My work in the Bakery Ingredient Innovation Center involves developing new ingredient systems for the baking industry. I work with a cross functional team to manage projects from concept development to commercialization. Specialties include ingredient functionality, enzyme technology, industrial bread formulation, mold inhibition in bakery systems, texture analysis, and project management.I have experience in developing enzyme based ingredients to improve the quality of bread throughout its lifecycle (ESL), to replace chemical oxidation systems, to reduce gluten, and to provide general dough conditioning.

During three summer internships with IBC I had the opportunity to work in Bread R&D, Cake R&D, and bread production. My experience here was a strong foundation for my bakery science education to supplement my coursework.