Mary Niehaus is a Food Technologist at the Northern Crops Institute. In her role, Mary assists in wheat, soy and pulse projects. She also specializes in sensory analysis, storage stability, protein extraction, lipid analysis, and baking. Prior to the NCI, Mary worked in NDSU’s Cereal and Food Science groups conducting service and research projects using northern grown crops with the majority of work in lipids and starch analysis, product development, and shelf life studies for 20 years. She was also employed at American Crystal Sugar Company in the Technical Services department working on various laboratory projects regarding sugar production quality control, employee laboratory training.