Expert Details
Cereal Chemistry
ID: 107938
Kansas, USA
CEREAL PROCESSING. Expert is particularly knowledgeable of cereal grain processing, composition, and the chemistry of converting cereals into food and feed.
BREAD; DOUGH; DOUGH RHEOLOGY. In addition to teaching a course in flour and dough testing and several courses in cereal science and cereal chemistry, Expert has conducted advanced research into such areas as functional and molecular approaches to breadmaking, heritability estimates of protein content, phytic acid and its fate in breadmaking, and the effect of corn sweeteners on cookie quality. Recently, he has moved into rheology of doughs and batters and extrusion processing of cereals.
CORN. Expert has led research into the properties of corn and its milled products. He has studied the effect of particle size on the consistency of batters, the use of corn in snacks (including Mexican foods), and the expansion of popcorn and the factors causing popcorn to pop.
WHEAT GLUTEN. Expert works extensively with both the use of wheat gluten in baked products and pet food and with the properties of gluten. The work also includes the chemical composites of gluten and its rheological properties.
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Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1968 | Degree: PhD | Subject: Cereal Science | Institution: Kansas State University |
| Year: 1960 | Degree: MS | Subject: Cereal Science | Institution: Kansas State University |
| Year: 1957 | Degree: BS | Subject: Cereal Science | Institution: Kansas State University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1997 to Present | Employer: Undisclosed | Title: President | Department: |
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| Years | Employer | Title | Department |
| Years: 1997 to Present | Employer: Undisclosed | Title: Professor Emeritus | Department: |
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| Years | Employer | Title | Department |
| Years: 1971 to 1997 | Employer: Kansas State University | Title: Professor, Department of Grain Science and Industry | Department: |
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| Years | Employer | Title | Department |
| Years: 1956 to 1970 | Employer: U.S. Department of Agriculture, A.R.S., Hard Winter Wheat Quality Laboratory | Title: Research Chemist | Department: |
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Career Accomplishments
| Associations / Societies |
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| Expert is a member of the American Association of Cereal Chemists, the Institute of Food Technologists, and the American Chemical Society. |
| Licenses / Certifications |
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| He is the recipient of the Osborne Medal. |
| Publications and Patents Summary |
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| Expert is the author of a textbook on cereal science. He has published over 330 research papers. He is also the holder or coholder of 13 patents including one on a nonfat dry milk substitute for yeast leavened baked products and several that deal with preparation of the various esters of ascorbic acid. |
Fields of Expertise
bread, cereal (food), cereal chemistry, cereal processing, cereal science, corn, dough, dough rheology, flour, wheat, wheat flour, wheat gluten, cereal grain processing, baking technology, phytic acid, frozen pizza, frozen baked food product, baked food product freezing, muffin, chemical leavening, gluten, corn flour, gun puffing, baked food product, wheat quality assurance, baking powder, popcorn, corn wet milling, wheat milling, corn milling, food functional property, wheat starch, cornstarch, frozen dough, corn tortilla, wheat tortilla, pretzel, wet milling, grain drying, corn bran, wheat bran, bran, food sweetener, radio-frequency heating, enzymal food processing, pasta product, cereal crop, cereal grain, carbohydrate, cookie, surfactant, sucrose, starch, rice, protein structure, protein purification, prepared cereal, polysaccharide, oat, nutrition, grain milling, microwave cooking, lipid, leavening, hydrogel, gel, gel electrophoresis, food thickener, food technology, food starch chemistry, food quality assurance, food processing, food irradiation, food ingredient, food chemistry, enzymology, electrophoresis, cooking, calorimetry, barley, baking, ascorbic acid, agricultural chemistry