Richard Miscovich

Associate Professor + Dept. Chair,  College of Food Innovation & Technology

Contact Information
Richard Miscovich, MBA
In the bachelor’s degree program, a student will create his or her own bread formula, and tweak it a few times so they can see both how fermentation works and how to put a formula together.


Richard Miscovich’s expertise in bread-baking covers the entire process, from the source of ingredients to the methods and techniques used in the many types of ovens that achieve the final flavorful, nutritious finished product. He is the author of “From the Wood-Fired Oven” (Chelsea Green, 2013). He has also served two terms on the board of the Bread Bakers Guild of America (BBGA).

Areas of Expertise

  • Baking
  • Baking and Pastry
  • Hearth Bread
  • Oven Building
  • Pastry
  • Wood-Fired Ovens