Kansas State University's Pet Foods Program continues to set high standards for excellence in the field,

and its graduate students are no exception. In August 2023, four graduate students from the program

attended the American Meat Science Association (AMSA) National Student Leadership Conference held

in Fort Worth, Texas.

Graduate students, Katelyn Baily, Youhan Chen, Kallee Dunn, and Larissa Alves Koulicoff, from Kansas

State University's Department of Grain Science and Industry (GSI) traveled to Fort Worth, Texas, to

participate in the American Meat Science Association (AMSA) National Student Leaders Connecting

Conference, which took place from August 7th to 9th, 2023. The conference’s primary focus was fostering

connections among students and facilitating interactions between students and industry experts. AMSA

also aimed to introduce students to the diverse array of opportunities available within the industry.

AMSA is an organization that “discovers, develops, and disseminates its collective meat science

knowledge to provide leadership, education, and professional development,” according to

www.meatscience.org. It’s international membership has over 2,000 meat scientists across higher

learning institutions and processing industry. The AMSA National Student Leadership Conference offers a

unique opportunity for students to enhance their knowledge, network with experts, and engage in hands-

on experiences that foster leadership development. While at the AMSA conference the students

networked with industry professionals, attended a career fair, and toured local meat processing facilities,

including the FreshPet Operations and Processing facility. The students found the tour of FreshPet the

most interesting as it is directly related to their studies in the Pet Foods program.

The Pet Foods Program student’s contributions to the pet food industry and their active engagement with

the broader community at conferences like the AMSA National Student Leadership Conference,

underscore K-State's commitment to producing leaders who will shape the future of pet nutrition and food

safety.

-Written by:

Michelle Olesky

Grain Science and Industry

Kansas State University

olesky@ksu.edu

The Department of Grain Science and Industry (GSI) recently showcased its dedication to agriculture and

outreach during the annual Celebrate Ag Day Pre-Game event on September 23, 2023, at Bramlage

Colosseum. Faculty, graduate students, and staff actively participated in this event by organizing

interactive activities that not only celebrated the importance of agriculture but also shed light on the

programs offered by GSI. This engagement served as an excellent platform for attendees to learn more

about the department's contributions to the agricultural industry. Celebrate Ag Day is an annual event that

celebrates the rich agricultural heritage of Kansas and highlights the significant role agriculture plays in

the state's economy. It is also an opportunity for K-State to connect with the community and showcase its

commitment to agricultural education and research. The Grain Science and Industry department at K-

State, known for its cutting-edge research and innovative programs, took the opportunity to engage with

the community and promote its various offerings during this year's event. To make their presence felt and

engage with the attendees effectively, the Grain Science and Industry faculty, students, and staff

organized a range of interactive activities.

-Written by:

Michelle Olesky

Grain Science and Industry

Kansas State University

olesky@ksu.edu

Manhattan, Kansas - November 18, 2023 — Dr. Hulya Dogan, Interim Department Head of the

Department of Grain Science and Industry (GSI) at Kansas State University, and Professor of Practice

Huseyin Dogan traveled to Brazil, building on the outreach efforts initiated by Dr. Carlos Campabadal in

October of this year.

This visit underscores Kansas State University's commitment to fostering international partnerships and

solidifying its position as a preferred collaborator in the realm of grain science and industry. The

delegation, led by Dr. Hulya Dogan and Professor Huseyin Dogan, aimed to strengthen existing

relationships and explore new collaborative opportunities with 2-3 universities in Brazil, along with

engaging various industry contacts.

In October, Dr. Carlos Campabadal laid the groundwork for potential collaborations during his outreach

trip to Brazil. The more recent visit by Dr. Hulya Dogan and Professor Huseyin Dogan served as a crucial

follow-up, fostering meaningful dialogues and laying the foundation for future joint ventures in

research, education, and industry partnerships.

