Miller Magazine Issue 137 May 2021

82 INTERVIEW MILLER / may 2021 Association (formerly known as American Association of Cere- al Chemists International (AACCI). She has received numerous awards for research and teaching and published more than 200 peer-reviewed journal articles. She received the 2013 American Association of Cereal Chemists International Young Scientist Award for outstanding contributions in basic and applied re- search to cereal science. Dr. Simsek currently is the Bert L. D'Ap- polonia Cereal Science and Technology of Wheat Endowed Professor. PURDUE'S COLLEGE AF AGRICULTURES’ VISION: GROWING SUSTAINABLE FUTURE When asked about her vision as the head of the department, “Purdue Food Science is one of the premier food science pro- grams in the world and we all know that this did not happen by coincidence. The department has a long history of incredible ac- complishments of the faculty, staff and students. Future is ours to create. We want to develop science-based solutions for grand challenges in the Food Science area through innovation, learn- ing and & outreach. 'It's clear that these are challenging times due to the pandemic. The food science department needs to be in the present, addressing contemporary problems during the change.” she answers. “We will be part of the big idea of 'growing sustainable 'future' through our contrition in the food science area. We will address global challenges and will pre- pare students and solve challenges impacting us locally in State of Indiana, across our country and around the globe. Success is about impact and making difference. I hope I would have the opportunity be one of the difference makers. I will do my best to create a climate of excellence.” She describes food science as a growing field with a direct impact on public health & food security. “The increasing global- ization of the food supply chain has resulted in even the simplest of meals—a salad, pasta, or a bowl of soup—being made up of ingredients that come from all around the world. While globaliza- tion has many benefits, it also presents the opportunity for food- borne contaminants & illnesses to spread across international borders & impact more people.” NEW TRENDS IN FOOD Sharing her views on the change in the agriculture, food and grain industries, Dr. Simsek emphasizes that the COVID-19 ep- idemic triggered some trends and lists them as follows as out- lined by the Institute of Food Technologists (IFT): • Eating for immune health steals the spotlight • Meat analogs go mainstream • CRISPR (Clustered Regularly İnterspaced Short Palindromic Repeats) answers the call for more nutritious foods • Urban farming potential unlocked • Technology answers the call for increased food safety What do we eat & how does it affect us? What & when should we eat? How does what we eat promote our health across our lifespan? How can we improve the use of food as medicine? “These are important questions that consumers are looking for answers,” she mentions. Dr. Simsek particularly points out CRISPR technology. “Cur- rently, scientists in many laboratories around the world are work- ing on this issue. With this technology, the grain yield will be in- creased and disease-resistant grain varieties will be developed. In the forthcoming years, we will witness that technology and digitalization will be used in agriculture more intensely," she says. A CALL FOR WHEAT BREEDERS She advises wheat breeders to follow the escalating healthy eating trend well: “Breeders have an enormous role to play. They should not just try to increase yield in wheat. Yes, it is important to produce varieties resistant to drought and disease. However, on top of that, compounds that will positively affect our health should be included in wheat programs. And this is attainable with CRISPR." CLAIMING 'BREAD IS POISON' IS BASELESS When it comes to wheat genetics and modern/hybrid wheat varieties, the claims of mediatic scientists who say, "Bread is harmful, it causes cancer. Keep away from flour, bread, and pas-