This month we check in with WMC’s newest employee, Food Scientist Dr. Andrew Mense. On the job for six weeks, we asked Andrew for his reflections on his new position. “The opportunity to work on so many end products has been very enjoyable,” said Andrew. “The diversity of products, including cakes, tortillas, noodles, bread, and crackers, has been great.” Since his arrival, Andrew has been involved in diverse research projects focused on testing end product quality and new ingredient functionality. He is taking the lead on completing the chlorinated cake flour alternatives project, which is funded by the Pacific Northwest wheat commissions. Most of his educational and work experience has been in hard wheat, so working with soft wheat has been a learning opportunity. “Overall,” Andrew commented, “the pace has been even busier than expected.”

On the personal side, Andrew recounted how he and his wife Bekah made the cross-country trip from Boston in a car with their dog, cat and various household items. Bekah will be working as an emergency veterinarian and they are expecting their first child this summer. In the meantime, they are enjoying the spring weather and exploring Portland and environs.
For more information on Andrew’s background, click here.