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AIB Senior Management Staff

Biane
 

Andre Biane - President & CEO

  • Joined AIB: March 2013

  • Education: B.S. Fermentation Science, University of California at Davis, Davis, CA, 1979; M.B.A., The University of Michigan, Ann Arbor, MI, 1983

  • Industry experience: Andreís business knowledge comes from more than 30 years in multiple executive and consulting roles with small to large companies. He has successfully developed and commercialized new products that have grown brands like Sara Lee to exceed $1 billion in annual sales. He instituted quality and productivity programs at Sara Lee and Anheuser-Busch that have generated millions annually in profit improvement. He has led efforts at Quaker Foods and Smuckerís to become high performance organizations. Andreís managerial engagements have also fine-tuned his expertise in financial planning, market analysis, talent development, and strategic planning.

  • Memberships: Business Advisory Committee for Central New Mexico College since 2010, Institute of Food Technology since 2001, and Certified Advisor for Organization of Entrepreneurial Development since 2012.

Hancock
 

Susan Hancock - Vice President, Learning and Communications

  • Joined AIB: February 2007

  • Education:B.A., Liberal Arts and Spanish, Columbia University, New York, NY; M.B.A., The University of Oklahoma, Norman, OK

  • Industry Experience:
    Susanís extensive experience in instructional design, management, and program and product development includes more than 20 years experience with companies such as Accenture, Oracle Corporation, Hewitt Associates, and SumTotal Systems.
       At AIB, Susan has created competency models used in renovating learning product portfolios, redesigned and produced the Consolidated Standards, redesigned operating models and systems, and recently created the Center of Excellence which is committed to quality design and delivery of services and products.

Portrait
 

Stephanie R. Lopez - Vice President, Food Safety Services Innovation

  • Joined AIB: July 2000

  • Education: BS in Cell and Molecular Biology from California State University, Northridge

  • Experience:
       Stephanie began her career in the food industry in 1993. Over the years, she has led Quality, Sanitation, and Product Development departments for various international food companies. At AIB, she has held roles of Food Safety Auditor, HACCP Coordinator, Director of Food Safety Education and currently, Vice President of Food Safety Education. Stephanie is recognized internationally in the food industry as an enthusiastic trainer and a prolific author of technical publications.


Portrait
 

Maureen C. Olewnik, Ph.D. - Senior Vice President, Food Safety Services

  • Joined AIB: September 1982

  • Education: B.S. Life Sciences, Kansas State University, 1979; M.S. Grain Science, Kansas State University, 1983; Ph.D. Kansas State University, 2003

  • Experience: Over 20 years in progressively more responsible management positions with AIB including Cereal Chemist, Project Leader, Manager of the Experimental Bakery, Director of Experimental Baking and currently, Vice President, Audit and Technical Services.

  • Memberships: American Bakers Association Food Technical Regulatory Affairs Committee, American Association of Cereal Chemists since 1983, Institute of Food Technologists (IFT) since 1994, American Society of Bakers since 1997, Wheat Quality Council, and Grain Industry Alliance

Portrait
 

Gary Skrdlant - Vice President, Finance and Administration

  • Joined AIB: November 1982

  • Education: B.S. Biology, Kansas State University, 1980; B.S. Accounting and Finance, Kansas State University, 1982; Master of Business Administration, Kansas State University, 1986, Certified Public Accountant, Kansas, 1989.

  • Industry experience: Over 28 years financial and management experience with food related industries and public accounting firms. Association with AIB and AIB International has been to serve as the Controller for 19 years and to oversee all financial activity of the enterprise, establishment of foreign offices and business processes, and development of computer systems.

  • Memberships: Kansas Society of Certified Public Accountants, American Institute of Certified Public Accountants, Council for International Tax Education.

Portrait
 

Brian L. Strouts - Vice President, Baking and Food Technical Services

  • Joined AIB: September 1991

  • Education: BS Bakery Science and Management, Kansas State University, 1980

  • Industry experience:
       Worked for 11 years in the U. S. baking industry, first for a large wholesale sweet goods producer, and then a private label cookie and cracker manufacturer. Held several positions in production, quality assurance, and research & development.
       Current responsibilities include coordination of research activities for projects involving all types of bakery products including bread, cake, cookies, bagels, crackers, doughnuts, and other specialty bakery products. Projects have included new product formulations, reduced calorie products, testing new ingredients, testing new equipment, and product improvements.
       Conducts Production Quality Audits at bakeries to document adequacy of programs for quality control, sanitation, production control, and finished product quality.
       Consults with private companies on manufacturing and product evaluations. Extensive travel within the U.S., and travel to Honduras, South Korea, China, Canada, Mexico, Peru, Brazil, Greece, the Netherlands, and Japan.

  • Achievements: AIB Certified Baker certificate and Biscuit and Cracker Manufacturers' Association Correspondence Course certificate.

  • Memberships:American Association of Cereal Chemists International, American Bakers Association Food Technical Regulatory Affairs Committee, American Society of Baking, Wheat Quality Council.


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