Skip to main content Skip to navigation

Small to Medium Scale Milling: Why Do It and What Are the Challenges for Research? Bethany Econopouly (Bread Lab)

When:
July 29, 2017 @ 10:20 am – 12:00 pm
2017-07-29T10:20:00-07:00
2017-07-29T12:00:00-07:00
Where:
Skagit Valley College Brewing Academy (SVCBA)

Pre-registration required, please email: Bethany.Econopouly@wsu.edu.

Current or seriously interested professional millers and baker-millers preferred.

This event will take the form of several round table discussions that will focus on the following topics:  Why small to medium milling? What are the opportunities? What are the challenges? What research needs are necessary for success? Tables will consist of 4-6 participants each, depending upon level of overall participation. Each table will discuss topics independently and then report out the main points of their discussion to the entire group. The aim of the workshop is to facilitate discussion, identify research needs, and inform the lab and research community of the opportunities and challenges start-up millers face as defined by the community itself. Time will be available for an open discussion for additional comments and questions not covered within the pre-defined topics.

Facilitated by Bethany Econopouly, PhD student in the Bread Lab, Washington State University.