Dr. Ting Liu (Food Science Ph.D. ‘16) recently graduated from the Baking Science and Technology course at American Institute of Baking (AIB) International. Ting graduated at the top of her class and also earned the “Excellence in Laboratory Leadership” award en route to becoming a Certified Baking Technologist (CBT).
The Baking Science and Technology course at AIB International in Manhattan, Kansas, is an intensive, 16-week residency combining science, hands-on lab work and baking tradition. It is the “gold standard” for bakery training, and is well attended by aspiring, industrial scale bakers from around the world.The course contents consist of six major components: baking science, bread and roll production, cake and sweet goods, operations, food safety and bakers math. The curriculum emphasizes not only the fundamentals of baking science, formulations, and procedures, but also more on solving problems that occur in the commercial industrial scale production. More information about this course is available on the website.
Dr. Liu is currently employed as a Technical Specialist for the U.S. Wheat Associates (USW) Beijing office. She joined the organization in September 2016, immediately after being awarded her doctoral degree in food science from the department. Her main job responsibilities are to provide technical services and training to demonstrate U.S. wheat performance qualities for new baked goods and traditional Chinese wheat foods. As there is intense interest in professional baking expertise, especially in the scaling up of industrial sized operations in China, USW sent Ting to study at AIB in order to make contributions to the Chinese bakery industry as well as US wheat producers.
U.S. Wheat Associates is the export market development organization for the U.S. wheat industry. USW promotes the reliability, quality and value of all six U.S. wheat classes to wheat buyers, millers, bakers, food processors and government officials in more than 100 countries around the world.