Katia Cavaline With over 11 years of experience in the wheat industry, I have built a diverse career spanning laboratory analysis, research, and teaching. My professional journey includes working with renowned organizations such as Granotec, Corbion, and SFBI. As a passionate educator, I have trained hundreds of professionals from leading companies like Bimbo, M. Dias Branco, and Mondelez, developing a practical and approachable way to simplify technical concepts. My focus is on transforming the complexities of wheat chemistry into clear, memorable insights that empower professionals to fully understand and unlock the potential of flour. Beyond technical expertise, I specialize in communication—bridging science and practice with relatable analogies and a hands-on perspective. Today, I am dedicated to delivering comprehensive training that demystifies wheat and flour, helping individuals and companies achieve consistent, high-quality results.