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.
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.
New Bakers National Education Foundation (BNEF) Instructor Joins the Department of Grain Science and Industry
Aaron Clanton comes to K-State with more than 20 years of experience in the baking industry.