February 2019
Department Newsletter
Feed Your Future
The event was a day of discovery for high school students interested in exploring the world of grains and how they can be a path toward a fulfilling career.

International Poultry Scientific Forum
Both graduate and undergraduate students competed in oral presentations as well as poster presentations.

Baking Tech 2019
Twenty-five members of the Bakery Science Club traveled to Chicago to attend Baking Tech 2019 that was hosted by the American Society of Baking. During the four-day conference students attended technical breakout sessions and networking lunches.
IGP Institute Courses
The IGP Institute hosted an Introduction to Flour Milling course exclusively for Cargill employees.

Check out the Stakeholder News Video here for a full list of activities and trainings.
K-State Researchers Seeking Ways to Protect Flour
K-State researchers are looking for ways to reduce the risk of pathogens in flour, studies that could impact the product's safety from its origins on the farm to its use in home-baked good.

FAWEMA representatives have finalize plans for a 1-5 pound flour packer donation. FAWEMA is a packaging solutions and technology company that is based out of Germany.

Upcoming Events
This free event (March 5 from 5:00 - 7:00 p.m. at the Leadership Studies Building - Room 123 ) is aimed at students that are undecided about their major. They will be able to meet current grain science students as well as industry professionals.
Enjoy food, fun and plenty of purple at the K-State Open House on April 6 from 9:00 a.m. - 3:00 p.m.

Explore the grain science majors and organizations, and the family atmosphere that makes K-State stand out.