AIB's Research and Technical Services staff

Renee Boeckman - Senior Research Baker

• Joined AIB: June 1990


• Education: BS in Food and Nutrition Science, Kansas State University, 1989


• Experience:

   Worked in a hybrid wheat research and testing laboratory prior to joining AIB.
   Currently conducts controlled baking contract research on the bench as well as in the pilot plant as part of AIB's Experimental Baking Group.

• Achievements:  AIB Certified Baker certificate, 2000

Richard Dempster Ph.D. - Director, Product and Technological Development

• Joined AIB: February 2001


• Education: BS Agriculture, Kansas State University, 1977; MS Electrical Engineering, Kansas State University, 1994; Ph.D. Engineering, Kansas State University, 2000


• Experience:
     Over 12 years with USDA, ARS, Grain Marketing and Production Research Center. Main responsibilities included: Development of machine vision algorithms for the identification of various defects in wheat and corn. Developed method to size wheat starch globals using machine vision. Developed method for objective determination of vitreousness in wheat.
     Over 6 years in the grain production and handling area.
  
• Achievements: Co-author of numerous publications and multiple superior performance awards. Alpha Epsilon Honor Society
• Memberships: IEEE, AACC

Janette Gelroth - Manager, Nutrition and Analytical Laboratories

• Joined AIB: January 1978


• Education: BA Chemistry, Bethany College, Lindsborg, KS; MS Chemistry, Kansas State University, Manhattan, KS


• Experience:
     Manager of the Analytical Laboratories. Laboratory experience encompasses a variety of analytical techniques including determination of proximate constituents, vitamins, minerals, and dietary fiber in grain-based products and ELISA testing for allergen content in food products.

Bryan K. Glaser - Supervisor, General Laboratory

• Joined AIB: March 1990, May 1997


• Education: BS, Kansas State University, Biology Dept., MS, Kansas State University, Dept. of Grain Science & Industry


• Experience:
      Currently responsibilities include overseeing AIB International’s Analytical Services as well as conducting an ongoing third party product evaluation program for a major retail food service organization.

Tom Lehmann - Director, Bakery Assistance

• Joined AIB: July 1965


• Experience:
     Worked in both the wholesale and retail baking industries.
     Has held many responsible positions with AIB including the directorship of the Experimental Baking Group and projects pertaining to new ingredients and product development.
     As Director of Bakery Assistance, Tom has traveled and lectured extensively in the U.S. and internationally while under contract with private and governmental agencies. He is responsible for the Individualized Training Program and implementing specific regional training seminars.
     Editorial advisor for Pizza Marketing Quarterly Magazine.
  
• Expertise: Technical advisor and field consultant with the baking and pizza industries.
• Memberships: American Society of Baking

Elaine M. Meloan - Technical Manager, Food Labeling

• Joined AIB: September 1985


• Education: BS Food Science and Industry, Kansas State University, 1983


• Experience:
     Food Technologist in AIB's Cereal Technology Laboratory, 1985. Performed contract research for the baking industry as well as basic research.
     Nutrient Labeling Program, 1993. Built the nutrient database to over 18,000 ingredients and reviewed over 40,000 formulations.
     Computes Nutrition Facts information. Stays informed on regulatory and compliance issues and can review ingredient statements and food labels.
     Advises clients on regulatory and compliance issues.
     Has made numerous presentations on the issues of food labeling at a variety of AIB seminars.


• Achievements: Co-author of several AIB Research Technical Bulletins


• Memberships: American Association of Cereal Chemists since 1986

Toby Moore - Manager, Technical Baking

• Joined AIB: July 1998


• Education: BS Baking Science and Management, Kansas State University, 1981


• Industry experience:
     Began his 17-year industry career as Bread and Roll Production Supervisor for a large wholesale baking company, eventually becoming Project Leader in the company's corporate Technical Services department. As a member of the Bread Product Development group, he was responsible for the development of a line of successful reduced-calorie pan breads. From there, Toby moved to the corporate research laboratory of a large food coatings manufacturer, working on product development, product duplication, and cost reduction projects. Most recently, Toby spent eight years working in the Corporate Research Center of a large frozen foods manufacturer, with responsibilities ranging from product and process development/improvement to plant technical support.
     Toby brings practical experience with pan breads, rolls and buns, batter and breading systems, extruded foods, cake and yeast raised donuts, and many varieties of frozen and parbaked products to his current AIB International position as Manager, Technical Baking, a position he has held for eight years.


