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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​

Registration Now Open for Cereals & Grains Conference!

Register today for the inaugural Chemistry, Quality, and Technology Conference! Join us October 16-17 in Schaumburg, Illinois, as we focus on the science and methods that have defined our field for over 100 years. Save when you register by September 16.​

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EXCITING NEWS!

Individual ​Membership is Now Free!

Join Cereals & Grains Association to gain access to leading resources and community experts — with no membership dues!

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Industry Supporter

Chemistry, Quality, and Technology Conference​

October 16–17, 2024 • Hyatt Regency, Schaumburg, Illinois ​​

Abstract submission and registration are open for the inaugural Chemistry, Quality, and Technology Conference! ​We invite researchers, academics, industry professionals, and students to submit emerging research in methods-based content. Time is running out—submit by June 6. Registration is now open! Save with advance rates when you register by September 16. 

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

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​​​PROTEIN QUALITY AND BIOAVAILABILITY WEBINAR​​

Members can view the on-demand recording NOW for free!

Did you miss it? Members can watch this new webinar​ about regulatory issues with protein and protein digestibility-corrected amino acid score (PDCAAS) with Dr. James House, University of Manitoba. ​Learn about the application of protein quality measures, including the potential to use in vitro methods, in regulatory guidelines relative to the nutritional facts for protein content.​​

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FEATURED SCIENCE

Nutritional Aspects of Composite Flours for Baked and Extruded Products: A Review​

This Cereal Chemistry Editor’s Pick,​​​​ by Carolina A. A. Amadeu, Silvia M. Martelli​ and Fernanda M. Vanin, presents a systematic overview on the development and properties of composite flours and their uses as sources of nutritional ingredients.

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ANALYTICAL RESOURCES

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.

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New Guidelines for AACC Approved Methods of Analysis

The new Guideline for Dietary Fiber Analysis​ method helps you select the appropriate method for measuring dietary fiber, based on the ingredients in the formulation. Find it in Section 32 — #32-01.01.​

You can find our other recently added method, Guideline for the Production of Laboratory-Milled Whole Wheat Flour, in Section 26 — #26-05.01.​

Subscribe to AACC Approved Methods​ and get ongoing access to 350+ Methods and counting!​​

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​​​Thanks to our top ​corporate members​​​

Interested in becoming a cor​porate member? Learn more today!

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