burgess from Ohio Governor John Kasich’s Office of Workforce Transformation, will lead a discussion on the demands impacting the Ohio Food Industry workforce.

Robots/Cobots | 1:15 p.m.

Anthony Nighswander

Anthony Nighswander

APT Manufacturing Solution

Dick Motely

FANUC America

Companies face the challenge of the skills gap and labor shortage, yet the demand is still high for product throughput. APT Manufacturing Solutions, an Ohio based automation company, is one of FANUC's largest “Authorized System Integrators” (ASI) in the U.S. APT along with FANUC, the leader in robotic automation, will present robotic “picking/packing/palletizing” for the food industry. Learn how robots can improve throughput, work in a wash down environment, and improve a business overall.

Food Safety Challenges | 1:15 p.m.

A-E-Yousef-IFT-2015-B (2)

Ahmed E. Yousef, Ph.D.

Professor of Food Microbiology
The Ohio State University
Abby Snyder_1 copy-1 (2)

Abby Snyder

Assistant Professor
The Ohio State University

Food safety continues to be a central concern among food manufacturers as it is necessary to support regulatory compliance, public health, and brand protection. However, as food producers continue to innovate, the food safety issues that emerge likewise are subject to change. In an increasingly interconnected food supply where waste reduction and universal food security are more important than ever, food producers are tasked with managing a
variety of sometimes competing issues. During this session, an overview of the challenges regarding globalization of the food supply, traceability, and pathogens of increasing concern will be discussed.

Food Industry Highlights | 1:15 p.m.

Happy smiling mature businessman looking at camera isolated on white background

Joe Maas

Co-Owner, and VP of Operations
JTM Food Group

Mike Billig

VP, Business Development
Hydrofresh HPP

Success can come in many forms, and you will hear from two companies who will share how their partnership with CIFT helped enhance their bottom line.

Cost to Attend:

Price includes a delicious breakfast spread, amazing buffet for lunch, and snacks/beverages throughout the day!

CIFT Member | $110
Non-Member | $145

Register 4 get 5th free:
Group registrations must be made together (same payment).

For more information please email info@ciftinnovation.org.

Limited sponsorships available! Contact us!

For a printable flyer, click this link: Ohio Food Industry Summit Flyer


Nationwide Hotel & Conference Center | 100 Green Meadows Dr S, Lewis Center, OH 43035



Make your hotel reservation at the Nationwide Hotel & Conference Center to receive a great rate made available to Summit attendees!  Visit nwhotelandconferencecenter.com and when making a reservation enter code 132889

Gold Sponsors

Cold Jet Logo
Sandridge logo
Cooper Farms Logo
Avure logo
RSM Standard Logo Spot (2)

Silver Sponsors

Revolution Group logo
JTM Food Group Logo [Converted]