The Flavor Research and Education Center would like to congratulate Kelsey Sneddon on graduating with her Master of Science degree on January 29, 2016 from the University of Minnesota. Kelsey’s research in the area of the aroma profile of intermediate wheatgrass provides key insights into this sustainable alternative to wheat for use in baked goods.
Since the completion of her degree, Kelsey has extended her time as part of the FREC team. Her additional work continues to build upon the emerging library of knowledge surrounding intermediate wheatgrass. She aspires to continue building her career in product development for the food industry.