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Items Tagged with 'baking industry educational opportunities'
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.
