Board of Directors
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.
|Chair of the Board|
Lydia Tooker Midness
Lydia Tooker Midness, director, is vice president of the Center for Technology Creation at General Mills. Prior to assuming her current position, she was vice president of research and development, nutrition, and regulatory for Cereal Partners Worldwide—a joint venture between Nestlé S.A. and General Mills Inc., headquartered in Lausanne, Switzerland. Prior to that, 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 a variety of 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).
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.
Dave L. Braun
Firebird Artisan Mills
Dave L. Braun is vice president of sales at The Mennel Milling Company. He has been with Mennel for the past 31 years, holding positions in production, quality assurance, and business development prior to moving into sales. Dave has led Mennel's continuous improvement team for the past 12 years. He earned undergraduate and MBA degrees from the University of Findlay. Dave is the current secretary/treasurer of the AACCI Cincinnati Section, an AACCI Foundation Board member, and a past chair, treasurer, and Advisory Board member of the AACCI Milling & Baking Division. In 2011 Dave received the Myron D. Baustian Award from the Milling & Baking Division. He is also a member of the Allied Advisory Board and Education Committee of the Biscuit & Cracker Manufacturer's Association and is a Board of Directors member of the Hancock County Humane Society.
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.
Jon M. Faubion
Kansas State University
After receiving a PhD from Kansas State University in 1980, Jon Faubion was on the faculty of Texas A&M University for 3 years, and then joined the KSU Grain Science and Industry, faculty for the next 14 years. I left KSU for Minnesota in 1997 to become Scientific Services Manager for AACCI and then, director of the Applied Technology and Sensory research groups for the Schwan Food Company. Since 2005, it has been my honor to be back on the KSU Faculty as the Charles Singleton Professor of Baking Science in the Department of Grain Science. In addition to teaching and directing graduate student research, I serve as the Graduate Program Director, Scholarship Chair and faculty senator for the department.
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.
Jennifer S. Robinson
Bay State Milling Company
|Student Representative, Ex-Officio Non-Voting|
West Lafayette, IN
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