Vicnie Léandre completed her bachelor’s in food science and Engineering at Tianjin University in China. Upon returning to her country, Haiti, she worked as lead food scientist in aflatoxins decontaminating of peanuts, corn, and sorghum. She recently graduated from the food science master program at University of Florida, where her research focused on the development of a gluten‑free sorghum pasta while improving cooking time, nutrition, and sensory attributes. Inspired by her experience in the U.S, she wants to start a food incubator in her country that will help food entrepreneurs to create and launch successful and healthy products. Vicnie and her teammates placed second in the Product Development Competition at the ASB BakingTech 2020 with their Luwa Cracker product. Vicnie’s passion for baking tarted baking at a young age from watching her mom and enjoys baking in her free time

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Pokara Wafel