Hello everyone! For this new episode of The Food Science Addict Podcast, we are meeting with Susie Turan, whose R&D career spans over three decades in the food industry. She has spent much of her professional life exploring the science of food structures and the interplay of ingredients and processes that define texture, nutrition, and quality.
In this podcast episode we are talking about probiotics in foods with a particular spotlight on adding probiotics to ice-creams and bread. We will cover hurdles and opportunities and, towards the end, Susie will also give advice to the next generation of food professionals.
You can find her on linkedIn: https://www.linkedin.com/in/susieturan/
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