Laurie Scanlin, PhD, is the Principal Scientist at Ardent Mills Innovation Center, and has worked in food product development for over 25 years. She holds a doctorate in Food Science and Human Nutrition from Colorado State University, with a research emphasis on cereals and pseudocereals. Dr. Scanlin is an Adjunct Professor at CSU and principle inventor of a U.S. patent on quinoa ingredients through CSU Research Foundation. She is co-editor of a 2017 publication by Elsevier titled, “Sustainable Protein Sources”, a global book collaboration between over 50 food and agricultural scientists from industry, government, and academia. She is also a contributing author on two best-selling quinoa recipe books.
You can’t go to the farm without getting your hands dirty! This hands-on exhibition will allow conference participants to understand the ins and outs of baking with ancient grains.