LIVE Online Q&A: Functional Ingredients

$215.00

August 14th | September 18th

Great products start with ingredients. Understand the function of key ingredients, and how to bake with them at this LIVE online-webinar series. Over two hour-long sessions, we’ll cover ingredients like emulsifiers, shelf life extenders, leaveners and the essentials like water, sugar and salt.

Ask questions during the seminar for LIVE answers!
Can’t make the dates? Buy the product and we’ll send you recordings of the webinar!

Category:

Description

Who should attend?

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

Session 1* | Aug 14th

  • Water
  • Yeast
  • Leavening
  • Emulsifiers

Session 2* | Sept 18th

  • Salt/Sugar
  • Fibers/Gums
  • Egg
  • Dairy
  • Shelf-life

*Outline subject to change


Speakers

Dr. Lin Carson, BAKERpedia

Dr. Lin Carson

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.

 

Dr. Jayne Bock, Wheat Marketing CenterJayne Bock, PhD

Jayne Bock recently joined the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.

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