Bringing food chemistry to life

I’ve been having a work “vacation” – working with Craig Ponsford at the “Ponsford’s Place”  Innovation Center [link] to fine-tune our barley bread formulations. We uncovered some interesting processing challenges that point to the particle size of the barley flour as being a suspect. We played with the water because barley has so much great [...]

There are many elements needed to create a good and compelling class – good material, a willing instructor, but the essential element is enthusiastic and dedicated students.  It is a circular argument: enthusiastic students generate enthusiasm in the instructor, which generates enthusiasm in the students, and around we go again. I was privileged to have [...]