All events take place at the Wisconsin Center, Milwaukee, Wisconsin   DOWNLOAD MOBILE APP NOW

If you have not yet registered, click here for important information.

Registration is located on the 3rd floor at the Wisconsin Center and will be open during the following hours.

  • Tuesday | Noon to 7:00 p.m.
  • Wednesday | 7:00 a.m. to 6:00 p.m.
  • Thursday | 7:00 a.m. to 6:00 p.m.

Tuesday, April 17, 2018

Tetra Pak Opening Reception

5:00-7:00 p.m. | Room 102

Tetra Pak kicks off the biggest ICTE ever with an elegant reception in the Wisconsin Center.

Reception hosted by:

WCMA Young Professionals Event

7:00-10:00 p.m. | Evolution Milwaukee, 1023 N Old World 3rd Street

Dairy’s next generation gathers to plan the future of the dairy industry—or just rock some ping-pong. Check your ID – must be younger than 40 to join the fun.

WCMA Young Professionals Event hosted by

Wednesday, April 18

Opening Keynote Address: Secretary Tom Vilsack

8:00-8:45 a.m. | Wisconsin Center Ballroom

Growing U.S. Dairy in Multiple Global Markets

Secretary Tom Vilsack, President & CEO, U.S. Dairy Export Council will discuss opportunities around the globe for U.S. dairy exports.

Keynote hosted by

Concurrent Session

Today’s Challenges and Opportunities in Dairy Trade

9:00-Noon | Room 202

The U.S. Dairy Export Council (USDEC) will host an informative morning on the opportunities available to U.S. cheese makers and suppliers interested in growing their business in international markets.

Moderator: Secretary Tom Vilsack, President & CEO, U.S. Dairy Export Council

  • The Global Cheese Market: Opportunities Beyond U.S. Borders.
    Speaker: Ross Christieson – Senior Vice President, Cheese Marketing & North Asia Business Unit Director, USDEC
  • Trade Policy: Shaping the Rules to Tackle Barriers & Open Doors.
    Speaker: Jaime Castaneda – Senior Vice President, Trade Policy, USDEC & Executive Director, Consortium for Common Food Names
  • The Middle East: A Region with Great Potential for U.S. Cheese Makers.
    Speaker: Nina Bakht Halal – Executive Director, USDEC Middle East Office
  • USDEC Export Programs: Assisting U.S. Suppliers Grow their Export Business.
    Speaker: Angélique Hollister – Vice President, Cheese Marketing & Team Lead, Middle East, USDEC
  • Speaker panel discussion. Featuring Secretary Tom Vilsack, President & CEO, USDEC

Above session hosted by:

Concurrent Session

Pathogen Control in Dairy Plants

9:00-Noon | Room 201

Innovation Center for U.S. Dairy will highlight current research, resources, and food safety topics impacting dairy manufacturers today. Dairy researchers actively working on controls for Listeria will share their findings.  The session will wrap up with a panel discussion featuring industry Quality leaders and an invited guest from the U.S. Food & Drug Administration.

Food Safety Resources from FDA & Innovation Center for U.S. Dairy.
Moderator: Tim Stubbs, Innovation Center for U.S. Dairy, Rosemont, IL

Part 1 Food Safety Resources from FDA & Innovation Center for U.S. Dairy

  • Welcome and Overview: IC workshops, online tools, and guides
    Tim Stubbs, Innovation Center for U.S. Dairy
  • Control of Listeria Monocytogenes: Guidance for the U.S. Dairy Industry
    Edith Wilkin, VP QA & Food Safety, Leprino Foods, Denver, CO
  • Resources for Artisan Cheese Makers
    Chad Galer, Innovation Center for US Dairy, Rosemont, IL

Part 2 Target Listeria: Active Research to Improve Listeria Monocytogenes Controls

  • Combinations of acid type, pH, and commercial clean-label antimicrobial ingredients on the growth of Listeria monocytogenes in high-moisture cheese
    Dr. Kathy Glass, Distinguished Scientist, Food Research Institute, University of Wisconsin-Madiso
  • Inhibition of Listeria monocytogenes on Cheese using Lactic Acid Bacteria as a Biocontrol System Intervention.
    Dr. Kendra Nightingale, Associate Professor, Texas Tech University, Lubbock, TX
  • Antimicrobial dip and coating treatments for controlling Listeria monocytogenes on high moisture cheese.
    Dr. Dennis D’Amico, Assistant Professor, University of Connecticut, Storrs, CT

Part 3 Expert Panel: FSMA Preventative Controls Implementation – Here and Now

Moderator: Robert Brackett, PhD, Director, Institute Food Safety & Health, Illinois Tech

  • Dairy industry QA leaders and FDA experts in FSMA implementation are invited to discuss industry and FDA perspectives on FSMA roll-out and inspections, including the areas of Preventative Controls and Foreign Supplier Verification.
    Panelists:
    Edith Wilkin, VP QA & Food Safety, Leprino Foods, Denver, CO
    Bob Wills, President, Cedar Grove Cheese, Plain, WI
    Bill Weissinger, District Director at FDA Chicago District, FDA Office of Regulatory Affairs
    Lori Ledenbach, Principal Scientist, The Kraft Heinz Company

Above session hosted by

Limited Enrollment Session

Artisan Track: Milk & Cheese Analytics Demystified

9:00-Noon | Room 101

Attendees must pre-register to attend this session.

