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Expanded Scientific Session Programming for 2014

Conversations Matter….on DON in Cereals – Keys to Successful Global Management
Organizer and Moderator: Glen Weaver, Ardent Mills, Omaha, NE, U.S.A.; Andreia Bianchini, University of Nebraska, Lincoln, NE U.S.A

Monday, October 6, 2:00-4:00 p.m.

Deoxynivalenol (DON = VOMITOXIN) is a mycotoxin produced by Fusarium species, which infect numerous grains mostly in the field before harvest. DON has inherent toxicity. Its presence in cereal grains has the potential for widespread human exposure, since the primary route of DON exposure is consumption of contaminated grains. In the USA, the USDA as well as producers, millers, and processors monitor for the presence of DON in order to prevent contaminated grains from entering the food supply.

J. David Miller, Carleton University, Ottawa, Ontario, Canada
Felicia Wu, Michigan State University, East Lansing, MI, U.S.A.
Lauren Posnick Robin, FDA/CFSAN, College Park, MD, U.S.A.

Conversations Matter….on Overcoming Barriers to Whole Grain Consumption
Organizer and Moderator: Devin Rose, University of Nebraska, U.S.A.

Tuesday, October 7, 2:30-4:30 p.m.

  • Correlation between whole wheat bread consumer hedonic overall liking score and trained panel quantitative descriptive analysis results G. GUO (1), K. Zhao (1), B.D. Guthrie (2), M.A. Drake (3), E. Uriyo (4). (1) Cargill Horizon Milling, Minnetonka, MN, U.S.A.; (2) Cargill Global Food Research, Wayzata, MN, U.S.A.; (3) Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, U.S.A., Raleigh, NC, U.S.A.; (4) Cargill Horizon Milling, Wayzata, MN, U.S.A.
  • Perceived barriers to increased whole-grain consumption by older adults in long-term care facilities. *M. COFFMAN (1), M.A. Coffman (1), M. Camire (1). (1) University of Maine, Orono, ME, U.S.A.
  • Factors influencing the use and consumption of brown rice in Chinese restaurants T. LIU (1), X. Wang (2), L.F. Marquart (2). (1) University of Minnesota, St Paul, MN, U.S.A.; (2) University of Minnesota, Saint Paul, MN, U.S.A.
    *To be presented by Mary Ellen Camire

Conversations Matter….on the Use of GMO’s to Improve Cereal Foods
Organizer and Moderator: Derek Stewart, The James Hutton Institute, United Kingdom

Wednesday, October 8, 2:00-4:00 p.m.

  • Increasing the fiber content of wheat to combat chronic disease. P. SHEWRY, Distinguished Research Fellow, Rothamsted Research, United Kingdom
  • Developing plants yielding nutirtionally-beneficial starches by site-directed mutagenesis.R.G. GILBERT (1), C. Li (1), I.D. Godwin 12), M. Turner (1). (1) Univ.of Queensland/Huazhong University of Science & Technology, Brisbane, Australia 
  • Aspergillus nidulans α-L-arabinofuranosidase has high activity on wheat arabinoxylan and a surface binding site interacting with plant polysaccharides. B. SVENSSON (1), C. Wilkens (2), S. Andersen (2), B.O. Petersen (3), D. Cockburn (2), O. Hindsgaul (4), M. Abou Hachem (5). (1) Technical Univ.of Denmark, Lyngby, Denmark; (2) DTU Systems Biology, Lyngby, Denmark; (3) Carlsberg Laboratory, Valby, Denmark; (4) Carlsberg Lboratory, Valby, Denmark; (5) DTU Systems Biology, Lyngby, Ecuador

Baking Market Trends Special Session
Organizers: Jennifer Robinson, Bay State Milling Company, Minneapolis, MN, U.S.A.; Barbara Heidolph, Innophos, Inc., Cranbury Township, NJ, U.S.A.; Susan Kay, Bay State Milling Company, Quincy, MA, U.S.A.; Kevin Richter, Horizon Milling, Minnetonka, MN, U.S.A.
Sponsor: Milling & Baking Division

Global market trends impacting the baking industry will be discussed.

