Cereals & Grains Association
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Session Format

The AACCI Annual Meeting offers a variety of opportunities to learn based on key initiatives within cereal grain science. Explore more than 25 Symposia and Technical Sessions, and view over 200 posters to see the latest trends and research findings. In addition to the knowledge available through traditional Symposia and Technical Sessions, the new format, introduced in 2010, invites you to join the discussion during Science Cafes and PosterTalks.

SymposiaandScience Cafe

Symposia and Science Cafés focus on multidisciplinary, cross-scientific initiative topics. They have been crafted around themes identified by the AACC International community and expanded by the program team and session organizers.

  • Symposia are aimed at optimal knowledge transfer through regular 20-minute talks with time for topical questions.
  • Science Cafés consist of sessions set up to combine shorter or more elaborate position talks with debate and discussion.

Technical Sessions and PosterTalks

Technical Sessions and PosterTalks focus on more in-depth coverage of central themes within single scientific initiatives. They are put together, after peer-review and selection, from abstracts submitted through the online abstract submission system.

  • Technical Sessions each feature 20-minute talks covering new scientific insights and technological advancements in the field.
  • PosterTalks consist of short talks, highlighting the main findings and take-home messages found on selected posters, followed by in-room poster viewing and discussion.

The Symposia and Technical Sessions are "swappable" sessions, allowing people to easily commute from one session to another. The Science Cafés and PosterTalks are "here to stay" sessions, where participation during a whole session is a guarantee for insightful and rewarding debate.


7 Key Scientific Initiatives

In 2009, AACC International announced an all-new meeting format based on 7 Key Scientific Initiatives. This format will continue for the 2013 Annual Meeting, with special sessions, symposia, and posters organized within the initiatives to help you find your exact areas of interest. These initiatives encompass all types of research conducted by members in academic, industrial, and government laboratories. They guide the association's scientific initiatives at the annual meeting and beyond.

Biotechnology and Sustainability 
Topics in this initiative will include studies of the impact of breeding (conventional, genetic modification, and other) on cereal plant composition and user traits, interaction effects of environment on gene expression, plant pathology, global climate change, production, agronomics, reducing energy consumption in production and processing, reducing carbon footprints and the social/political/financial impacts of the above.

Cereal and Polymer Chemistry
This initiative is to include all fundamental whole cereal, starch, protein, and other grain or pulse chemistry and any related polymer science approaches. Any study of chemical interactions of the component parts of grains will also be included.

Engineering, and Processing
Topics in this initiative will include the physical processing of grains, pulses, and food products, fuels, industrial chemicals and other in-process materials derived from grains and pulses, as well as modeling of these processes. New and more efficient engineering processes and equipment and their impact on the production of both food and non-food products will be addressed.

Food Safety and Regulatory
The food safety and regulatory initiative will include all aspects of food safety and any discussions of regulatory issues and legal challenges.

Health and Nutrition
This initiative will encompass topics of and related to health and nutrition of cereals and pulses, alone and in products and ingredients derived from these plant materials. Adjunct topics may also include social impact of health and nutrition initiatives, medical reports, and other related topics.

Ingredients and Cost of Goods Sold
This initiative will cover all aspects of raw materials, new discoveries of novel ingredients, novel applications of ingredients, and ways of reducing costs using ingredients.

Analytical Methods and Quality
All analytical methods development, changes to methods, information about measuring quality of grain, ingredients or finished foods by chemical, physical or sensory testing are addressed. All aspects of rheology, as related to cereals, flour, dough, batter, extrudates, and cereal-based finished products, are included in this initiative.