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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

New Baking Quality Guidelines

Get consistent results with every loaf by following these new bread baking guidelines:

10-20.01 Guideline for Straight-Dough Bread Baking Using Whole Wheat/Whole Grain Flour: A process based on practices from the Grain Research Laboratory
10-21.01 Lean No-Time Bake Test Guideline: A test to evaluate quality and dough strength of different wheat varieties

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2025 Chemistry, Quality, and Technology Conference

Advance Registration Is Now Open!

Join us November 12–13 to explore the latest innovations driving quality, efficiency, and sustainability in grain and grain-based product production. This year’s conference will spotlight advancements in processing efficiency, automation, quality control, safety assurance, and sustainable manufacturing. Discover next-generation ingredient applications, novel processing techniques, and AI-powered optimization—all designed to elevate product performance and production resilience.

Secure your spot by September 16 to take advantage of the lowest registration rate and be part of the future of cereal and grain science.

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Industry Supporter

Research Corner

Showcase Your Innovative Research

Are you a student or early career researcher eager to share your innovative work with the scientific community? The Research Corner is your platform!

We invite you to submit a short video presentation on your recent work to the Research Corner and join fellow emerging scientists highlighting the cutting-edge work shaping our field. Gain wider visibility for your research, hone your presentation skills, and make an impression on future employers in both academia and industry. Upload a video under 10 minutes in length and showcase your research year-round.

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

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TECHNICAL COMMITTEES

Shape the Future of Food Science on a Technical Committee

As a member of a Cereals & Grains Association Technical Committee, you’ll play a crucial role in developing analytical methods and guidance to set industry standards. Join us to exercise your expertise, collaborate with professionals in your field, and lead the future of food science.

Make an Impact

FEATURED SCIENCE

Cereal Chemistry Focus Issue on Starch

The Cereal Chemistry Focus Issue on Starch is now available online! This issue features 15 articles on starch biosynthesis, structure, digestibility, and applications, plus a lecture on the U.S. Starch Round Table. Explore the latest research today!

ANALYTICAL RESOURCES

New Guidelines for AACC Approved Methods of Analysis Coming Soon!

Guideline for Straight Dough Bread Baking Using Whole Wheat Flour
Lean No Time Bake Test Guideline
Rapid Determination of Insoluble, Soluble, and Total Dietary Fiber with Enzymatic-Gravimetry and Liquid Chromatography
Enzyme-Linked Immunosorbent Assay (ELISA) Analysis of Glyphosate Residues in Durum Wheat, Whole Oats, Oat Groats, Lentils, and Peas
Diastatic Activity of Wheat Flour or Semolina - Glucose Oxidase Peroxidase Method
Guideline for the Objective Measurement of Color of Raw Noodle Sheets by Color Meter
Guideline for the Objective Measurement of Color of Boiled Noodles by Color Meter

Subscribe to get ongoing access to 350+ Methods, including our recently added Guideline for Dietary Fiber Analysis (#32-01.01)!

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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 receive bimonthly samples of flour from pulses, grain, and cereal sources other than wheat, such as peas, quinoa, and lentil. Analyses include moisture, protein, ash, dietary fiber, total starch, and more.

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Thanks to our top corporate members

Interested in becoming a corporate member? Learn more today!