Board of Directors
Dave L. Braun
Dave Braun is a Commercial Manager at Bunge Milling and has been employed in the flour milling industry for more than 37 years. Dave has worked in sales, marketing, business development, quality assurance, and various flour mill positions. Dave earned a B.S. degree in business administration and an MBA from the University of Findlay in Findlay, OH. Dave has been an active member of Cereals and Grains Association since joining in 1995. He is the current President-elect and serves on the Finance Committee. Previously, Dave has held positions as chair, treasurer, secretary, and advisory board member for the Milling and Baking Division and as program chair for the Milling and Baking Spring Technical Conference. He has also held positions as chair, treasurer, and secretary for the Cincinnati Section. Dave has been a strong supporter of the Student Division, has served as a judge for the Student Product Development Competition, and is assisting with outreach development to bring new members to Cereal and Grains Association. Dave is an active member in a number of other professional and community-based organizations as well.
|Chair of the Board|
Maureen C. Olewnik
Kansas State University
Maureen Olewnik has been a key leader at AIB International and recently moved to consulting on strategic leadership in innovation for regulatory affairs and grain-based foods. At AIB Maureen served as principal, innovation and industry affairs, defining strategic direction for development of products and services. Maureen started at AIB as a cereal chemist studying the biochemical components of wheat. She held various positions of increasing responsibility, culminating in the position of vice president, research and technical services, with oversight of work on ingredient interactions, rheology, product development, and food labeling. Subsequent to that, Maureen served as senior vice president, food safety services, with oversight of food safety activities worldwide.
Maureen has been an active member of Cereals and Grains Association, participating in all phases of the association, including the Cereal Chemistry Board of Associate Editors; Milling and Baking Division (chair); Bread Baking Methods Committee (co-chair); Milling and Baking Division Board of Directors; Check Sample Committee (chair); and, most recently, Director and member of the Scientific Advisory Board. In 2012, Maureen was presented the William F. Geddes Memorial Award.
Maureen has published several peer-reviewed and industry articles and book chapters and presents often at trade association and technical meetings on baking and food safety topics.
Marta S. Izydorczyk
Canadian Grain Commission, Grain Research Laboratory
Marta S. Izydorczyk, director, is a research scientist and manager of Milling and Research on Barley at the Canadian Grain Commission, and an adjunct professor at the University of Manitoba, Winnipeg, Canada. Izydorczyk’s research focuses on the molecular structure of non-starch polysaccharides and functional properties of barley and other Prairie grains. Izydorczyk is chair of the Barley Quality Evaluation Team for the Prairie Recommending Committee for Oat and Barley, member of the Board of Directors of the Canadian Malting Barley Technical Centre and the Canada Grain Regulation Committee. Izydorczyk co-organized the 2006 International Plant Polysaccharide Workshop in Winnipeg, and the 5th Canadian Barley Symposium. Izydorczyk was honored with an invitation to deliver the 2007 Belfort Carbohydrate Lecture at the Whistler Center for Carbohydrate Research, Purdue University. Izydorczyk’s first encounter with the AACC Intl. community took place at the 1989 annual meeting in Washington, where she delivered her first presentation and received the ´best student paper’ award by the Rheology Division. Since then she served as a member of the Publication Task Force, Whole Grains Working Group that is working on defining whole gains in foods, the Scientific Advisory Panel, and the Program Team of the 2006 World Grain Summit. She is a senior editor of Cereal Chemistry. She recently co-edited the Special Issue of Cereal Chemistry focused on carbohydrates from cereals and pulses. She was awarded the 2011 William F. Geddes Memorial Lectureship by the AACC International Northwest Section.
Lauren Renee Brewer
Lauren Brewer is an Associate Principle Scientist for dry pet food at General Mills. She has worked for General Mills for seven years in corporate initiatives, in various bakery applications and within the Natural and Organic sector. Lauren first attended a Cereal and Grains Association event as an invited speaker in an emerging technologies session on imaging near infrared spectroscopy at the 2008 annual meeting; shortly after she joined Cereal and Grains Association and has activity participated since joining the organization. Lauren has served as the chair of the Northwest section, Professional Development Panel chair, and Technical Program Chair. Within the Cereal and Grains Association, Lauren also sits on the Foundation Board. Lauren's professional interests include the possibilities of grains for future generations of scientists, coaching students and early career professionals, and interdisciplinary approaches to research.
