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Andrew Ross, Ph.D.

Professor | Oregon State University

Professor Andrew Ross is a baker, scientist, and teacher who, until 2020, roamed the world encouraging people to eat their whole-grains. He has a BSc in Agricultural Science from Sydney University and a PhD in Organic Chemistry from the University of New South Wales. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 20 years and is the quality specialist for the Wheat and Barley Breeding programs. He has been associated with US Pacific Northwest grains for 33 years. Dr. Ross is also a Professor in the Oregon State Food Science Department where he teaches classes in food chemistry, small grain processing, and food polymer science.

For the past 38 years, Andrew has studied, and taught about the sciences of baking and cereal-based foods across the globe. He was also a co-developer of the Rapid Visco Analyzer in its earliest days in Sydney Australia.

Recent hands-on workshops on baking science at Marie-Louise’s Kitchen in Denmark, and in the USA the Seattle Culinary Academy, the Grain Gathering, the Cascadia Grains Conference, the University of Colorada Grain School, and the Artisan Baking Center, among others.