National Sorghum Producers presented Dr. Scott Bean and Dr. Brent Bean with the Outstanding Achievement Award in Sorghum Improvement. Scott Bean has spent three decades advancing the industry’s knowledge of sorghum proteins and how they can evolve in processing. His work has connected scientific research to real-world applications, giving breeders and processors better tools to evaluate sorghum. “Much of Scott’s research focused on sorghum proteins and how they change during processing. He helped explain how starch influences food quality, digestibility, and fermentation,” NSP CEO Tim Lust said. “That science supports use in many different areas, especially in the gluten-free foods industry.” Brent Bean spent four decades turning agronomic research into practical solutions for farmers. His work guided growers through crises, especially during the 2013 sugarcane aphid outbreak. “When I look back at Dr. Bean’s career… this continues to be a passion of his today: talking about growth stages, heat units, and what it really looks like from a crop standpoint,” Lust said.
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