Thank you to all that voted in this year's election! The following members were elected to the Cereals & Grains Association Board of Directors. Officer installation will take place at the Cereals & Grains 20 Meeting in Calgary.
President-Elect
Craig F. Morris is the director of the USDA-ARS Western Wheat Quality Lab in Pullman, WA, on the campus of Washington State University. Craig has been active in Cereals & Grains Association since graduate school in the early 1980s. He holds a B.S. degree from Iowa State University and M.S. and Ph.D. degrees from Kansas State University. Craig served three terms on the Cereal Chemistry Editorial Board and served as editor-in-chief of the journal. He has served on the Cereals & Grains Association Board of Directors and participated in a broad array of activities in the association, including Approved Methods Committees, divisions, and numerous ad hoc committees. Craig is a Cereals & Grains Association Fellow and is the 2019 recipient of the Thomas Burr Osborne Medal. He also has received the William F. Geddes Memorial Lectureship and John C. Halverson Memorial Lectureship awards. Craig cofounded the Pacific Northwest Wheat Quality Council, a vibrant organization that connects the milling and baking industries with wheat breeders. His research focuses on the genetic improvement and enhanced utilization of wheat and other cereals and grains. He has published more than 220 peer-reviewed scientific papers and numerous book chapters and proceedings. He is an adjunct professor at Washington State University, the University of Idaho, and Colorado
Director
Brook Carson is vice president of product development and marketing at Manildra Group USA. She supports innovation and oversees application and prototype development related to wheat proteins and wheat starches. She leads marketing in a wide array of communication venues—ranging from social media platforms to technical seminars to trade show presentations. Prior to joining Manildra, Brook spent 10 years with ADM in various roles, gaining expertise in the areas of wheat, milling, proteins, and grains and the impact each has on bakery and food products.
Brook attended Kansas State University (KSU), where she earned her B.S. degree in bakery science and management and M.S. degree in food science. With 15 years of experience in the food and baking industry, Brook’s focus has centered on new ingredient formulations and technologies. She is passionate about ingredient functionality and helping customers translate that knowledge into product creation.
Brook joined Cereals & Grains Association as a student at KSU. She has served on the Advisory Board for the Milling and Baking Division and is currently serving as the division treasurer.
