Sophia Leung is a Food Science Lab Manager of a baking applications laboratory at Enzyme Innovation, a division of Specialty Enzymes & Probiotics. She has worked in product development of baked products, biotechnology research, and patent examination in food packaging and processes. Sophia has a B.S. in Chemical Engineering from Rice University and M.S. in Food Science from University of Illinois.
The Future of Probiotics in Baked Goods
Thursday, March 3, 2022
1:15 pm – 1:50 pm