Milling & Baking News - June 1, 2010 - 22

Kansas State University 

of revenue to maintain and even improve their educational programs.
For the Department of Grain Science
and Industry, a unique source of revenue has come from the distance-learning courses that it now offers. Dr. Maier
brought the concept with him in 2008
from Purdue, where he had helped
pioneer the distance-learning program
for the grain industry. He said the department has hired a full-time distance
education program coordinator, a position that is entirely self-funded from
revenues generated from the GEAPS
(Grain Elevator and Processing Society) distance education program. The
feed and flour milling industries also
are looking to get involved.
"We have signed a partnership with
A.F.I.A. (American Feed Industry Association) to deliver a parallel program
to the feed industry via distance learning; the first program (was to) launch
in May," Dr. Maier said. "We've been
talking with I.A.O.M. (International
Association of Operative Millers)
about establishing an electronic platform for its correspondence course."
In addition to providing continuing
education for the various industries,

Dr. Maier believes the distance-learning
program may be a recruiting tool for
students by allowing them to complete
some of the department's core courses by
distance. He said Grain Science 101 will
be the first departmental course offered
in the distance-learning format. It will be
available on-line this fall. He also said the
distance education program will help the
department increase its global reach.
"We have a number of agreements
with institutions, what we call '2 plus
2,' where you complete the first two
years at an institution in China, India,
Latin America or wherever and then
come to K-State to finish your final
two years and get your bachelor's of
science degree," Dr. Maier said. "We
have to make it easier for international
students to take some courses via distance before they get here. This has
huge potential in my mind."
Currently there are about 180 students in the milling science, feed science and baking science programs. Dr.
Maier would like to see that number
reach 220 to 230 students, which he
believes is the ideal number in terms
of industry demand and what the department can support.

Of the 180 students in the department, 121 are receiving scholarships, totaling $175,000 annually, Dr. Maier said.
"Close to two-thirds of our students
receive scholarship support as the result of financial need and academic
performance," he said. "That's an
amazing number."
Dr. Maier said that in addition to offering its continued financial support,
the industry is starting to take a more
active role in recruiting students to
K.S.U. from area high schools and junior colleges. He noted that one milling company has started a program in
which anybody living in the counties
where its mills are located may apply
to receive an academic scholarship for
the milling science program at K.S.U.
The company will then nominate a
candidate to the department's scholarship committee for approval.
"We are where we are, to a large extent,
because of the very, very strong industry
relationships that we have always had as
a department," he said. "You read our
history and it's right there. We wouldn't
be there without it and we won't be there
without it in the future." MBN
- Arvin Donley

The Great Debate! Wood or Metal
America's favorite sport since 1845

America's greatest sifters since 1960

Tradition vs. Technology
Although the wood bat is traditional, today's
metal and composite bats allow a batter to hit a
ball faster and farther.
Durability
Most collegiate teams can get by with 12 metal
bats per season vs. more than 60 wooden
bats per season. The higher cost of metal
bats is justified by their longer life.
Safety
Wooden bats can shatter and
occasionally cause injuries.
Conclusion
The traditional wood bat
will hang around for
years to come, but the
safety, performance,
durability and
huge sales of
metal bats
makes them a
clear winner.

Tradition vs. Technology
The wood box Tru-balance has been the quality
control sifter of choice for 50 years. Today's ever
higher product and sanitation standards demand
unparalleled fit and finish.
Durability
Properly maintained, wood sifters have proven to
provide decades of service. Simple stainless steel
designs offer similar dependability and performance.
Safety
Our stainless steel QA sifters enhance
both product and personnel safety.
Conclusion
Today more and more big league firms
are replacing older wooden units with
the stainless steel QA line.
Great Western is
dedicated to providing
food processors the best
sifters available,
compliant with BISSC
and GMP standards.

22 / June 1, 2010 Milling & Baking News

www.gwmfg.com * 913-682-2291

bakingbusiness.com / world-grain.com

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Milling & Baking News - June 1, 2010

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