The Wheat Marketing Center’s (WMC’s) Visiting Scholar program invites wheat-focused science professionals from key international markets to spend up to 12 months to gain technical training and develop increased understanding and innovation to increase utilization of U.S. wheat. These exchanges not only strengthen relationships and create networks with current and emerging technical leaders but also build foundations for better recognition of the comparative advantages of using U.S. wheat in existing and new product markets. Scholars have come from many key markets, including Japan, Taiwan, Mexico, China, and Korea. Since the program’s inception in 2001, WMC has hosted 25 visiting scholars from nine countries.
Each scholar conducts at least one independent research project, developed jointly by Dr. Jayne Bock, WMC Technical Director, and the scholar’s institution/company. Research results are made public, usually in the form of a technical journal article. In addition to their specific research projects, scholars provide staff support for many WMC technical short courses, facility tours, and crop quality analysis.
Visiting Scholars are recruited on an ongoing basis. Interested applicants should contact Dr. Jayne Bock at JBock@wmcinc.org for more information.
The current scholar is Ms. Yu-Ching Huang from the China Grains Products Research and Development Institute (CGPRDI) in Taiwan. She arrived in July for a one-year residency. CGPRDI was established over fifty years ago in cooperation with USW and is the leading baking training and research center in Taiwan. Ms. Huang is focusing her research efforts on whole wheat steamed bread, including comparisons across different U.S. wheat classes and whole wheat particle sizes. She is also assisting with other on-going WMC research projects and technical teams, including the product development course for Taiwanese millers and bakers.
Yu-Ching Huang working with Crop Quality
Ms. Ponsettia Larracas, Senior Researcher, RFM, Manila Philippines, was the 2018 scholar. She worked on Wheat Crop Quality for the Pacific Northwest Wheat Crop. In addition, she learned processes involved with evaluating quality and utilization of PNW wheat, educated the wheat industry on new crop quality, and promoted partnerships and facilitate dialogue among wheat industry leaders and research institutions.
Ms. Min XU, Ph.D. student at the College of Tea and Food Science and Technology, Anhui Agricultural University, June 2017 – June 2018. She conducted projects including investigating the use of green tea extract to improve Asian noodle antioxidant and end product quality.
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 optimal 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.