Opening General Session Reception
Sunday, October 5
3:30 – 4:00 p.m.
Opening General Session and Awards Ceremony
4:00 – 5:00 p.m.
A beverage reception kicks off the opening for the 2014 Annual Meeting, followed by the Opening General Session! Get updates on what your association is doing to further the advancement of grain science, help honor AACCI members who have made significant contributions to the field of grain science, and see who will receive the William F. Geddes Memorial Award.
Closing General Session and AACCI Historical Happy Hour with Peter Shewry
Wednesday, October 8
4:15 – 6:00 p.m.
This year’s closing takes a look at the advances in cereal research from 1965 – 2014 in preparation for AACC Internationals centennial celebration in 2015. This session will also include the following award presentations – Texture Technologies Quality Research Presentation Award for 2014, Best Student Research Paper Competition, and the Cecil F. Pinney Travel Award.
“The Last 50 Years in Cereal Research: Achievements and Challenges” - Peter Robert Shewry
Cereal researchers have benefitted from the same revolution in biology as other disciplines, driven by advances in technologies underpinning genomics and chemical analysis. These technologies have facilitated the generation of huge datasets which themselves pose challenges for interpretation and application. While they have had significant impacts in some aspects of cereal research, such as the application of molecular breeding and transgenesis to crop improvement, advances in other areas, notably aspects of crop quality, have been disappointing. Peter will focus on identifying both achievements over the past 50 years and challenges for the future. He will also acknowledge the legacy of the previous generation of cereal chemists, a number of whom he was fortunate to meet early in his own career.
Professor Peter Robert Shewry is currently Distinguished Research Fellow at Rothamsted Research and Professor of Plants and Health at the University of Reading, Berkshire, UK. He leads a research programme on the development, structures and composition of wheat grain focusing on improving the quality of wheat for human health, notably the content and composition of dietary fibre and phenolic acids, and for milling and breadmaking including grain architecture and the deposition, composition and properties of grain proteins and lipids. Shewry is the author of numerous refereed papers in international journals, has edited or co-edited 18 books (four for AACC including co-editing the 4th edition of Wheat: Chemistry and Technology and 2nd edition of Barley: Chemistry and Technology) and has written many major reviews and book chapters. In 2000 he was awarded the Thomas Burr Osborne medal and in 2002 was the joint recipient (with Donald Kasarda) of the Rank Prize for Nutrition. He was elected Fellow of the ICC Academy in 2009 and has received honorary doctorate from the Swedish Agricultural University and the Budapest University of Technology and Economics. Over a 40 year career he has collaborated with many international scientists, most recently on the EU FP7 HEALTHGRAIN project (Exploiting the bioactivity of European cereal grains for improved nutrition and health benefits). He is currently Reviews Editor for Journal of Cereal Science and a Trustee and Chair of the Nutrition Committee of the Rank Prize Funds.
