Technical Service
Tate & Lyle
Hoffman Estates, IL, United States
Dr. Julia DesRochers has spent over 25 years as a food scientist for companies including Kraft, Pepsi, Sara Lee and ConAgra, and now Tate & Lyle. She currently serves as a Principal Scientist, Nutrition and Bakery Group of Food & Beverages Solutions. Dr. DesRochers brings a wealth of experience especially in the bakery and grain/cereal science areas. She has presented at international conferences, IFT & AIB short courses and webinars, published in multiple trade publications i.e. Milling & Bakery Texture, Food Technology, and Baker & Biscuit, peer-reviewed journal articles and co-authored several chapters in various textbooks. Dr. DesRochers has her PhD from Kansas State in Grain Science, master's degree from Michigan State in Food Science and a bachelor's degree in Food Science from the University of Delaware.
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Tuesday, September 20, 2022
8:30 AM – 9:30 AM PT