Grain Science and Industry News
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.
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.
Aaron Clanton comes to K-State with more than 20 years of experience in the baking industry.
Bakery Science and Management Graduate Named the 'Best Baking Teacher in the State'
Lisa Pluff teaches bakery and pastry classes at Manhattan High School, combining her love of teaching and baking.
Milling Science Student Attends the Swiss Milling School
Cody Blodgett, junior in milling science and management, receives a diploma certifying him as a milling technologist SMS after completing the six-month program operated by Buhler.
March Newsletter
