Wheat Marketing Center is proud to host a joint student food science club from Washington State University and University of Idaho this week. During their visit, students will experience the sponge cake evaluation process in the WMC bake lab, and learn about the different technical methods used in our analytical lab for evaluating all classes of wheat to align the right wheat with the desired product – from sponge cakes to pizza and crackers to instant noodles. The technical team also continues work on several proprietary projects this week, assisting clients to meet customer needs, and achieve their product goals.