• Memberships: American Association of Cereal Chemists since 1985

Maureen C. Olewnik, Ph.D. - Vice President, Audit and Technical Services

• Joined AIB: September 1982


• Education: BS Life Sciences, Kansas State University, 1979; MS Grain Science, Kansas State University, 1983; Ph.D. Kansas State University, 2003


• Experience:
     Over 20 years in progressively more responsible management positions with AIB including Cereal Chemist, Project Leader, Manager of the Experimental Bakery, Director of Experimental Baking and currently, Vice President, Audit and Technical Services.


• Achievements: Co-author of numerous publications and AIB Research Technical Bulletins


• Memberships: American Bakers Association Food Technical Regulatory Affairs Committee, American Association of Cereal Chemists since 1983, Institute of Food Technologists (IFT) since 1994, American Society of Bakers since 1997, Wheat Quality Council, Grain Industry Alliance, AOAC International since 1994

Donald P. Pickering - Sr. Manager, Food Labeling

• Joined AIB: December 1987


• Education: AIB's Baking Science and Technology course


• Experience:
     Coordinator of Training Materials Development, Industrial Training division, AIB Education Department, 1987. Initial primary responsibility was to service the In-Store & Retail Baking sectors, and in particular, the frozen dough industry.
     Director of European Educational Activities, 1994. Responsibilities shifted to multinational and governmental cereal food industry development projects in Europe, Asia and the South. There his previous industry experience of more than 20 years in the import/export specialty foods industry was a significant bonus.
     Currently, Senior Manager of the Food Labeling services group.


• Achievements: Author-Editor of the 31-volume James Borck Deli-Bakery Education Foundations Training manuals. Contributed in print as a past Technical Editor of Baking Production & Marketing magazine. Currently on the panel of Sosland's Publishing's BakingBusiness.com "Ask-the-Experts".

Donnell Scott - Assistant Technical Manager, Food Labeling

• Joined AIB: December 2003


• Education: BS Animal Science & Industry, Meat Option Kansas State University 1984
     Food Science Technologist Certificate Kansas State University


• Industry experience:
     Worked in the meat industry for 13 years for USDA Inspected plants doing quality assurance, worked as a State Meat inspector for the state of Kansas for 1 year inspecting plants, observing operations and label reviews. Began as Technical Information Coordinator for AIB and moved into the Assistant Technical Manager position. Current responsibilites include computation of nutritional profiles, ingredient listings and allergen disclosures for food products. Also advises clients on regulatory and compliance issues. Have made a number of presentations on the issues of Food Labeling for a variety of AIB seminars.
  
• Membership:Institute of Food Technologists since 2005
  

Brian L. Strouts - Head of Research and Technical Services

• Joined AIB: September 1991


• Education: BS Bakery Science and Management, Kansas State University, 1980


• Industry experience:
     Worked for 11 years in the U. S. baking industry, first for a large wholesale sweet goods producer, and then a private label cookie and cracker manufacturer. Held several positions in production, quality assurance, and research & development.
     Current responsibilities include coordination of research activities for projects involving all types of bakery products including bread, cake, cookies, bagels, crackers, donuts, and other specialty bakery products. Projects have included new product formulations, reduced calorie products, testing new ingredients, testing new equipment, and product improvements.
     Conducts Production Quality Audits at bakeries to document adequacy of programs for quality control, sanitation, production control, and finished product quality.
     Consults with private companies on manufacturing and product evaluations. Extensive travel within the U.S., and world wide.


• Achievements: AIB Certified Baker certificate and Biscuit and Cracker Manufacturers' Association Correspondence Course certificate.

Theresa L. Sutton - Supervisor, Experimental Baking

• Joined AIB: May 1984


• Education: BS Food Science and Nutrition, Kansas State University, 1984


• Experience:
     AIB Research Department's Experimental Baking Laboratory. Some of her earlier duties included flour quality, dough rheology, ingredient testing and pilot plant studies.
     Supervisor, Experimental Baking, 1993. Assumed more responsibility for projects and reports, lab personnel, and ingredient inventory.


• Achievements: AIB Certified Baker Certificate, 1994. Co-authored several AIB Technical Bulletins.


• Membership: American Association of Cereal Chemists since 1986