"Kansas State University's Department of Grain Science and Industry is dedicated to advancing global

knowledge in grain sciences, and this trip to Brazil marks another step towards establishing enduring

collaborations with key institutions and industry players," or "Collaboration is at the heart of innovation,

and we are eager to explore how our expertise in grain science and industry can complement the

strengths of our Brazilian counterparts. This trip symbolizes our commitment to creating a global

network of knowledge and expertise," said Dr. Hulya Dogan.

The delegation met with academic leaders, researchers, and industry representatives. The goal was to

identify common areas of interest and synergy that can lead to joint research projects, student

exchanges, and other collaborative initiatives.

Kansas State University remains at the forefront of international engagement, and this visit to Brazil

aligns with the university's broader mission of fostering global collaborations and the Departments

mission to advance the global grain and plant-based food, animal food, and bioproduct industries

through scholarship, research, and outreach.

Written by:

Michelle Olesky (olesky@ksu.edu)

Kansas State University—Department of Grain Science and Industry

MANHATTAN — Kansas State University’s Dr. Yong-Cheng Shi, professor of grain science and

industry, was selected as a recipient of the 2023-2024 Commerce Bank and W.T. Kemper

Foundation Distinguished Graduate Faculty Award. 

The award, funded by the W.T. Kemper Foundation and Commerce Bank, honors current graduate

faculty who are recognized nationally and internationally for their outstanding scholarly

achievements and their contributions to graduate education at the university. Award recipients

receive an honorarium and will deliver public lectures on their research to the campus community.

Shawn Drew, market president and CEO of Commerce Bank, Manhattan, said that Dr. Shi

exemplifies "why Commerce Bank and the W.T. Kemper Foundation have long supported this

award to recognize Kansas State University's most outstanding graduate faculty". Recognizing Dr.

Shi as a wonderful educator, researcher, and faculty that cares deeply for his students, Drew also

said Commerce Bank is “honored to recognize” Dr. Shi for his outstanding work.

Dr. Shi has built a research program in the area of cereal grain carbohydrates. He has been a

pioneer in the development and production of resistant starch, a food ingredient that is resistant to

digestion in the human small intestine but fermented in the large intestine, providing health

benefits. His work has also focused on the development of technologies and products for food,

beverage, pharmaceutical and other industrial applications. According to a 2020 Stanford

University study, Shi is among the top two percent of researchers in the world.

Dr. Shi earned his doctorate in grain science with an emphasis in starch chemistry from K-State in

1993. He worked at the National Starch and Chemical Company from 1994 to 2005

Since joining K-State in 2006, Dr. Shi and his co-PIs have been awarded more than 5 million

dollars in grants to support his research. Shi has 17 granted U.S. patents, and his novel research

at K-State has led to five patents or pending patents. Shi has more than 100 publications, including

a book he co-edited with C.C. Maningat in 2013, "Resistant Starch: Sources, Application and

Health Benefits." He also served as an associate editor of Cereal Chemistry from 2006 to 2013. He

currently sits on the editorial board of Carbohydrate Polymers and the advisory board of Starch.

Dr. Shi was the Belfort Lecturer at the Whistler Center for Carbohydrate Research at Purdue

University in 2015. He received the Phil Williams Applied Research Award from American

Association of Cereal Chemists International, or AACCI, currently known as the Cereals and

Grains Association, and was named AACCI Fellow in 2016. In 2021, he was awarded the Alsberg-

French-Schoch Memorial Lectureship Award from the Cereals & Grains Association for his

distinguished contributions to fundamental starch science. Shi has been the major professor of 14

master's students and 15 doctoral students, and he has co-advised three master's students and

two doctoral students. Additionally, Dr. Shi has mentored 10 postdoctoral scientists in his

laboratory.

As part of the WT Kemper Foundation Distinguished Graduate Faculty Award, Dr. Shi gave a

public lecture of his work on November 30, 2023, in Town Hall at the Leadership Studies Building.

