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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.

New at Cereals & Grains Association

Call for Project Proposals

The call for project proposals for 2023 funding is open through April 10, 2023. Research projects supporting the cereal and grain industries are eligible for funding consideration, so long as they are conducted by a not-for-profit, academic institution (domestic or international). Learn more and apply today!

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Call for Papers—Be Included in a Cereal Chemistry Milestone

Publish your research in the Centenary Volume of Cereal Chemistry, which will celebrate the journal's growth and unique achievements. The considerable annual growth rate in article downloads and a 2021 impact factor of 2.534 indicate the journal remains highly relevant to food scientists after 100 years of research.

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2023 Milling & Baking Division Spring Technical COnference

New Era – New Opportunities and Challenges
April 27-28 | Atlanta, GA

Connect with peers in the fields of milling and baking to learn about the latest technology, regulatory changes, marketplace trends, and more!

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SEEdS of Change

Learn about important and relevant association updates!

Seeds of Change offers a series of videos from President Deirdre Ortiz, detailing recent advancements and new initiatives for our members and supporters. Each video highlights the seeds that we are planting to grow the success of our organization for years to come. View all videos to learn about our new Academic Research Forum, Research Council, annual meeting format, and more!

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

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FOOD FOR THOUGHT

Discover the Gut Microbiome

The gut microbiome consists of the microorganisms that live in human and animal digestive tracts, which are essential to the health of their hosts. For our Gut Microbiome Food for Thought, we've collected resources that display impactful research about the role of cereals and grains in the gut microbiome.

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FEATURED SCIENCE

Functional Food Research

Wheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods

This Cereal Chemistry Centenary Review by Nicola Gasparre and Cristina M. Rosell discusses the unique characteristics of wheat gluten to guide replacement strategies in developing gluten-free products—addressing the gap that still exists when gluten-free products are compared with their wheat-based counterparts.

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AACC ANALYTICAL RESOURCES

Not Yet Subscribed to AACC Approved Methods?

Subscribers to AACC Approved Methods have ongoing access to 350 Methods and counting!

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Become a Subscriber of the AACC Laboratory Proficiency Rating Program (LPRP)!

LPRP helps 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 today!

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New AACC Approved Method

Total Amino Acids by UHPLC-UV

A new method applicable to grain-based matrices provides quantitative determination, in a single analysis, of amino acids (excluding tryptophan) via UHPLC-UV. The method includes example chromatograms, tables, and relevant equations for calculation and expression of results. Find it in Section 07 — #07-50.01.

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