Elisa Karkle

Elisa Karkle is an Assistant Professor in the Grain Science Department at Kansas State University (KSU). She specializes in baking science, nutrition, and product development, focusing on snack foods, shelf life extension, and the nutritional benefits of sourdough. Her roles include teaching courses such as Bakery Science II, developing new curriculum, and expanding the Bakery Science and Management program. Dr. Karkle has international industry experience and has contributed to the International Grains Program at KSU.

• Education:
• PhD in Grain Science (2011), Kansas State University
• M.Sc. in Food Science (2006), Londrina State University (Brazil)
• Bachelor of Science in Human Nutrition (2004), Parana Federal University (Brazil)

Her research emphasizes improving nutrition in school-based programs and advancing ingredient development for the bakery industry. She previously consulted on extending shelf life and enhancing nutritional profiles of sourdough breads. Dr. Karkle also leads efforts to recruit students and grow participation in the Bakery Science Club.

She collaborates with the International Grains Program and has been an AIB Instructor, contributing to industry education and innovation.