Health and Wellness Growth Hacking Seminar


October 3, 2019

Get ready to bake healthy! Products that boost health or nutritional benefits are hot right now, so it’s time to find innovative solutions. At this seminar we’ll cover some the top wellness trends, alternative proteins, innovative fibers, replacement techniques and more. Plus, why FODMAPs should be on your radar.

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Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving in a bakery production setting


I. 8:30-9:15 am: Wellness top trends

  • Low FODMAP
  • High protein/Plant proteins
  • Sprouted grains/Ancient grains
  • Fat is good/New fat sources
  • Foods to promote sleep
  • Low/No added sugars
  • Probiotics/Prebiotics
  • Paleo

II. 9:15-10:15 am: What are FODMAPs?

  • FODMAPs defined
  • What do FODMAPs do in the gut?
    • FODMAPs and IBS
    • FODMAPs and non-celiac wheat sensitivity
  • Which foods are naturally high and low in FODMAPs?
  • Putting low FODMAP into a dietary pattern
  • Sugars and sweeteners
  • Sprouted grains
  • Dairy ingredients
  • Plant proteins
  • Nuts and nut butters

III. 10:30-11.15 am: Alternative proteins

  • Soy
  • Pulses and legumes
  • Nuts and seeds
  • Grains

IV. 11:15-12 pm: Innovative fibers

  • Psyllium
  • Chitosan
  • Konjac glucomannan
  • HPMC
  • Guar gum
  • Pectin
  • Chocolate

V. 12-1 pm: Lunch

VI. 1-2:30 pm: Production of Crackers

  • Low FODMAP
  • Sprouted sustained energy

VII. 2:30-3:30 pm: Replacement techniques

  • Understanding what you are replacing
    • Role in the formulation
    • Role in processing
    • Role in product quality
    • Interactions with other ingredients
  • Strategies for replacement

VIII. 3:30-4:30 pm: Q&A Roundtable

*Schedule subject to changes. All times are in PST.



Dr. Lin Carson, BAKERpedia

Lin Carson, PhD

The inability to get technical questions solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert and a regular speaker within the commercial baking industry. A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies.


Chadwick White

Chadwick White

Chadwick White has been a baker for thirty years and has worked in nearly every segment of the industry, including large grocery chains, small retail bakeries and restaurants, large-scale production bakeries, and Executive Pastry Chef positions at well-known hotels and country clubs. In 1998, He was certified as a Master Baker through an AIB certification program promoted through the RBA. In 2005, he was introduced to the free-from category by a friend and subsequently began formulating gluten-free baked goods. In 2008, he partnered with Udi and Etai Baron in a gluten-free bakery venture called Udi’s Gluten Free Foods. Since selling Udi’s in 2012, Chadwick has been performing formula development and consulting, mainly within the GF space.


Mike Adams

Mike Adams is a Food Scientist at the Oregon State University Food Innovation Center (FIC). His background is in food and fermentation science, bakery product development, organic certification, and food safety plan management. He has hands-on experience in all aspects of the food and beverage industry including production, sanitation, packaging, research, and quality assurance. Mike started his career as a brewer and moved into wine research. He obtained his Master’s Degree at OSU’s Food Science & Technology department in the Wheat Quality Lab. Then he worked at Kroger Manufacturing in Quality Assurance management and Product Development for organic bread, bagel, and buns. Mike joined the FIC in 2017 and supports the Product and Process Development Program. Currently he’s focused on beverage, bakery, and organic product development.


Jason Ball

Jason Ball is a Faculty Research Assistant and Culinary Project Manager at the Oregon State University Food Innovation Center. Jason works as part of the Product and Process Development Team at the FIC. His work utilizes creative thinking, innovative techniques, and scientific principles to develop value added food and beverage products across all categories. Many of the projects that Jason works on are focused around new product development, ingredient applications, or innovative culinary research. Additionally, Jason manages the Culinology, and Culinary Ideation Programs at the FIC. Previously Jason has worked in industry as a chef in Chicago, New York, London, and Copenhagen. He holds an associate degree in Hospitality Management, and a Bachelors of Culinary Science from the Culinary Institute of America (Hyde Park, NY).

Sponsored by:


Held at the

Wheat Marketing Center

1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209

Coming from out of town? Stay at the Canopy Hotel and get an exclusive class rate for your room! Book Now

Additional information

How do you want to take this class?

In Person, LIVE Stream


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