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

Kathy Brower - Research Baking Technologist

• Joined AIB: March 2011


• Education: B.S. Food Science and Industry, Kansas State University, 2006; B.A. Spanish, Kansas State University, 2002


• Experience:

   Prior to AIB, conducted inspections as Food Service / Environmental Sanitarian for city / county health department, in contract with the Kansas Dept. of Agriculture; gained food industry experience as Ingredient Labeling Analyst for the Research and Development team at a major food corporation; interim experience as laboratory technologist for a university microbiology diagnostic laboratory.

• Membership:  Institute of Food Technologists

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

Bryan K. Glaser - Senior Manager, Analytical Services

• Joined AIB: March 1990, May 1997


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


• Experience:
      Current 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 - Director of Food Labeling

• Joined AIB: September 1985


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


• Experience:
     Started at AIB as a Food Technologist in the Cereal Technology Lab conducting contract research for the baking industry. Began working on the nutrition labeling program at its inception in 1993 as the Technical Manager. Has helped to develop and expand the department to include other aspects of food labeling including ingredient lists, allergen disclosures and food label compliance reviews. In addition to generating labeling information, she advises clients on regulatory and compliance issues pertaining to food labeling laws and regulations. Responsible for the development and presentation of AIB’s food labeling seminars.


• Achievements: Co-author of several AIB Research Technical Bulletins. Editor of the book, “Food Labeling – Guide to FDA Regulated Products.”


• Memberships: American Association of Cereal Chemists since 1986, American Bakers Association Food Technical Regulatory Affairs Committee

Toby Moore - Director, Experimental Baking

• Joined AIB: July 1998


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


• Industry experience:
     Seventeen years in industry working in wholesale baking, food coating and flavoring systems, and frozen foods, in positions ranging from Production Supervisor to R&D Project Leader to Senior Technical Assistance Associate. Serving first as Manager, Technical Baking and now as Director, Experimental Baking, AIB responsibilities include supervising and mentoring staff involved with contract research projects, and offering technical assistance to internal and external customers.


• 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

Carmen Scott - Research Baking Technologist

• Joined AIB: December 2008


• Education: BS in Agricultural Communications & Journalism, Kansas State University 2008


• Experience:
     Currently works on contract research on the bench for breads and sweet goods, as well as pilot plant projects.

Donnell Scott - Technical Manager of Food Labeling

• Joined AIB: December 2003


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


• Experience:
     Worked for 13 years in the meat industry, first for USDA-inspected plants, and then for state-inspected plants. Held several positions in quality assurance. Was responsible for plant inspections, observing operations, and label reviews
     As Technical Manager of AIB’s Food Labeling, major focus is to generate labeling information for food products including nutritional profiles, ingredient listings, allergen disclosures, and label reviews. In addition, she advises clients on regulatory and compliance issues related to food labeling laws and regulations. Lectures at AIB’s food labeling 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.