Faculty Directory

Faculty members in the Department of Grain and Food Science come from many different backgrounds and focus on a variety of disciplines.

Joseph Awika

Department Head

Western Star 2021D
awika@ksu.edu
785-532-6161

Dr. Awika joined Kansas State University in 2024 as the Head of the Grain and Food Science Department and Director of Food Science Institute. He was previously on faculty at Texas A&M University (2008-2024), where he also served as Food Science & Technology Department Head (2021-2024). He also previously served on faculty at University of Missouri-Columbia (2005-2008) and Arkansas State University, Jonesboro (2004-2005). He obtained his Ph.D. from Texas A&M in 2003, and B.S. from Egerton University, Kenya in 1996.

Areas of Expertise: Food chemistry and processing.

Adjunct Faculty

Emeritus Faculty

Sajid Alavi

Professor

Western Star 2004C
salavi@ksu.edu
785-410-9051

Dr. Sajid Alavi is a Professor in the Department of Grain and Food Science at Kansas State University. He joined the faculty in 2002 after obtaining his Ph.D. in Food Science/Food Engineering from Cornell University in the same year. Prior to that he received his M.S. in Agricultural and Biological Engineering from Pennsylvania State University in 1997 and B.S. in Agricultural Engineering from the Indian Institute of Technology in 1995.

Guy Allen

Senior Agricultural Economist

IGP Institute 102B
guyhallen@ksu.edu
785-532-2868

Guy commenced serving as the Senior Economist for the IGP Institute at Kansas State University in the spring of 2019. In this role, he facilitates programs in marketing, supply chains and risk management of agricultural commodities.

Areas of Expertise: Agribusiness and Commodity Trading.

Paul Blodgett

Associate Director IV

Hal Ross Flour Mill
pblodgett@ksu.edu
785-532-0179

Paul Blodgett holds the position as Associate Director IV of Hal Ross Flour Mill. He oversees all milling assets and operations of both the Hal Ross Flour Mill and Shellenberger Hall. Blodgett assists instructors with their courses at Hal Ross, and he also teaches the undergraduate course over Material Handling during the spring semester.

Areas of Expertise: Mill Operation and Education.

Carlos Campabadal

Instructor/IGP Outreach Specialist

IGP Institute 102C
campa@ksu.edu
785-532-3187

Carlos is a faculty member of the Department of Grain and Food Science that works at the International Grains Program Institute (IGP) as an outreach specialist and instructor focusing in the areas of grain storage, quality and processing, U.S. grain grading and export systems, and feed manufacturing. He serves as the coordinator for the Spanish-Speaking Outreach program and main contact with the Latin American grain industry. He also collaborates in research and extension at the Stored Product Protection Research group and Feed Technology group of the Department of Grain and Food Science, and serves as the Extension Leader for the department.

Aaron Clanton

Bakers National Education Foundation (BNEF) Instructor

Western Star 3002C
alclanton@ksu.edu
785-532-4396

Aaron Clanton joined Kansas State in 2019 as BNEF Instructor after 20 years of experience with grain based food production. He is a graduate of Kansas State University with bachelor’s degrees in Milling Science and Management, and in Chemical Science. He also holds a master’s in Business Administration.

Hulya Dogan

Ross Endowed Professor

Western Star 3007B
dogan@ksu.edu
785-532-2628

Dr. Dogan received her Ph.D. in Food Engineering from Middle East Technical University in Turkey; this is where she optained her B.S. and M.S. in Food Engineering. She joined the Department of Grain and Food Science faculty in 2006. Professor Dogan is the co-leader of our Milling Science and Management (MSM) undergraduate degree program.

Huseyin Dogan

Professor of Practice

Western Star 3001D
hdogan@ksu.edu
785-532-5321

Huseyin Dogan joined the Department of Grain and Food Science at Kansas State University in 2006 as an Associate Engineer. Two years later, he joined the department’s faculty as an Instructor & Associate Engineer. Dogan is responsible for teaching the CAD-Flow Sheets for Grain Processes (GRSC 210), Electricity and Industrial Power Distribution (GRSC 560), Cereal Food Plant Design (GRSC 555), and Fundamentals of Grain Processing (GRSC 101- distance version) undergraduate courses. Additionally, Huseyin is the Coordinator for the department’s online Bakery Science Stand-Alone Minor program.

Kelly Getty

Professor and Extension Specialist; Co-Director, Kansas Value Added Foods Lab

Kelly J.K. Getty, Ph.D., received her B.S. (1988) and Ph.D. (1999) in Food Science from Kansas State University and M.S. (1994) from Pennsylvania State University in Food Science.

Yanhong He

Assistant Professor

Western Star 2002D
yanhongh@ksu.edu
540-750-1300

Yanhong He joined the Department of Grain and Food Science at Kansas State University in January 2026 as an Assistant Professor specializing in sustainable ingredient technologies and food system innovation. Her research focuses on developing value-added proteins, fibers, and functional ingredients from crops and food-processing side streams. She applies techno-economic analysis to evaluate the scalability and impact of novel processing strategies, aiming to improve resource efficiency and support resilient food systems.