  • Global strategies for baked goods. S. SEIBOLD, General Mills, Minneapolis, MN, U.S.A.
  • Food service market trends: Pizza. M. FINNERTY, Pizza Hut, Inc., Plano, TX, U.S.A.; B. KING, Yum Brands Inc., Dallas, TX, U.S.A.
  • Bakery trends through the eyes of Panera. T. GUMPEL, Panera, Sarasota, FL, U.S.A.
  • Bakery sustainability 2014—How are we doing? K. TRILEVSKY, Consultant, Burien, WA, U.S.A.
  • Sprouting enhances wheat bread baking quality. K. RICHTER, Horizon Milling, Minnetonka, MN, U.S.A.
  • Soft durum—A new bakery ingredient. C. MORRIS, USDA, Pullman, WA, U.S.A.
  • Oatmeal and satiety. Y.-F. CHU, Quaker Oats Center of Excellence/PepsiCo Nutrition, Barrington, IL, U.S.A.
  • Sweeteners and sweetener alternatives in cookie formulations. M. KWEON, Pepperidge Farms Inc., Downers Grove, IL, U.S.A.
  • Grains, body weight, and health. G. GAESSER, Arizona State University, Tempe, AZ, U.S.A.

Regulatory Influences on Baking Performance Special Session
Organizers: Jennifer Robinson, Bay State Milling Company, Minneapolis, MN, U.S.A.; Barbara Heidolph, Innophos, Inc., Cranbury Township, NJ, U.S.A.; Susan Kay, Bay State Milling Company, Quincy, MA, U.S.A.; Kevin Richter, Horizon Milling, Minnetonka, MN, U.S.A.
Sponsor: Milling & Baking Division

Regulatory influences on the baking industry and how the industry is responding to these changes will be discussed. Technical aspects of how ingredients impact baking performance will be reviewed. Formulation experts will discuss possible technologies and strategies to respond to evolving regulations and emerging market trends.

  • Whole grains in schools and the WIC program: Regulations and successes to date. J. ADAMS, Wheat Foods Council, Washington, DC, U.S.A.
  • Formulating with whole grains for the CPC market. S. HARTUNIAN-SOWA, Mondelez International, East Hanover, NJ, U.S.A.
  • Formulating to remove partially hydrogenated oils (PHO). L. MOREHART, Cargill, Plymouth, MN, U.S.A.
  • Wheat lipids—Impact on baking. B. PAREYT, KU Leuven, Leuven, Belgium
  • Challenges in developing ready-to-bake gluten-free products. D. DOMINGUES, General Mills, Minneapolis, MN, U.S.A.
  • The evolution of gluten-free baking to enhance nutrition utilizing whole grains. V. KLIMCZAK, Bay State Milling, Quincy, MA, U.S.A.
  • Strategies for acrylamide mitigation. D. ORTIZ, Kellogg Company, Battle Creek, MI, U.S.A.
  • Sodium reduction and other regulatory impacts on bakers. C. MOON, Flowers Foods Inc., Thomasville, GA, U.S.A.

Technology for the Baker in Response to Regulations & Market Trends Special Session
Organizers: Jennifer Robinson, Bay State Milling Company, Minneapolis, MN, U.S.A.; Barbara Heidolph, Innophos, Inc., Cranbury Township, NJ, U.S.A.; Susan Kay, Bay State Milling Company, Quincy, MA, U.S.A.; Kevin Richter, Horizon Milling, Minnetonka, MN, U.S.A.
Sponsor: Milling & Baking Division

Formulation experts will discuss possible technologies and strategies to respond to evolving regulations and emerging market trends.

