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Frank A. Manthey

Manthey photo
Office: Harris Hall 133
Phone: (701) 231-6356
Fax: (701) 231-7723
E-mail: Frank.Manthey@ndsu.edu

Cereal Science Graduate Program Coordinator
Professor
Durum & Pasta Quality

Durum Wheat Quality & Pasta Processing Research

The durum wheat quality/pasta processing laboratory at NDSU is the primary advocate for end use quality as cultivars are being developed. Research is conducted that determines how best to manufacture high fiber, multigrain pasta, and on the effect of environment during kernel development on grain and end use quality.

Teaching Responsibilities

Education

  • PhD 1985, Agronomy, North Dakota State University
  • MS 1983, Agronomy, North Dakota State University
  • BS 1979, Integrated Pest Management, Purdue University, West Lafayette, IN

Professional Experience

  • 2010 - present: Professor, Durum and Pasta Quality, North Dakota State University, Fargo, ND
  • 2004 - 2010: Associate Professor, Durum and Pasta Quality, North Dakota State University, Fargo, ND
  • 1998 - 2004: Assistant Professor, Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND
  • 1985 - 1997: Research Associate, Department of Plant Sciences, North Dakota State University, Fargo, ND

Professional Affiliation

  • American Association of Cereal Chemists
  • Council for Agricultural Science and Technology
  • AACC Milling and Baking Division
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