Richard Dempster, Director, Product and Technological Development, American Institute of Baking

AIB has been involved in research and education for the food industry for over 85 years. Recent research has been focused on how today’s new technology can benefit the cereal grains industry. Richard’s research into new uses of NIR technology has shown predicting the quality attributes for wheat is possible. Currently the research is emphasizing on rapidly predicting the final use of wheat instead of standard analyses.

http://techserv.aibonline.org

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