AACC Approved Methods of Analysis, 11th Edition
100 Years of Methods Excellence.
Since 1922, food scientists worldwide have relied on our analytical Methods.
- Company-wide annual subscriptions for all employees.
- Real-time updates with the most current methodology.
- Enhancements to improve understanding of how to complete a method.
AACC Laboratory Proficiency Rating Program (LPRP)
Measure Your Laboratory Performance with Confidence!
For 75 years, LPRP has helped labs achieve the most rigorous industry standards.
Choose from these series used by food and feed laboratories worldwide:
- Label Analysis
- Rheology Testing
- Food Safety
- Flour Analysis --
with the new Alternative Flour Series (ALTFLR) shipping in early 2024 (when you order today)!
- Bimonthly non-wheat flour samples from pulses, grains, and cereal sources.
- Range of samples including peas, quinoa, corn, chickpeas, and lentil.
- Analysis of moisture, protein, ash, dietary fiber, total starch, and more!
Topical Short Courses
Gain a comprehensive understanding of rice as a food product and ingredient.
Attend virtually or in person to gain information and hands-on experience about rice physiology, quality, milling, functionality, and sensory evaluation through a mix of lecture and lab work.
Save the dates! Registration opens in February 2024.
The meeting brings together current and prospective division members the fields of milling and baking for
discussions and information sharing on new technologies, marketplace trends and outlook, regulatory changes, advances in food safety, and much more!
Cereal Chemistry, our international journal for high-quality scientific papers
Celebrating 100 years of landmark grain science!
Explore recent research in the areas of genetics, composition, processing, and utilization of grains including barley, maize, millet, oats, rice, rye, sorghum, triticale, wheat, pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, and others). You will also find research that advances the fields of instrumentation, analysis, and methodology, as well as utilization of grains as they relate to human and animal health or nutrition.
Cereals & Grain Association members get a discounted subscription.
Leading print and digital books for our field
We produce and publish a variety of books that allow you to delve into key topics in cereal grain science, including milling, analytics, nutrition and health, process and product development, and more.
Cereals & Grain Association members save up to 30% off all bookstore purchases!