AIB International is offering “Function of Ingredients—Core and Function of Ingredients–Secondary,” the latest additions to its lineup of baking education courses, on its online education platform, LearningLab@AIB.
Take a look at our new “Future Foodie” column in our February issue. Written by Elyse Buckley, a student at Kansas State University in Manhattan, it provides a fresh perspective of the food industry. Buckley is a graduate student and a Master of Science candidate in the grain science department at KSU.