Kathy Sargent is the Strategic Innovation Director for Corbion, a global market leader in lactic acid, lactic acid derivatives and lactides, and a leader in functional blends containing enzymes, emulsifiers, minerals and vitamins. Kathy is respected for her ability to bring industry knowledge, insights and team-building to projects. She is a graduate of Kansas State University, with a master’s degree in food science and technology and a bachelor’s degree in cereal chemistry and bakery science.
A Safe, Label Friendly Way to Reduce pH in Baked Goods
Monday, March 2, 2020
1:00 pm – 1:35 pm
Breakout 2: Ingredients