This two-day, limited enrollment education track begins with an enlightening morning of information on food safety nuts and bolts for small dairy manufacturers, and analytical testing to assure product safety and advance quality. The cheese make on Day 2 is previewed this morning with a talk on manufacturing fresh cheeses.

Moderator: Andy Johnson, Outreach Specialist & Asst. Cheese Coordinator, Center for Dairy Research

  • Food Safety for ArtisanS
    Jim Mueller and Larry Bell, Lead Food Safety Specialists, Artisan Dairy Producer Food Safety Initiative
  • Setting Up an Analytical Testing Program
    Zach Tollakson, Director Laboratory Operations, Foreign Type Cheesemakers Association
  • Special Issues: Milk and Cheese Testing
    Andy Johnson, CDR
  • The Basics of Fresh Cheese Manufacture
    John Jaeggi, Cheese Industry & Applications Coordinator, CDR

Artisan Track hosted by

Limited Enrollment Session

Workforce Connections Track: Managing Generations in the Workplace

9:00-Noon | Room 103

Attendees must pre-register to attend this session.

This two-day, limited enrollment track is must-see education for your human resources and workforce staff.  Day 1 dives into the real differences in the values and needs of Baby Boomers and Millennials in the workplace. An expert trainer from Madison College illuminates this diversity and helps your business create a more productive, positive and cohesive workplace.

Presenter: Cyndi Wentland, Business Development Solutions Consultant and Instructor, School of Professional Development and Continuing Education, Madison College.

Workforce Connections Track hosted by

Collegiate Dairy Products Evaluation Contest

9:00 a.m.-1:00 p.m. | Room 203

Collegiate dairy students from across the U.S. compete for top honors in assessing several dairy product categories. Visit the competition live and see your future dairy quality hires in action!

Evaluation Contest hosted by

Spouse Event

11:00 a.m.-3:00 p.m. | Milwaukee Food & City Tours

Join a delicious and fun Milwaukee Food & City Tours adventure in the heart of Cream City. This outing presents a tour highlighting downtown Milwaukee, a sit-down lunch, a behind-the-scenes look at Foamation’s Original Cheesehead® Hat factory, a stop for ice cream at Purple Door Ice Cream, and time for shopping.

ICTE Exhibits & Complimentary Lunch

11:30 a.m.-5:00 p.m. | Exhibit Hall  (Lunch: 11:30 a.m.-1:30 p.m.)

It’s the largest Expo ever with more than 590 exhibit booths featuring great ideas from 304 companies from around the world. Our Exhibits Only registration remains FREE for all processor attendees and everyone will enjoy complimentary buffet lunch on the exhibit floor.

Ideas Showcase on the Exhibit Floor

12:30-4:30 p.m. | Exhibit Hall

Two theaters on the exhibit floor feature concise 15-minute presentations highlighting the latest technologies, ingredients and ideas in the dairy processing industry.  Click here for Ideas Showcase Schedule.

Collegiate Contest Awards Ceremony

3:30-4:30 p.m. | Wisconsin Center Ballroom

It’s time to celebrate the winning teams and individuals in the 2018 Collegiate Dairy Products Evaluation Contest.

Chr. Hansen Reception and Auction of Champion Cheeses

5:00-7:00 p.m. | Wisconsin Center Ballroom

Chr. Hansen Inc. hosts the exciting Auction of Champion Cheeses from the 2018 World Championship Cheese Contest and you’ll enjoy dozens and dozens of delicious fourth-place winners.

Be sure to grab a bidder paddle and join the fun as auction proceeds benefit WCMA education and giving programs, student scholarships and our Championship Cheese Contests. The auction begins earlier this year – at 5:30 p.m. – to accommodate your evening plans.

Reception hosted by

Thursday, April 19

Industry Recognition Breakfast

8:00-9:15 a.m. | Wisconsin Center Ballroom

It’s a rousing start to your day: we celebrate great men and women who built and improved the U.S. dairy industry. Educators, cheesemakers, suppliers and business champions accept accolades at this free breakfast open to all attendees.

Artisan Track: “At the Vat” Making Fresh Cheeses

8:00 a.m.-2:00 p.m. | Clock Shadow Creamery

Attendees must pre-register to attend this session.

Day 2 of this limited enrollment track is at-the-vat instruction on the manufacture of various fresh cheeses with CDR staff at Clock Shadow Creamery in Milwaukee.  Lunch and transportation to and from the Wisconsin Center will be provided.

Artisan Track hosted by

Workforce Connections Track

Coaching, Talent Development, and Performance Feedback

9:30-Noon | Room 103

Attendees must pre-register to attend this session.

