The following are testimonials that I've gathered over the years. The testimonials are from professionals from all segments of the food industry: academia, government, milling, baking, raw materials, ingredients and end-products. Thank you to the many industry leaders that offered a testimonial, I truly appreciate your kind words!
“Sal has helped me with the tools of my work at each stage of my career—from a young Engineer in the industry, to a PhD Student, to an Assistant Professor and finally as Senior Research Scientist-Rheologist, Sal’s fast and enthusiastic response whenever I had questions, or needed support, made it a pleasure to deal with him. In addition, he has always been extremely supportive with industry workshops that I have organized, either as a speaker or assisting with hands-on demos.”
Robin K. Connelly, PhD.
Senior Research Scientist-Rheologist, DuPont Nutrition BioScience
(St. Louis, MO)
“I have known Sal for over 25 years, probably closer to 30, and he has proven to be deeply knowledgeable, and is well respected in the Milling and Baking Industry. I have never met anyone in our industry, throughout the USA and Canada, specifically in the laboratory testing space, that does not know “Sal” …. He is a true professional and I also consider him a dear friend.”
Robert Sombke
Vice President, Quality Assurance and Tech Services, North Dakota Mills (Grand Forks, ND)
“I have been running a quality flour lab for over 25 years and I have been dealing with Sal most of that time. Sal is on the very top of the list for the most responsive/supportive vendor in our industry.”
Chris Pierson
Quality Manager, Grain Craft (Barnesville, GA)
“I have always been impressed by the deep knowledge of Sal’s expertise in the food industry. When traveling with him, I noticed over and over again how well he understood the challenges not only of the milling and baking industry, offering solutions and supporting new products of companies from small to large. He has encouraged and enabled experts in the industry but also within his large network of academia."
Stephan Lange
Owner - Maui Bread Company, LLC (Wailuku HI)
“Sal was always a great help for me in finding the right equipment for my lab and making sure everything was set up and properly functioning. His main priority was always finding the right solution.”
Terry Selleck
Milling Professional, formerly Bay State Milling (Winona, MN)
“I have known Sal since 1987, as a former Frito Lay Scientist, professor of Food Science at Cal Poly Tech (San Luis Obispo, CA) and as a business consultant serving the food industry, I felt the need to convey my extremely high regard of Sal and his knowledge of our industry and the equipment that he provided me over the years as technically proficient in extrusion operation and meeting clients’ needs.”
Joe Montecalvo, PhD
Professor and Consultant, Cal Poly (San Luis Obispo, CA)
“As a Professor of Food Science at Cornell University (Geneva, NY) and Editor in Chief of the International Journal of Texture Studies, specifically for rheology, physical testing I have dealt with Sal in these many capacities over a period of 18 years. I have always been impressed with Sal’s professionalism, his intimate knowledge of our field, his approachability, and his upright, steadfast character.”
Malcolm C. Bourne, PhD.
Professor Emeritus, Cornell University (Geneva, NY)
“I am a long-time member of the Cereals & Grains Association (formerly AACC International), the American Society of Baking, and the Institute of Food Technologists and I have known Sal Iaquez for many years with the two of us closely associated with these organizations and their activities and membership. We grew up together in this industry, made many friends, and witnessed the transformation of the grain and food industry that we know it today. If you meet Sal in person, you will immediately know his passion for creating and maintaining relationships. He knows hundreds of industry professionals both here and abroad on a first-name basis. He excels in his own chosen field through his deep knowledge of his company’s business as he faithfully serves the needs of the industrial sector as well as the academia and government agencies. His work ethics are commendable, and he gave it all in pursuit of success. Sal is a very articulate speaker and the epitome of a consummate and highly respectful professional.”
Ody Maningat, Ph.D
Vice President, Ingredients R&D and Chief Science Officer, MGP Ingredients, Inc. (Atchison, KS)
“In my role as Director of Cereal Chemistry at AIB International (American Institute of Baking in Manhattan, KS), I have worked with Sal Iaquez for over 20 years. Sal knows the importance of relationships within the cereals/milling/baking industry, which became more obvious in my time as President of Cereal and Grains Association (formerly AACC International). He understands the business(es) and interactions.”
Debi Rogers, Ph.D.
(Manhattan, KS)
“I had the opportunity of presenting a short course entitled, “Experimental Baking and Physical Dough Testing” for the Cereals and Grains Association, formerly AACCI, on 12 different occasions over 20 years and I would always contact Sal as one of the main contributors as he was always knowledgeable, extremely professional and cordial towards the students and participants”.
Dr. Bert D’Appolonia
Professor Emeritus, North Dakota State University (Fargo, ND)
“I first met Sal while working on an industry handbook as he co-authorized one of the chapters (published in 1991) and as a speaker at a Rheology Workshop I organized at the University of Guelph in Ontario. He made valuable contributions thanks to his intimate knowledge. He is a very sincere and pleasant person with remarkable communication skills.”
