Food Scientist in the Bakery Industry

Joined May 9, 2017

I am a food scientist working primarily on innovation in the sweet ingredients sector (icings, filling, and glazes), but I have a knowledgeable background in grains, particularly wheat chemistry, milling, and quality. I joined to just get learn what issues professional chefs and pastry chefs are facing to get some ideas for projects and stay in the loop. And of course to help anyone out who may have some culinary science inquiries...quid pro quo! Looking forward to learning some new things and sharing some ideas. Thanks.

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