Dr. Annor's infectious smile is rooted in the Republic of Ghana, where he grew up amidst food insecurity challenges. From his early days facing these difficulties, he has carried an unwavering optimism that fuels his life's work. Whether playfully referring to himself as a "cereal scientist" or embracing his formal title as the General Mills Endowed Professor in Cereal Chemistry and Technology at the University of Minnesota, Dr. Annor is dedicated to a singular goal: to help feed the world by leading research to better design and better grow the crops of tomorrow.Annor discusses his food science work on increasing wheat’s yield, protein content, and reducing the crop’s pest pressure all while maintaining taste. He focuses on Kernza, an intermediate wheatgrass with a deep root structure, that his team has been experimenting with in baked good and beer recipes. Maybe that’s what makes him so happy?
