EP 46: Making Bean Flour More Functional
You’ll get the latest food system knowledge and know-how from a stellar line-up of expert guests in the October episodes of the Omnivore podcast.
Iris Joye and Navneet talk about their research at the University of Guelph, where they are working to make bean flour into a more versatile, functional ingredient for formulating gluten-free foods. Rachel Zemser, founder and principal at A La Carte Connections, shares her experiences working with AI to enhance the product development process and its potential impact on the work of food scientists. Shica Little discusses trends in the cookie category and her brand’s plant-based treats.
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GUESTS
Navneet is a PhD candidate, lecturer, and researcher at the University of Guelph, Ontario, Canada, where she studies the use of high pressure processing thermal treatment of bean flour for utilization in high-protein, gluten-free baked goods. She was awarded the 2023 Student Leadership award for her service to the Canadian Institute of Food Science and Technology.
Iris Joye, PhD, is an associate professor of cereal science and technology at the University of Guelph. She completed her BSc, MSc, and PhD in bioscience engineering at the University of Leuven (Belgium). She also worked as a postdoctoral fellow supported by a Marie Curie Fellowship at the University of Massachusetts. She joined the Department of Food Science at Guelph as grain science faculty in 2016. Her research focuses on biopolymer structure, chemistry and functionality during grain processing, and the use of cereal biopolymers to design encapsulation and delivery systems for bioactive and food quality improving molecules.
Rachel Zemser, founder and principal of A La Carte Connections, has 28 years of industry experience and dual certifications as a food scientist and a culinary scientist to assist food businesses of all sizes with their product development, commercialization, and safety needs.
Dr. Shica Little is the founder of Dr Shica’s Bakery. She holds a PhD in organizational leadership from Grand Canyon University. She has been active in the food industry for over 15 years and advocates for minority-owned businesses.
Omnivore Podcast
Join the award-winning editors of Food Technology magazine every other Monday for Omnivore, the podcast that intersects the business of food and the science of food, through lively discussion and interviews with product innovators, leading researchers, policy makers, and thought leaders from across the world of food.