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May 16 @ 12:00 pm - 1:00 pm

Deep Dish Dialogues. The Science of Baking Bread. May 16, 12 to 1 p.m. Logos of Gordon S. Lang School of Business and Economics, the Arrell Food Institute, and Ontario Agricultural College 150th anniversary. Photo of several loafs of bread and some wheat.

Baking bread can sometimes feel a lot like magic but in reality it all comes down to science!

Join us for a discussion and demonstration on how to make a loaf of sourdough rye bread. Our guests for this event include Dr. Iris Joye, a University of Guelph cereal scientist and Matthew James Duffy, a Chef and Professor of Baking and Pastry Arts Management at Centennial College. Together they will explain the anatomy of a grain, how various flours impact taste, texture and appearance of bread and why gluten development is important when making bread.

Deep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. This Deep Dish Dialogue event is in special partnership with the Ontario Agricultural College in celebration of their 150th Anniversary. The Ontario Agricultural College has been a powerhouse of innovation and education in food, agriculture, communities and the environment. Food science is one of the many areas of expertise within the Ontario Agricultural College and we look forward to featuring it in Deep Dish Dialogues.

Register now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph or online on Thursday, May 16 from 12 p.m. to 1 p.m.


May 16
12:00 pm - 1:00 pm
Event Category:


MacDonald Institute
68 MacDonald Street
Guelph, Ontario N1G1Y1 Canada
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Event is open to
U of G students, U of G faculty and staff, The public