Edited by: Michelle Olesky (olesky@ksu.edu)

Manhattan, Kansas - November 13, 2023 — Shivaprasad Doddabematti Prakash, a graduate student in

the Department of Grain Science at Kansas State University, has been selected as a recipient of the FMI

Foundation Scholarship for the 2023-2024 academic year. Out of a highly competitive pool of applicants,

Shivaprasad demonstrated outstanding potential in the field of food and agricultural sciences.

Shivaprasad is a Ph.D student advised by Dr. Kaliramesh Siliveru, Associate Professor of Grain Science.

David Fikes, Executive Director of the FMI Foundation and Gigi Vita, the Chief Food Safety Assessment

Officer & Senior Vice President, Safe Quality Food Institute, congratulated Shivaprasad on his

accomplishments to date and “look forward to following [Shivaprasad’s] career in food safety”. The FMI

Foundation Scholarship of $3,000, recognizes and supports students enrolled in food and agricultural

science majors who exhibit a strong commitment to the field of accredited food safety auditing.

The FMI Foundation focuses on research and education in the areas of food safety, nutrition, and health

in its efforts to ensure continued quality and efficiency in the food retailing system. FMI’s focus on

education led to the establishment of scholarship grants like the one Shivaprasad was awarded. As part

of the award, the FMI Foundation also pays for the recipient’s registration, travel, and accommodations

to attend the SQF Unites Conference on March 11-14, 2024, in New Orleans, Louisiana. The conference

provides opportunities for educational sessions, engagement activities, and industry networking.

Shivaprasad’s academic ability, leadership potential, motivation and initiative helped elevate him above

what FMI Foundation leadership called “a very strong field of applicants”.

Written by:

Michelle Olesky (olesky@ksu.edu)

Kansas State University- Department of Grain Science and Industry

On September 22, 2023, the fairways at Manhattan Country Club served as the backdrop for a

memorable event—the Grain Science Friends and Alumni Golf Tournament. Organized by Jason Watt

and Dr. Chad Paulk, this tournament brought together alumni, friends, and supporters of the Department

of Grain Science and Industry for a day of camaraderie, friendly competition, and fundraising.

The Grain Science Friends and Alumni Golf Tournament is an annual tradition that celebrates the loyal

and close-knit community of individuals connected to Grain Science and Industry at Kansas State

University. Behind the scenes, the success of this golf tournament rested in the capable hands of its

organizers, Dr. Chad Paulk and Jason Watt. Their dedication and planning ensured that the event ran

smoothly, leaving participants to enjoy a fantastic day on the golf course. They provided an excellent

opportunity for tournament participants to showcase their golfing skills while catching up with old friends

and making new ones. Golfers of all skill levels came together to enjoy a day filled with friendly

competition. The event was made possible by sponsorships from: Buhler North America, Ardent Mills,

CPM, Amber Wave, Miller Milling, Grain Craft, ADM, PHM Brands and Dr. Martin Draper.

Beyond golf, the tournament also served a philanthropic purpose. Funds raised during the event will

support renovation of the Grain Science and Industry undergraduate teaching laboratories. Fundraising

during the event included Hole Sponsorships, Food and Beverage sponsorships, Student Golfer

sponsorships, a silent auction and course games such as a putting challenge. This support ensures that

the department can continue to excel in its mission to advance the grain science industry and educate it’s

future leaders.

The success of the Grain Science Friends and Alumni Golf Tournament is a testament to the dedication

and passion of the grain science community. The Grain Science Friends and Alumni Golf Tournament of

2023 was more than just a day on the golf course—it was a celebration of the enduring connections

within the grain science community. As alumni, friends, and supporters of the Department of Grain

Science and Industry continue to come together, they ensure that the future of grain science at K-State

remains bright.

Written by:

Michelle Olesky

Grain Science and Industry

Kansas State University

olesky@ksu.edu

Manhattan, Kansas - October 2023 - On October 26, 2023, the International Grains Program Institute (IGP)

Conference Center at Kansas State University hosted the 15th Annual Grain Science Graduate Student

(GSGSO) Research Symposium. Organized by graduate students, Kallee Dunn and Rania Buenavista, the

GSGSO event proved to be a platform for graduate students in the Department of Grain Science and

Industry to gain presentation skills and insight into what their fellow students are researching, as well as

which faculty might provide guidance with specialized research.

