GPAL is a privately held analytical laboratory founded in 1993 as a response to a need in the grain, flour, baking and food industries for a high level of service, response time and expertise.
A few words about our founder, Robert Hatch.
Mr. Robert Hatch began his work in generating global impact back in 1984 when co-founding The Foundation for International Community Assistance (FINCA), a pioneering microfinance organization enabling those with scarce resources to borrow, invest and grow their businesses. Through his experiences, Mr. Hatch saw how ownership in a business helps foster stronger communities for the future. This established the foundation of GPAL, and has continued as a guiding principle for how the company operates today.
Mr. Hatch also committed a considerable donation to the Kansas Wheat Commission Research Foundation in support of impactful wheat research. The gift will be directed toward ongoing research aimed at developing wheat varieties that result in high-quality baked goods.
Staff
Our staff is composed of experienced cereal chemists, microbiologists and technical personnel familiar with the food industry in general and the flour and grain industry in particular.
Rich Kendrick
VP – Business Development – Food Safety & Quality
- B.A. Political Science, Southwestern College, Kansas State University
- AIB International, Science of Baking
- 35 years of experience
Tom Fontana
General Manager
- B.S. From Kansas State University
- 20+ years industry experience
Sarah Madigan
Director of Quality Control
- B.S. Food Science Kansas State University
- 15 years of experience
Z. Tyler Zhang Ph. D.
Analytical Chemistry Manager
- Ph.D. Cereal Chemistry, University of Hong Kong
- M.S. Food Science and Human Nutrition, University of Illinois
- 10 years of academic research experience in food processing, food quality and safety
- 15+ years of industry experience in regulatory consulting and testing in food, nutritional and pharmaceutical products
Melissa Relvas, CLS
Microbiology Manager
- B.S. Medical Technology, Missouri State University
- Certified Laboratory Scientist by the American Society for Clinical Pathologists
- 22 years Microbiology Experience
Lacey Schmidt
Grain Lab Manager
- B.S. Food Science, Kansas State University
- B.S. Bakery Science and Management, Kansas State University
- 6 years of experience
John Fontana
Consultant
- B.S. Bakery Science and Management, Kansas State University
- 40 years of experience