The Wheat Marketing Center (WMC) is pleased to announce the selection of Andrew Mense as the new Food Scientist. Starting mid-March, Mense will serve as a key part of the technical team to deliver technical education and wheat research programs at the Wheat Marketing Center.
“Andrew has a strong grain science background along with a solid foundation of academic and industry research experience. His familiarity with issues facing the industry at multiple points throughout the market value chain leave him well positioned to begin making immediate contributions in this position,” said Dr. Jayne Bock, WMC Technical Director.
Mense earned a Bachelor of Science degree in Milling Science and Management, a Master of Science degree in Grain Science, and Ph.D. in Grain Science with an emphasis in cereal chemistry at Kansas State University. His educational background is augmented by the industry experience he brings to Wheat Marketing Center. Mense served as Food Scientist at Indigo Ag and in quality assurance at Bay State Milling on the east coast. In both roles, he worked closely with agronomists, growers, grain processors, and the food production industry.
Mense will have the opportunity to bring the totality of his research and industry acumen to bear in this position. Over his career, he has authored refereed journal articles focused on the structure of wheat bran, cereal food ingredient technology, and milling science as well as wheat and flour quality. He looks forward to working with stakeholders across the wheat supply chain to address issues in wheat, flour, and end-product quality. Janice Cooper, WMC Managing Director, added, “We look forward to welcoming Andrew to the Wheat Marketing Center. As the world emerges from the pandemic-related shut down, we anticipate the resumption of in-person workshops and technical training. In the meantime, there are multiple research challenges for Andrew to tackle.”
