Regan, Rebecca (Miller)Assistant professor Bakery Science,
Bakery Science Club Advisor
Office: Shellenberger 108
Manhattan, KS 66506
Area(s) of Specialization
Wheat and flour quality, baking and cereal chemistry
View My Curriculum Vitae (PDF)
EducationPh.D. Grain Science; Kansas State University, 1996
M.S. Grain Science; Kansas State University, 1992
B.S. Bakery Science and Management; Kansas State University, 1990
Rebecca Miller received her BS in Bakery Science and her MS and PhD degrees in Grain Science from Kansas State University. She is an assistant professor in Bakery Science in the Department of Grain Science & Industry at Kansas State University. Dr. Miller teaches Baking Science I and II, Baking Science I and II Labs and Flour and Dough Testing both on-campus and online. She also advises and mentors Bakery Science undergraduate students and serves as Bakery Science Club Advisor. Dr. Miller is developing an undergraduate research program for Bakery Science students interested in conducting baking related research. Dr. Miller’s research interests include understanding and improving the end-use quality of wheat, flour and baked products.
Before accepting the new tenure-track position, Dr. Miller was a Research Associate Professor and Director of the KSU Wheat Quality Lab in the Department of Grain Science at Kansas State University for 12 years. Prior to joining KSU, she was the Principle Research Scientist at R&R Research Services where she conducted confidential contract research in the field of cereal chemistry. She also helped organize and teach numerous short courses in the US and abroad for the American Association of Cereal Chemists International, the American Institute of Baking and various food companies. Dr. Miller is active in AACC International, holding positions of Book Acquisitions Committee Chair, Bread Baking Methods Technical Committee Co-Chair and Milling and Baking Division Secretary. She served as a member of the Book Acquisitions Committee, the Edith A. Christensen Award Jury and 3 terms as a Cereal Chemistry associate editor. She is also a member of the American Society of Baking (ASB).