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Lacey is a highly skilled expert in grain and flour science. She holds dual B.S. degrees in Food Science and Bakery Science and Management from Kansas State University and has accumulated 6 years of experience in the field.
Lacey’s expertise in the performance and quality of bakery products is widely respected, and she actively contributes to the cereal chemistry industry by serving on various committees and organizations. Her role in these industry groups helps ensure that GPAL remains at the forefront of innovation and best practices in cereal chemistry and baking science.
Lacey’s dedication to her craft and her involvement in the industry make her a key figure at GPAL and beyond.
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