Priscilla Bakalian is a food scientist, baker, and flour miller specialized in wheat flour processing and baking applications. She majored in Food Science and Management at the American University of Beirut and is a graduate of the Swiss School of Milling.
As a C level flour mill executive at Bakalian Flour Mills, Priscilla’s experience was anchored in leading, managing and improving plant operations (600MT) as well as researching and developing ingredients and finished products. Her love for education began with the design and development of in-house training programs for company staff in Cereal Science and Milling Technology.
Priscilla is fueled by passion for optimizing and problem solving and aims to improve the milling industry and community through education focused on challenges revolving around sustainability and efficiency.