AIB's School of Baking Faculty

Scott Casey - Director of Maintenance Engineering
Joined AIB: June 1982
Experience: 13 years as an electronics technician, Kansas State University - Division of Biology; 2 years in radio repair, U.S. Army
Memberships: American Society of Baking, Refrigeration Service Engineers Society

Aaron Clanton - Baking Instructor
Joined AIB: January 3, 2006
Education: B.S. degree in Chemical Science as well as in Milling Science and Management from Kansas State University
Experience: Prior to joining AIB, gained 10 years of experience for two major food companies in the areas of product development, quality assurance, and production supervision.
Expertise: Problem-solving, product development, and project management

Ken Embers - Manager of Career Development, International Student Advisor, and Financial Assistance Officer
Joined AIB: October 1986
Education: B.A. Sociology - Dual Minor Mathematics and Chemistry; Kansas State University; 1967
Memberships: National Association of Student Financial Aid Administrators, American Society of Baking
Achievements: AIB Certified Baker

Ralph McGinty - Maintenance Engineering Instructor
Joined AIB: January 1985
Education: B.S. 1959 and M.S. 1960; Agricultural Engineering; Kansas State University
Experience: 8.5 years as sole-proprietor of electronics business; 9.5 years as research engineer for USDA - Agricultural Research Service; research and development engineer for manufacturing company; 3 years as instructor at Texas A&M University
Memberships: American Society of Baking

Kirk O'Donnell, Ed. D. - Vice President-Education
Joined AIB: July 1991
Education: B.S. Bakery Science and Management and Milling Science and Management; Kansas State University; 1980; M.B.A. 1985; Ed. D.; Kansas State University; 1999
Industry experience: 11 years in progressively more responsible management positions for a leading grocery company, culminating in 4 years as a plant manager of a production facility; 6 years as AIB's Director of Bread and Roll Production prior to becoming AIB's Vice President-Education
Memberships: American Society of Baking, American Management Association, and American Society for Training and Development

Debi Rogers, Ph.D. - Director of Cereal Chemistry
Joined AIB: November 1991
Education: B.S. Bakery Science and Management 1976; M.B.A. 1981; and Ph.D. Cereal Chemistry 1987; Kansas State University
Memberships: AACC International, Wheat Foods Council, Institute of Food Technologists, Association for Women in Science, Society of Bakery Women, American Society of Baking, and National Science Teachers Association
Achievements: Adjunct Professor - Department of Grain Science, Kansas State University; elected official at national level of AACC

Tim Sieloff - Baking Instructor
Joined AIB: February 2001
Education: AIB Baking Science and Technology Resident Course
Industry experience: More than 20 years experience in both wholesale and retail baking operations.

Stephen L. Sollner - Baking Instructor
Joined AIB: November 2003
Education: BS Political Science, Kansas State University, 1974; BS Milling Science and Management, Kansas State University, 1978; AIB's Baking Science and Technology Resident Course
Industry experience:
   More than two years as a Production Supervisor for a major cookie wholesaler.
   20 years of progressively more responsible management positions in a major grocery chain's central bakery plant, including seven plus years as Assistant Plant Manager.
   Owned and operated a franchised food operation for over two years.

Jeffrey A. Zeak - Manager, Pilot Plant

• Joined AIB: December 1987


• Education: AIB's Baking Science and Technology course; actively pursuing a BS in marketing and management at Kansas State University


• Experience: Prior to joining AIB, gained 7 years of experience working in the food service and retail baking sectors.
• Membership: Institute of Food Technologists (IFT); American Society of Baking (ASB)
• Expertise: Ingredient technology, problem solving, product development and education/training in the areas of cookie, cracker and biscuit technology.