The morning began with breakfast followed by a Q&A panel featuring industry professionals. The Panel

included Carter Wands of Miller Milling, Rachel Klataske of Nu Life Market, and Sarah Fischer of MGP

Ingredients, Inc. Their wealth of experience and dedication to advancing the grain industry provided

invaluable guidance to the attendees. This panel discussion allowed students and attendees to engage with

industry experts who are shaping the grain industry.

After a brief break, the symposium delved into the heart of the graduate students’ research with proposals

and oral presentations. The students exhibited their research endeavors in diverse areas of grain science,

shedding light on the depth and breadth of their interests in the field. These young researchers are tackling a

variety of challenges in the world of grain, from pet food development to cereal proteins. The afternoon

brought the poster session, where students presented their work in a visual format, allowing attendees to

dive deeper into specific research projects and providing opportunities for one-on-one discussions with the

students.

After the Poster session, Dr. Hulya Dogan, Interim Department Head of Grain Science & Industry at Kansas

State University, delivered an address emphasizing the bright future of the GSI Program and College of

Agriculture in general. She then opened a discussion with the students and attendees regarding how to have

the GSI community continue to be a supportive network after graduation, asking for thoughts and ideas on

forming a GSI Alumni Group and how to create value in such a group.

After this open discussion, the event came to a close with the awards ceremony. To recognize the top

students’ presentations and posters out of the 25 presented at the symposium, awards were given for

multiple categories. Aside from the honor of the awards, there were also cash prizes for 1 st , 2 nd , and 3 rd place

in three categories: Proposal Presentations, Oral Presentations, and Poster Presentations.

GSGSO Symposium Awards:

Proposal Presentations

1 st Place—Diego Lopez. Advisor: Chad Paulk, PhD. “Effect of pellet die on standardized and

apparent ileal digestibility of amino acids in diets fed to growing pigs.”

2 nd Place—W. Garret Friesen. Advisor: Chad Paulk, PhD. “Swine digestive efficiency of feed

containing sorghum and sorghum dried distillers grains with and without the presence of a specific

microflora.”

3 rd Place—Kallee Dunn. Advisors: Greg Aldrich, PhD and Elisa Karkle, PhD. “Characterization and

evaluation of soybean meal in extruded diets for dogs and cats.”

Oral Presentations

1 st Place—Conrad Kabus. Advisor: Sajid Alavi, PhD. “Starch-based food 3D printing: Impact of

starch source, moisture level, and sucrose inclusion on physico-chemical properties and

performance.”

2 nd Place—Andrew Dorsch. Advisor: Hulya Dogan, PhD and Elisa Karkle, PhD. “Sourdough

acidification depending on substrate availability.”

3 rd Place—Manivannan Selladurai. Advisor: Bhadriraju Subramanyam, PhD. “Efficacy of two

amorphous silica powders applied to soft red winter wheat against the lesser grainborer,

Rhyzopertha dominica (Fabricius).”

Poster Presentations

1 st Place— Shivaprasad DP. Advisor: Kaliramesh Siliveru, PhD. “Mitigating Salmonella contamination

in pizza dough: Cold plasma-based hurdle interventions.”

2 nd Place— Bipin Rajpurohit. Advisor: Yonghui Li, PhD. “Impact of whole pulse flour incorporation

from red bean, navy bean and cowpea on whole wheat flour bread quality.”

3 rd Place— Manoj Kumar Pulivarthi. Advisor: Kaliramesh Siliveru, PhD. “Effect of Ultrasound

tempering on roller milling of a white non-tannin and r red-tannin sorghum.”

Throughout the day, the event highlighted a variety of thought-provoking research topics, showcasing the

students' hard work and their passion for grain science. From studies on sustainable ingredients in pasta to

the development of anti-cancer compounds in starch, the symposium demonstrated the vast potential of

grain science to impact various sectors, including food, agriculture, and health.

