Dr. Wenyin (Sofia) Zheng, Associate Professor, Anhui Agricultural University, Hefei, China; January – December, 2016. Her projects included evaluating soft white whole wheat flour in baked products and wine grape pomace-fortified bread.
Mr. Yosep Kim, Researcher, Daehan Flour Mill, Incheon, South Korea; February – August, 2016. Mr. Kim studied the relationship between protein and sponge cake quality and identified optimal flour blends for sponge cakes.
Mr. Jungang Wang, Ph.D. student, Washington State University; May – September, 2016. He evaluated optimization of the GlutoPeak method for whole wheat flour and supported the crop quality surveys.