Resident Staff at Wheat Marketing Center

Gary Hou - Technical Director and Wheat Foods Specialist

Adjunct Professor of Oregon State University, USA
Guest Professor of Anhui Agricultural University, China
Expert Consultant, U.S. Wheat Associates
Professional member of AACC International
Professional member of Institute of Food Technologists
President of the North America Jiangnan University Alumni and Friends Association (NAJUA) for 2010-2011

Since joining the Wheat Marketing Center in 1995, Dr. Hou has served as the Program Manager for the Asian Products Collaborative from 1996 to 2008 and the End Products Collaborative from 2009 to present. Both projects were joint projects of U.S. Wheat Associates and Wheat Marketing Center.

Dr. Hou has conducted numerous research projects and published many peer-reviewed articles and industrial papers. He has edited a monograph “Asian Noodles: Science, Technology, and Processing”, the only English book providing comprehensive coverage on Asian noodles. The book was published by Wiley & Sons, Inc. in September 2010.

Dr. Hou is the Course Director of “Asian Noodle Technology Short Course”, “Asian Noodle Technology and Ingredient Application Short Course”, “Advanced Asian Noodle Technology Short Course”, “Whole Wheat Flour Product Development Short Course”, “Flat Bread Short Course”, “Steamed Bread Short Course”, and “Artisan Bread Baking Course”. New courses are being developed each year.

Dr. Hou has traveled over 30 countries and consulted with numerous international companies on wheat food application.


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Bon Lee - Laboratory Supervisor

B. S. Food Science - Oregon State University
Lee supervises a small staff of wheat and flour research, development, and test technologists at the Wheat Marketing Center’s laboratory and experimental flour mill. Here, assistance and training is provided for visiting researchers and milling technicians from around the world. Benefits include the development of milling configurations, flour stream selections, and wheat blends. Results: researchers, and/or teams, learn-by doing-and-seeing how to optimize process economics while meeting their specific final product quality expectations. Lee holds a Bachelor of Science degree in Food Science and Technology from Oregon State University.


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Kathleen Gehring - Laboratory Technologist

B. S. Anthropology - University of Montana