Harrison Helmick is a PhD student at Purdue University who studies structure function relationships of protein in food. Harrison has worked in bakeries since his first job at Wheat Fields bakery in Lawrence Kansas. After graduating from Kansas State University’s Bakery Science program, he worked for Bimbo Bakeries where he received his black belt in lean six sigma, developing interests in big data and process improvement. Since returning to school, he has published on how fermentation impacts gluten, and he maintains a website about lean six sigma and bakery science, BakeSci.com. His PhD work is funded by the USDA and aims to connect the big data of bioinformatics with how gels and emulsions are formed from pea protein.
Pulse Power: Understanding Pulses through Bioinformatics for Egg Replacement
2:50 pm – 3:20 pm CT