Sukh Bassi, Ph.D., Vice President of Scientific Affairs
Sukh Bassi, Ph.D., was appointed Vice President of Scientific affairs at MGP in April 2007. He formerly served for a number of years as Vice President of Research and Development and later as Vice President of New Product Innovations.
In his current 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.
Dr. Bassi joined MGP as Chief Microbiologist in 1981. Shortly after his promotion to Vice President of Research and Development in 1985, he was also made Corporate Technical Director. From 1990 to 1999, he additionally managed the Company’s wheat protein sales and marketing activities. His was given the title of Vice President of New Product Innovations in 2002 as the company further accelerated efforts to expand the depth and scope of its value-added protein and starch ingredients.
During his years at MGP, Dr. Bassi has authored and co-authored a number of scientific publications related to wheat protein and wheat starch properties and functions. He is listed as the chief inventor or inventor on numerous patents awarded to the Company for work in creating new protein and starch innovations, applications and processes.
Prior to coming to the company, Dr. Bassi served for 10 years as Professor of Biology at Benedictine College in Atchison. Born and raised in Kenya, East Africa, he came to the United States to attend Knox College, Galesburg, Illinois, where he received a bachelor’s degree in biology in 1963. He earned a master’s degree at St. Louis University in 1968, and his doctorate there in 1971. He has also conducted post-doctoral studies at Northwestern University.
Dr. Bassi holds membership in several professional and industry-related organizations, including the following: American Association for the Advancement of Sciences, American Chemical Society, American Association of Cereal Chemists, New York Academy of Scientists, Institute of Food Technologists, American Bakers Association, American Society of Baking; International Wheat Gluten Association, and Society of Sigma Xi. Locally, he is a former member and Past President of Rotary International, former Chairman of the Board of Directors of the Atchison Area Chamber of Commerce, former District Boy Scout Chairman and a founding organizer of the Kanza Boy Scout Camp in Atchsion. He is a Queen’s Scout, a Rotary International Paul Harris Fellow, and a recipient of the Boy Scout Award of Merit.