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The announcement was made at the association’s annual meeting, Cereals & Grains 19, in Denver, Colorado.

Cereals & Grains Association is the new name of the 103-year-old professional association formerly known as AACC International.

“The question is how do we define the space that we’re in from a technical, rather than a philosophical, point of view. ...Because I’m a scientist, I wanted to find evidence.”

Little-recognized analytical methods offer more benefits with fewer drawbacks

Falling Numbers standard does not account for several environmental, genetic, instrumental, and variety-specific variations.

This book is an easy-to-use reference that will help readers understand chemical leavening, its components and uses, assessments in products, and methods for testing.

John Wiley and Sons Inc. (NYSE: JWa and JWb), Hoboken, NJ [August 11, 2017] is delighted to announce its selection by the AACC International (AACCI) as publishing partner for its prestigious scholarly journal Cereal Chemistry.

AACCI Responds to New FDA Guidelines

This book explores a range of perspectives important to the food industry, such as wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing.

11/3/2015 - This book answers the food industry and consumer’s needs for high-quality tortillas and tortilla-based products.

10/26/2015 - This new custom guide was developed by AACC International, the premier association of cereal and grain science professionals and includes licensed content from the International Organization for Standardization (ISO).

Dr. Les Copeland to Become New Editor-in-Chief of Cereal Chemistry

6/23/2016

Registration now open for the AACC International Centennial Meeting in Minneapolis, Minnesota, October 18-21, 2015

3/6/2015

2/26/2015

12/1/2014 - This important new book helps both nutritionists and food manufacturers understand the very latest findings on the composition of rye and its physiological and health effects.

5/1/2014 - This hands-on book gives readers an entry-level understanding of gluten-free product requirements, their development and production, and the breadth of ingredients available to ensure they are safe for the consumer.

2/1/14 - This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization.

10/24/13—Cereal grain scientists from around the world met in Albuquerque, New Mexico, September 29–October 2, 2013, for the AACC International (AACCI) Annual Meeting.

10/15/13—Grains for Health Foundation (GHF) and AACC International (AACCI) have partnered to deliver full-length abstracts of the 2012 Whole Grain Summit online with unlimited access to the public.

5/21/13—AACCI Board of Directors recently approved the Whole Grains Working Group’s characterization of whole grain products. The characterization asserts that a whole grain food product must contain 8 grams or more of whole grain per 30 grams of product.

Citing its mandate to continue the initiatives started in 2012, members of the AACC International (AACCI) 2012–2013 Board of Directors were officially installed at the association’s annual meeting, held September 30–October 3, 2012, in Hollywood, Florida.

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Following the signing of the agreement between Projekt DEAL and Wiley, corresponding authors affiliated with German institutions most likely qualify for open access publishing without any charges owing to direct invoicing and payment under Projekt DEAL.

Congratulations to all awardees who have received an award at the 2016 AACCI Annual Meeting!

7/15/09

AACCI News & Press Releases