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Ag Innovation Update
In This Issue
Entrepreneurs find creative ways to market
Science and summer internship positions open
New research: Do distillers grains with solubles and crude glycerin affect beef quality?
New research: Creating food crisps and puffs using non-fat milk
Upcoming Events
[email protected] Farm Bureau Annual Meeting
November 21-23, 2013
DoubleTree Hotel, Bloomington

[email protected] Farmers Union Annual Convention
November 23-24, 2013
Ramada Plaza, Minneapolis

[email protected] Dairy Expo
December 2-4, 2013
River's Edge Convention Center, St. Cloud
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AURI on Social Media

November 2013
A young couple launching a creamery in central Minnesota invited their social media contacts to contribute funds and share the news of their campaign, using a crowdfunding website. They topped their goal by thousands of dollars. A Twin Cities based snack company enters business contests, not only to win funds, but to gain access to the business acumen of experienced executives or to make a splash on the airwaves.  

AURI has the below positions and internships open. If you know anyone who would be a good fit, please share the job postings with them.
  • nutritionist
  • microbiologist 
  • pilot lab assistant
  • Summer internship: value chain analysis
  • Summer internship: value chain communications

Increasing corn prices as well as changes in management have led feedlot producers to look for new, more economical feedstuffs for cattle finishing diets. Coproducts from the ethanol industry such as distillers grains are one of the most common choices. The objective of this study was to evaluate the effects of modified distillers grains with solubles (MDGS) at 35% and crude soybean glycerin at 10% inclusion in beef cattle finishing diets on carcass characteristics, meat color, fatty acid profiles, and sensory attributes of fresh and processed beef.


The use of twin-screw extrusion to produce puffs and crisps for cereals and snacks is widely utilized in the food industry. This study evaluated formula and processing conditions for creating expanded puffs with significant amounts of non-fat dry milk.