Page Banner

United States Department of Agriculture

Agricultural Research Service

Soft Wheat Quality Lab Personnel
headline bar

Dr. Byung-Kee Baik

Byung-Kee Baik
Research Molecular Biologist

Education
B.S. (1988) and M.S (1990) Agronomy, Korea University, Seoul, Korea
Ph.D. (1994) Food Science, Washington State University

Research Interests
As the Director of the Soft Wheat Quality Laboratory, Dr. Baik leads the program, which evaluates the end-use quality of wheat breeding lines to assist the Eastern US wheat breeders in development of wheat varieties with improved end-use quality.  With the goals of improving end-use quality and extending the uses of soft wheat, Dr. Baik’s research interests include: development of efficient and reliable wheat quality testing methods; physical and biochemical quality traits of soft wheat; functional and nutritional characteristics of whole grain wheat; genetic markers for end-use quality; and quality of soft red wheat for non-conventional uses.

Peg Redinbaugh
Research Molecular Geneticist
Research Leader,
Corn, Soybean and Wheat Quality Research Unit
Adjunct Associate Professor, Ohio State University

Education
Ph.D. Biochemistry, State University of New York
M.S. Biochemistry, State University of New York
B.S. Biology, University of Albany-SUNY

Research Goals
My primary research interests are identify and elucidate the molecular mechanisms underlying the genetic and biological bases of virus resistance and tolerance in maize. Current approaches include projects to: 1) identify and characterize emerging and re-emerging insect transmitted diseases of maize; 2) characterize resistance to multiple viruses in maize inbred lines; 3) develop genetic and genomic information on insect vectors of maize and soybean viruses; and, 4) understand virus factors required for disease, transmission, and interactions with crops, and to develop new virus-based research tools for studying genefunction in cereals. I'm also involved with research projects to characterize genetic factors associated with quality traits in soft wheat.

  Scott Beil
Physical Science Technician
 Amy Bugaj

Amy Bugaj
Physical Science Technician


Education
Research and Laboratory Science degree, Ohio State University 

Research Interests
To assist research efforts of the Soft Wheat Quality Lab and evaluate submitted breeder samples for milling and baking quality parameters.

Sharon Croskey Sharon Croskey
Research Assistant,
Ohio State University

Research Interest
To provide quality data to improve end use of soft wheat products.
 Tom Donelson Tom Donelson
Physical Science Technician

Education
B.S. Chemical Engineering, Ohio University

Research Interest
Assist in research to identify flour characteristics that lead to better end-use products.
Tony Karcher

Tony Karcher
Physical Science Technician

Education
B.S. Natural Resources, Ohio State University

Research Interest
Monitor, organize, and obtain inventory of incoming shipments of wheat samples. Conducts physical and chemical evaluation tests then processes the data into summarized reports.

Anne Sturbaum

Anne Sturbaum
Molecular Biologist

Education
B.A. (1976) Spanish, Portuguese, Indiana University
B.A. (1983) Biology, Indiana University
M.A. (1986) Microbiology, Indiana University

Research Interest
I am interested in how seeds store energy for germination.  For the wheat lab, I search for molecular mechanisms and markers influencing flour milling and baking qualities.

Students

Paul Nemes,
University of Akron, 2013
Will Ladrach, Agricultural Technical Institute (Wooster, OH), 2012
Sarah Carson, Agricultural Technical Institute (Wooster, OH), 2011
Sam Scleappi, Gettysberg University, 2011
Emily Clline, Marshall University, 2011
Jenny Shoots, Kenyon College, 2010
Jessica Goodrich, University of Akron, 2009

 


Last Modified: 11/15/2013
Footer Content Back to Top of Page