Areas of Expertise: Sustainable Ingredients and Processing.

Elisa Karkle

Assistant Professor

Western Star 3002D
ekarkle@ksu.edu
785-532-6194

Dr. Elisa Karkle is an assistant professor in the Department of Grain and Food Science at Kansas State University. Her research is focused on ingredient functionality and interactions in bakery systems; coupled with instrumental, sensory and nutritional assessment of end-product quality. Recently funded projects include baking quality of sustainable grain and non-grain flours; processing and nutritional impact of sourdough fermentation; soy ingredients in baking, and impact of enzymes on dough rheology and bread quality.

Yonghui Li

Professor

Western Star 2007B
yonghui@ksu.edu
785-532-4061

Dr. Yonghui Li is a Professor and Graduate Program Director in the Department of Grain and Food Science at Kansas State University, where he leads a research program focused on food protein science. His research advances the understanding of grain proteins and bioactive peptides, spanning molecular structure, chemistry, modification, and functional performance, to enable the development of next-generation grain-based foods, functional ingredients, and nutraceuticals. His lab integrates experimental food chemistry, engineering, computational modeling, and AI and machine learning to address fundamental scientific questions while developing practical solutions for the grain and food industries.

Areas of Expertise: Food Protein Chemistry, Baking and Cereal Science.

Diego Lopez Diaz

Assistant Professor

101B BIVAP/ Western Star 2001B
diegolopez@ksu.edu
217-800-1617

Diego Lopez joined the Department of Grain Science and Industry at Kansas State University in August, 2025 as an Assistant Professor specializing in feed technologies and quality. His research focuses on the impact of feed processing and technology implementation on the nutritional value of complete feeds and individual feed ingredients. His additional areas of interest include feed ingredient evaluation and the use of animal models to assess digestibility coefficients in monogastric species, as well as protein quality in human food.

Areas of Expertise: Feed technologies and Ingredient evaluation.

Abbey Nutsch

Teaching Professor; Grain and Food Science Undergraduate Teaching Coordinator

Western Star 3001C
anutsch@ksu.edu
785-532-4549

Dr. Abbey Nutsch is a Teaching Professor and Food Science Undergraduate Program Coordinator in the Department of Grain and Food Science. She received B.S. (1994) and Ph.D. (1998) degrees in Food Science from Kansas State University with an emphasis in food microbiology. After spending five years as the Director of Technical Services for a commercial food testing and research laboratory, she returned to K-State in 2002 to serve as a coordinator for a multi-institutional research initiative.

Chad Paulk

Associate Professor

Western Star 2001A
cpaulk@ksu.edu
785-532-1245

Dr. Chad Paulk is an Associate Professor of Feed and Pet Food Science in the Department of Grain and Food Science at Kansas State University. He received his B.S. (2009) from the University of Georgia, and M.S. (2011) and Ph.D. (2014) from Kansas State University. He previously served as an Assistant Professor of Swine Nutrition and Production at Texas A&M University in the Department of Animal Science from 2014-2017.

Areas of Expertise: Feed Manufacturing, Quality Assurance, Swine and Poultry Nutrition

Han Peng

Assistant Professor

Western Star 2001C
hanp@ksu.edu
785-532-2817

Dr. Han Peng is an Assistant Professor in the Department of Grain and Food Science at Kansas State University. He received his B.S. (Bioengineering) and M.S. (Nutrition) from Nanchang University (2010-2017). His Ph.D. (Food Chemistry) and postdoctoral trainings (Food Analytical Chemistry) were completed at Memorial University of Newfoundland (2017-2023) and UC Davis (2023-2026), respectively. His work integrates analytical and food chemistry to explore the composition and metabolites of complex food and feed systems, aiming to improve sustainability, safety, quality, functionality, and processing strategy of food/feed products.

Areas of Expertise: Food Analytical Chemistry and Food Biochemistry.

Julia Guazzelli Pezzali

Assistant Professor; Pet Food Program Director

Western Star 2001F
jpezzali@ksu.edu
515-204-3232

Dr. Julia Guazzelli Pezzali earned her Bachelor’s in Veterinary Medicine from the Federal University of Rio Grande do Sul, her MS from Kansas State University, and her Ph.D. from the University of Guelph. During her M.S., Pezzali investigated the utilization of various carbohydrate sources on nutrient digestibility and sulfur amino acid metabolism in dogs. Additionally, she characterized the production of extruded sorghum crisps for inclusion in granola bars for dogs. In her Ph.D., Pezzali conducted multiple trials to validate the indicator amino acid oxidation technique in domestic cats. Subsequently, she utilized this technique to empirically determine the minimum Phe and Met requirement in adult cats.