Karlsruhe Institute of Technology
Australian Export Grains Innovation Ctr - AEGIC
Larisa Cato is a wheat quality technical markets manager in the National Wheat Quality Research & Innovation Division of the Australian Export Grains Innovation Centre (AEGIC). Prior to assuming her current position Larisa was a cereal chemist with the Department of Agriculture and Food WA responsible for research, development, and innovation, ensuring the Western Australia wheat industry was internationally competitive. Previous to that position she was a research scientist with the Australian Wheat Board (AWB Ltd.) leading the Asian Products Division.
Diane L. Gannon
Diane Gannon, LLC
Diane Gannon graduated from The Ohio State University College of Agriculture with a degree in food science and technology. Her professional pathway and passion in the food processing industry kept directing her toward wheat, wheat milling, and analytical testing. Her career in cereals began with creating quality systems, quality testing methods, and flour mill vendor approval for Mountain Top Frozen pies in Columbus, OH. She went on to serve Nabisco in Toledo, OH, for 29 years as their flour mill quality systems and laboratory manager. She provided leadership in the company's Flour Performance Task Force and the Kraft Flour Optimization Teams, serving as coordinator for local research activities to develop quality processes and analytical testing programs to support business needs. In addition, Diane partnered with Nabisco's procurement and research groups to identify wheat cultivars and understand how their functional components could be optimized to meet the business needs of the Nabisco Toledo flour mill and grain procurement. Diane is named as a coinventor of two patented processes for fine-ground whole wheat flour.
Diane currently serves the food industry as a technical resource through her consulting business, with a focus on wheat flour functionality, quality systems for milling and baking operations, and analytical testing to support those systems. She has cochaired the Soft Wheat and Flour Products Committee for the past five years, served as the Cincinnati Section president, and assisted the USDA Soft Wheat Quality Laboratory in Wooster, OH, as an industry liaison with Kraft Foods and Nabisco.
T. Marzetti Company
Daniel Morin is the Director Grain & Dough at Lancaster Colony, parent of T. Marzetti Company and is responsible for developing, directing, and driving product strategies to support existing and future base business objectives. For nearly 20 years of specializing in the development of innovative bakery products and snacks, he has achieved extraordinary success in all areas of product development/innovation. He has a strong knowledge of the food industry (Canada, USA, Mexico), manufacturing environments (Milling & Bakery), and multiple sales and distribution systems; worked with internal plants as well as co-manufacturers. His innovative products won multiply awards in different categories from consumer and customer votes.
Martin G. Scanlon
University of Manitoba
Martin Scanlon is associate dean (research) in the Faculty of Agriculture at the University of Manitoba in Winnipeg, Canada. He obtained a B.S. degree at the University of Leeds in England and stayed on to obtain a Ph.D. degree in food science, investigating fracture phenomena in the milling process, and joined Cereals and Grains Association as a student. As a postdoctoral fellow Martin worked with Dr. Jim Dexter on starch damage in roller milling at the Canadian Grain Commission and with Dr. Walter Bushuk at the University of Manitoba. He returned to England as head of the Milling Section at the Flour Milling & Baking Research Association in Chorleywood. Since joining the Department of Food Science at the University of Manitoba, he has researched the properties of food materials, particularly cereal-based materials, and how those properties change during processing. A research study leave was spent working for Pillsbury at Imperial College in London, England.
With students and collaborators, Martin is an author of more than 240 publications. Within the Association, he is serving as an associate editor for Cereal Chemistry, is chair of Award Jury 2, and is a member of the Physical Testing Methods Technical Committee and the Publications Panel; he co-edited with Grant Campbell and Leo Pyle the book, Bubbles in Food 2: Novelty, Health and Luxury. Martin has served in various positions on the executive board of the Rheology Division and was awarded the George W. Scott Blair Award for cereal rheology research. He also has served as an evaluator in the Best Student Research Paper Competition.
Glen L. Weaver
Glen has spent the past 43 years in the grain processing industry with ConAgra Mills and Ardent Mills. His educational background has been in Food Science. He has been engaged in Quality, Food Safety, Technical Services and most recently Genetics. The focus has been on creating effective Public/Private relationships to develop value for the customer and consumer.
Harrison Dale Brent Helmick
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