BAKED in Science

Dr. Lin Carson is on a mission to get BAKED in Science. Setting up shop where baking and science meet, her podcast is focused on all the technical aspects of the commercial baking industry. She covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!

Dr. Lin Carson, BAKERpedia

Dr. Lin Carson

What’s your food safety culture? No matter the size of your operation, food safety programs and practices should be weaved into your company’s DNA. But don’t worry! To help answer your questions and craft an action plan, I talk with two food safety experts. Read More


The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural process and call for just a few ingredients. And low pH means mold isn’t really an issue. So how do you bake a clean label Sourdough? Read More


Use nature to bake things right! That’s right, I’m talking about those proteins that offer the solutions the baking industry needs: enzymes! And we cover your LinkedIn questions! To help with the answers we have with us Matt Patrick, head of Research and Development for Delavau Food Partners. Read More


After getting over 12,000 views and a plenty of comments on our LinkedIn post showing Chadwick White throwing a gluten free pizza crust in the air, I was able to convince him to come on my show!vAs one of the original founders of Udi’s bread, Chad shares the beginnings of his gluten-free journey, and the challenges he faced when sourcing gluten-free ingredients. Read More


Aaron Clanton from AIB International and Jacinth Cote from Lallemand, our podcast experts on fermentation, get into the weeds with fermentation. Jacinth discusses Saccharomyces cerevisiae, the common Baker’s yeast, how its made at Lallemand, and how they preserve it till bakers get their hands on it. Then we go into fermentation questions posed to us from LinkedIn. Read More


These are the American Society of Baking 2018 Innovation Awardees: Remove chlorinated flour and aluminum from your cake, a modular solution that incorporates magnets into the belt itself, the Servo Basket Stacker/Unstacker, reduce the sodium content of your baked product, the Spiral Product Conditioning System, a cost effective and easy to use stacking solution in the warehouse, and clean label cakes and icing stabilizers. Read More


What does it take to be a Titan in the baking industry? In this surprising interview, Baking Hall of Fame inductee, Cordia Harrington talks about her entry into the baking industry. Another baking titan to take note of? Rowdy Brixey. Read More


Are you having issues juggling a Preventative Maintenance (PM) program? Or how do you prevent grease from contaminating your food? Our first guest has the answers to these questions and more. Meet Bill Steadman from AIB International. Bill reveals that contamination risk is one of the biggest issues with the lack of PMs. Read More


Would you like to learn the secrets of a successful food safety audit? We start with Stephanie Lopez, VP of Food Safety Services, Americas, AIB International. She shares her tips on setting the tone for an audit. Why be FSMA compliant? Well, that’s because FDA has the authority to shut down your bakery otherwise. Read More


How can you be successful in running your bakery business? When a hundred things are happening all at once, do you stay focused on your product, or compete on price? In this humble interview with the President of Middleby Processing Group, Mark Salman shares his bakery business journey. Read More


Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, flour expert Dr. Hou also consults on implementing flour quality programs and product development for bakeries. Read More


We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in high fiber baking. Read More



Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. Read More



What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are is old new again and what does “health halo” really mean? Read More