Historical Perspective
The department is one of the oldest within the College of Agriculture and Agricultural Experiment Station at North Dakota State University. Although there is some uncertainty as to the exact year the department started, it is generally believed to be 1905. It was known as the Department of Milling and Baking. During this early period, work was primarily directed towards the quality evaluation of hard red spring wheat cultivars grown in North Dakota. In 1936, the quality testing of hard red spring wheat was initiated. This program continues today and can be considered the cornerstone of the departments activities and growth. The name of the department was changed to Cereal Technology. Quality testing and research on durum wheat and malting barley was initiated in 1938 and 1947, respectively. A graduate level teaching program became part of the department during this time and an M.S. degree in Cereal Chemistry was offered. In the mid 1950's, a new facility was constructed and named for Dr. Harris. To the original and current structure, there have been four major additions.
During the period 1961-1970, the emphasis was on applied and basic research and the name of the department was changed to Cereal Chemistry and Technology in 1965. The graduate program was expanded and the first Ph.D. degree was conferred on Dr. Vernon Youngs, 1965. A significant addition to Harris Hall was completed in 1967.
From 1970 to 1985, quality evaluation and research programs were started on many new crops emerging in the Northern tier states such as sunflower and edible beans. The number of grants from outside sources increased. The involvement of the department in various quality programs was expanded to include crop surveys and cargo evaluation programs. During this period, the faculty became more involved with giving presentations to trade team delegations, participating in short courses for professional organizations and overseas consulting work. These activities, through the combined efforts of department faculty helped lead the way to the creation of the Northern Crops Institute (NCI). The NCI was constructed as an addition to Harris Hall and completed in the early 1980's.
The department was renamed Cereal Science and Food Technology in 1984. This name change reflected the inclusion of an undergraduate food science degree program with Institute of Food Technologists (IFT) recognition in the department.
During the last decade greater emphasis and support was provided to expand work on Alternate Northern Crops and value added research. An addition to Harris Hall was completed to house a pilot durum mill to be jointly used by NCI, the USDA Hard Red Spring and Durum Wheat Quality Laboratories, and the department. Additional laboratory and office space was built for the department.
In the 1990's the name of department was changed to Cereal Science and then Cereal and Food Sciences. The undergraduate student teaching mission was transferred to an interdisciplinary program. The mission of the department remains committed to providing graduate training, research and service. The state of North Dakota and everyone associated with its cereals, food processing and other alternative northern crops industries benefit from the department's mission.
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