KANSAS CITY, MO — At the National Consortium of Secondary STEM Schools (NCSSS)’s Professional Conference, to be held Nov. 3-6 at the Country Club Marriott in Kansas City MO, STEM education leaders and baking and food industry professionals will host keynote panels and speaker sessions on a variety of STEM education and career opportunities, including food and bakery manufacturing.
NCSSS worked with the Blue Valley Center for Advanced Professional Studies (CAPS), located in Overland Park, KS, and part of the national CAPS program, to assemble a panel of baking and food industry professionals to discuss the benefits of commercial baking and food production as viable career option. The panel will take place at 8:45 am on Nov. 4.
“Our industry has long been considered a ‘hidden gem’ as a STEM-related career option,” said Jennifer Lindsey, panelist and VP of global marketing for Corbion. “Food innovation and production should not be a well-kept secret for young STEM talents. There is high demand for scientists, engineers, educators and STEM journalists with global and regional opportunities, and the opportunities just might surprise you.”
Joining Jennifer Lindsey on the panel are Jason Stricker, VP of sales and marketing for Shick Esteve; Emily Bowers, VP of operations and education for BEMA; Mark Hotze, VP of sales for Corbion; and Joanie Spencer, director of content and partner for Avant Food Media and editor-in-chief of Commercial Baking. Jennifer Bauer, business development specialist for Blue Valley CAPS, will serve as the panel’s moderator.
“Food production should not be a well-kept secret for young STEM talents,” said Jennifer Lindsey, VP of global marketing for Corbion. “There is high demand for scientists, engineers, educators and STEM journalists with, global and regional opportunities, and the opportunities just might surprise you.”
The conference’s opening day will feature an excursion to the Blue Valley CAPS center in Overland Park, KS.
Throughout the conference, breakout sessions will cover a variety of STEM disciplines, including computer science, engineering, equity, humanities, leadership, math, outreach, research, science and wellness.
On Nov. 5, Jennifer Bauer, Jennifer Lindsey and Joe Whalen, “Future of Food” instructor for Blue Valley CAPS, will also present a breakout session on developing an industry-based curriculum. They will be using the Future of Food strand as a case study in rapid prototyping curriculum that uses a cross-section of leaders possessing industry and academic skillsets.
NCSSS membership includes high schools, many ranked among the top in the nation, and affiliate members including colleges, universities, summer programs, foundations and private corporations, all of which share the common goal of furthering math, science and technology education in secondary schools.
Baking industry sponsors of the conference are Corbion, BEMA, Shick Esteve and Avant Food Media.
Registration is open, and onsite registration will be available. Click here for more information on the conference and here to learn more about NCSSS.
