Bake something with substance. If you’re looking for a way to bake quality, delicious healthy bread, you’ll find it here! This seminar covers important aspects of clean label, multigrain and high-fiber baking, such as flour considerations, formulating, processing and more! Interact with leading innovations for creative solutions.


Dr. Lin 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.

Dr. Jacinthe Côté is a passionate nutritionist and an experienced food biotechnologist with a Bachelor’s degree in Nutritional Science and a Master’s degree in Food Science from McGill University.

Dr. Jayne Bock is an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W.

Ray Pearce has worked with countless bakers and ingredients suppliers as well as electronics manufacturing; curing and heat treat customers, helping to solve conveyorized thermal processing quality issues with thermal profiling solutions, online & onsite.

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