Join CNJIFT for our annual Holiday Dinner Meeting and another exciting installment of our Art & Science series, which highlights both the culinary and technical perspectives that drive food innovation.

This year’s program, “The Art & Science of Sourdough,” will feature a chef and baker from LiLLiPiES Bakery in Princeton, NJ, sharing the craftsmanship and creativity behind exceptional sourdough products. Complementing the artisanal perspective, A Senior R&D Technologist from Puratos invites you to Join us for a deep dive into the living science of sourdough, from the deceptively simple recipe to the meticulous, hands on craft behind fermentation.

We’ll explore what’s really happening inside your dough as microbes transform flour and water into flavor, structure, and aroma. You’ll learn the best practices that bakers rely on, uncover the hidden chemistry behind fermentation, and discover creative, practical ways to turn your discard into something delicious instead of waste. If you’ve ever wondered why your sourdough behaves the way it does, this session will finally make the biology click.

Attendees will also enjoy a tasting of delicious sourdough bread products, providing a firsthand opportunity to experience the unique flavors, aromas, and textures that make sourdough so distinctive. Celebrate the holiday season with fellow food professionals while exploring how traditional baking artistry and modern food science come together to create extraordinary products. Enjoy an evening of learning, networking, and great food.