NDSU’s cereal science program was highlighted as a Spotlight Article in the September/October 2019 issue of Cereal Foods World, which is the scientific journal of the Cereals and Grains Association.

The Spotlight Article is a regular feature of the bimonthly journal, and focused on many aspects of the NDSU cereal science program. Information included the types of scientists in the program; the founding milestones and key early leaders of the program; how the program addresses challenges of food safety and adequate food supply in a global food system; collaboration and cooperation with the Cereals and Grains Association; and how the program creates and benefits from government, industry and academia partnerships.

Faculty in the cereal science program and their area of study are Bingcan Chen, food and cereal chemistry; Frank Manthey, durum and pasta quality; Jiajia Rao, food chemistry and ingredient technology; Paul Schwarz, malting barley quality; Kalidas Shetty, plant metabolism and food security; Senay Simsek, hard red spring wheat end quality; and Anuradha Vegi, food safety, processing and microbiology.

Although the Spotlight Article focuses on the NDSU cereal science graduate program, the undergraduate Food Science program integrates with the graduate program and allows students to pursue an accelerated cereal science master’s degree while completing bachelor degree requirements.

The Cereals and Grains Association was formerly known as the American Association for Cereal Chemists International. 

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