Cereals & Grains Association
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The Science Behind 75% of the World's Diet

Advancing innovation across the broad disciplines of cereal grain science through research, education, collaboration, technical service, and advocacy.

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​​New at Cereals & Grains Association​

Call for Project Proposals

The call for project proposals for 2023 funding is open through April 10, 2023. Research projects supporting the cereal and grain industries are eligible for funding consideration, so long as they are conducted by a not-for-profit, academic institution (domestic or international). Learn more and apply today!

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Attend a webinar

Live and On Demand -- Free for Members!

​Explore hot topics in cereal grain science and discuss current trends with industry and subject matter experts in one of our new webinars. Join us live to actively participate or watch On Demand anytime that works for you.​

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Industry Supporter

SEEdS of Change

Learn about important and relevant association updates!

Seeds of Change offers a series of videos from President Deirdre Ortiz, detailing recent advancements and new initiatives for our members and supporters. Each video highlights the seeds that we are planting to grow the success of our organization for years to come. View all videos to learn about our new Academic Research Forum, Research Council, annual meeting format, and more! 

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Engage with leading colleagues in your field and become a Cereals & Grains Member today!

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FOOD FOR THOUGHT

Introducing Whole Grains –​​​ Our Latest Topic!

Food for Thought recently ​launched our newest topic, Whole Grains, in recognition of International Whole Grain Day on November 15. Explore curated resources highlighting the importance​ of whole grains as part of a healthy diet, and as in important element of a more sustainable food system.


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FEATURED SCIENCE

Functional Food Research

Wheat grain proteins: Past, present, and future

In the commemorative Focus Issue on Wheat Grain Quality from the Centenary Volume, Peter Shewry presents an authoritative review of three groups of proteins that significantly impact wheat quality and utilization. The paper identifies priorities for future research, with the aim of developing a more rational approach to improving the quality of wheat grain proteins.

"Informative, comprehensive, and beautifully written."
Andrew Ross, Guest Editor
Oregon State University​

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AACC ANALYTICAL RESOURCES

Not Yet Subscribed to AACC Approved Methods?

Subscribers to AACC Approved Methods have ongoing access to 350 Methods and counting!

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Become a Subscriber of the AACC Laboratory Proficiency Rating Program (LPRP)!

LPRP helps ensure the accuracy of your labeling information and lab equipment, verify the reliability of contract laboratories, and identify opportunities to improve your laboratory quality. Subscribe today!

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New AACC Approved Method

Total Amino Acids by UHPLC-UV​

A new method applicable to grain-based matrices provides quantitative determination, in a single analysis, of amino acids​ (excluding tryptophan) via UHPLC-UV. The method includes example chromatograms, tables, and relevant equations for calculation and expression of results. Find it in Section 07 — #07-50.01.

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