Bakery science students fill a a three-deck steam-injected oven, donated by Oshikiri Manufacturing of Japan.
Gifts in kind benefit the Bakery Science Club, produce learning experiences for students
By April Lewis
It’s a Wednesday afternoon, and you walk up to the front door of Shellenberger Hall. As you open the door, you are immediately surrounded by the strong aromas of freshly baked bread and dozens of the infamous monster cookies. You’re welcomed with warm smiles from students in the Bakery Science Club, who are hosting their weekly bake sale. Chances are you will not be walking away from this situation hungry.
For Marie Feldpausch, a junior in Bakery Science and Management and marketing manager of the Bakery Science Club, this weekly bake sale is just one exciting part of being involved in the club.
“It is such a great learning experience, because it’s a real life business that we’re involved with,” said Feldpausch. “It allows me to reiterate the information I learned in class by applying it in an actual hands-on situation.”
In 1970, students in the Department of Grain Science and Industry started the Bakery Science Club. Since then, the club has grown into a small business with over 100 products and 40 members from all types of majors. The club gives members hands-on experience in baking bread and other baked goods every week throughout the school year. They also host weekly bake sales, a large holiday bake sale and a sale during K-State’s Open House weekend. Through these events, students also learn business skills by strategizing marketing plans and sales tactics. The funds generated by the club each year are then used to send students on trips across the country to visit food manufacturing companies, attend conferences and meet with alumni.
“Through my time in the club, I’ve learned the importance of communication,” said Feldpausch. “On club nights, we can have up to 40 people in the lab at a time. It is important to collaborate and communicate efficiently what is happening with all of the moving parts, especially during our current Christmas baking season when we are producing several different products.”
As one could imagine, the ingredients and machinery used in the making of all these products are quite costly. Fortunately, through the generosity of many donors, a large majority of the costs in producing these products has been donated as gifts in kind to the university.
For several years, K-State has had an ongoing relationship with Oshikiri Manufacturing — a Japanese company specializing in large-scale bakery equipment and products. In 1980, The Oshikiri family donated nearly $100,000 worth of equipment to K-State’s department of grain science and industry — but it didn’t stop there.
In 2006, Mr. Oshikiri’s son, Reona Oshikiri, came to K-State to get a master’s degree in grain science. Upon graduation, the Oshikiris donated a brand new large-scale horizontal mixer, a dough molder and a three-deck steam-injected oven to the department. They also sent special employees to install all of the machinery, saving the university hundreds of thousands of dollars.
“The equipment the Oshikiri family donated is very modern and up-to-date, making baking more convenient and precise,” said Feldpausch. “Personally, I have been able to use both the Oshikiri horizontal mixer and the Oshikiri deck oven for a bread research project. The mixer and oven have been great assets to my project as they allow us to create products of high quality.”
The equipment donated to the department by the Oshikiris has and will continue to provide excellent learning opportunities for students that they may not receive in a classroom environment.
“Having the opportunity to work with equipment that we will see out in the industry is great, because our students are then better prepared for their future careers,” said Emily Jackson, senior in bakery science and management and a member of the Bakery Science Club. “The Oshikiris have provided bakery science students with an amazing learning opportunity, and I am beyond thankful that they believe in the future potential of our students enough to donate their time, money and resources to our program.”
“It all comes back to the education students receive outside of the classroom,” said David Krishock, Bakers National Educational Foundation Professor and advisor to the Bakery Science Club. “Through the generosity of people like the Oshikiri family, we can provide those experiences for them.”