Making Bean Flour More Functional, AI in Product Development, Healthy Indulgences with Cookies

Featured Guests

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  Navneet PhD

  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.
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  Iris Joye PhD

  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.
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  Rachel Zemser Founder, A La Carte Connections

  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.
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  Dr. Shica Little PhD

  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.