Day 2 of this limited enrollment track for human resources and workforce staff explores how to schedule, structure and deliver coaching conversations that will engage workers and maximize their productivity.

Presenter: Sheila Ruhland, Business Instructor, Madison College

Workforce Connections Track hosted by

Concurrent Session

Cheese Quality Issues and Solutions

9:30-Noon | Room 202

Center for Dairy Research (CDR) leads a technical session on cheesemaking improvements perfect for cheesemakers everywhere.

Moderator: Dean Sommer, Coordinator, Processing; Cheese & Food Technologist, CDR

  • Making a Better-Quality Cheese using High Solids Milk.
    Speaker: John Jaeggi, Coordinator, Cheese and Industry Applications, CDR
  • Managing Those Challenging Micro Issues.
    Speaker: Mark Johnson, PhD, Assistant Director and Distinguished Scientist, CDR
  • Advancements in Starter Cultures and Phage Control.
    Speaker: Trish Dawson, Cultures and Enzymes Senior Scientist, Chr. Hansen Inc
  • Influence of Starters and NSLAB on Texture and Flavor of Cheese.
    Speaker: Randall Thunell, PhD, Director of Research and Innovation, Cheese Cultures, Vivolac Cultures Corporation

Above session hosted by

Concurrent Session

Driving Growth of Specialty Cheeses

9:30-Noon | Room 201

Wisconsin Milk Marketing Board will reveal market data on trends and consumers for specialty cheese marketers and gather a panel of retail and foodservice buyers to describe what the marketplace wants next from your company.

  • The National Dairy Marketing Team Driving Dairy Product Sales
    Chad Vincent, CEO, Wisconsin Milk Marketing Board
  • Latest Research on the Hot Specialty Cheese Market.
    Jen Walsh, VP Market Research, Wisconsin Milk Marketing Board

Expert Panel: Specialty Cheese Trends, Opportunities & Needs.

An all-star panel of buyers and end users take up a discussion of marketplace trends and new opportunities for cheese manufacturers.

Moderator: Michael Eardley, President & CEO, International Dairy Deli Bakery Association

Panelists:

  • Daniel Hammer, Vice President of Culinary Development & New Business, Kroger Co. Murray’s Cheese, New York, NY
  • Russ Blake, President/Chief Commercial Officer, DPI Specialty Foods, Tualatin, Oregon
  • Adam Siegel, Executive Chef, Managing Partner, The Bartolotta Restaurants, Milwaukee, WI
  • Kirk Scott, Director, Dairy Company Communications, Wisconsin Milk Marketing Board, Madison

Concurrent Session

Dairy Ingredients in the Global Food Market

9:30-Noon | Room 101

Center for Dairy Research (CDR) looks at whey and milk proteins, and permeate, from the perspective of competing products and what the global marketplace is seeking.

Moderator: Kimberlee (KJ) Burrington, Coordinator, Dairy Ingredients, Cultured Products and Beverages, CDR

  • Why is My Permeate Caking?
    Karen Smith, PhD, Dairy Processing Technologist, CDR
  • Plant vs. Dairy Proteins: Functionality and Applications.
    Kimberlee (KJ) Burrington, CDR
  • Plant vs. Dairy Proteins: Nutrition Attributes.
    Matt Pikosky, PhD, VP Nutrition Science & Partnerships, National Dairy Council
  • Dairy Foods: Are They Part of a Sustainable Global Dairy Supply?
    Frank Mitloehner, PhD, Professor and Air Quality Specialist, Cooperative Extension, Department of Animal Science, University of California, Davis

Above session hosted by

ICTE Exhibits & Complimentary Lunch

11:30 a.m.-4:00 p.m. | Exhibit Hall (Lunch 11:30 a.m.-1:30 p.m.)

Day 2 for the largest Expo ever with more than 590 exhibit booths featuring great ideas from 304 companies from around the world. Our Exhibits Only registration remains FREE for all processor attendees and everyone will enjoy complimentary buffet lunch on the exhibit floor.

Ideas Showcase on the Exhibit Floor

12:30-3:30 p.m. | Exhibit Hall

Two theaters on the exhibit floor feature concise 15-minute presentations highlighting the latest technologies, ingredients and ideas in the dairy processing industry. Click here for Ideas Showcase Schedule.

GEA Champions Reception

5:00-6:00 p.m. | Wisconsin Center Ballroom Atrium

Proud cheesemakers and buttermakers from around the world gather for a gala night of celebration.

Reception hosted by:

World Championship Cheese Contest Awards Banquet

6:00-9:00 p.m. | Wisconsin Center Ballroom

The event of a lifetime for manufacturers have earned medals in the 2018 World Championship Cheese Contest. Attend and feel the passion that makes the dairy industry great.

Afterglow Reception

9:00 p.m.-Midnight | Crystal Room, Hilton Hotel

The celebration turns to dancing and fun as the global dairy processing community enjoys the closing party of the 2018 ICTE.