Andrew Ross, PHD

Prof. Andrew Ross is a cereal scientist, teacher, and baker. He has a PhD in organic chemistry from the University of New South Wales and a Bachelor's degree with Honors in Agricultural Science from the University of Sydney (both Australia). He has worked in cereal science research on three continents over the last 38 years with periods in both industry and academia. Prof. Ross has a long term interest in the polymeric components of cereal grains (fiber, protein, and starch) and how they affect structure, texture, and nutrition. He has worked as the cereal quality specialist at Oregon State University for the last 21 years. In this role he has responsibility for the processing and end-use quality of wheat varieties released by the Oregon State wheat breeding program. He also assists the Oregon State barley breeding program in the area of food barley. Prof. Ross was a part of the development team for the Rapid Visco Analyzer, a heating/cooling viscometer most used in starch and flour applications.

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Presentation(s):

• Wheat Quality: Defining a Common Language : Sponsored by Bread Bakers Guild of America - 170

  Saturday, September 17, 2022
  8:30 AM – 10:00 AM PT