KSU Bakery Lab
Invest in the future
At Kansas State University, Manhattan, KS, the Bakery Science and Management program, led by Prof. David Krishock, is challenging the next generation of bakers. Critical to the program is the bakery sciences lab, located in the lower level of the university’s Shellenberger Hall. From researching test formulas for lectures to baking product for the Bakery Science Club’s (BSC)weekly retail sales, the Shellenberger lab sees more foot traffic — and heavier use — than any other lab in the department.
With so much activity, especially from students preparing to enter the baking and snack food industry, proper equipment is paramount to success. And although most bakery equipment is built to last, the lab is due for a facelift, according to Kerwin Brown, president, BEMA, Overland Park, KS. Mr. Brown discovered the need for upgrading the lab after the K-State Advisory Committee met with a panel of students., asking for their input.
“The students need a functioning lab for classes and for the BSC to bake and sell to raise money for trips, and the equipment is not reliable. So we started brainstorming and decided BEMA can do something about this.”
As a result, BEMA formed the Investing in Our Future initiative to procure new (or newer) equipment as well as endow a maintenance fund for repairs on current production equipment.
Companies or individuals can make donations through BEMA, which will work directly with the KSU Foundation (gift in kind form) to fill out the appropriate in-kind donation paperwork. BEMA currently awards $7,500 in scholarships to three Kansas State bakery students each year, at $2,500 per student. For more information on the initiative or to make a donation, email email@example.com.
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