Jayne Bock

Dr. Jayne Bock is a prominent figure at the intersection of academia and industry, currently serving as the Technical Director at the Wheat Marketing Center since November 2018. She also holds a courtesy appointment in the Department of Food Science and Technology at Oregon State University, leveraging her expertise in wheat and flour quality testing, dough rheology, and gluten structure-function relationships.

Education:

• Ph.D. in Food Science, University of Wisconsin-Madison (2011)
• M.Sc. in Food Science, Kansas State University (2006)
• B.Sc. in Feed Science & Management, Kansas State University (2004)
• Minor in Physical Chemistry (Ph.D.) and Agricultural Economics (M.Sc.)
• Summer study at Česká Zemědělská Univerzita v Praze, Prague, Czech Republic (2002)

Dr. Bock’s research focuses on the intricate dynamics of wheat and flour quality, dough rheology, and the impact of bran on whole grain product structure and quality. Her work bridges the gap between academic research and practical industry applications, fostering collaboration with wheat breeders, agronomists, and food processors.

Dr. Bock has contributed to refereed publications that explore the complexities of gluten structure-function relationships and the challenges of whole grain product development. Her research is driven by the goal of solving pre-competitive problems across the wheat market value chain.

Throughout her career, Dr. Bock has held significant technical leadership roles at C.W. Brabender Instruments and Chopin Technologies, further enhancing her ability to integrate scientific rigor with industrial innovation. Her current position at the Wheat Marketing Center continues this legacy, where she applies her extensive knowledge to address emerging issues in wheat quality and utilization.