Ms. Yu-Ching Huang from the China Grains Products Research and Development Institute (CGPRDI) in Taiwan arrived in July 2019 for a one-year residency. CGPRDI was established over fifty years ago in cooperation with USW and is the leading baking training and research center in Taiwan. Ms. Huang focused her research efforts on whole wheat steamed bread, including comparisons across different U.S. wheat classes and bran particle sizes.
