#kansas school cafeterias just got a little boost, thanks to researchers here at #kstate 🧁💜 Kansas produces ~1/2 of the ENTIRE nation’s sorghum crop, which is an important key to producing more whole grain foods. 🌾 These students, who are part of the bakery science and management program, have been working with state-level and industry entities to develop a breakfast muffin with sorghum as the first ingredient. Now that’s research that makes an impact! 🌾🍽️ Read more about their story by checking out Alyssa Storm’s story on #kstatetoday