Deanna Retzlaff

Teaching Professor

retzlaff@ksu.edu

Deanna Retzlaff earned her B.S. degree in Animal Sciences from the University of Tennessee (Martin, TN). She then continued her education at Kansas State University, earning a Ph.D. in Food Science with a focus on food safety. Deanna left the university to manage a commercial analytical laboratory before returning to K-State in 2002.

Yong-Cheng Shi

Professor

Western Star 2002C
ycshi@ksu.edu
785-532-6771

Dr. Yong-Cheng Shi is a professor in the Department of Grain and Food Science at Kansas State University. He received his Ph.D. in Grain Science with an emphasis in Starch Chemistry from KSU in 1993. He worked at National Starch and Chemical Company from 1994 to 2005 prior to becoming a cereal grain carbohydrate faculty at KSU in 2006. His research areas include:

Kaliramesh (Kali) Siliveru

Associate Professor; University Outstanding Scholar

Western Star 3004B
kaliramesh@ksu.edu
785-532-4071

Dr. Kaliramesh (Kali) Siliveru is an Associate Professor and University Outstanding Scholar in the Department of Grain and Food Science at Kansas State University. He leads the Grain and Particle Processing and Safety (GPS) Research Program, where his team develops science-based technologies that improve the safety, quality, functionality, and sustainability of grain and animal-based foods. His interdisciplinary research integrates grain processing, food safety, particle technology, non-thermal technologies, and postharvest systems to address challenges across the food and agricultural value chain while translating research into practical solutions for industry.

Areas of Expertise: Food Engineering, Food Safety, and Particle Technology.

J. Scott Smith

Professor

Scott Smith is a professor of food chemistry in the faculty of the Grain and Food Sciences Department with a 70% research and 30% teaching appointment. He is a native of Owensboro in western Kentucky with degrees from Brescia College (BS, Biology), 1972, Kansas State University (MS, Biochemistry,1975, and the Penn State University (PhD, Food Science), 1981. He has been a faculty member at K-State since 1989. Before he was a faculty member at Penn State in the Food Science Department.

Areas of Expertise: Antioxidative effects of spices, Inhibition of glycosylation endproducts, Ammonia contamination of food products, Food irradiation, and Functionality of damaged wheat.

Shawn Thiele

Associate Director; Flour Milling and Grain Processing Specialist

IGP Institute 102A
smt9999@ksu.edu
785-532-1189

Shawn Thiele is a faculty member of the Department of Grain and Food Science at Kansas State University. He is serving as Associate Director and the Flour Milling and Grain Processing Specialists for the International Grains Program Institute (IGP). In his role, Shawn teaches the core milling and grain processing courses at the IGP Institute, as well as develops and presents workshops, courses, distance education courses, and other technical outreach programs to enhance the market preference and utilization of U.S. cereal grains and oilseeds for the global grain industry. Shawn also conducts research on milling related activities and projects and assists with teaching courses in the undergraduate Milling Science program at Kansas State University.

Jason Watt

Bühler Instructor of Milling

Western Star 3001A
jwatt1@ksu.edu
785-532-4063

Jason Watt joined the Department of Grain and Food Science at Kansas State University in 2015 as the Buhler instructor of milling. Watt splits his time between teaching undergraduate classes, teaching short courses at the IGP Institute and assisting with milling related research. Watt graduated from Kansas State University with a B.S. in milling science and operations.

Areas of Expertise: Mill Operation and Education.

Guojun Wu

Assistant Professor

Western Star 3004C
gw03@ksu.edu
785-532-4092

Dr. Guojun Wu is an Assistant Professor in the Department of Grain and Food Science at Kansas State University. An expert in microbiome science, his research investigates the ecological and functional dynamics of gut microbiota and their roles in host health. His work bridges microbiology, nutrition, and computational biology, using omics data to study interactions among the microbiome, diet, and host.

Areas of Expertise: Microbiome and Bioinformatics.

Zirui Ray Xiong

Assistant Professor

Call Hall 224
zirxiong@ksu.edu

Dr. Zirui Ray Xiong is an Assistant Professor of Pet Food Safety in the Department of Grain and Food Science at Kansas State University. He earned his B.S. in Biotechnology from University of Science and Technology of China and completed his M.S. and Ph.D. in Food Science and Technology at Cornell University.

Area of Expertise: Food Microbiology, Food Quality and Safety, Fermentation and Probiotics.

Xin Yang

Assistant Professor

Western Star 2001D
xiny@ksu.edu

Dr. Xin Yang earned his doctorate in food science from the National University of Singapore and completed postdoctoral research at the Massachusetts Institute of Technology. His research spans food science, materials chemistry, and nutrient delivery, with a focus on developing food-grade delivery platforms that enhance the stability, bioavailability, and real-world effectiveness of essential micronutrients. His research vision centers on advancing the Food as Medicine paradigm by integrating sustainable materials design, mechanistic insights into food–health interactions, and translational strategies to address global nutrition and chronic disease challenges.

Areas of Expertise: Food as Medicine and Human Health.