Cereals & Grains Association
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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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​​​​​LATEST Association​ UPDATES!

Apply for a Research Grant by August 15, 2022!

Our new Research Council invests in science and supports research by funding scientific projects related to the cereals and grains industries. Learn more about sponsorship and grant opportunities now!​​​

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 Research Council, annual meeting format, and more!​ 

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Industry Supporter

Save on registration for CEREALS & GRAINS 22 with advance rates​

Join us for our exciting, interactive, in-person​​ meeting in November!​

Experience our all-new format with built-in discussion time, thought-provoking case studies, and opportunities to network with your peers and explore the theme Innovating the Future of Food. Learn from expert-led panels and participate in discussions about the latest science. We can't wait to see you back in person in​ November!

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

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Introducing Food Safety –​​​ Our Latest Topic!

Food for Thought is excited to launch our newest topic, Food Safety, in recognition of World Food Safety Day on June 7. Explore curated resources highlighting the importance​ of foodborne risk detection and food safety management systems, then post your questions and thoughts on food safety in our dedicated Food for Thought Forum in The Grain Bin online community.

Explore Food Safety Now!


Functional Food Research

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

Jiling Song et al. explain why all temperate japonica rice cultivars have starch with low gelatinization temperatures (GTs), which require less energy input during cooking and are favored for quality over rice with high GT​ starch. 

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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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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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