Jul 28, 2020
In today’s podcast we have the opportunity to talk with Dr. Gordon Smith, professor in the department of grain science and industry and head of the International Grains Program (IGP) at Kansas State University. Dr. Gordon’s background in the study of basic science followed by work in the food processing industry provides him with a unique perspective on the understanding of the chemistry of food in an applied setting.
With a strong basic chemistry background, Gordon’s career has taken him through large-scale food processing, working in areas as diverse as hot dogs, breakfast sandwiches, and bakery goods. Through his passion for understanding the science behind food, supporting research, and providing guidance to the next generation of scientists, Gordon is focused on helping to solve critical challenges in food production and food safety.