Cereals & Grains Association Student Research Leadership Program

Cereals & Grains Association is focused on promoting enhanced student participation within the organization. This program is designed to provide funds to facilitate research in key areas of interest that will have an immediate impact on cereal science. 


2019 Program Details

Potential Research Areas:

  1. Physical and chemical properties change of low falling number grain influenced by environment stress. 
  2. Preventive, practical and economic measures to mitigate the presence of mycotoxins in grains or seeds.
  3. A suitable replacement for Chlorine gas treatment to cake flour. 
  4. Sustainable model to double Cereals & Grains Association new professional membership and retention.
  5. Polymer based packaging for ambient retail products with 1+ year shelf life.
  6. CRISPR advances in cereals, grains and seeds.
  7. Waste exploitation for the food and materials industry.

Applications are due by March 29, 2019 by 4:00 p.m. (CDT). The application document will be reviewed by a selection committee and evaluated based on the criteria listed below. The application reviews will be completed by April 26, 2019. Final award announcements will be made by May 15, 2019.

Award amount is up to $4,000 US Dollars, which includes scholarship funds ($500), laboratory supplies ($1,500) and travel to an Cereals & Grains Association meeting ($2,000). Projects are typically expected to run 12 months, but some may be longer or shorter; presentation of work would be expected in 2020.

Applications should include a (1) project description, (2) student’s CV /resume and (3) letter of support and indicated commitment to mentor and serve as advisor to student researcher for project from a faculty member at their University. Applications not meeting these requirements will be rejected without evaluation. Students are required to be members of Cereals & Grains Association to participate.

Project Description:

  • Project Summary and Significance:
    • Provide a summary of the project background and address the significance of researching the issue.
  • Objectives and Hypothesis:
    • Clearly state the hypothesis used to identify the research goal and provide the specific objectives that will be achieved.
  • Experiential Methods, Materials and Technique:
    • Provide a summary of the methods and techniques that will be utilized to address the objectives.
  • Research Timeline:
    • Provide a timeline for completing experiments.

Applications were to be e-mailed to Kimberly Batham, aacc@scisoc.org in Word or pdf format no later than
4:00 p.m. (CDT) on March 29, 2019.

Proposals are evaluated and prioritized by the selection committee based on validity to the current and relevant research topics on quality of written application, experimental design, timeline and funds available. Upon acceptance into the program, student membership in Cereals & Grains Association is required.

If you have any questions please contact Sean Finnie, sfinnie@bsm.com or Lauren Brewer, lauren.brewer@genmills.com.



2018 Program Awardee:

Justin Vetch
  Montana State University Bozeman

Research area: Pre-Harvest Sprouting

Sponsored by the Cereals & Grains Association Milling & Baking Division



2017 Program Awardees: 

Hadeel Waleed Alrayyes
South Dakota State University

Davide Bigagnoli
University of Milan

Project: Evaluation of Cereals & Grains Association
Method 40.40-01 for various
forms of enrichment iron

Sponsored by the Cereals & Grains Association Methods Program

Project: Develop method for
monitoring the sprouting process
for grains and seeds

Sponsored by Perten Instruments, Inc.

Rachana Poudel
University of Nebraska, Lincoln

Bipin Rajpurohit
South Dakota State University

Project: Physical and chemical properties
of germinated wheat flour as influenced
by the duration of germination
and drying temperature

Sponsored by Bay State Milling

Project: Developing and correlating
benchtop flour testing and simplified
methods for dough evaluation

Sponsored by the Cereals & Grains Association Milling & Baking Division

2016 Program Awardees:

Katherine Brackebusch
Kansas State Wheat Quality Lab

Research area: Whole-wheat baking method

Nabeel Taher Tiskam Al-Zuwaid
University of New England, Armidale, Australia

Research area: Pasta cooking method

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