Senay Simsek, NDSU Bert L. D'Appolonia Cereal Science and Technology of Wheat Endowed Professor in hard red spring wheat end quality, received the 2019 Excellence in Teaching Award from the Cereals and Grains Association, formerly known as American Association of Cereal Chemists International. The award is annually presented to a Cereals and Grains Association member and teacher who has made significant contributions through teaching in the field of cereal science and technology.
Simsek was recognized during the association’s annual meeting in Denver Nov. 3-5.
Simsek has taught cereal and food science students for the past 13 years. She teaches Fundamentals of Flour Testing and Baking, Carbohydrate Chemistry and Advanced Cereal and Food Chemistry in the NDSU cereal science graduate program. In addition, Simsek advises graduate students and helps students develop their communication skills by making opportunities available to give oral and poster presentations at local, national and international meetings.
She directs the hard red spring wheat quality and carbohydrate chemistry research activities at NDSU. She has written and co-written hundreds of research papers and conference contributions in the area of wheat quality, mycotoxin analysis and carbohydrate chemistry.
Simsek earned her doctorate in food science from Purdue University.
The Cereals and Grains Association annual meeting provides continuing education and networking opportunities for cereal scientists. The organization is also recognized as the scientific authority for worldwide regulatory agencies. Nearly 2,500 scientists and food industry professionals around the globe are members of the Cereals and Grains Association.
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