WOYM - Joseph Awika, K-State Grain Science
In this episode of Wheat’s On Your Mind, host Aaron Harries welcomes Dr. Joseph Awika, a globally respected food scientist and the new department head of Grain Science and Industry at Kansas State University.
From his early days in Kenya to directing cutting-edge research in Texas and now Kansas, Dr. Awika brings a unique perspective to advancing grain science.
He shares how his work focuses on making grain-based foods healthier, why polyphenols are important, and what the upcoming Global Center for Grain and Food Innovation will mean for students, the industry, and the future of food.
Listeners will also learn about the challenges of recruiting students into agricultural science, the merging of food science with grain science, and why industry collaboration is central to K-State’s future strategy.
It’s an inspiring look into how one leader is reshaping an entire academic field from the ground up—literally.
Key Takeaways (10)
Dr. Joseph Awika brings international and interdisciplinary experience to his new leadership role.
The new Global Center aims to enhance research, education, and industry collaboration in grain and food innovation.
Awika's research focuses on improving human health through enhanced grain components like polyphenols.
The new facility will house teaching labs, pilot plants, and spaces for food and pet food research.
K-State is consolidating food science under the grain science department to maximize synergy.
Student recruitment is expected to benefit from the modernized learning environment.
Four core research priorities include human health, sustainability, innovation, and biosecurity.
Pet food and animal health are significant growth areas for the department.
The new center aims to meet the growing demand for skilled professionals in the grain science industry.
Industry wants greater input into curriculum updates to match evolving job market needs.
Timestamps:
00:01 – Meet Dr. Joseph Awika and his path from Kenya to Kansas
01:33 – Academic career and research on grains and human health
04:40 – Construction updates on the Global Center for Grain and Food Innovation
06:04 – What’s inside the new facility: labs, programs, and opportunities
08:07 – Why food science and grain science are joining forces
09:20 – Student recruitment challenges and opportunities
11:22 – Teaching philosophy and goals for the department
12:17 – Four research priorities: health, sustainability, innovation, and security
14:32 – Industry collaboration and the demand for trained professionals
16:00 – Final thoughts and contact information
Kansas Wheat
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