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Current News 

Computer Modeling and Lab Studies Help to Identify Sources of Common Pathogens
Kansas State University researchers are looking for ways to reduce the risk of pathogens in flour, studies that could impact the product's safety from its origins on the farm to its use in home-baked goodies.
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Sorghum Grain Provides Answer for Food Shortage 
Kansas State University professor Sajid Alavi and his research team are working to find ways to better utilize Kansas row crops to feed hungry populations. 
Sajid Sorghum
 

 

Six College Majors You've Never Heard Of 
Kansas State University's Baking Science, Feed Science, and Milling Science majors are featured as a unique major to pursue with a 100% job placement. 
Flour mill  

April Newsletter  

April Newsletter