David Shelton became
the Executive Director of the Wheat Marketing Center (WMC) on
September 1, 1999.
He brings the WMC a unique combination of experience and training,
having worked in wheat end-use quality for more than 15 years:
teaching, lecturing, testing, consulting, presenting, and publishing.
His academic credentials reflect a Bachelor of Science degree
in Chemistry and a Ph.D. in Cereal Science.
Shelton was Director, Hard Red Spring Wheat Quality Laboratory
as well as an Assistant Professor, immediately following his
doctorate, at North Dakota State University. More recently, he
was the Director, Nebraska Wheat Quality Laboratory (hard red
and hard white end-use quality focus) and Associate Professor
at the University of Nebraska-Lincoln.
Shelton has taught numerous baking and cereal chemistry courses,
graduate level classes in Cereal Carbohydrates and Experimental
Baking and Flour Testing. Also, he has assisted in teaching short
courses for the American Association of Cereal Chemists, in such
disciplines as Experimental Baking; Pasta and Noodle Production;
and Flour Quality Specifications. In addition to Flour Specifications,
he is again teaching the AACC Pasta and Noodles technical course
in Rome, Italy to participants from around the world.
Shelton has published more than 30 peer-reviewed articles on
wheat processing, end-use quality and chemical constituents.
In addition, he has consulted across the United States and abroad
regarding wheat and flour quality issues.
He has presented a variety of wheat-related topics to wheat farmers,
bakers, flour millers, and food processors, both in the U.S.
and abroad. His wheat crop quality presentations have been well
received in more than 35 countries on five continents.