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Uncovering the latest science

 

BE was created to provide readers with the very best, up-to-date research, applied science and innovation to ensure bakers are always ahead of the game and fully equipped to tackle ever changing consumer trends and the myriad production issues facing the baker’s ability to manufacture and stay competitive.

 

BE's highly experienced team uncover the latest science, projects and research and innovation from our global network of academic partners, leading international universities and research establishments.

 

Our contributing authors include some of the world's top food scientists, researchers and professionals.

Editorial Board

 

Our contributing authors include some of the world’s top food scientists, researchers and professionals:

Gary Tucker

Former Fellow
Campden BRI

Cristina Rosell

Professor
Head Department of Food and Human Nutritional Sciences Faculty of Agriculture and Food Sciences - University of Manitoba

Prof. Charles Spence

Head of Crossmodal Research Laboratory
University of Oxford

Dr Valentina Stojceska

Brunel University London

Vera Fritsch

The VDMA

Alyssa Bakke

Professor
Food Science Department - Penn State University
Contributing Authors

 

Universities

 

United Kingdom
Oxford Cambridge, Surrey, Portsmouth, Southampton, Brunel


Canada
Manitoba, Calgary


Europe
Wageningen, Finland, Leuven, Cork, Hohenheim, VIGO, Haceteppe, MINHO


USA
Harvard, Yale, Rush, PSU, Florida


Australia
Melbourne, Newcastle

FUTURE AUTHORS

Are you working on an exciting project in the world of food? We are always on the lookout for cutting edge research and innovation that will shape the future of the baking industry. If you would like to submit an editorial to Baking Europe please complete the form and a member of our commissioning team will contact you.

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Tomorrow's Innovation Today

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