Renée Gan is a food industry veteran with flour and baking expertise. She has extensive experience in bakery product development, trouble-shooting and applied research having worked for a number of companies including Mondelēz International, Kraft Foods, Rich Products, Keebler and Kellogg. She holds several patents related to microwavable bakery products and has developed in-house predictive baking functionality tests.
Renée has had a parallel career as a freelance writer and editor for 10+ years with assignments ranging from text book chapters, articles for food trade magazines, and agency work. Until recently, Renée was based in Chicago, IL but is now back in Montreal, QC where she began her food science career graduating with a B.Sc. in Food Science from McGill University. She also holds an M.S. in Industrial Technology from SUNY College at Buffalo and is a Certified Food Scientist. She enjoys spending time with her three young children, traveling, and eating a good meal.
Contact her at [email protected]