Patrick Finney was born in 1941 in Kansas. From nine until 23 he worked part-time in the Grain Science Department and Wheat Quality Laboratory at Kansas State University. There, he cultivated his intense interest in science and human nutrition—and as a four-year Varsity Tennis letterman—into his life-long interest in sports physiology/medicine. His mode of transportation was a used 10-speed bike which he rode everywhere.
Patrick received a Bachelor of Mathematics and a Masters in Philosophy. He taught as a Peace Corps Volunteer in Iran while learning Farsi and later taught math in inner-city Philadelphia before returning to Kansas State University to complete a Ph.D. in Grain Science. He then completed a two-year research phase in Mysore, India, studying "The impact on the quality of Mexican semi-dwarf wheat cultivars introduced in India during the Green Revolution."
The Iranian experience helped diversify his thinking, and the Indian experience transformed his understanding of how nutrition and lifestyle impacts health and well-being. Both cross-cultural experiences solidified his interest in international cuisine and strengthened his lifelong commitment to study human nutrition.
After a two-year Postdoctoral teaching and research position at Kansas State, Dr. Finney researched cereal science and nutrition at the Western Wheat Quality Laboratory, Washington State University. During those 10 years, Patrick jogged or rode his bike up and down the Pullman Washington hills daily to get to work. For 17 years he directed the Soft Wheat Quality Laboratory at the Ohio Agricultural Research & Development Center at Ohio State University. There he helped raise three athletic and health-minded daughters while enhancing his exercise schedule with scores of races and triathlons. While researching for nearly 30 years, Dr. Finney published more than 100 articles in numerous scientific journals including seven book chapters.
In early 2003, Dr. Finney joined Roman Meal Company as Senior Scientist and Vice President of Product Innovation where he continues his lifelong commitment to whole grain nutrition and production of 100% whole grain foods. And he still loves bicycling.