William Baidoo is a BBSRC Collaborative Training Partnership (CTP) PhD Candidate at the Quadram Institute (Norwich, UK), undertaking doctoral research in partnership with Mondelēz International. His work investigates how grain composition, processing, and food structure influence starch hydrolysis, with the aim of optimising the glycaemic impact of bakery products. Bridging fundamental science and industrial application, his research supports efforts to increase dietary fibre intake and reduce the burden of diet-related cardiometabolic disease. He holds a BSc in Nutrition and Food Science from the University of Ghana and an Erasmus Mundus Joint Master’s degree in Food Innovation and Product Design from AgroParisTech (France) and TU Dublin (Ireland), alongside industry experience as a food scientist and engineer.