Welcome to K-State Grain Science and IndustryWelcome to the Department of Grain Science and Industry at Kansas State University! Our globally unique programs are recognized for the quality of its graduates and the excellence of its faculty and staff. Students enroll in our academic programs to pursue undergraduate degrees in milling, bakery and feed science & management, and M.S. and Ph.D. degrees in grain science. Industry professionals from around the world seek out our department for continuing education via on-campus courses taught in our state-of-the-art facilities and via distance education courses. Companies come to our campus to support our education, research and outreach programs, and most importantly to engage our faculty and hire our graduates. The field of grain-based food and feed science is fast-growing and ever-changing. We at K-State are proud to be the primary training ground of managers and technology specialists who lead businesses and organizations to preserve the harvest, process grains into products, and feed the world. Whether you are a future student, a parent, or a business looking for education, research or employees, we thank you for your interest in our programs. We in the department are truly excited about being an integral part of this important science and industry. We hope that this excitement flows through everything we do! If you would like to talk to someone about our programs, we would like to encourage you to contact us at 785-532-4051 or e-mail us at firstname.lastname@example.org.
Latest Happenings in GSI
- Pakistani entrepreneurs visit K-State Grain Program (March 2014)
- President Schulz cites Grain Science and Industry as an asset for the Global Food Systems Initiative (February 2014)
- GEAPS/K-State Credentialing Program Boasts 14 Graduates in First Year (February 2014)
- IGP experts train Pakistani entrepreneurs in fish feed production (February 2014)
- Wheat Quality Lab Provides Breeders with Critical Information (February 2014)
- Provost Mason Advancing the Global Food Systems Initiative (February 2014)
- University now offering online minors in grain science (February 2014)
Latest Publications by GSI Faculty
- Pet food processing--understanding transformations in starch during extrusion and baking. 2013. Michael Gibson, Sajid Alavi, Cereal Foods World. 58(5): 232-236
- Resistant Starch: Sources, Applications and Health Benefits. 2013. Yong-Cheng Shi (editor), C.C. Maningat (editor). Wiley-Blackwell, ISBN:978-0-8138-0951-9.
- Positive assessment of mill stream endosperm purity using chemical imaging. 2013. David Wetzel. Cereal Foods World, 58(3):133-137.
- Reaction of octenylsuccinic anhydride with a mixture of granular starch and soluble maltodextrin. 2013. Yanjie Bai, Yong-Cheng Shi. Carbohydrate Polymers, 98:1599-1602.
- Sodium reduction in bread using reduced sodium sea salt. 2013. Rebecca Miller, Juhui Jeong. Cereal Chemistry, http://cerealchemistry.aaccnet.org/doi/pdf/10.1094/CCHEM-05-13--0089-R.