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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​​​​​​​FEATURED SCIENCE

Editor's Pick: "Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties"​

Yuan et al. describe how heating dough prior to freezing can improve the quality of bread made from frozen dough.

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Laboratory proficiency rating program (LPRP)

Save up to 15% When You Subscribe to LPRP by July 30

AACC Laboratory Proficiency Rating Program (LPRP)​ helps you 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 to the Label​ Analysis or Food Safety LPRP Series​ by July 30 and save up to 15%!

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​AACC APPROVED METHODS

Not Yet Subscribed to Methods?

​Subscribers to AACC Approved Methods have ongoing access to 350 Methods and counting. 

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Read the latest issue of the Technic​al Committee Insider​!

​Stay up-to-date on the latest Methods and enhancements as well as recent committee activities and accomplishments.

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

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ATTEND A Webinar

​Free Live and On Demand 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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Cereals & Grains 21: A SERIES ON FOOD EVOLUTION

On-Demand Programming from the June 24 Meeting Date is Now Available!

Registrants of the June 24 meeting date or the full meeting series can log on​ to view on-deman​d content from first date of this annual meeting series.

Not registered yet? You ca​​n still register to get access to on-demand programming​ from the June 24 meeting date and to join us on November 17 and 18 for the remainder of our Series on Food Evolution​.​ Register for some of all of the meeting dates – and save 20% when you register for the entire series.
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​​​​Cereals & Grains ASSOCIATION Membership

Fostering Food Evolution in Cereal Grain Science

With over 100 years fostering scientific excellence and innovative technologies for our field​, Cereals & Grains Association members and leadership are focused on three key strategic ini​tiatives to lead us into the next 100 years. ​Learn more about joining our community​ and recent membership updates​