Khalil Khan
North Dakota State University
Dept of Cereal and Food Sciences
1250 Bolley Drive, Harris Hall
Dept 7640, Box 6050
Fargo, ND 58108  U.S.A.
Phone: +1.701.231.7729
Fax: +1.701.231.5171
E-mail: khalil.khan@ndsu.edu

Khalil Khan, president, is a professor in the Department of Cereal and Food Sciences at North Dakota State University, Fargo, ND, where he is involved in teaching and research on wheat proteins in relation to structure-function relationships in bread and pasta-making. Khan joined AACC International in 1973 when he began his Ph.D. research at the University of Manitoba, Winnipeg, Canada, under the mentorship of  Dr. Walter Bushuk, past President of AACC Intl. He has been actively involved in various sectors of AACC Intl. as an associate editor for Cereal Chemistry, AACC Intl. Board Director (2003-2006), co-chair of the Protein and Amino Acid Technical Committee, Chair of the Protein Division, 2003 Program chair, chair of the Education Division, member of the Membership Task Force, past chair of the Awards Committee, the Thomas Burr Osborne Medal, the Applied Research and the Young Scientist award committees, and past member of the Scholarship Committee.
 

Mary Ellen Camire
University of Maine
Food Science and Human Nutrition
5735 Hitchner Hall Room 105
Orono, ME 04469-5735 U.S.A.
Phone: +1.207.581.1627
Fax: +1.207.581.1636
Email: mary.camire@umit.maine.edu

Mary Ellen Camire, chair of the board, is a professor in the University of Maine Department of Food Science & Human Nutrition. She earned an A.B. in biology from Harvard-Radcliffe, an M.S. from the University of Massachusetts–Amherst, and a Ph.D. in nutrition and food sciences from Texas Woman’s University. Her research program has focused on sensory evaluation and healthful foods, with an emphasis on extruded foodstuffs. She has been an AACC Intl. member for 20 years and recently completed a term as director. Camire has chaired the Nutrition Division, Research Task Force, and Membership and Book Committees. She is a member of the Finance Committee. As a member of the Dietary Fiber and Starch Technical Committee, Camire has participated in several collaborative studies and been a member of the Dietary Fiber Definition Committee. She has also been a member of the Barley Technical Committee, Publication Panel, Publications Task Force, and a Cereal Chemistry associate editor. Camire has been an active member of the Institute of Food Technologists (IFT). In 2006 she received the Babcock-Hart Award for her contributions to a more nutritious food supply, and in 2007 she was named an IFT Fellow.
 

Barry V. McCleary
Megazyme Intl. Ireland Ltd.
Bray Business Park
Southern Cross Road
Bray, County Wicklow
IRELAND
Phone: +353.1.2861220
Fax: +353.1.2861264
Email: barry@megazyme.com

Barry McCleary, president-elect, is founder, owner, and CEO of Megazyme International Ireland Limited. He is also an adjunct professor of agriculture, food, and natural resources at the University of Sydney. He graduated from the University of Sydney with a degree in agricultural chemistry in 1972, gained a Ph.D. degree in 1975, and was awarded a D.Sc.Agr. 1989. His research has focused on the use of enzymes to modify, characterize, and measure carbohydrate polymers, and the development of improved methods for measurement of enzyme activity and various components of cereals, fruits, and foods that dictate quality. Many of the methods he developed are now AACC International and AOAC International recommended or official procedures. McCleary has been a member of AACC Intl. for 16 years and was international director from 2000 to 2002. He has been chair of the Dietary Fiber and Starch Committee for the past eight years and the Enzymes Committee for the past year. He has been a member of many AACC Intl. technical committees. McCleary has been awarded the Guthrie Medal by the Cereal Chemistry Division of the Royal Australian Chemical Institute in 1994; the Harvey W. Wiley Medal by AOAC International in 2002 “for outstanding contributions to analytical methodology”; the Clyde H. Bailey Medal in 2008 by ICC for “outstanding achievements in the service of cereal science and technology”; and the Edith Christensen Award (2008) and the Applied Research Award (2009) by AACC International. McCleary is an ISI highly cited author and is listed as a finalist in the Ernst & Young Entrepreneur of the Year Awards (2009). Megazyme was named Australian Small Business of the Year (manufacturing) in 1993 and Small Business Innovator of the Year in Ireland in 2007 and 2009. He is committed to the development of new, improved analytical technology for the cereals, food, beverage, and related industries.
 

