Li Wang - Visiting Scientist

PhD Food Science and Technology
Associate Professor at Jiangnan University

Bon Lee - Laboratory Supervisor

B. S. Food Science - Oregon State University

Lee supervises a small staff of wheat and flour research, development, and test technologists at the Wheat Marketing Center’s laboratory and experimental flour mill. Here, assistance and training is provided for visiting researchers and milling technicians from around the world. Benefits include the development of milling configurations, flour stream selections, and wheat blends.

Results: researchers, and/or teams, learn-by doing-and-seeing how to optimize process economics while meeting their specific final product quality expectations.

Lee holds a Bachelor of Science degree in Food Science and Technology from Oregon State University.

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Gary Hou - Technical Manager, Asian Foods Specialist

Ph. D. Food Science - Michigan State University

Since joining the Wheat Marketing Center in 1995, Hou has coordinated the annual planning and activity of Asian Products Collaborative study, a joint project of U.S. Wheat Associates and Wheat Marketing Center.

He has conducted numerous research projects, consulted with various international companies, and many wheat breeding programs by evaluating varietal quality for end products.

Hou earned his Bachelor of Science and Master of Science degrees in his native China, at Wuxi University of Light Industry, Department of Food Science and Engineering.

His doctorate, in Food Science, was earned at Michigan State University, Department of Food Science and Human Nutrition.

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David Shelton - Executive Director

Ph. D. Cereal Science - North Dakota State University

Shelton brings a unique combination of experience and training since becoming the Executive Director of the Wheat Marketing Center in September 1999.

He’s worked in wheat end-use quality for more than 15 years: teaching, lecturing, testing, consulting, presenting, and publishing. His academic credentials include a Bachelor of Science degree in Chemistry and a Ph.D. in Cereal Science.

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.

click here for full biographical sketch of David Shelton