Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

For inquiries or more information, please contact us at info@intellex.com.

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Expert Details

Cereal Chemistry

ID: 107938 Kansas, USA

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CEREAL FOOD; CEREAL SCIENCE; WHEAT FLOUR. Expert (pronounced Hahz-nee, ) has devoted most of his career to studying how flour interacts to form baked food products. His research has involved chemical separation of the components of wheat flour and determination of their functional role in food. He has a strong understanding of the basic principles that govern cereal product performance. Although most of his work has been with wheat, Expert has also studied other cereal grains such as oats, corn, barley, and rice.

CEREAL PROCESSING. Expert is particularly knowledgeable of cereal grain processing, composition, and the chemistry of converting cereals into food and feed.

BREAD; DOUGH; DOUGH RHEOLOGY. In addition to teaching a course in flour and dough testing and several courses in cereal science and cereal chemistry, Expert has conducted advanced research into such areas as functional and molecular approaches to breadmaking, heritability estimates of protein content, phytic acid and its fate in breadmaking, and the effect of corn sweeteners on cookie quality. Recently, he has moved into rheology of doughs and batters and extrusion processing of cereals.

CORN. Expert has led research into the properties of corn and its milled products. He has studied the effect of particle size on the consistency of batters, the use of corn in snacks (including Mexican foods), and the expansion of popcorn and the factors causing popcorn to pop.

WHEAT GLUTEN. Expert works extensively with both the use of wheat gluten in baked products and pet food and with the properties of gluten. The work also includes the chemical composites of gluten and its rheological properties.


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Education

Year Degree Subject Institution
Year: 1968 Degree: PhD Subject: Cereal Science Institution: Kansas State University
Year: 1960 Degree: MS Subject: Cereal Science Institution: Kansas State University
Year: 1957 Degree: BS Subject: Cereal Science Institution: Kansas State University

Work History

Years Employer Title Department
Years: 1997 to Present Employer: Undisclosed Title: President Department:
Responsibilities:
Years Employer Title Department
Years: 1997 to Present Employer: Undisclosed Title: Professor Emeritus Department:
Responsibilities:
Years Employer Title Department
Years: 1971 to 1997 Employer: Kansas State University Title: Professor, Department of Grain Science and Industry Department:
Responsibilities:
Years Employer Title Department
Years: 1956 to 1970 Employer: U.S. Department of Agriculture, A.R.S., Hard Winter Wheat Quality Laboratory Title: Research Chemist Department:
Responsibilities:

Career Accomplishments

Associations / Societies
Expert is a member of the American Association of Cereal Chemists, the Institute of Food Technologists, and the American Chemical Society.
Licenses / Certifications
He is the recipient of the Osborne Medal.
Publications and Patents Summary
Expert is the author of a textbook on cereal science. He has published over 330 research papers. He is also the holder or coholder of 13 patents including one on a nonfat dry milk substitute for yeast leavened baked products and several that deal with preparation of the various esters of ascorbic acid.


Fields of Expertise

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