​​​​​NEW AT CEREALS & GRAINS ASSOCIATION​

In Memoriam: Dr. Seiichi Nagao

Cereals & Grains Association has been informed that Dr. Seiichi Nagao passed in April. Dr. Nagao was a Fellow of the association and a recipient of the Carl Wilhelem Brabender Award and the ​William F. Geddes Memorial Award. He served as Chair of the Japan section 1999-2007 as well as member of the International Member Forum, Corporate Development Committee, and Japan Section Advisory Board. His presence and contributions to the field will be missed.

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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Research Corner​​

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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)!​​​

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. Analys​​​es include moisture, protein, ash, dietary fiber, total starch, and more.

Thanks to our top corporate members

Interested in becoming a corporate member? Learn more today!