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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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Thank You for attending Cereals & Grains 22!

Thank you to everyone who joined us in Bloomington, Minnesota for Cereals & Grains 22! We look forward to seeing everyone in 2023. 

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​2022 Research Council Grants Announced

Congratulations to this year's awardees!

The Research Council has funded over $32,000 in project grants for 2022, thanks to our sponsors and the Cereals & Grains Association Foundation​. Learn more about this year’s funded projects.

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Bram Govaerts at cereals & grains 22

Bram Govaerts kicked-off Cereals & Grains with his opening keynote!

Cereals & Grains 22 attendees enjoyed​ an opening keynote on risk mitigation in the food chain from Director General of CIMMYT Bram Govaerts, PhD. See all our annual meeting keynote speakers.

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Industry Supporter

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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Introducing Whole Grains –​​​ Our Latest Topic!

Food for Thought recently ​launched our newest topic, Whole Grains, in recognition of International Whole Grain Day on November 15. Explore curated resources highlighting the importance​ of whole grains as part of a healthy diet, and as in important element of a more sustainable food system.

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Functional Food Research

Opportunities to increase whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

Joanne Slavin and colleagues​ highlight several of the key recommendations from the National Academy of Sciences, Engineering, and Medicine (NASEM) report in 2017, such as adopting a whole grain-rich definition for breakfast cereals and providing only whole grain-rich cereals in WIC food packages.

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Assessment and management of the risk of unintended contamination of wheat by soy allergens in silos

Commingling of grains during storage increases the risk of unintended allergens in cereal products. Reproducing the cross-contamination between batches of wheat and soybeans, Katell Crépon and Florent Duyme​ evaluate the allergen risk with the storage of wheat and soya in the same silo facility. 

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Predicting single kernel and bulk milled rice alkali spreading value and gelatinization temperature class using NIR spectroscopy

Paul Armstrong and colleagues demonstrate the potential of single kernel NIR spectroscopy as a high throughput means for predicting gelatinization temperature (GT) from alkali spreading value (ASV) scores for rice classification. Calibrations for ASV as a predictor of GT class will be highly beneficial while not requiring additional resources. 



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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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Attend a Webinar

Live and On-Demand – Free for Members!

​Explore hot topics in cereal grain science and discuss current trends with industry and subject matter experts in one of our new webinars. Join us live to actively participate or watch On Demand anytime that works for you.

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