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Australian Wheat for Asian Baking webinar
Hosted by the Australian Export Grains Innovation Centre (AEGIC) and the Australian Trade and Investment Commission (Austrade).

The webinar will cover:
Australia wheat quality 20-21
o Quality of Australian wheat for Asian baking applications
o Tolerance to fermentation
C-Cell: a quality management tool for test and commercial baking

Nov 11, 2021 10:00 AM in Perth

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Speakers

Dr Larisa Cato
Wheat Quality Technical Markets Manager @AEGIC
Dr Larisa Cato is a cereal chemist and grain researcher, well versed in the wheat quality and processing requirements of Australian wheat markets. Larisa is internationally recognised as an expert in the field of wheat quality and end product requirements. Larisa possess a unique set of skills combining scientific, technical and market expertise. Her research interest includes Asian products (starch and protein quality requirements for various Asian noodle styles) and baking systems and innovation in processing. Larisa is an National Delegate for Australia to the International Association of Cereal Science and Technology (ICC), Board Director at the Cereals & Grains Association, technical committee co-chair for Asian Products and Bread Baking at the Cereals & Grains Association and technical member on the Wheat Council of the Grain Industry Association of Western Australia (GIWA). Prior to joining AEGIC, Larisa worked as an Asian Product Specialist with AWB Ltd. and with the Departme
Jason Swift
WHEAT QUALITY AND PROCESSING – BAKING SPECIALIST @AEGIC
Mr Jason Swift qualified as a baker in the United Kingdom over 25 years ago. He continued to study baking and food technology for several years while honing his skills as a bakery technologist with one of the largest fast moving consumer goods producers in the nation. With a focus on the new product development cycle Jason worked his way up to a role as technical manager where he was responsible for every step of the new product development cycle including initial test bakery concepts, recipe and specification generation, raw material sourcing and the full plant and process set up. Since arriving in Australia 11 years ago, Jason has been employed as a bakery manager and lecturer at a private college where he contributed to the development of a revamped Australian bakery apprenticeship, providing vital input to modernise it and include more technical requirements. In his current role with AEGIC he thoroughly enjoys being part of a dynamic team which strives to achieve excellence through
Stan Cauvain
OWNER/DIRECTOR @BAKETRAN
Mr Stan Cauvain was the Director of the Cereals and Cereal Processing Division at CCFRA for 10 years. With 35 years at FMBRA and CCFRA, Stan has a wide experience of milling and baking subjects and, before engaging in research, he had commercial experience in flour milling, bread manufacture and product development. Stan received a British Baker Special Achievement Award from the UK baking industry (1998), a Friedrich Schweitzer medal (2004) from the International Association for Cereal Science and Technology for his contribution to cereal science and an Eberhard Paech lifetime achievement award (2009) from the German Baking Industry. He became an Adjunct Professor in the International Institute of Food Security, Curtin University, Perth, Western Australia in 2015 and was admitted as a Liveryman of the Worshipful Company of Bakers (London) in 2019
Dr Pam Dovi
WHEAT QUALITY TECHNICAL OFFICER – TEST BAKING @AEGIC
Ms Pam Dovi is a Wheat Quality Technician-Test Baker at the Australian Export Grains Innovation Centre (AEGIC). Through this role, Pam supports AEGIC’s research and innovation outcomes in wheat quality testing and end-product methodologies to increase value in the Australian grain industry. Previously, she completed her PhD at Curtin University on the evaluation of dough mixing properties of sorghum genotypes using a micro-scale screening method and properties of maize-prolamin co-protein blends. Pam is passionate about grain science and technology and is committed to continuous learning in this area.