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

Transitioning from school to work

May 8, 2014

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

February 12, 2014

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

December 10, 2013

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’

September 16, 2013
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

May 14, 2013
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

February 11, 2013
Perhaps you prefer classic potato chips or traditional tortilla chips.
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Multimedia

Videos

Image Galleries

2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

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 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

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Mintel Research

New Mintel research reveals that sales of frozen and refrigerated cakes and pies declined 2009-14. Which do you prefer:
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THE SNACK AND BAKERY STORE

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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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