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Grain Science and Industry

Clanton, Aaron

Clanton, AaronBakers National Education Foundation (BNEF) Instructor

Shellenberger Hall 107
Manhattan, KS 66506
785-532-7010 fax

Area(s) of Specialization

Baking science, flour and ingredient functionality, product development, bakery operations

View My Curriculum Vitae (PDF)


M.B.A. General Business, Baker College, Flint, MI

B.S. Milling Science and Management-Chemistry Option, Kansas State University

B.S. Chemical Science, Kansas State University

Bio Brief

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. Clanton has 13 years teaching all aspects of the AIB International’s baking curriculum including bread, hamburger bun, cake, cookie, and cracker production along with a solid understanding of ingredient functionality and bakery processes to improve bakery operations. He has worked with global clients to troubleshooting bakery products and understand the science of baking. He has worked at several major companies including the Kellogg Company, as well as Interstate Brands Corporation (IBC), as a senior food technologist responsible for developing over 25 new bread and roll products that were introduced to the US market.

Classes Currently Taught:

  • GRSC 301 - Baking Fundamentals
  • GRSC 600 - Practicum in Baking Technology I
  • GRSC 635 - Bakery Science I
  • GRSC 636 - Bakery Science I Lab
  • GRSC 670 - Bakery Layout

Advice to Students

Learning is a journey not just a destination. Commit yourself to a lifetime of continuous learning. There are always new things to learn and discover. Also, take the time to surround yourself with good mentors and friends that can guide and cheer for you on your lifelong journey.