The 15th Annual Grain Science Graduate Student Research Symposium showcased the boundless potential

for innovation and progress within the field, as well as the contributions of these students and their advisors.

Kansas State University's Department of Grain Science and Industry continues to be a hub for research and

education. This symposium served as a reminder of the importance of nurturing young talent. In the future,

these students have the potential to transform the grain and food sectors, improve global food security, and

advance grain science.

Written by:

Michelle Olesky (olesky@ksu.edu)

Kansas State University-Department of Grain Science and Industry

Aug. 24, 2023 - Ph.D. student, Shivaprasad Doddabematti Prakash, from of the Department of

Grain Science and Industry in Kansas State University’s College of Agriculture, attended the

International Association for Food Protection (IAFP) Annual Meeting in Toronto, Ontario,

Canada, July 16- 19, 2023. While there he had 2 presentations showcasing his work.

Shivaprasad studies under the guidance of Associate Professor of Grain Processing, Dr.

Kaliramesh Siliveru, and was Dr. Siliveru’s only student to participate in and attend the

International Association for Food Protection meeting in Toronto this July.

Shivaprasad qualified for the finals of the 3-Minute Thesis competition by ranking in the top 5

preliminary selections based on video submissions by participants from different countries.

Among the top 5 students, there was a final round of competition, held online on June 23, 2023.

The final winner of the competition was announced at the IAFP Annual Meeting. This

competition challenges graduate students to give a synopsis of their research in an engaging

way using a minimum of technical language. The goal is to distill complex topics and research

into easily accessible presentations. All of this must be done in 3 minutes or less. Shivaprasad’s

winning presentation was "Intervention steps for controlling Salmonella contamination in wheat

and wheat flour". In addition to his 3-Minute Thesis presentation, Shivaprasad presented a

poster titled "Acidic tempering and heat treatment-based hurdle approach to reduce Salmonella

load in wheat and its impact on wheat flour quality". His research is funded by the United States

Department of Agriculture’s National Institute of Food and Agriculture. Placing first amongst a

group of 256 students, from multiple countries, is an amazing achievement and showcases the

strength of Shivaprasad’s research. This competition highlights the importance of translating

complex food safety issues into language and formats that are easily understood by a wide

range of people, and Shivaprasad excelled at it this Summer.

The IAFP Annual Meeting/Conference has been happening under the current name since 1999,

but the association has been addressing food safety at an international level since 1911. IAFP is

a member association bringing together a range of members, including more than 4,500 food

safety professionals focused on protecting the global food supply and advancing food safety.

Made up of educators, multiple countries’ government officials, scientists, food industry

executives and quality control professionals involved in all aspects of foods and their

processing. Representatives of over 50 countries work towards achieving IAFP’s mission

through education, publications, networking, and other resources. The next IAFP Annual

Meeting in July of 2024 will be held in Long Beach, California.

Written by:

Michelle Olesky (olesky@ksu.edu)

Kansas State University - Grain Science and Industry

August 24, 2023—Ph.D. student, Meicen Liu, in the Department of Grain Science and Industry (GSI) of

the College of Agriculture at Kansas State University was recently awarded a National Science

Foundation Non-Academic Research Internship for Graduate Students (INTERN). Liu’s studies and

research at GSI focus on examining the treatment of hydrothermal liquefaction wastewater (HTLWW)

with a variety of bacterial and fungal as well as microalgal strains under different conditions and process

designs for high-rate pollutant removal. She is funded by the National Science Foundation and studies

under Associate Professor, Dr. Yi Zheng, who is the Primary Investigator for the research project:

“Collaborative Research: A Novel Biological Valorization of Hydrothermal Liquefaction Wastewater with

Marine Protist and its Granulated Phenotype”. According to Dr. Zheng, the overarching goals of this

project are to, “unravel the mechanisms behind the ability of T. striatum HB in HTL-WW valorization and

to establish an efficient T. striatum HB-facilitated biological approach to carbon and nutrients recovery

from HTL-WW to enable sustainable HTL for biofuel production”. Dr. Zheng specializes in bioprocessing

and fermentation, applied biochemistry and metabolic engineering, and biomaterial technology. In

speaking about Liu’s award, Dr. Zheng said,

“The main objectives of the research and internship opportunities are to 1) develop insights on

the reactor and process designs for the treatment of industrial wastewater; 2) gain new

knowledge on algal strain selection for pilot-scale applications; and 3) explore new career

options and build professional connections.”