Vladimir Rasper
Professor Emeritus, University of Guelph (Guelph, Ontario, Canada)
“I have been doing business with Sal for over 20 years and he has always been prompt and attentive to our needs at Krispy Kreme. I personally feel that Sal is an outstanding individual exhibiting true professionalism which is well known by many of us in this industry.”
Richard Batte
Director, Laboratories and Research Services, Krispy Kreme (Winston-Salem, NC)
“Although I have changed my positions within my company and I am no longer responsible for the analytical group, I have kept in touch with Sal over the years. I am still as impressed with him today as I was when we first met in the early 1990s. I am quite sure that many others feel the same way.”
Joni Simms
Manager Technical Service, Tate & Lyle (Decatur, IL)
“For almost 20 years, I have had the pleasure of working directly with Sal Iaquez. Without exception, his tenure exceeds that of anyone I have worked with, including colleagues. Sal has been an integral part of my research at the University of Nebraska, Lincoln. His service to me, my technicians, and some of my students has been exceptional.”
Dr. Milford Hanna
Kenneth E Morrison Professor, University of Nebraska (Lincoln, NE)
“I first met Sal Iaquez as a Ph.D. Student in Dr. Jay-lin Jane’s Carbohydrate Chemistry Research Program at Iowa State University, 2008-2013. Sal was always supportive with a standard viscometer that he provided during my many research projects. Today, I am a professor at the University of Saskatchewan (Saskatoon, Canada) where I started my own Carbohydrate Chemistry and Unitization Research Program in 2016. Sal is still providing his know-how and support, but this time, for a laboratory extrusion system which is used for fundamental and applied research. His breadth and depth of knowledge, professionalism, and enthusiasm truly inspired me in the early stage of my scientific career.
Yongfeng Ai, Ph.D.
Professor at University of Saskatchewan (Saskatoon, Canada)
“There is no person in the analytical industry that has the professional breadth and depth knowledge, and true service spirit as Sal Iaquez. Throughout every step of my career, Sal has been a solid foundation for knowledge, integrity and proficiency inside the analytical space. Sal is an extraordinary communicator, expert in finding solutions to every challenge, and an exceptional friend. I look forward to many more years of working with Sal in a new endeavor of service and support.”
Patricia Rayas Duarte
Professor, Cereal Chemistry, Oklahoma State University (Stillwater, OK)
“I first met Sal Iaquez back in the early '90s when I was a new graduate student and needed help with our multiple instruments. I can remember vividly how Sal was not only knowledgeable, but also willing to spend considerable time to listen, answer questions, and teach. That was the start of our business relationship which has spanned decades. Today, Sal is even smarter, more genuine, and dedicated. To this day, I continue to seek him out when I need laboratory testing instruments and staying up-to-date on what's going on in the industry."
Julie Hirsch, Ph.D
Director R&D, Global Innovation Group, Ingredion (Bridgewater, NJ)
“Sal supports his customers professionally and works with them to find solutions to their issues. I could ALWAYS count on Sal to provide a prompt and complete answer to questions asked, and always learned from his expertise along the way. His technical and professional support is invaluable! A true partner in analytical instrumentation application.”
Diane Gannon
Industry Professional Consultant, formerly with Mondelez (Toledo, OH)
I have known and worked with Sal Iaquez for over 20 years, primarily as a customer, but also as a technical volunteer with AACC International (now Cereals and Grains Association). In all my dealings with Sal, I have always known him to be honest and straightforward. He has been candid with his technical opinions, and truthful as far as expressing his affiliations and interests. I have been in meetings where I agreed with him on technical issues, and where we have not seen eye to eye in some areas. Regardless of our technical positions, Sal never took anything personally, never lost sight of the relationships and always worked to a positive outcome by looking for win-win situations. In all my dealings with Sal, over 20 years, he has always shown great loyalty to his employers and has always been a great ‘rep’ – both as a representative of his company, but also a rep for the customer – I always knew he would bring attention to my needs as a customer to the technical experts of his company. In this collaborative spirit, we made several technical breakthroughs that would not have been possible with a more traditional supplier-customer relationship.
Paul Wehling
General Mills (Minneapolis, MN)
I've known Sal for over 16 years from my time at Kraft Foods/Mondelez/Bimbo Bakeries USA. Sal's name is synonymous with his former employer, a major instrument manufacturer. In the US food industry, he's on top of the list if you're on the market for laboratory testing instruments. Over the years, Sal and I often communicated for his technical know-how, support, and updates, especially during critical projects. No one can replace Sal in this area!