Board of Directors
Laura M. Hansen
Laura M. Hansen is a Sr. Principal Scientist at General Mills where she works in the long-term corporate research area focused on grain based technologies. Over the past twenty-five years, she has had multiple roles and responsibilities primarily in the area of flour and dough technology. She joined Pillsbury as a product development scientist in the refrigerated dough area and then Bakeries and Foodservice Division where she led scientists and supported many customer specific projects. Laura obtained a B.S. from the University of Oregon, and a M.S. and PH.D from Kansas State in Food Science and Nutrition. She has been an active member in AACC since joining in 1984. Activities at the National AACC Level include: Treasurer, Director, Annual Program Technical Chair (Montreal, 2002), Secretary, Centennial Planning Committee, ICC-AACCI Membership Working Group, Nominations Committee, Foundation Board, New Products Task Force, Professional Development Panel and Rheology Division Secretary, Chair-Elect and Chair, and she has taught sections of the short course on Rheology and Baked Product Texture. Activities within AACC at the local level include: NW Section Secretary, Chair-Elect and Chair, and NW Section Newsletter Coordinator.
|Chair of the Board|
Robert L. Cracknell
Mount Eliza, VIC
Robert (Bob) Cracknell is a career cereal scientist with some 45 years of experience in the wheat, flour, and wheat foods industries. He is principal of his own consultancy, following a distinguished career in the Australian wheat industry in senior management and technical roles in marketing and research direction. Bob has been an active AACC International member for more than 35 years, has previously served on the Board of Directors, and is currently the chair of the Fellows Committee, the Downunder Section, and the China Strategies Committee. Bob is a former president of the International Association for Cereal Science and Technology (ICC) and is currently chair of the Australasian Grain Science Association (AGSA). He has been recognized widely for his contributions to cereal science, having been a recipient of the AACCI William F. Geddes Memorial Award and the ICC Friedrich Schweitzer Medal, and has been named a Fellow of AACCI, the ICC Academy, and AGSA.
Maureen C. Olewnik
Maureen Olewnik has been a key leader at AIB International and recently moved to consulting on strategic leadership in innovation for regulatory affairs and grain-based foods. At AIB Maureen served as principal, innovation and industry affairs, defining strategic direction for development of products and services. Maureen started at AIB as a cereal chemist studying the biochemical components of wheat. She held various positions of increasing responsibility, culminating in the position of vice president, research and technical services, with oversight of work on ingredient interactions, rheology, product development, and food labeling. Subsequent to that, Maureen served as senior vice president, food safety services, with oversight of food safety activities worldwide.
Maureen has been an active member of AACCI, participating in all phases of the association, including the Cereal Chemistry Board of Associate Editors; Milling and Baking Division (chair); Bread Baking Methods Committee (co-chair); Milling and Baking Division Board of Directors; AACCI Check Sample Committee (chair); and, most recently, AACCI director and member of the Scientific Advisory Board. In 2012, Maureen was presented the William F. Geddes Memorial Award.
Maureen has published several peer-reviewed and industry articles and book chapters and presents often at trade association and technical meetings on baking and food safety topics.
Dave L. Braun
Firebird Artisan Mills
Anne M. Birkett
Battle Creek, MI
Anne Birkett is Senior Director of Global and USA Nutrition Science for the Kellogg Company, operating within the Research, Quality, Nutrition and Technology Department based in Battle Creek, Michigan. She has worked for the Kellogg Company for 6 years, where her responsibilities primarily involve management of the nutrition science and research program to provide a solid scientific evidence base to enable global food and nutrition innovation, support regional claims and messaging, and support government affairs and corporate communications functions. Anne represents the Kellogg Company externally in various research and industry organizations dedicated to nutrition and food sciences; she is currently AACCI Nutrition Division Chair, ILSI Carbohydrate Committee Vice-Chair, and is a member of IFT and nutrition societies in the USA, Australia and the UK. Additionally she is a reviewer for several nutrition and food science journals. She has a PhD, MHN and BSc Hons in Nutrition Science, and a BSc in Biological Sciences from Deakin University in Australia. She has 26 years of experience across industry, government and university settings; prior to joining Kellogg, she has worked for Corn Products and National Starch (now Ingredion), Food Science Australia (now CSIRO) and Deakin University. Anne’s research interests include the role of grain based foods in health and their contribution to meeting nutrient goals, with specific interest in fibers, starches and whole grains.
