{"id":26543,"date":"2019-05-28T16:57:53","date_gmt":"2019-05-28T16:57:53","guid":{"rendered":"http:\/\/162.215.209.106\/~pmca2\/?page_id=26543"},"modified":"2023-05-22T14:50:35","modified_gmt":"2023-05-22T18:50:35","slug":"mariekelsoaward","status":"publish","type":"page","link":"http:\/\/162.215.209.106\/~pmca2\/production-conference\/mariekelsoaward\/","title":{"rendered":"Marie Kelso Memorial Award"},"content":{"rendered":"

<\/div><\/div><\/span>

Congratulations to the 2022 Marie Kelso Memorial Award Recipient<\/p><\/h1><\/span>

<\/div><\/div><\/div>
<\/div><\/div><\/div>
\"Pam<\/span><\/div>
<\/div><\/div><\/div>

Pam Gesford, The Hershey Company<\/h2>\n

Pam Gesford’s<\/strong> award-winning presentation,\u00a0Rheology of Sweets\u00a0<\/em>was given Monday, April 11, 2022, at the 75th<\/sup>\u00a0Annual Production Conference. The award will be presented at the 76th<\/sup>\u00a0Annual Production Conference dinner April 18, 2023, at the Lancaster Marriott at Penn Square.<\/h3>\n

Pam is a staff scientist for The Hershey Company where she works in sweets and refreshment product development, developing mostly new Jolly Rancher and Twizzler products. She is an active member in the PMCA serving on the Program Committee. She has taught for the PMCA panning course, NCA panning short course and resident course as well as previously for the Triton College Confectionery Course. Pam was inducted into the Candy Hall of Fame in 2021.<\/p>\n

Throughout her career, Pam has considered herself very privileged to work with and get to know the fine people who work in the candy industry. Pam began her career in the candy industry at Hershey Foods. Working in product development, she was involved in chocolate and non-chocolate confectionery products from bench-top concept development to production start-ups. Pam then went on to become ReTD manager for the former Herman Goelitz Candy Co., now the Jelly Belly Candy Company. She formulated new flavors for the Jelly Belly line as well as numerous other confections for the Goelitz Confections brand. She also was technical service manager for the food and confectionery division at Colorcon, where she provided technical assistance to customers and led the product development efforts for new specialty products. Pam was also technology manager for Perfetti Van Melle USA, Inc where she ran both ReTD and the quality assurance departments. Before rejoining The Hershey Company, Pam was a senior consultant with Knechtel, Inc. where she assisted clients with R&D, technical training and troubleshooting.<\/p>\n

Pam graduated from Pennsylvania State University with a bachelor\u2019s degree in biology. She also attended additional food science courses at PSU.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span>

About the Award<\/p><\/h1><\/span>

<\/div><\/div><\/div>

All PMCA Production Conference presenters with written papers are eligible for the Marie Kelso Memorial Award. It includes a $1,000.00 cash award, a distinctive timepiece, a complimentary registration to the next year’s conference and the speaker’s name on a memorial plaque.<\/h3>\n

The PMCA Board of Directors established the Marie Kelso Award in 1997. It is given each year to the author of the paper presented at the previous year\u2019s annual production conference that most significantly contributes to industry knowledge, thus honoring the memory of Marie Kelso and her faithful dedication and unwavering belief in the value of the production conference for the industry.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span>

About Marie Kelso<\/p><\/h1><\/span>

<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
\"Marie<\/span><\/div>
<\/div><\/div><\/div>

Marie Kelso served as secretary to the Production Conference Committee for 38 years, and her name became synonymous with the event itself. In her youth, she was secretary to Hans Dresel, a salesman for Felton Chemical Company in Philadelphia, PA. As her boss worked tirelessly to organize and promote the PMCA Annual Production Conference, as well as AACT events, she organized and managed tirelessly as well.<\/p>\n

After Marie left her job at Felton Chemical, the production conference became her life\u2019s work. She was also active for many years in the Philadelphia Section of AACT.<\/p>\n

Marie Kelso passed away in September 1995.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span>

Award Recipients<\/p><\/h1><\/span>

<\/div><\/div><\/div>

All speaker papers from 2010 on can be accessed for free in the members-only LearnCandy Online Store.\u00a0<\/a><\/h3>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>
\"Sarah<\/span><\/div>
<\/div><\/div><\/div>

