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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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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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Research Corner

Showcase Your Innovative Research!

Are you a student or early career researcher eager to share your innovative work with the scientific community? The Research Corner is your platform!

We invite you to submit a short video presentation on your recent work to the Research Corner and join fellow emerging scientists highlighting the cutting-edge work shaping our field. Gain wider visibility for your research, hone your presentation skills, and make an impression on future employers in both academia and industry. Upload a video under 10 minutes in length and showcase your research year-round.

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Industry Supporter

Chemistry, Quality, and Technology Conference​

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

Registration is open for the inaugural Chemistry, Quality, and Technology Conference! Secure your spot at this all-new event and save with advance rates until September 16. Join us to explore cutting-edge topics like AI in food systems, food safety innovations, and plant-based proteins. Dive into the future of cereal grain science and connect with leading experts!​

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

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Members—view the on-demand recording for free now!

​Did you miss it? Members can watch this 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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Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France

This Cereal Chemistry Editor’s Pick, by Sofía Correa, Justine Lepagneul, Mathieu Thomas, Laurence Mayaud, Olivier Hamant, Marie-Françoise Samson, and Marie-Thérèse Charreyre, uses an innovative approach to explore the gluten compositions of minor wheat species of nutritional interest.

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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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