The Soft Wheat Quality Laboratory
is a regional quality lab focused on the milling and baking quality
of Eastern Soft Wheat Cultivars.
Williams Hall
1680 Madison Ave.
Wooster, Ohio 44691-4096
Dr. Byung-Kee Baik
Telephone: (330) 263-3891
Fax: (330) 263-3651
2024 SWQL Annual Research Review/SWQC/C&G Cincinnati Section meeting
March 26, 2024
Shisler Conference Center
Wooster, Ohio.
The 70th Soft Wheat Quality Laboratory (SWQL) Annual Research Review (ARR) is scheduled on March 26, 2024, in Wooster, Ohio, in conjunction with the CGA Cincinnati Section Meeting and Soft Wheat Quality Council Meeting. The SWQL-ARR will start with the SWQL updates, which will be followed by three to four SWQL research presentations on pre-harvest sprouting (PHS) resistance genetics, HMW-GS composition for tortillas, partial-waxy wheat for making noodles and milling and baking quality of extra-soft SRW wheat. An open panel discussion will cover the millers and bakers’ perspectives on eastern soft wheat quality and uses. There will be an Industry Update session right before lunch. A graduate student presentation covering the PHS of wheat and an invited speaker presentation on artificial intelligence for wheat quality are scheduled immediately after lunch. The remaining afternoon time is allocated for the SWQC and CGA Cincinnati Section Meetings.
Please see the agenda, and registration and accommodation information.
A brief history of the Soft Wheat Quality Lab
