Environmentally sound alternative approaches for producing, storing, transporting, and processing grains and oilseeds to ensure safe and high quality supplies of food and feed. The university offers a multidisciplined approach to increase knowledge and improve the growing, processing, and marketing of grains. Entomologists study ways to control insects destructive to grains. Agronomists investigate improvement programs for wheat, sorghum, soybeans, and other grains. Economists conduct research on grain markets and transportation.
Animal scientists experiment with grains as animal feed.
Food and nutrition researchers examine grain nutrients as well as processing and utilization of grain for food and industrial uses. The Institute is a nonprofit organization providing education and research in the science of baking, nutrition, bakery management, and allied sciences. It also operates one of the largest food safety, sanitation inspection, and audit programs in the food industry. The School of Baking is renowned throughout the world as the leader in educational programs for baking and allied trades. Research relating to basic and applied cereal science, technology, and nutrition is conducted in the Institute's modern laboratories.