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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​​​​​​​​LATEST Association​ UPDATES!

Sponsor the new Research Council for early access to the latest research​!

Our new Research Council invests in science and supports research by funding scientific projects related to the cereals and grains industries. Learn more about the new Research Council and sponsorship​ opportunities now!​​​
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In Memoriam: Arthur Nathan Hibbs (1921–2022)

Arthur Nathan Hibbs, an internationally known grain miller, consultant, and author, passed away May 31, 2022, in Florida after a life well lived. He was born in Kansas in 1921. He graduated from Kansas State University with a Master of Science in Milling Technology in 1947 as Dr. Schellenberger’s first graduate student. Read more and donate to his memorial fund here.
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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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Industry Supporter

advance rates​ ending soon for cereals & grains 22!

Register by October 7 to save on your registration!​

Join us for our exciting, interactive, in-person meeting in November! Don't miss our all-new format with built-in discussion time, thought-provoking case studies, and opportunities to network with your peers and explore the theme Innovating the Future of Food. Learn from expert-led panels and participate in discussions about the latest science.

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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 Food Safety –​​​ Our Latest Topic!

Food for Thought recently ​launched our newest topic, Food Safety, in recognition of World Food Safety Day on June 7. Explore curated resources highlighting the importance​ of foodborne risk detection and food safety management systems, then post your questions and thoughts on food safety in our dedicated Food for Thought Forum in The Grain Bin online community.


Explore Food Safety Now!

FEATURED SCIENCE

Functional Food Research

Effect of freeze-thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough

Yunfei Dai et al. investigated the effects of different freezing temperatures and freeze-thaw cycles on several properties of gluten protein. Their results provide a theoretical basis for the quality management and control of frozen wheat dough during storage and transportation.

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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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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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