Future Foodie

Our student writer, Elyse Buckley, is a Master of Science candidate student in the grain science department at Kansas State University, Manhattan.

ARTICLES

Learning the ropes in ingredient technology

By Elyse Buckley
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Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously. 


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Transitioning from school to work

By Elyse Buckley
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While work has included less abstract reading and scientific experimentation than graduate school, and is more focused on attaining on-target results as quickly as possible, a few similarities exist between school and work. 


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The challenges of making whole-wheat/whole-grain goods

By Elyse Buckley
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Last fall, I attended the whole-grains presentation session at the American Association of Cereal Chemists International (AACCI). I took away a few highlights pertinent to the entire grain-processing industry that I’d like to share.


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Fiber: An ideal bread fortifier

By Elyse Buckley
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Bread is often fortified with dietary fiber of various origins to meet “good” and “excellent” source-of-fiber claims. 


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The powerful WAT-tage of ‘wonder wheat’

By Elyse Buckley
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Hard winter wheat (HWW) is the predominant wheat of choice for bread production, but I’m finding that not all varieties create dough with optimum handling properties.
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Product development from a student’s perspective

By Elyse Buckley
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Whether at work in a lab or at home in the kitchen, one of my favorite activities is testing a new product concept.
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The art of making snacks

By Elyse Buckley
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Perhaps you prefer classic potato chips or traditional tortilla chips.
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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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