Jayne Bock joined the Wheat Marketing Center as the Technical Director in November 2018. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader and later Chopin Technologies.
Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.
Jayne earned a B.Sc. in Feed Science & Management and a M.Sc. in Food Science at Kansas State University before completing her Ph.D. in Food Science at the University of Wisconsin-Madison.
University of Wisconsin-Madison
Ph.D. – Food Science August 2011
Minor – Physical Chemistry
Kansas State University
M.Sc. – Food Science May 2006
B.Sc. – Feed Science and Management May 2004
Minor – Agricultural Economics
Česká Zemědělská Univerzita v Praze, Prague, Czech Republic Summer 2002