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

Mary Ellen Camire, president, 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.
 

Bernard L. Bruinsma
Innovative Cereal Systems LLC
26994 SW 95th Ave
Wilsonville, OR 97070-8224
Phone: +1.503.570.7501
Fax: +503.570.8502
E-mail: bernieb@bakingenzymes.com

Bernie Bruinsma, chair of the board, is presently vice president for Innovative Cereal Systems. He has been a member of AACC Intl. for more than 30 years. Bruinsma received his B.S. in chemistry from Calvin College in Grand Rapids, MI. He later received a M.S. in agricultural biochemistry from the University of Idaho, Moscow, ID, followed by a Ph.D. in food science at Washington State University. Bruinsma has been an editor for Cereal Chemistry and secretary for AACC Intl. He is an active member of the AACC Intl. Pacific Northwest Section. He also is a contributor to CEREAL FOODS WORLD and member of the AACC Intl. Technical Committees.
 

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

Khalil Khan, president-elect, 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, chair of the Awards Committee, the Thomas Burr Osborne Medal, the Applied Research and the Young Scientist award committees, and a member of the Scholarship Committee.
 

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

Laura Hansen, treasurer, is a senior technology manger 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.
 

Margaret Bath
Kellogg Co.
2 Hamblin Ave E
Battle Creek, MI 49017-3547
Phone: +1.269.961.2733
Fax: +1.269.660.4365
E-mail: margaret.bath@kellogg.com

Margaret Bath, director, has been Kellogg Company’s vice president, research, quality, and technology since June 2004. Bath joined Kellogg Company as director, global product development, in March 2000 and was promoted to vice president, snacking research and technology for the Kellogg’s Snacks division in February 2002. In April 2004, she was promoted to vice president, research and technology. Prior to joining the company, Bath was employed by Frito Lay in Plano, TX. She received a bachelor’s degree in food science from the University of Maryland. She is a member of the Texas A&M Food Science Advisory Board.
 

Jan A. Delcour
Katholieke Universiteit Leuven
Lab Levensmiddelenchemie
Kasteelpark Arenberg 20
Heverlee BE-3001
BELGIUM
Phone: +32.16.321634
Fax: +32.16.321997
E-mail: Jan.Delcour@biw.kuleuven.be

Jan Delcour, director, is a professor at the Katholieke Universiteit Leuven in Belgium with responsibilities in teaching and research. Upon completion of his Ph.D. program, he carried out a postdoctoral stay at Kansas State University where, under the guidance of Carl Hoseney, he was introduced to cereal science and technology. Delcour, an active AACC Intl. member since 1992, is a member of the Carbohydrate Division and serves or has served on a number of committees. He chaired the Technical Program and the Program Advisory Committees and currently chairs the Publications Task Force. In addition, he is a member of the Excellence in Teaching Award and the Young Scientist Award Committees. Over the past years (2000–2005), he served Cereal Chemistry as associate editor and now as senior editor.
 

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 Univ
E202 FSHN East
Pullman, WA 99164-6394
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
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
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.