Laura M. Hansen
General Mills Inc.
330 University Ave SE
Minneapolis, MN 55414-1779 U.S.A.
Phone: +1.763.764.4967
Fax: +1.763.764.8218
Email: laura.hansen@genmills.com

Laura Hansen, treasurer, is a senior technology manager for General Mills Bakeries and Foodservice where she directs the work of several scientists and technicians in the areas of bakery mixes and frozen dough bagels and donuts. She joined General Mills through the acquisition of the Pillsbury Company. Prior to the industry jobs with General Mills and Pillsbury, Hansen obtained a B.S. from the University of Oregon and an M.S. and Ph.D from Kansas State in Food Science and Nutrition. She has been an active member in AACC Intl. since joining in 1984. Her activities at the international level include 2002 annual program technical chair; Nominations Committee secretary; and Rheology Division secretary, chair-elect, and chair. She has also taught sections of the short course on Rheology and Baked Product Texture. Her activities within AACC Intl. at the local level include Northwest Section newsletter coordinator; Northwest Section secretary, chair-elect, and chair; and Geddes Lectureship chair.
 

Gerard Downey
TEAGASC
Ashtown Food Research Centre
Ashtown, Dublin 15
IRELAND
Phone: +353.1.805.9533
Fax: +353.1.805.9550
E-mail: gerard.downey@teagasc.ie

Gerard Downey, director, is Head of the Prepared Foods Department at the Ashtown Food Research Centre of Teagasc, Ireland’s Agriculture and Food Development Agency. His main research interests lie in the application of fingerprint spectroscopic techniques (mainly near infrared and mid-infrared) and multivariate data analysis to the rapid and non-destructive measurement of food quality. He has been a member of AACC Intl. for most of his working career and has recently been active on the Membership Committee. Recently, Downey has been involved in the area of structural modification of breads using novel microbial enzyme systems. He has participated widely in EU research projects (QUEST, FAIM, STAFANIR, FLAIR-FLOW EUROPE, TRACE) at both research and project management levels, has experience as an evaluator of EU project submissions and has coordinated or participated in a number of nationally-funded projects.
 

Craig F. Morris
USDA ARS WWQL
Washington State University
E202 FSHN East
Pullman, WA 99164-6394 U.S.A.
Phone: +1.509.335.4062
Fax: +1.509.335.8573
E-mail: morrisc@wsu.edu

Craig F. Morris, director, is the director of the USDA-ARS Western Wheat Quality Laboratory in Pullman, Washington. Morris received his B.S. from Iowa State University in 1982, and received his M.S. and Ph.D. from Kansas State University. His current research includes wheat grain quality, particularly puroindolines and kernel texture, PPO and arabinoxylans. A member for nearly 20 years, and a fellow of the association, Morris has served three terms on the editorial board of Cereal Chemistry. He currently serves on the Fellows Award Committee, Publications Task Force, and is an officer of the Pacific Northwest Section. He chaired the Protein Division, co-founded the Asian Products Technical Committee, and served on the Biotechnology Division, Approved Methods Committee, Book Publishing Committee, Program Advisory Committee, Eagan Press Editorial Advisory Board, Publications Panel, and Cereal Chemistry Task Force. Morris chairs the PNW Wheat Quality Council and serves as Co-Director of the Sino-U.S. Centers for Wheat Quality and Pathology. In addition, Morris is an adjunct professor at Washington State University and the University of Idaho.
 

Maureen C. Olewnik
AIB International
1213 Bakers Way
PO Box 3999
Manhattan, KS 66505-3999 U.S.A.
Phone: +1.785.537.4750
Fax: + 1.785.537.1493
Email: molewnik@aibonline.org

Maureen Olewnik, director, is vice president of Audit and Technical Services at AIB International, with responsibilities in baking and cereals-related research activities as well as food labeling and food safety audit services. Olewnik completed her B.S. and M.S. degrees from Kansas State University while working under the mentoring of Carl Hoseney and Karel Kulp. She completed her Ph.D. in the department of Grain Science and Industry at Kansas State University under the direction of C. E. Walker. Olewnik has been a professional member of AACC Intl. since 1981 and has held offices in the AACC Intl. Milling & Baking Division and at the local section level. She has also served as Check Sample Committee chair and as an associate editor for Cereal Chemistry. In addition, Olewnik has also been a founding board member of the Foundation for the Advancement of Grain Based Foods; serves on the board of the World Food Logistics Organization; is a board member of the Flour Fortification Initiative; and is a member of the American Society of Bakers and the American Bakers Association Food Technical Regulatory Affairs (FTRAC) Committee.

