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Claudia Carter Completes M.S. in Cereal Science

Claudia Carter defended her thesis to complete her M.S. Cereal Science degree on April 25, 2014. Her research focused on finding a way to mill black beans to obtain whole flour and cotyledon flour without seed coat.
Claudia Carter Completes M.S. in Cereal Science

Claudia Carter (left) with adviser Dr. Frank Manthey

Claudia Carter recently completed her M.S. in Cereal Science, concluding her research with black beans, which focused on finding a way to mill black beans to obtain whole flour and cotyledon flour without seed coat. She spent time studying differences in milling capabilities by cooking and soaking, cooking and drying, and moisture conditioning the bean before processing.

Hailing from Manta, Ecuador’s fifth largest city and largest seaport, Carter received a B.S. in Food Science after studying in Buenos Aires, Argentina and Kentucky. While working on her M.S. degree, Carter was employed as a Food Technologist Specialist with the Durum Quality lab at NDSU. She has also participated in the International Student Association (ISA) and the Hispanic Organization of Latin Americans (HOLA), and is a member of the American Association of Cereal Chemists/Institute of Food Technologists (AACCI/IFT).

In the future, Carter will work in the food industry. She says, “The [NDSU] Cereal Science program is a complete program. NDSU Plant Sciences gives you the right tools, including skills, knowledge, and abilities, to move on later in your professional career. The idea of having a way to study the farm-to-fork concept is very unique in Plant Sciences.”

Carter’s graduate committee includes Dr. Clifford Hall, Dr. Juan Osorno, Dr. Senay Simsek and adviser Dr. Frank Manthey.

Source: Claudia Carter (contact Dr.Frank Manthey, 701-231-6356, Frank.Manthey@ndsu.edu)
Author: Shannon Ueker, 701-231-7971, shannon.ueker@ndsu.edu
Editor: Karen Hertsgaard, 701-231-5384, karen.hertsgaard@ndsu.edu

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