Transcript

• Session Spotlight: Enhancing Baked Goods with Probiotics
• Hi, I'm Sophia Leung, a food science lab manager at Enzyme Innovation, and I love baking. I've been working in the research and development area for 19 years with a background in chemical engineering and food science, and at Enzyme Innovation we've been researching enzymes and probiotics for various baked goods and also other food applications, so excited to share our learnings.
• What will attendees learn from this session?
• Attendees will learn 3 key objectives. One, What probiotics are and how they work. 2. Challenges and strategies for using probiotics and baked goods, and #3, how to use probiotics and some example of baked goods formats.