Corvallis Science Pub focuses on the surprising science and history of leavening agents


CORVALLIS, Ore. – Cakes, breads, biscuits and other baked goods rise to the occasion as they heat up in the oven, and the agents responsible for this feat have a surprising story.

At the Corvallis Science Pub on Monday, April 10, Sue Queisser will discuss the history of leavening agents and offer troubleshooting tips that can help bakers achieve the results they are looking for. The Science Pub is free and open to the public. It begins at 6 p.m. at the Old World Deli, 341 S.W. Second  St. in Corvallis.

Queisser manages the Center for Sensory and Consumer Behavior Research at Oregon State University and owns Melarova Baking in Corvallis. She worked as an engineer before earning a food science degree at OSU and applying her skills at several Willamette Valley food companies.

“Some of the earliest leavening agents were derived from antlers, ashes or even urine,” said Queisser. “I’ll talk about why a cake might collapse even if you follow the recipe and how yeast works with flour and water to produce that glorious thing we call bread.”

Sponsors of Science Pub include Terra magazine at OSU, the Downtown Corvallis Association and the Oregon Museum of Science and Industry. 

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About Oregon State University: As one of only two universities in the nation designated as a land, sea, space and sun grant, Oregon State serves Oregon and the world by working on today’s most pressing issues. Our more than 31,000 students come from across the globe, and our programs operate in every Oregon county. Oregon State receives more research funding than all of the state’s comprehensive public universities combined. At our campuses in Corvallis and Bend, marine research center in Newport and award-winning Ecampus, we excel at shaping today’s students into tomorrow’s leaders.