Kansas State University

Dairy Ingredients 360 Training Course Fall 2024 Semester

June 26, 2024 American Dairy Products Institute (ADPI)

Enrollment for our iconic Dairy Ingredients 360 Training Course for Fall 2024 is now open! In collaboration with Kansas State University, undergraduate students are encouraged to enroll in their “Introduction to the Dairy Ingredient Industry” online course as a non-degree seeking student to earn three (3) transferrable credit hours for the standard, 16-week course. Any undergraduate student from any university may apply, with the course kicking off on August 19, 2024. …

ADM Donates $1 Million to Agricultural Innovation at Kansas State University

May 13, 2024 ADM

Kansas State University announced that ADM, a global leader in human and animal nutrition, has pledged $1 million to, one of four new or renovated facilities included in the university’s visionary Agriculture Innovation Initiative led by the College of Agriculture. …

Ardent Mills Commits $3.5 Million to Kansas State University’s Ag Innovation Initiative

March 15, 2023 Ardent Mills

Ardent Mills, the premier flour-milling and ingredient company, today announced a $3.5 million gift to Kansas State University’s Ag Innovation Initiative. This five-year gift will support the grain science department’s growth, research, and development capabilities through 2026. …

Taking a ‘Brief But Deep’ Dive Into Flour Milling at KSU

December 15, 2022 Kansas Wheat

Conducted at IGP and on the KSU campus, the Dec. 13 to 15 training – considered a “deep dive” into flour milling – is a condensed short course specifically built for producers who sit on the boards of state wheat organizations, as well as people who work for those organizations. Representatives from Idaho, Kansas, Oklahoma and Oregon were involved in the course. U.S. Wheat Associates (USW) staffers Peter Laudeman and Ralph Loos also took part. …

K-State: Wheat Genomics Discoveries Have the Potential to Improve Bread Quality

November 23, 2021 Kansas State University

Kansas State University researchers have published recent findings that highlight their discovery of a gene in ancient wheat that gives superior strength and elasticity to bread dough. …