March 22, 2018
01:00 PM - 5:35 PM
335 Borlaug Hall
1991 Upper Buford Circle, St Paul, MN
The 2018 workshop will feature a BreedingGames Tournament led by Dr Rex Bernardo of the University of Minnesota and an interactive end-use panel discussion.
Rex Bernardo has been on the faculty at the University of Minnesota since 2000. He obtained a B.S. degree in agriculture, majoring in plant breeding, at the Visayas State College of Agriculture in the Philippines in 1984. He graduated summa cum laude and worked in a national breeding program for sweet potato. In 1988 he obtained a Ph.D. degree in plant breeding at the University of Illinois at Urbana-Champaign. Prior to coming to Minnesota, Dr. Bernardo was a research scientist at Limagrain Genetics, Champaign, Illinois for 9 years and a faculty member at Purdue University for 3 years. He has been a visiting scientist at INRA in Gif-sur-Yvette, France; at Limagrain Europe in Riom, France; at Wageningen University in the Netherlands; at CIRAD in Montpellier, France; and at BOKU University near Vienna, Austria.
Professor Bernardo has served as an associate editor and a technical editor of Crop Science and as an editor of Theoretical and Applied Genetics. He received the Young Crop Scientist Award from the Crop Science Society of America in 1999; was elected Fellow of the Crop Science Society of America and of the American Society of Agronomy in 2005; and received the Plant Breeding Impact Award from the National Association of Plant Breeders in 2015.
George A. Annor is an Assistant Professor of Cereal Chemistry and Technology at the Department of Food Science and Nutrition at the University of Minnesota. He is also the chair for the General Mills Endowed Professorship in Cereal Chemistry and Technology. Dr. Annor obtained his Ph.D. in Food Science in the Department of Food Science at the University of Guelph, Canada and his research focused on characterizing the fine structure of millet starches and also understanding why millets are slowly digestible. Prior to that, he obtained his Bachelor’s degree in Nutrition and Food Science in 2001 in the Department of Nutrition and Food Science at the University of Ghana, Legon-Accra and went on to receive a Master’s in Food Science in the same department, where he also became a faculty member in 2008. He is currently the chair of the Minnesota IFT Silent Auction Committee and a member of the Phi Tau Sigma (ΦΤΣ), which is the Honor Society for Food Science and Technology. He has also worked with international organizations such as the World Food Program (WFP) and the Food and Agriculture Organization (FAO) of the United Nations, and has experience with working with food industry, both in the US and internationally.
Xiang S. Yin is the Director of Brewing Research and Innovation at the Rahr Corporation. Previously he worked as the Global Director of Brewing Raw Materials at SABMiller based in UK, and prior to that as Global Technical and Innovation Director with Cargill Malt based in the USA. Xiang is a fellow of the Institute of Brewing and Distilling (IBD). He served the American Soc of Brewing Chemists (ASBC) as president, and chairman of the Foundation Board and was the recipient of the ASBC Award of Distinction 2015. Xiang also serves the ASBC on the Editorial Board for the Journal and as the Asia Liaison Officer, and the Director of the newly established ASBC Research Foundation. He is currently the Technical Committee chairman for the Brewing and Malting Barley Research Institute, Canada, and serves on the Technical committees for American Malting Barley Assoc. (AMBA) and US Wheat and Barley Fusarium Initiatives (USWBFI). Xiang has been a visiting professor at the Qilu University of Technology, China, since 2015. He has authored or coauthored over 50 papers and patents. Xiang obtained his first degree in fermentation technology from Jiangnan University, China, where he also taught for 3 years, and received his Ph.D. from Heriot-Watt University, Edinburgh. He holds a master black belt (5th Dan) for taekwondo training.
Emily Conley is the Sweet Corn Breeder at Seneca Foods Corporation in Le Sueur, MN. The Seneca Foods Sweet Corn Breeding Program is focused on developing superior hybrids for processing, emphasizing quality traits, yield/recovery, and disease resistance. The hybrids are developed to meet the needs of Seneca’s own internal sweet corn production for canning and freezing. Emily earned both her B.S. and M.S. degrees from the University of Minnesota. Her doctoral research is on developing genomic prediction models for Fusarium head blight resistance and agronomic performance traits for implementation in the UMN Wheat Breeding Program. She is advised by Dr. Jim Anderson, and she will be returning to the University to defend her PhD this spring.