Lift: The science and surprising history of leavening agents
Monday, April 10, 2017 6:00 PM - 8:00 PM
Speaker: Sue Queisser, food scientist, bakery owner and engineer
Did you know that some of the earliest leavening agents were derived from antlers, ashes or even urine? Ever wonder what exactly is the difference between baking soda and powder and how much to
use? Have you been disappointed to follow a recipe exactly only to have your cake collapse? What is yeast exactly and how does it work together with flour and water to make that glorious thing
riddled with holes called bread? Why does your soufflé collapse before coming out of the oven?
Come find out not only how all the various products we use to bring our culinary wonders to lofty heights function but also the interesting stories behind their origins. You’ll learn lots of useful
troubleshooting tips along the way, too, that will help you achieve optimal results in the kitchen.
Sue Queisser manages the Center for Sensory and Consumer Behavior Research at Oregon State University and owns Melarova Baking in Corvallis. At 18 she headed off to art school and got a degree in
printmaking with a minor in Italian (drawing on limestone is very unmarketable, by the way) and quickly headed back to school to get a degree in mechanical engineering at Cal Poly, San Luis Obispo.
She worked as a process engineer at Hewlett-Packard and loved it — figuring out the best way to make anything is an obsession of hers. After a stint as a stay-at-home mom, she got a food science
degree at Oregon State so she could do process with food – her true passion. She worked at several Willamette Valley food companies before starting her own business. Now she is very happy to be
back at OSU in the Department of Food Science and Technology running consumer taste test panels.