Q. How did your background prepare you for your current role? I was interested in food science from a very early age. At home my grandmother worked at a bakery, and I was always wondering what really happened when rye flour is mixed with water and then put in the oven - what a suspension change to a lovely rye bread. To get the answer to this question I decided to start study, first in practical cooking and then step by step up to university. I did my PhD about the starches from biosynthesis to novel applications and got the answer to my first question about bread.
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