Sergio O. Serna Saldivar
1215 San Dario Ave Ste 4-914
Laredo, TX 78040-4505 U.S.A.
Phone: +52 81 83284132
Fax: +52 81 83284136
Email: sserna@itesm.mx

Sergio O. Serna-Saldivar, director, is professor and former head of the Biotechnology and Food Engineering Department, ITESM. Before, he was a research scientist at the Soil & Crop Science Department at Texas A&M, consultant for EMBRAPA at Río de Janeiro, Brazil, and associate professor for the University of Sonora. He received his B.S. in animal science and agricultural engineering from ITESM and his M.Sc. and Ph.D. degrees in scientific nutrition and food science and technology from Texas A&M. He has been an AACC Intl. member for 25 years. He is acting as associate editor for the Journal of Cereal Science. He has directed 32 M.Sc. and three Ph.D. students. His research interests focus on chemistry, nutraceutical and nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the “Luis Elizondo” award in Agricultural and Food Industries and the 2004 AACC Intl. Excellence in Teaching Award.
 

Lydia Tooker Midness
Cereal Partners Worldwide
MS M01-EX
1 General Mills Blvd
Minneapolis, MN 55426-1348
Phone: +41.21.6225528
Fax: +41.21.8030206
Email: lydia.midness@nestle.com
 

Lydia Tooker Midness, director, is vice president of research and development, and nutrition and regulatory for Cereal Partners Worldwide—a joint venture between Nestlé S.A. and General Mills Inc., headquartered in Lausanne, Switzerland. Prior to assuming her current position, she held various positions of increasing responsibility at General Mills in product development, regulatory, quality, and marketing. Tooker Midness is also a registered dietitian and previously held positions in nutritional patient care and food service at the St. Paul Ramsey Medical Center in St. Paul, MN, U.S.A. She earned her B.S. degree in nutrition and chemistry from the University of Wisconsin-Stout and her M.S. degree in food science from the University of Minnesota. She also completed a dietetic internship in the College of Medicine at the University of Iowa Hospitals and Clinics. She also holds two U.S. food design patents for cereal extrusion technology. She has been active in AACC Intl. since joining the organization in 1981. Previously, she served as chair of the Corporate Development Committee, newsletter editor for the Nutrition Division and the Northwest Section, director of the short course on allergens, and chair of the Food Irradiation and Food Safety and Crisis Management Symposiums and various technical sessions at the annual meetings. She has also served on various advisory committees to the board. She has been a strong supporter of the Student Division, including the product development competition. Tooker Midness is also active in a number of professional and community-based organizations and is currently vice president of the European Breakfast Cereal Association (CEEREAL).
 

Rodney Ian Booth
Newport Scientific Pty Ltd
Unit 1 No 2 Apollo St
Warriewood, NSW 2102
AUSTRALIA
Phone: +61.2.99796992
Fax: +61.29.9796993
Email: rod@newport.com.au
 

Rodney Booth, director, is the managing director of Newport Scientific Pty Ltd, a scientific instrument developer and manufacturer located in Sydney, Australia. His background is in electrical engineering and he holds a Bachelor of Engineering (with honors) from Sydney University. Cooperation in 1984 and 1985 with CSIRO and BRI in the development of the Rapid Visco Analyser (RVA) led him to the field of cereal chemistry. Booth established Newport Scientific in 1985 to commercialize the RVA. Working with Chuck Walker, Kansas State University, the application for the RVA in rapidly determining starch pasting properties was identified, and Booth took a table-top exhibit at the 1986 AACC Intl. Annual Meeting in Minneapolis to introduce the instrument in the United States. In the 20 years since that first meeting, his involvement with AACC Intl. has included membership in many technical committees, the Scientific Advisory Panel, the technical program committee, and the coauthorship of posters and papers. Booth and Newport Scientific (now a part of Perten Instruments, Sweden) continue to develop new instruments and applications in the field of cereal chemistry, greatly assisted by colleagues from AACC Intl.