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FEATURED SCIENCE

Trends in research on durum wheat and pasta, a bibliometric mapping approach

This work aims to use a bibliometrics approach to analyze the trends in literature on durum wheat and pasta quality showing the evolution of research topics over the years and within the different countries. The paper demonstrates how this approach offers the possibility of gaining insights into a large amount of bibliographic information, making it more manageable, attractive, and easy to serve science policy makers, stakeholders, and research managers.

New Issue of Cereal Foods World Available.

This issue explores various facets of alternative grains and delves into practical aspects of how they can be incorporated into mainstream global food systems.

OUR COMMUNITY MOVES FORWARD ONLINE

As we all face daily changes to how we work and interact with others, Cereals & Grains Association is introducing a new, online community to keep you connected with your peers in cereals grain science. The online community is a platform for both members and nonmembers to give advice and collaborate on the recent industry challenges we’re all facing – a place for relevant and timely discussions and support. We encourage you to join the community and start contributing to the conversation today!

CEREALS & GRAINS 20 -- NEW VIRTUAL MEETING COMPONENTS

We're adding virtual components to our in-person annual meeting October 25 - 27 to ensure that valuable Cereals & Grains 20 content can be accessed by all registrants and presented by all speakers regardless of their ability to travel to Calgary, Alberta, Canada in October. Visit our Cereals & Grains 20 meeting site for the latest updates on this hybrid event.


We look forward to seeing you this fall either in person or online!

METHODS

Introducing Five Approved Methods from Technical Committees in 2019

AACC 61-04.01
Gelatinization Temperature of Milled Rice Flour

AACC 61-10.01
Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument

AACC 66-51.01
Fully Cooked Time of Spaghetti

AACC 66-52.01
Determination of Cooked Spaghetti Firmness

AACC 56-15.01
Solvent Retention Capacity Profile—Automated Measurement

 ANNOUNCEMENTS

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