About him: Dr. Rose received his Bachelor’s and Master’s degrees from Brigham Young University. His Master’s work focused on improving shelf-life of whole grain flours. Dr. Rose then moved to Purdue University where he received his PhD with research focused on creating slowly fermentable dietary fibers for improved gut health. After completing his PhD, Dr. Rose worked as a postdoc with the Agricultural Research Service of the US Department of Agriculture on creating functional food ingredients from by-products of the grain milling industry. He is now an Associate Professor at the University of Nebraska-Lincoln, where he teaches Food Carbohydrates, Food Chemistry, Sensory Evaluation, and Food Product Development Concepts. His research is focused on whole grain and dietary fiber processing and gut health.
About his talk - 13 November, Session 1: "Enzymatic activity in whole grains and cereal fractions"
It has long been recognized that “bran” is not an inert component of whole grain flour. Bran contains an array of biologically active enzymes that may affect whole grain flour quality. Endogenous enzyme activities present at optimal levels in bran may contribute positively to baking quality, while endogenous enzyme activity present at non-optimal levels in bran may contribute negatively.