Jayne Bock cereal collaborator for Chopin
Jayne Bock
Photo courtesy of University of Guelph.

VILLENEUVE LA GARENNE, FRANCE — Unity/CHOPIN Technologis announced Jayne Bock as a collaborator in the area of cereal science and technology.

She will support the North American team in answering all technical and scientific questions concerning CHOPIN devices. This will enhance the company’s ability to adapt its offerings and develop new applications to meet customer needs in the market, CHOPIN said.

Bock has a broad range of experience in laboratory equipment, dough rheology and bakery science. She is adjunct professor of the University of Guelph, Ontario, Canada, has authored many publications relating to cereal chemistry and processing, and is an active member of several professional organizations, including AACC international.