Bassi to v.p. of scientific affairs at MGPI
April 19, 2007
by Eric Schroeder
ATCHISON, KAS. — Sukh Bassi, Ph.D., has been named to the newly created position of vice-president of scientific affairs at MGP Ingredients, Inc. He most recently spent a number of years as vice-president of research and development and later as vice-president of new product innovations. MGPI said it has begun a search for a successor to oversee product research and development initiatives.
In his new position, Dr. Bassi is responsible for procuring, processing and administering product development grants; handling domestic and international science and government issues; collaborating with industry and academic partners; and representing the company in its relationships with industry-related organizations and government agencies.
"As our product technologies, processes and offerings continue to evolve, it is essential that we have a position dedicated to supporting this process through direct interaction with external scientific entities and extensive knowledge of cutting edge programs and opportunities," said Tim Newkirk, president and chief operating officer. "Dr. Bassi is the ideal individual to fill this role. He possesses a wealth of experience in product development and has tremendous familiarity with multiple industry partners and scientific organizations."
Dr. Bassi joined MGPI as chief microbiologist in 1981. Four years later he was promoted to vice-president of research and development, as well as corporate technical director. From 1990 to 1999, he also managed the company’s wheat protein sales and marketing activities. He was named vice-president of new product innovations in 2002 and chief science officer in 2004, a role he will continue in.
Dr. Bassi is listed as the chief inventor or inventor on numerous patents awarded to MGPI for work in creating new protein and starch innovations, applications and processes.
Prior to joining MGPI, Dr. Bassi spent 10 years as professor of biology at Benedictine College in Atchison.
He received a bachelor’s degree in biology at Knox College in Galesburg, Ill. He received a master’s degree at St. Louis University in 1968, and his doctorate there in 1971. He also has conducted post-doctoral studies at Northwestern University.
Dr. Bassi is a member of numerous organizations, including the American Association for the Advancement of Sciences, the American Chemical Society, the American Association of Cereal Chemists, the Institute of Food Technologists, the American Bakers Association and the American Society of Baking.