|
|
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.
Learn More
homeBlock1 NEW AT CEREALS & GRAINS ASSOCIATION
June 26 Webinar: Micronutrient Fortification of Wheat FlourExplore advancements in fortification technologies, equipment, and premix formulations, with a focus on innovations that improve nutrient bioavailability and ensure even distribution.
Register Now
New Dietary Fiber Method!Get more accurate measurements with our new method, 32-61.01: Rapid Determination of Insoluble, Soluble, and Total Dietary Fiber with Enzymatic-Gravimetry and Liquid Chromatography, which better simulates transit time of human digestion.
See Methods
homeBlock2_text 2025 Chemistry, Quality, and Technology ConferenceRegistration Opens Soon!
Join us to explore the latest advancements in methods and processes that enhance grain and grain-based products' quality, efficiency, and sustainability. The conference will focus on processing efficiency, automation, quality control, safety assurance, and sustainability in production. Gain insights into next-generation ingredient applications, novel manufacturing techniques, and AI-driven process optimization designed to improve both product performance and production sustainability.
Learn More
homeAd
Industry Supporter
homeBlock3_text 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.
Share My Work
homeBlock4_text 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
homeBlock5_text FEATURED SCIENCECereal 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!
Read More
homeBlock6_Text ANALYTICAL RESOURCESNew 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)!
Subscribe Now!
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.
Subscribe Today!
homeBlock7_text Thanks to our top corporate membersInterested in becoming a corporate member? Learn more today!
|
