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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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abstract submission now open for​ CEREALS & GRAINS 22

​We are now accepting abstract submissions for Cereals & Grains 22: Innovating the Future of Food!

Don't miss your opportunity to shape the content of this year’s annual meeting. This year’s theme for Cereals & Grains 22 is Innovating the Future of Food. Join us for an all-new format with more time for discussion, thought-provoking case studies, and multiple opportunities to learn from expert-led panels.​ Registration will open in June.​

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​ Learn More!​​           Submit You​r Abstract!​​​​​​​​​
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FEATURED SCIENCE​​

Rice Quality Research​

The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature. 

This study, by Jiling Song and colleagues, provides an understanding of why all the temperate japonica rice cultivars have starch with low gelatinization temperature (GT), which requires less energy input during cooking and is favored for quality over rice with high GT starch.

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​​​Laboratory proficiency rating program (LPRP)

​Become a Subscriber of LPRP!

AACC Laboratory Proficiency Rating Program (LPRP)​ helps you 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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Engage with leading colleagues in your field and become a Cereals & Grains Member today!

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​​AACC Approved Methods

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

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Read the latest issue of the Technical Committee Insider!

​Stay up-to-date on the latest Methods and enhancements as well as recent committee activities and accomplishments.

JOIN US FOR THE 2022 RICE SHORT COURSE

​Register today to attend in person or online on May 25 & 26, 2022

The Rice Quality and Evaluation Short Course provides hands-on experience covering rice physiology, quality, milling, functionality, and​ sensory evaluation using a mixture of lecture and lab work. Register to attend fully in person or participate online only.

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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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​FOOD FOR THOUGHT

​Log In Now for Access to Our Newest Topic: Durum Wheat

Discover the latest Food for Thought offering, durum wheat​!  Read the content curated for you by our expert Editors and Moderator. Then post your questions and thoughts on durum wheat in our dedicated Food for Thought Forum​ in The Grain Bin​ online community.

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