Liu will be using her $37,578 INTERN award to support her 2024 summer internship at Sandia National

Laboratory, Livermore, CA. The California campus of Sandia National Laboratories delivers science and

technology addressing many of the nation’s challenging security issues including food safety.

Sandia/California employs 1,600 staff and 300 contractors, postdoctoral fellows, and students. Liu’s

internship will give her opportunities to work on real-world issues and provide her with networking

opportunities with leaders in the industry. The funding provides support for travel, tuition and fees,

health insurance, additional stipend, and temporary relocation costs for the graduate student.

INTERN is intended to provide supplemental funding giving graduate students opportunities to train and

intern at non-academic institutions. Supporting more than 260 INTERN experiences each year, the

National Science Foundation helps students gain experience in a variety of settings. Students may be

offered support for internships at startups, small companies, large corporations, government agencies,

or non-profit organizations.

Written by:

Michelle Olesky

Grain Science and Industry

Kansas State University

olesky@ksu.edu

Manhattan, Kansas – October 18, 2023 – The International Military Student Division at the US Army

Command and General Staff College at Ft. Leavenworth brought together 120 officers from 93 different

countries to Kansas State University for sessions exploring global food security. While on campus, the

group toured the Bioprocessing and Industrial Value-Added Products Innovation Center (BIVAP) and the

International Grains Program Institute (IGP). This visit marked a unique opportunity for these future

leaders from across the globe to witness firsthand the dedication of the Department of Grain Science

and Industry to research, innovation, and education. The IGP visits were led by Pat Hackenberg, IGP

Institute Educational Media Coordinator, while the BIVAP tours were led by research scientist Dr.

Guangyan Qi and Ph.D Graduate Student Ambassador Roselle Barretto. The tours provided an overview

of the research, programs, and history of the facilities, underscoring the value of cross-cultural

exchanges and international cooperation in in advancing the Department of Grain Science and Industry’s

mission to advance the global grain and plant-based food, feed, and bioproduct industries through

scholarship, research, and outreach.

Written by:

Michelle Olesky

Grain Science and Industry

Kansas State University

olesky@ksu.edu

Manhattan, Kansas - October 18, 2023 - The International Military Student Division at the US Army

Command and General Staff College at Ft. Leavenworth brought together 120 officers from 93 different

countries to Kansas State University for sessions exploring global food security.

During their time on campus, Dena Bunnel, Associate Director for Research and International Initiatives

for the College of Agriculture, organized tours of multiple facilities and laboratories. Included in the tours

were the Bioprocessing and Industrial Value-Added Products Innovation Center (BIVAP) and the

International Grains Program Institute (IGP), both Grain Science and Industry facilities. These visits

marked a unique opportunity for future leaders from across the globe to witness firsthand the research,

innovation, and education taking place within the Department of Grain Science and Industry at Kansas

State University.

Exploring BIVAP: Innovations in Sustainability

The international student officers were shown the facilities at BIVAP, where bio-based technologies are

used to create sustainable solutions. The tours of BIVAP, led by research scientist Dr. Guangyan Qi and

Ph.D Graduate Student Ambassador, Roselle Barretto, included the laboratories of Distinguished

Professor, Dr. Susan Sun. The tours showcased biobased materials, samples, and videos. Active

experiments were running in the Extrusion Lab during the tours as well. BIVAP's research centers on

transforming agricultural commodities into high-value products, contributing to economic growth and

environmental sustainability. Demonstrating how the Department of Grain Science and Industry is

addressing current and future challenges, including food security and environmental sustainability, these

tours showcased the department’s commitment to the mission of advancing the global grain and plant-

based food, feed, and bioproduct industries through scholarship, research, and outreach.