Christophe M. Courtin
Christophe Courtin is a professor of food biochemistry at the Laboratory of Food Chemistry and Biochemistry at the University of Leuven, Belgium. His research focuses on cereals, cereal nonstarch carbohydrates, the enzymes that degrade them, and yeast. The emphasis is on a basic understanding of the properties of these components, as well as on their technological and health functionality in cereal-based processes and products, using, among others, molecular biology as a tool. Christophe is an author or co-author of more than 180 peer-reviewed publications and is a co-inventor on 10 patents (applications). He has collaborated with a large number of international partners within EU Framework Programs 4, 5, 6, and 7. He teaches at both the bachelor and master levels and is chair of the alumni organization of his faculty.
Rolando A. Flores
New Mexico State University
Las Cruces, NM
Since 2006, Rolando Flores has been Professor and Head of the Food Science and Technology Department and Director of The Food Processing Center at the University of Nebraska • Lincoln (UNL). He has been a member of the AACCI for almost thirty years and has served in several positions in the Engineering and Processing Division and had the honor of being the Chair of the Technical Committee for the 2007 AACCI Annual meeting. He was also a member of the board of directors of the Grains for Health Foundation.
Sam Millar is the Quality Director at Warburtons, the largest bakery brand in the UK. He is responsible for the quality programmes at the company, ensuring all products meet the highest possible quality standards and are monitored and controlled. Previously Sam was the Director of Technology at Campden BRI and a member of its Senior Leadership Team. He is also Special Professor of Cereal Processing in the School of Biosciences at the University of Nottingham. Sam is a member of the AACCI NIR Technical Committee and was Chair of the Young Scientist Research Award Committee 2009-2011. He was UK National Delegate for ICC 2009-2014 and is a Fellow of the ICC Academy.
Martin G. Scanlon
University of Manitoba
Martin Scanlon is associate dean (research) in the Faculty of Agriculture at the University of Manitoba in Winnipeg, Canada. He obtained a B.S. degree at the University of Leeds in England and stayed on to obtain a Ph.D. degree in food science, investigating fracture phenomena in the milling process, and joined AACC as a student. As a postdoctoral fellow Martin worked with Dr. Jim Dexter on starch damage in roller milling at the Canadian Grain Commission and with Dr. Walter Bushuk at the University of Manitoba. He returned to England as head of the Milling Section at the Flour Milling & Baking Research Association in Chorleywood. Since joining the Department of Food Science at the University of Manitoba, he has researched the properties of food materials, particularly cereal-based materials, and how those properties change during processing. A research study leave was spent working for Pillsbury at Imperial College in London, England.
With students and collaborators, Martin is an author of more than 240 publications. Within AACCI, he is serving as an associate editor for Cereal Chemistry, is chair of Award Jury 2, and is a member of the Physical Testing Methods Technical Committee and the Publications Panel; he co-edited with Grant Campbell and Leo Pyle the AACCI book, Bubbles in Food 2: Novelty, Health and Luxury. Martin has served in various positions on the executive board of the AACCI Rheology Division and was awarded the George W. Scott Blair Award for cereal rheology research. He also has served as an evaluator in the AACCI Best Student Research Paper Competition.
Glen L. Weaver
Glen has spent the past 43 years in the grain processing industry with ConAgra Mills and Ardent Mills. His educational background has been in Food Science. He has been engaged in Quality, Food Safety, Technical Services and most recently Genetics. The focus has been on creating effective Public/Private relationships to develop value for the customer and consumer.
|Student Representative, Ex-Officio Non-Voting|
North Dakota State University
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