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The following individuals generously donate their time and
talents to guide AACC International through their leadership on
the board. Board members play a major role in determining what
programs and services AACC Intl. provide to advance the industry
and you professionally. AACC Intl. is an association run by the
members, for the members—an association where your voice is not
only welcome, but considered vital. If you have input, please do
not hesitate to contact a board or staff member.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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.
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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
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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).
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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
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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.
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