IGP: Where Grains Meet Global Impact

The IGP tours, led by Pat Hackenberg, IGP Institute Educational Media Coordinator, provided an

overview of the IGP Institute’s programs and history, and underscored the value of cross-cultural

exchanges and international cooperation. IGP is a globally recognized center for advancing the grain and

grain-based food industries. IGP offers short courses focused on a variety of aspects of post-harvest

grain processing. These courses serve as a vital bridge between industry, academia, and international

partners. The visit allowed the students to become more aware of the significant impact of Grain Science

and Industry on global food production, processing, and safety. In a world grappling with the complexities

of feeding a growing population, the IGP facility demonstrates the importance of education, research, and

outreach in promoting global food security and quality. The tours emphasized the ability of the

Department of Grain Science and Industry to provide a quality educational experience tailored to meet the

needs of industry professionals from around the world.

Global Networking

The visit to the BIVAP and IGP facilities was not just an educational experience but also a chance for

cultural exchange and networking. The international officers engaged in discussions with K-State

researchers and faculty, gaining a deeper understanding of the vital role that agriculture, grains, and

bioprocessing play in global affairs. Cross-cultural awareness and dialogues are instrumental in fostering

international partnerships, which are increasingly crucial in addressing global challenges, including those

related to security, agriculture, and food production.

Written by:

Michelle Olesky (olesky@ksu.edu)

Kansas State University-Department of Grain Science and Industry

Kansas State University Pays Tribute to Dr. Dave Wetzel at Memorial Seminar

Manhattan, KS - October 25, 2023 – On October 23, 2023, the Department of Grain Science and Industry

(GSI) at Kansas State University held the second annual memorial seminar to celebrate the life and

contributions of the late Dr. Dave Wetzel, a renowned scientist in the field of grain science. The seminar,

held at the K-State Alumni Center Tatdman Board Room, brought together colleagues, friends, and

family to honor Dr. Wetzel's legacy.

The event, organized by Dr. Sajid Alavi and Dr. Kaliramesh Siliveru, featured a lineup of speakers who

shared their personal recollections and insights into Dr. Wetzel's remarkable journey and the impact he

left on the grain science community. It also provided a platform for Dr. Iris Joye to present her lecture on

"Spectroscopy and other techniques to understand cereal proteins at work in visco-elastic dough

formation", honoring the late Dr. Wetzel by sharing research in the field he spent his career advancing.

The seminar commenced with opening remarks from Dean Ernie Minton, Dr. James Spigarelli, and Dr.

Hulya Dogan, with the organizers of the event Dr. Sajid Alavi and Dr. Kaliramesh Siliveru introducing

speakers. They provided reflections on the influence Dr. Wetzel had on their lives and careers.

The memorial seminar’s primary speaker, Dr. Iris Joye, Associate Professor of Cereal Science and

Technology at the University of Guelph, delivered a detailed and research-focused presentation. Dr.

Joye's presentation, "Spectroscopy and other techniques to understand cereal proteins at work in visco-

elastic dough formation," delved into the intricate world of cereal proteins and their role in dough

formation. Her research focuses on protein structure, chemistry, and functionality during cereal

processing, with an emphasis on using cereal biopolymers for designing encapsulation and delivery

systems for bioactive and quality-improving molecules. Dr. Joye's work promises to enhance the quality

of food products, aligning perfectly with Dr. Wetzel's passion for advancing grain science.

Members of the Wetzel family also joined the event to share intimate and poignant memories of Dr.

Dave Wetzel, both as a devoted family member and as a scientist. Their heartfelt stories shed light on

the man behind the legacy.

Written by:

Michelle Olesky

Grain Science and Industry

Kansas State University

olesky@ksu.edu