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Madison Gohl Presents M.S. Seminar

Madison Gohl presented her Cereal Science M.S. thesis research at her exit seminar May 3, 2019. Her thesis is titled Flavor Modification of Pea Flour Using Ethanol-based Deodorization, and her advisor is Dr. Clifford Hall, III.
Madison Gohl Presents M.S. Seminar

Madison Gohl (right) with advisor Dr. Clifford Hall

May 29, 2019

Madison Gohl presented her Cereal Science M.S. thesis research at her exit seminar May 3, 2019. Her thesis is titled Flavor Modification of Pea Flour Using Ethanol-based Deodorization, and her advisor is Dr. Clifford Hall, III.

Gohl, who is originally from White Bear Lake, MN, says she came to North Dakota State University because she thought  it would be good to be “surrounded by agriculture” and wanted to “develop good friendships with students who came from farming families, [which made her] appreciate how much work it takes to feed all of us.” She also said that the “plant science program is a great place to learn about agriculture; it is a tight knit group, and everyone is very friendly.”

Gohl conducted her research to determine the effects of various treatments on characteristics such as chemical composition, physiochemical properties and volatile quantification to determine the best treatment options to reduce pea flavor in pea flour.

Gohl worked at Ardent Mills in Albany, NY as a food safety and quality intern in 2017 and as a food quality intern for Sunopta in Edina, MN in 2018. She was president of the Food Science and Food Safety Club from 2017 to 2019. She has been hired by Kenny’s Candy in Perham, MN as a research and development food scientist.

Along with Hall, her graduate committee included Dr. Jiajia Rao, Dr. Bingcan Chen and Dr. Julie Garden-Robinson.

Author: Karen Hertsgaard, 701-231-5384,
Editor: Kamie Beeson, 701-231-7123,

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