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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​​

Get More Value for Your Organization with a Corporate Membership!

Our new and reinvented Corporate Membership program can get you and your coworkers more access to leading science, research, and resources than individual membership alone. Learn how organizations of every type and size can benefit from this new offering!

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Call for Papers! Publish in the Cereal Chemistry 2024 Focus Issue on Whole Grains in Foods

Guest Editors Marta Izydorczyk and Chris Seal invite papers that contribute new insights on the science, nutrition, products and applications, consumer research, environmental sustainability, and other relevant aspects of whole grains. Submit by September 30, 2023.

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Register today for Ce​reals & Grains 23

Don't miss the latest cutting-edge science, insightful technical sessions, and meaningful networking! ​

Join us for Cereals & Grains 23 this October 18-20 in Schaumburg, Illinois! This year's meeting offers 2.5 days of insightful discussions, interactive sessions, and ground-breaking research critical to protecting our agronomic future.​​​​

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Guideline on Method Selection for Dietary Fiber Analysis

This new method helps you select the appropriate method for measuring dietary fiber, based on the ingredients in the formulation. Find it in Section 32 — #32-01.01

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You can find our other recently added method, Guideline for the Production of Laboratory-Milled Whole Wheat Flour, in Section 26 — #26-05.01.

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

Have colleagues that want to join as well? Check out our new Coporate Membership option.

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Discover Grain Processing Techniques

Cereal grains are packed with nutrition and are an important part of a healthy diet. Processing techniques play a vital role in improving the nutritional value, shelf life, texture and appearance, and the functional properties of grain-based food ingredients. For our Grain Processing Techniques Food for Thought, we've collected resources that illustrating the value of these techniques in food production.

Take a look at this topic and our past Food for Thought topics.


Functional Food Research

Mapping and analysis of volatomes from pearl millet (Pennisetum gaucum L.) grains during different storage conditions with solid-phase microextraction–gas chromatography–mass spectrometry​

Shilpa Selvan and colleagues describe the use of volatiles for non-destructive quality monitoring of pearl millet during storage, presenting information that may also broadly benefit quality monitoring systems of stored grains in general. This article is free to read for a limited time. 



New AACC Laboratory Proficiency Rating Program (LPRP) Series -- Alternative Flour!

Subscribe to our new Alternative Flour Series (ALTFLR) in the LPRP Flour Analysis Category today to ensure you receive your samples at the start of the new year. You'll receive bimonthly samples of flour from pulses, grain, and cereal sources other than wheat, such as peas, quinoa, and lentil. Analys​​​es include moisture, protein, ash, dietary fiber, total starch, and more.   

Not Yet Subscribed to AACC Approved Methods?

Subscribers to AACC Approved Methods have ongoing access to 350 Methods and counting, including our newly added Guideline on Method S​election for Dietary Fiber Analysis!​

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