Fran Churchill: A Lifetime in Milling and Education

Fran Churchill’s path to the milling industry wasn’t exactly conventional. She started college as a music education major at the University of Kansas but soon realized she missed science, especially agriculture, so she decided to transfer to K-State. “I got interested in plant breeding, well that’s K-State,” she said. During orientation, someone suggested she look into milling science. “I took one class, and I was hooked. That was it.”

Churchill graduated from Kansas State University in 1984 with a degree in milling science and management. She spent more than 25 years in the industry, starting as a shift miller at The Pillsbury Company and working her way up to plant manager. “You’re in charge of the actual operation of the flour mill for eight hours. Then I moved up to head miller, milling department manager, operations manager—basically, I did the technical side for about 10 years, and then the management side for 15 years.”

When the mill she was managing in Knoxville, Tennessee, shut down, Churchill shifted gears. With a strong background in mathematics, she earned a master’s in math education from the University of Tennessee and taught for two and a half years. But she wasn’t done with milling just yet; K-State called her back in 2012 to teach milling science, where she has remained ever since.

Teaching and Mentorship

Churchill loves teaching, especially watching students grow over their college years. “You don’t see them for a summer, and when they come back, they’ve grown, they’ve changed. It’s neat to see them go out into the industry.”

Her biggest lesson for students? “Be kind to others. You have to work with people, build a team and rely on others. Use the knowledge of your team to get things done.”

Her passion for milling science began at a young age. “Before I was even in school, my dad grew wheat, and one of my cousins showed my mom how to make bread. I remember thinking it was really cool, so I learned too.” That early fascination turned into a career spanning decades, allowing her to see firsthand how wheat is transformed into flour and baked into foods enjoyed worldwide.

Change in Milling

Churchill’s influence extends beyond the classroom. As the first female president of the International Association of Operative Millers (IAOM), she has been a driving force in advocating for diversity in the industry. “Milling is still very male-dominated, especially in the operative ranks. About five years ago, we started the Women in Milling Roundtable to help women network and support each other.” She hopes to inspire more women to join the field and encourages them to push forward. “If this is your passion, don’t be afraid to go for it.”

 

The milling industry has evolved over the years, but Churchill believes more awareness is needed. “Milling science is a well-kept secret, but that’s not a good thing. People just don’t know about it.” She works to change that, including helping IAOM start a Girl Scouts program to introduce young girls to the field.

Through her years in the industry and in education, Churchill has never lost sight of what makes it special. “We’re making something that just about everybody eats. It’s amazing to see how much wheat is turned into flour and how people all

over the world rely on it.” That sense of purpose and community is what she hopes to pass on to the next generation of millers.