  • Whole grain test milling and bread baking methods for testing pure varieties. R. MILLER, Kansas State University Wheat Quality Lab, Manhattan, KS, U.S.A.  
  • Enzymes in baking. C. COURTIN, KU Leuven, Leuven, Belgium
  • Wheat agronomic and fertilization impacts on biscuit quality. I. MOREIRA DE ALMEIDA, Mondelez International, East Hanover, NJ, U.S.A.
  • Strategies for sugar and egg reduction in cakes. R. MILLER, Kansas State University Wheat Quality Lab, Manhattan, KS, U.S.A.
  • Challenges in formulating with whole grain. D. CASSONE, Mondelez International, East Hanover, NJ, U.S.A.
  • Sodium reduction in baked goods. B. HEIDOLPH, Innophos, Inc., Cranbury Township, NJ, U.S.A.

Hot Topic
Carbohydrates Quality and Health Impact: The Good, the Bad, and the Ugly!
Organizers: Satya Jonnalagadda, Kerry, Beloit, WI, U.S.A.; Anne Birkett, Kellogg Company, Battle Creek, MI, U.S.A.
Sponsors: Nutrition Division, Carbohydrate Division
Financial Sponsor: General Mills, Inc. 

Cereal grain foods are the main source of carbohydrates in the diet globally. Given the global epidemics of obesity, diabetes, and heart disease, cereal foods have come under attack. This session will review the role of carbohydrates in maintaining health and preventing disease and examine the latest scientific evidence with regard to carbohydrate quality and health outcomes. The session will also examine how we can continue to advance cereal science and food product quality.

  • Are all carbohydrates created equal?—An overview. N. MCKEOWN, Tufts University-USDAHNRCA, Boston, MA, U.S.A.
  • Cereal grain foods intake trends: Contribution to nutrient intake and diet quality. J. AHUJA, USDA-ARS, Beltsville, MD, U.S.A.
  • Carbohydrates and metabolic health: Review of the latest evidence. S. ROBERTS, Tufts University-USDAHNRCA, Boston, MA, U.S.A.
  • Design of wholesome cereal foods: What about carbohydrates? K. POUTANEN, VTT, Helsinki, Finland
  • Discussion

Toward Coexistence: The Debate on Genetically Modified Organisms Continues

Organizers: Andreas Blennow, University of Copenhagen, Frederiksberg C, Denmark; David Kendra, PepsiCo, Barrington, IL, U.S.A.

The GM debate continues. Currently, a huge number of GM crops have been generated to provide diverse novel crops with increased robustness and higher quality. However, efforts to block GM crops, especially in Europe, are hindering the use of the potential of these novel crops. This Hot Topic session will provide a fair discussion of the potentials and risks associated with GM corps.

  • Gametophytic incompatibility, a technology that can be used to develop corn that excludes GMP pollen. M. P. SCOTT, USDA-ARS, Ames, IA, U.S.A.
  • Communicating biotechnology: Successes and challenges. A. BODNAR, Biology Fortified, Inc., Alexandria, VA, U.S.A.


Preliminary Scientific Program

Listed alphabetically. Sessions are preliminary and subject to change.

A Fresh Look at Yeast Functionality in Leavened Cereal Dough Systems

Organizer: Christophe Courtin, KU Leuven, Leuven, Belgium

It is common knowledge that in leavened cereal dough systems, the presence of yeast leads to a short, but intense, fermentation phase in which simple sugars are converted into ethanol and CO2 gas. Renewed interest in the interaction between yeast and dough has led to recent advances in this area. This symposium will provide a fresh look at yeast functionality in cereal dough systems, focusing on organoleptic, technological, and nutritional aspects.

  • Yeast production and tuning: An industrial perspective. P. KRASUCKI, AB Mauri, Chesterfield, MO, U.S.A.
  • Evaluating the impact of yeast fermentation on bread dough matrix rheology. C. COURTIN, KU Leuven, Leuven, Belgium
  • Sourdough systems in cereal fermentation and the role of yeast in them. K. KATINA, University of Helsinki, Helsinki, Finland
  • Contribution of yeast to flavor of cereal-based products. M. STEINHAUS, Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany
  • Nutritional aspects related to the use of yeast in breadmaking. J. VERSPREET, KU Leuven, Leuven, Belgium

Accurate Gluten Quantitation in Foods and Beverages—A Mission Impossible?

