Cereal Chemistry Consultant 2011 – present
ADB Wheat Consulting
Moscow, ID

I have consulted with grower groups, various large and small wheat processing and baking companies and marketing groups. I have presented information to international wheat-buying and utilizing groups (Peru, Japan, Taiwan, Korea) for The Washington Grains Commission and US Wheat Associates. I have presented seminars for the Idaho Wheat Commission and for various companies. I have used my broad knowledge of cereal chemistry to assist in the sale of US wheat and to inform and assist milling and baking companies in enhancing their processes for maximum efficiency and profit. Most activities have been undertaken under confidentiality agreements, which is an option available to all clients.

Food Technologist / Support Scientist / Research Laboratory Manager – 1992 – 2011

Pullman, WA

I conducted original research into biochemical aspects of wheat relating to end-use functionality.  I investigated how the intrinsic biochemistry and chemical composition can be identified, and manipulated through genetics, to enhance wheat’s performance for the milling and baking industry.  I managed the WWQL’s research effort, including supervision of six post-doctoral researchers, two technicians and two to seven student employees in support of the lab’s mission of fundamental research.  I monitored and maintained the WWQL budget of ~$1,000,000.   I participated and directed the design, execution, interpretation and publication of post-doctoral researchers’ projects and inter-lab research initiatives. I initiated and managed collaborative research with private corporations and other academic and governmental groups.  In this position, I have contributed to the elucidation of the genetic and biochemical factors that cause endosperm texture (hard or soft wheat); production of ‘waxy’ (reduced amylose content) wheat; progress in improving wheat quality for Asian noodles (texture and color); and studies on the role of non-starch carbohydrates (arabinoxylans) in end-use quality.  I have actively participated in the selection and release of every wheat cultivar released to growers in the western U.S. in the past 30 years.  I have also published extensively (see the publication list) in the area of wheat biochemistry as it relates to end-uses and development new analytical methodologies. I have developed methods (pancake formulation, oxidative gelation), and as chair of the AACCI Soft Wheat and Flour Technical Committee, conducted four collaborative studies, resulting in three methods (Flour Swelling Volume, Polyphenol Oxidase and a new Sugar Snap Cookie baking formulation) that were added to the AACCI Approved Methods book.  I have participated extensively in professional organizations, primarily the AACCI (attached professional experience list).  I lecture frequently to industry, grower groups, professional organizations and I present several class lectures per year to Crop and Soils, and Food Science Department students at both the University of Idaho and Washington State University.

Physical Science Technician –  1980 – 1992

Pullman, WA

I was responsible for receiving, sanitizing, and storing samples of wheat received from breeders in the 7 western states.  I cleaned and analyzed (test weight, protein, hardness and moisture) the received samples prior to milling.  I was in charge of performing various physicochemical and biochemical assays to ascertain the potential end-use quality of experimental wheat lines (protein, moisture, ash, AWRC, viscosity, rheological tests, color assays, amylase determinations, etc.)  Additionally, I was the lead data entry technician and supervised the lab’s database.  I supervised two to four lab assistants who assisted with the receiving, cataloging, milling and testing of 3000 to 5000 experimental wheat lines per year.   Led a lab effort to computerize, document and modernize lab techniques.  I streamlined, documented and improved testing protocols and statistical analyses of results.  Additionally, I participated in basic research into NIR technology and analysis, development of methods for Chinese steamed bread, Japanese sponge cakes, various mid-east flat and specialty breads and bread formulations for long term, unrefrigerated storage.

Tuna / Porpoise Observer – 1979 – 1980

San Diego, CA

I operated independently as sole government observer onboard long-duration, commercial fishing vessels to gather data on tuna harvest, incidental mortality of porpoise and dolphins, obtain and dissect specimens resulting from incidental porpoise mortality.  I recorded mortality and fishing effort information in support of the Marine Mammal Act of 1973 while on extended (>3 month) commercial fishing trips.  I also logged observations of marine mammals in general each day at sea.  I processed data after the trips for further analysis and public release.  Between sea voyages, I processed porpoise tissue and skeletal specimens at the Southwest Fisheries Center in La Jolla, CA.

Peace Corps Volunteer – Fisheries – 1976 – 1978

PEACE CORPS, Zinder, Niger, Africa

I established a series of freshwater fishery cooperatives in sub-Saharan lakes.  From my base in a small rural village, I trained local residents in commercial fishing practices and creation of equipment (hook lines, nets and boats), distributed equipment to launch the fishing industry and created markets for fish where none previously existed.  I transplanted fish from lakes and rivers that had indigenous populations to the previously sterile lakes in my area, leading to self-sustaining, self-limiting fish populations.  I led a group of Peace Corps Fishery Volunteers in formulating the first nation-wide fisheries management plan for Niger.  I participated in annual conferences reviewing  fisheries management practices. I established national guidelines for future projects with the goal of enhancing nutrition by providing new sources of protein.


M.S. Food Science – 1992

Y. Pomeranz, Advisor

Pullman, WA

B.S. Fisheries and Wildlife Resources – 1976

Moscow, ID


  • Laboratory scale milling (Miag Multimat, Buhler, Quadrumat systems and micro-milling systems).
  • Laboratory scale baking: straight-dough pan bread, cookie [wire-cut and sugar snap formulation], Japanese  sponge cake, Asian noodles [white salted, alkaline and Ramen], Chinese steamed bread and various Arabic flat and specialty breads, US-style pancakes, chemically-leavened crackers (soda crackers).
  • Physicochemical assays :protein [Kjeldahl and combustion methods], moisture, ash, rheology [mixograph, alveograph, farinograph, extensograph and various texture meters], amylase assessment [amylograph, Falling Number, Rapid VisoAnalyzer and various enzyme-driven tests], SDS sedimentation, Oxidative Gelation, SRC, AWRC.
  • Electrophoresis: SDS-PAGE, acid-PAGE, 2-D, iso-electric focusing, sequencing, electroelution, computer analysis of gel banding patterns.
  • HPLC: SEC, RP-HPLC, ion-exchange chromatography; UV-Vis, fluorescence and Evaporative Light Scattering detection.
  • Thin Layer Chromatography and open column, low pressure chromatography.
  • PCR amplification of nucleic acids and visualization of products with agarose gels.
  • Western blot analysis (including hands-on production of polyclonal antibodies).
  • Spectrophotometry (UV-Vis and NIR).
  • Instrumental texture analysis.
  • Dark room and photographic technics, including digital photographic techniques.
  • Statistical design, analysis and interpretation (PC- and mainframe-SAS, Excel).
  • Computer literacy (word processing, graphics, spreadsheet, database, statistical and e-mail / internet  programs).