AIB International Empowers and Adds Value to the Baking Industry
By Amanda J. Spoo, USW Assistant Director of Communications
Global demand for wheat food grows stronger every year, making exports vitally important to U.S. wheat farmers. As the export market development organization for the U.S. wheat industry, U.S. Wheat Associates (USW) works to help wheat buyers, millers, bakers, wheat food processors and government officials understand the quality, value and reliability of all six U.S. wheat classes. USW relies on its successful working relationships with world-class educational partners that, through courses, workshops and seminars, enhance the technical and trade service assistance to help separate U.S. wheat from its competitors. One of those partners is AIB International (AIB) in Manhattan, Kan.
AIB was founded in 1919 as a technology and information center for bakers and food processors. Its mission is to empower the global food industry to elevate their food safety and grain-based production capabilities. AIB’s staff includes experts in baking production, experimental baking, cereal science, nutrition, food safety and hygiene. While most of its training occurs at its United States headquarters office, both AIB’s physical and virtual overseas offices are involved in coordinating its food safety services as well as public and private training on location.
“AIB has evolved as a company, but that educational piece of our mission has remained at the core of everything we do,” said Brian Strouts, AIB Vice President of Baking and Food Technical Services.
In 2018, USW is sponsoring participants from Japan, China and Hong Kong at AIB courses focused on variety breads and rolls, and baking science and technology. USW Technical Specialist Dr. Ting Liu recently completed the Baking Science and Technology Resident Course, an intensive, 16-week residency held twice a year that combines science, hands-on lab work and baking tradition. Liu shares her first-hand experience at the course in the story (The AIB Baking Science and Technology Course: A Pathway to Success) below.
Participants learn how key ingredients function and interact in baked products, which processes are critical to finished products, sound manufacturing practices and how to manage the production process. The course is accredited by the Kansas Board of Regents, so participants who pass it also receive 60 IACET (International Association for Continuing Education and Training) continuing education units.
“This course is the capstone of our baking training programs and holds quite a bit of weight in the industry because of its historical significance,” said Strouts. “This most recent class to graduate was class 192, and the true value of this certificate is the knowledge of the students who came before them in classes 1 through 191, and what that experience means to them individually and to their organizations.”
AIB also offers an extensive database of online resources, webinars and guides, both free and for purchase. This includes several resources focused on helping bakeries address key elements of the U.S. Food Safety Modernization Act.
USW recognizes the value of sending both its own staff and U.S. wheat customers to AIB for training. Strouts explained that the key component of AIB’s relationship with USW is the international perspective from the participants that USW sponsors.
“Our courses — especially one as long at the Baking Science and Technology Course — is an immersion of its participants, their cultures and individual experiences,” said Strouts. “That value is intangible.”
Learn more about AIB and its programming and services at www.aibonline.org.
