Milling & Baking News - March 10, 2009 - 31

Grain Foods Foundation creates
one-page feature for food editors
WENHAM, MASS. - As part of its
"Year 5 Program," the Grain Foods
Foundation has developed an editorial feature that has been released to
newspapers and magazines nationwide.
Titled "The Goods on Grains," the
one-page feature includes editorial
copy describing the health benefits of
grains, a sidebar offering a variety of
ways to serve 10 grains/grain products and three recipes with accompanying photos.
Monica Huggins, a public relations
account supervisor at Mullen, predicted "The Goods on Grains" would
be printed 200 times and reach a circulation of 10 million.
"Editors will receive a targeted
pitch and have the opportunity to feature the story in their food or lifestyle

Kansas State names Schulz to
succeed Wefald as president
MANHATTAN, KAS. - Kirk H.
Schulz has been selected as the 13th
president of Kansas State University
by the Kansas Board of Regents. He
succeeds Jon Wefald, whose presidency spanned 23 years of service
to K-State. Most recently, Mr. Schulz
was vice-president for research and
economic development at Mississippi
State University.
"I am delighted and thrilled to
have been selected as the next president of Kansas State University," Mr.
Schulz said. "I have a strong appreciation for the critical role that K-State
has to the future of the state of Kansas, and it is an honor for me to lead
this great institution."
Mr. Schulz began his career in 1991
as an assistant professor of chemical engineering at the University of

North Dakota, Grand Forks. In 1995,
he moved to Michigan Tech as an assistant professor of chemical engineering. He was promoted
to associate professor
in 1998, and was named
chair of the department
of chemical engineering
at Michigan Tech that
same year.
In 2001, he moved to Schulz
Mississippi State University to become director of the Dave
C. Swalm School of Chemical Engineering and holder of the Earnest W.
Deavenport Jr. endowed chair. In 2005,
he was selected as dean of the James
Worth Bagley College of Engineering
and the inaugural holder of the Earnest W. and Mary Ann Deavenport Jr.
endowed chair. In 2007, he was named

Bittel to chair at Whole Grains Council
BOSTON - Michael Bittel, senior
vice-president and general manager of
the flour division at King Arthur Flour
Co., has been named chairman of the
Whole Grains Council. He will fill the
role previously held by Bob Brown of
Frito-Lay until April 21, at which point
Mr. Bittel will stand for formal election
to a two-year term as chairman.
Cynthia Harriman, director of
bakingbusiness.com / world-grain.com

food and nutrition strategies for
the W.G.C. and Oldways, its parent
organization, said Mr. Bittel's energy and passion for whole grains
have been evident since King Arthur Flour became one of the early
founding members of the W.G.C. in
July 2004.
"Michael is a strong believer that
whole grains are a delicious way

sections - perhaps even the front
page - at a time most fitting with
their overall editorial storylines," Ms.
Huggins said. "It could be next month
or even six months from now."
The editorial material focuses principally on whole grains but notes that
the U.S. Department of Agriculture
MyPyramid suggests six servings of
grains each day for most people.
Noting that many women say they
are confused about the health benefits of grains, the article details the
healthfulness of whole grains. It also
explains that enriched flour has added
three B vitamins in the same amounts
as whole wheat flour and folic acid in
twice the amount contained in whole
wheat flour.
The three recipes include one for
breakfast (berry almond crumble oatmeal), one for lunch/dinner (grilled
buffalo chicken sandwich) and one
for snacking (Parmesan-toasted snack
mix). MBN
interim vice-president for research
and economic development, and was
named to the permanent position later
in the same year.
"The faculty and unclassified professionals welcome Dr. Kirk Schulz
as the new president of Kansas State
University," said Fred Fairchild,
president of faculty senate and professor of grain science and industry.
"Dr. Schulz brings a strong background in 'shared governance' by
seeking and sharing faculty input in
the university decision making process. His administrative experience,
enthusiasm and initiative will set a
progressive course for the future of
Kansas State University."
Mr. Schulz attended Old Dominion University for three years, then
transferred to Virginia Tech in 1984.
He graduated with bachelor of science and doctorate degrees in chemical engineering in 1986 and 1991, respectively. MBN
to enjoy better health, and we look
forward to working with him," Ms.
Harriman said.
Mr. Brown's departure from the
chairman's post just shy of his term
ending was the result of a shift in
job functions at Frito-Lay that left
him no longer working directly
with whole grains, the W.G.C. said.
In his new position, Mr. Brown will
be working on international nutrition projects for Frito-Lay. MBN
Milling & Baking News

March 10, 2009 / 31

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - March 10, 2009

Table of Contents for the Digital Edition of Milling & Baking News - March 10, 2009