K-State`s Bakery Science Program

K-State’s Bakery Science Program –
50 Years of Progress and Impact
American Bakers Association Annual Convention
Aventura, Florida
April 21-24, 2013
Presented by:
Dr. Dirk E. Maier
Professor and Head
Grain Science & Industry
Mission of K-State’s Grain Science & Industry Department
“To educate students and professionals,
conduct innovative research, transfer new
technologies and knowledge, offer highquality outreach programs and services that
impact the global grain & plant-based food,
feed, fiber, fuel and bio-products supply
chains."
Why I am Excited about the Department of
Grain Science & Industry!!!
Three Reasons:
1. Great faculty!
2. Great students!
3. Great career opportunities!
 Check us out at www.grains.ksu.edu
1963…
2013…
How it came to be…
• The Department of Grain Science and Industry began as the Department of
Milling Industry in 1910
• In 1963, the “bakery engineering” program was moved from Florida State
University to Kansas State University including associated scholarship
endowments and BNEF faculty support
• In 1966, under the leadership of Dr. Bill Hoover (department head at the
time), the curriculum was renamed to B.S. degree in “Bakery Science &
Management”
• Through Dr. Hoover’s efforts, the American Institute of Baking moved from
Chicago to Manhattan in 1976 resulting in close ties with K-State
• David Krishock joined the department as the BNEF Professor of Bakery
Science and Management in 2005
• Since then, enrollment has more than doubled with BSM graduates
receiving the highest scholarship support, experiencing 100% placement,
and earning the highest starting salaries of KSU College of Ag graduates
Bakery Science & Management Student Enrollment
Fall 1998-2012 (Fall’12: 75%F [-1pt] vs 25%M [+1pt])
80
Total = 73 (+6)
70
60
50
40
Total = 37
Males
Females
30
20
10
0
Total
Grain Science Undergraduate Student Enrollment
Fall 1998-2012 (Fall’12: 41%F [-1pt] vs 59%M [+1pt])
Total = 200
Total = 200 (-4)
2012-2013 Bake Lab Crew
Why are our graduates sought after?
• Uniqueness of the B.S. degree in “Bakery Science & Management”
– A food science and technology degree applied to grain-based foods and bakery
products
• Core courses have hands-on laboratory and pilot plant classes
– Students gain technical/science knowledge AND practical hands-on experience that
makes them job-ready on Day One
• Required internships provide valuable industry experience prior to graduation
– Most students do TWO 3-month summer internships; some do 6-month semester
internships
• Outstanding and experienced faculty and staff
– Cereal science and bakery technology faculty have substantial industry and business
experience (Krishock, Faubion, Moore, R. Miller, Shi)
• Professional development and networking is expected
– Baker Science Club is one of the most active and successful student organizations on
campus; have a weekly bake sale; attend industry meetings (ASB, IBIE, …)
2006-2012 BSM Graduates and the Companies They Are
Currently Working For
•
•
•
•
•
•
•
•
•
•
•
•
•
•
AB Mauri
ADM
AIB International
American Italian Pasta Co
Bimbo Bakeries
Cain Foods
Caravan Ingredients
Cargill Horizon Milling
ConAgra/Ralcorp
Custom Foods
Danisco
Delorios Frozen Foods
Flowers Foods
General Mills
1
2
1
1
9
1
3
2
3
1
1
1
4
2
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Kellogg’s
King Arthur Flour
Land O’Lakes
Momma Mia’s Tortillas
Nestle
Palmers Candies
Pepperidge Farms
Pepsi/Frito/Quaker Oats
Retail Baking
Scoular Grain
Smart Balance
Target Corp.
The Vitamin Shop
The Wright Group
1
1
1
1
3
1
1
3
3
1
1
1
1
1
Companies (28) and Employees (52)
Information from KSU Career & Employment Services and GSI Alumni
Database
Current Employment Status of 2006-2012 BSM Graduates
Year
BSM
Employed1 Graduate
Still
No
Graduates
School Seeking2 Response3
Other4
2012
16
11
2
1
---
2011
11
10
1
---
---
2010
6
5
---
----
---
1 - Dental School
2 - Marriage, Traveling
2009
4
2
---
---
---
2 - Peace Corps, Govt
Serv
2008
6
5
---
---
---
1 -Americorp
2007
9
9
---
---
---
2006
11
10
---
---
1
TOTALS
63
52
3
1
1
6
Information from KSU Career & Employment Services and GSI Alumni
Database
Job Ready on Day 1!!!
Concentration of Globally Unique
World Class Grain Science Infrastructure
Grain Science
Innovation Campus
AIB International
Campus
USDA-ARS
CGAHR Campus
GSI North Complex on Kimball Ave
O.H. Kruse Feed Technology Innovation Center
• Teaching, research, service facility
• $12.3 million GMP for Phase I
– $2.3 million Kruse gift and other cash
– $1.5 from KBA Matching Grant
– $5.8 million in NBAF relocation funds from
State of Kansas and Kansas State University
– $2.7 million from COA Ag Experiment Station
• Need to pay ~$400k for discounted
equipment
– ~$2 million equipment donations & discounts
• Seeking additional $0.5 million cash from
grain and feed industry to build grain
handling and storage facility
• Phase II: Seeking additional funds and
equipment from domestic and international
grain, feed, petfood and animal nutrition
industry and allied trades to complete
Science & Education wing
Project Timeline:
Fall 2011 – secure Phase 1 funds
Summer 2012 – start construction
Summer 2013 – commission & dedicate
KWIC
Final Projects:
- Add Milling Science & Education Wing to
Hal Ross Flour Mill (HRFM)
- Add Feed & Petfood Science & Education
Wing to O.H. Kruse Feed Technology
Innovation Center (FTIC)
- Build Cereal Science & Bakery
Technology Building (CSBT)
HRFM
IGP
CSBT
BIVAP
We need YOUR help!
FTIC
Envisioned completion of new Grain Science Innovation Campus
“The Next Generation of Professionals
for the Global Grain-based Food & Feed Industry”
Dr. Dirk E. Maier, Ph.D., P.E.
Professor and Head
Dept. of Grain Science & Industry
Director, Int’l Grains Program
Kansas State University
Manhattan, Kansas, U.S.A.
[email protected]
www.grains.k-state.edu
“Leaders & Knowledge for the Global Grain Industry”