Welcome to Food for Thought!
Explore this member offering from Cereal & Grains Association! The Food for Thought series provides a wealth of resources dedicated to various topics in cereal grain science by curating scientific content from inside and outside our association. From plant-based proteins to durum wheat, Food for Thought collects leading information on the topics most important in the world of cereal grain science today.
How it works:
- Log in to your member account.
- Select a topic below to view all of the resources gathered in a specific subject area by an expert
Guest Editor and Cereals & Grains Association member from the field.
View the unique breadth of scientific information we’ve collected on each topic. The available content will vary by topic, but may include presentations from industry leaders, journal articles, webinars, publications, and/or Methods.
Take a bite out of our Food for Thought topics now!
Discover plant-based proteins and their place in our science starting with an exclusive video presentation from an industry leader.
Discover the second most cultivated species of wheat (after common wheat). Valued for its high protein content and high extensibility when made into dough, durum wheat is ideal for food staples such as pasta and bread.
Discover the importance of food safety in celebration of World Food Safety Day on June 7, 2022. Foodborne risk detection and management systems help to support safe, quality food distribution and improve human health.
To celebrate International Whole Grain Day on November 15, 2022, Food for Thought is highlighting whole grain resources. Whole grains are nutritionally dense and have a low environmental impact, making them a vital part of a sustainable food system.
Discover the impact of cereal grains on the gut microbiome. These microorganisms are essential to the health of their human and animal hosts, and grains play a role in the diversity and function of this microscopic community.