As a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding the science behind it, or learning new skills for popular trends, more knowledge is out there. At BAKERpedia, our goal has always been to share that knowledge with you. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson who shares how BAKERpedia has created new online training and learning opportunities through the pandemic, and what’s in store for 2022. The BAKER Academy Last year, we launched the BAKER Academy, an online learning platform that gives easy access to videos, technical papers and live seminars. This year, we have a full line up of content based on the hottest trends and trending topics. Here are some upcoming seminars: March 10th: High Protein BakingMarch 24th: Hamburger Buns ProductionApril 7th: Thermal Profiling for CakesApril 21st: Vegan Indulgent DessertsMay 5th: Donut QualityMay 19th: Gluten-free Flour Quality Analysis June 2nd: Product Development for BreadJune 16th: Effect of FermentationJune 30th: Artisan Bread ProductionJuly 14th: Clean Label CakeAugust 4th: Frozen Dough ProductionSept. 8th: Gluten Free BreadOct. 6th: Egg Replacement Oct. 20th: Sugar Reduction Nov. 3rd: Gluten Free CakeNov. 17th: Croissant ProductionSign up and view past seminars on the BAKER Academy: https://bakerpedia.learnupon.com/storeWant to stay up to date on new content from BAKERpedia? Sign up for the BAKERpedia newsletter! You'll be the first to hear about new blogs, courses, and upcoming sales. Plus, get weekly tips from our technical digest. Join the community here: https://t2m.io/Ex4Px4wn