Puratos presents two symposiums, on biotechnology and bread
Puratos is proud to be the presenting sponsor of Johnson & Wales University’s first International Symposium on Bread. This is taking place at the JWU Charlotte Campus on Monday and Tuesday, May 22 – 23, 2017. This forum will unite influential scholars, authors, agriculturists, historians, media, millers and bakers from across the U.S. and Europe.
The Symposium will be curated by Johnson & Wales faculty member and noted author, Peter Reinhart, who wrote The Bread Baker’s Apprentice and 10 other books on bread. In Reinhart’s own words, “My goal is to provide a collegial environment in which to explore a very controversial, yet beloved, subject. We’ll hear about consumer trends, advances in technology and technique, and socioeconomic factors that are shaping the business of bread, both now and in the future. The format will be similar to a TED Conference in that the presentations will be short and succinct, allowing ample time for interaction and discussion."
To achieve this, Peter Reinhart has invited a who’s-who of the bread world to participate as speakers, including Chad Robertson of Tartine Bakery, Francisco Migoya from the Food Lab and the co-author of Modernist Bread, Glenn Roberts, founder of Anson Mills, William Rubel, noted author and bread historian, Stefan Cappelle, of the Puratos Sourdough Library, and many other distinguished professionals. See full list of speakers and topics.
Tickets for the two-day symposium, and additional information, can be found at jwubreadsymposium.eventbrite.com.
Puratos is also proud to be a presenting sponsor, along with AACC International, Jiangnan University, and Katholieke Universiteit Leuven, of the International Forum on Baking & Fermentation Biotechnology for Foods. This is taking place at the Worldhotel Grand Juna in Wuxi, China from May 4th – 6th, 2017. This International Forum will encompass baking science and technologies by addressing critical issues, emerging technologies and key opportunities, as well as share recent insights from various fields that span the baking industry.
It will also be a great platform for networking with academic and industrial scientists & technologists from around the globe.
The symposium will cover key topics in relation to baked goods in China and Asia, who have been widely regarded as the expanding market of baked goods. Recent studies have indicated that China will surpass the US and rank as the 4th biggest baked goods market internationally. Consequently, this has driven industries to invest enormously in the innovation of technologies. However, it is still believed that there is a big gap between the knowledge behind baked goods and the application, especially when linked to local oriental food concepts.
Tickets for the three-day symposium, and additional information, can be found at http://www.ifbfbf.org.