Elisa Karkle
Eliza Karkle
Assistant Professor
108 Shellenberger Hall
785-532-6194
Area(s) of Specialization
- Baking and Cereal Science.
- Sourdough Fermentation.
- Ingredient Functionality in Grain-based Foods.
- End-Product Quality Assessment.
Bio Brief
Dr. Elisa Karkle is an assistant professor in the Department of Grain Science and Industry 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.
Karkle manages research activities in the Analytical Baking Laboratory. Her lab interacts heavily with industry stakeholders, building upon 10 years of experience in training and consulting for the baking industry, prior to joining Kansas State University. Dr. Karkle advises students and teaches undergraduate, graduate and industry-serving courses covering various aspects of cereal and bakery science.
She earned a bachelors in Human Nutrition from Parana Federal University in Brazil, a masters in Food Science from Londrina State University in Brazil, a Ph.D. in Grain Science from K-State and a Certified Baking Technologist AIB International.