November, 2018 Department Newsletter

Activities

Meeting with K-State President Dr. Smith met with President Myers to get his signature on a few posters that we had made with his quote. Myers was very complimentary of the department as a whole and the quote from him on the poster is quite impactful. "K-State's grain science and milling programs and facilities are world class and are a natural outgrowth of our land grant mission's long-standing expertise in these areas. As the world works toward the daunting task of feeding nearly 10 billion people by 2050...our many programs...are critical in developing agricultural capacity and ensuring safety."

Advisory Council The advisory council gathered at the IGP Institute during the first part of November. The primary function of the council is to seek input from the grain-based food and feed industries related to the department's primary teaching, research and outreach mission. Members of the council are employed by individual companies, trade associations, commodity commissions and other grain science partners.

Buhler Milling Courses The IGP Institute held two Buhler milling courses in the month of November. The Buhler Executive Milling course had participants from seven different companies attend. The Buhler Flowsheet Technology course had participants attend from Pakistan, Egypt, Canada, U.S. and the U.K.

Awards and Recognitions

McKenzi Weber and Josi Johnson AB Mauri North America awarded two $5,000 scholarships to two of our Bakery Science and Management program students, Josi Johnson and McKenzi Weber.  "Students like Josi and two-time winner McKenzi are the future of our industry, and we are happy to invest in their education,” said Rick Oleshak, vice president of marketing, AB Mauri North America. Check out the news release here .

For this month's Faculty Spotlight, we are featuring Dr. Rebecca (Miller) Regan.  Dr. (Miller) Regan is new to this teaching position, just officially starting back in June, and spends approximately 90% of her time teaching and the other 10% overseeing undergraduate research. She teaches core classes such as Bakery Science I, Bakery Science II, and Flour and Dough Testing. This semester she has also taken on extra classes, like the bakery science lab, since the other bakery science professor position has yet to be filled. On top of this, she advises students in the undergraduate curriculum and is the advisor for the  K-State Bakery Science Club .   “Even though it isn’t my normal appointment, I’m having the most fun teaching the baking science lab because I get to know the students more. I’m interacting with the students, talking to them, and I’ve tried to do some fun things in the lab and with the lab reports.”  When asked why she chose the bakery science industry in the first place, Regan said that she originally wanted to go into milling science.  “I got into the bakery science club and really enjoyed the people and all the degree had to offer. I liked baking and it was something different, something not everybody else was doing."

Department of Grain Science and Industry 785-532-6161 grains@ksu.edu www.grains.ksu.edu

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