Sarah Woodling Houle, Ghirardelli Chocolate Company<\/h2>\n

Sarah presented Nuts, Almonds, Chocolate – Functionality, Shelf Life & Liking <\/i>August 10, 2021 during the 74th Annual Production Conference, which was conducted virtually.<\/p>\n<\/div>

<\/div><\/div><\/div>
\"Nina<\/span><\/div>
<\/div><\/div><\/div>

Nina Puch, Knechtel, Inc.<\/h2>\n

Ms. Puch presented Advancements in Gummies <\/em>Wednesday, April 18, 2019 during the 73rd Annual Production Conference.<\/p>\n<\/div>

<\/div><\/div><\/div>
\"Carly<\/span><\/div>
<\/div><\/div><\/div>

Carly Meck, Blommer Chocolate Company<\/h2>\n

Ms. Meck presented\u00a0Mysteries of Conching Revealed <\/em>Wednesday, April 18, 2018 during the 72nd Annual Production Conference.<\/p>\n<\/div>

<\/div><\/div><\/div>
\"Jeffrey<\/span><\/div>
<\/div><\/div><\/div>

Jeffrey Bogusz, Ferrara Candy Company<\/h2>\n

Mr. Bogusz presented Panning Equipment \u2013 Classic, Belt, Automated and Future State of the Art<\/em> as part of the Basics & Beyond Seminar Monday April 3, 2017 during the 71st Annual Production Conference.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
\"John<\/span><\/div>
<\/div><\/div><\/div>

John Ashby, California Natural Products<\/h2>\n

Mr. Ashby presented Beyond Corn Syrup\u00a0<\/em>as part of the Basics & Beyond Seminar Monday April 11, 2016 during the 70th Annual Production Conference.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
\"Mark<\/span><\/div>
<\/div><\/div><\/div>

Mark Kline, The Hershey Company<\/h2>\n

Mr. Kline presented Natural Pasteurization of Tree Nuts & Peanuts<\/em> Wednesday, April 15, 2015 during the 69th Annual Production Conference.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
\"Kerry<\/span><\/div>
<\/div><\/div><\/div>

Kerry Kaylegian, The Pennsylvania State University<\/h2>\n

Ms. Kaylegian presented Milk-Derived Ingredients for Confections<\/em> as part of the Basics & Beyond Seminar Monday, April 14, 2014 during the 68th Annual Production Conference.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span>

More Award Recipients<\/p><\/h1><\/span>

<\/div><\/div><\/div>

2013: Joseph Bell, Joseph Bell Consulting<\/em><\/p>\n

2012: Jordana Swank, The Hershey Company<\/em><\/p>\n

2011: Abdoulaye Traore, Mars Chocolate<\/em><\/p>\n

2010: Kurt Muentener, Keymount GmbH<\/em><\/p>\n

2009: Tracey Duffey, World Cocoa Foundation<\/em><\/p>\n

2008: Richard Hartel, University of Wisconsin \u2013 Madison <\/em>(awarded twice)<\/p>\n

2007: Cindy Cosmos, Bell Flavors & Fragrances<\/em><\/p>\n

2006: Joe Smillie, Quality Assurance International,<\/em> (QAI)<\/em><\/p>\n

2005: Jeffrey Fine, AAK USA<\/em><\/p>\n

2004: Greg Ziegler, The Pennsylvania State University<\/em><\/p>\n

2003: Bill Dyer, Blommer Chocolate Company<\/em><\/p>\n

2002: Nicole Staniec, Firmenich<\/em><\/p>\n

2001: Harold H. Schmitz, Ph.D, Mars Snackfood<\/em><\/p>\n

2000: Marlene B. Stauffer, Blommer Chocolate Company<\/em><\/p>\n

1999: Susan L. Hefle, Ph.D., University of Nebraska<\/em><\/p>\n

1998: Edward S. Seguine, Mars Snackfood<\/em><\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3263,"featured_media":0,"parent":11570,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/pages\/26543"}],"collection":[{"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/users\/3263"}],"replies":[{"embeddable":true,"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/comments?post=26543"}],"version-history":[{"count":34,"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/pages\/26543\/revisions"}],"predecessor-version":[{"id":38344,"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/pages\/26543\/revisions\/38344"}],"up":[{"embeddable":true,"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/pages\/11570"}],"wp:attachment":[{"href":"http:\/\/162.215.209.106\/~pmca2\/wp-json\/wp\/v2\/media?parent=26543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}