Our research group is dedicated to advancing the scientific understanding and technological innovation in baking science. We explore the fundamental principles of dough rheology, fermentation biochemistry, thermal processing, and ingredient functionality to enhance product quality, nutrition, and sustainability. By integrating multidisciplinary approaches, including food chemistry, engineering, microbiology, and data science, we aim to develop cutting-edge solutions for the baking industry. Our work bridges the gap between academic research and industrial applications, fostering collaborations with food manufacturers, ingredient suppliers, and policymakers to shape the future of baked goods....More