Organizers: Katharina Konitzer, Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany; Clyde Don, CDC Foodphysica, Driel, Netherlands
Sponsors: Protein Division, Protein and Enzymes Technical Committee
Scientific Initiative: Health & Nutrition
Financial Sponsor: R-Biopharm AG  

Celiac disease is triggered by the storage proteins (gluten) of wheat, rye, and barley, and the only known effective therapy is lifelong adherence to a gluten-free diet. Due to its diverse and complex structure, gluten analysis remains a challenge, especially in fermented foods in which gluten is partially degraded. This Science Café will focus on ongoing analytical challenges regarding accurate quantitation of gluten in foods and beverages using ELISA and on the development of alternative analytical methods.

  • An overview of recent developments and current status of gluten ELISA methods. C. DON, CDC Foodphysica, Driel, Netherlands
  • Comparison of extraction methods for gluten analysis. S. HAAS-LAUTERBACH, R-Biopharm AG, Darmstadt, Germany
  • Pros and cons of immunological methods. M. TILLEY, USDA-ARS, Manhattan, KS, U.S.A.
  • Challenges of accurate gluten quantitation in selected foods. K. KONITZER, Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany
  • Gluten quantitation in food and beverages by LC-MS using grain specific marker peptides. J. SEALEY-VOYKSNER, LCMS Limited, Durham, NC, U.S.A.

Best Student Research Paper Competition

Organizer: Professional Development Panel, Sean Finnie, PDP Chair, Cargill, Inc., Plymouth, MN USA
Financial Sponsors: Archer Daniels Midland Co., B.C. Williams Food Products, Cain Food Industries, Inc., Corbion, Frito-Lay Inc, General Mills, Kellogg Co., McCormick & Co., Inc., MGP Ingredients, Inc., Mitsubishi International Food Ingredients, Mother Murphy's Flavors, PepsiCo Global R&D, The Kroger Co, The Mennel Milling Co., TIC Gums Inc.

The objectives of this competition are to challenge students to demonstrate superior presentation skills, highlight the best research conducted and presented by students, and offer an opportunity for students to interact with the AACC International community at an early stage in their career. The competition is judged in two stages. During the first phase, university department heads nominate student members who submit an abstract and initial presentation. A jury reviews the nominations and chooses six students to advance to the final round of competition. This session will showcase the top six finalists.

  • Improving aqueous stability of sorghum 3-deoxyanthocyanin pigments for food colorant application. D. Herrman, Texas A&M University, College Station, TX, U.S.A.
  • Effect of extrusion conditions on pasting behaviour and microstructure of re-fabricated rice: A response surface analysis. S. Z. Hussain, Punjab Agricultural University, Punjab, India
  • Improving wheat milling and baking quality via development of novel Puroindoline alleles. J. Kammeraad, Montana State University, Bozeman, MT
  • Arabinoxylan hydrolyzates as immunomodulators. M. Mendis, North Dakota State University, Fargo, ND
  • Analysis and baking activity of lipase reaction products in wheat breadmaking. M. Schaffarczyk, German Research Center for Food Chemistry, Freising, Germany
  • The contribution of glutathione to the destabilizing effect of yeast on wheat dough. C. Verheyen, Technische Universität München, Freising, Germany

Cereal Foods: Opportunities in the Oriental World

Organizers: Weining Huang, Jiangnan University, Wuxi, China; Jessy Feng Wang, MagiBake International, Inc., Wuxi, China
Sponsor: China Strategies Task Force

The cereal foods industry plays a critical role in the booming oriental market. In particular, China has emerged as one of the three most important economies in the world, creating great opportunities. Significant changes in processing technology, consumption patterns, and market trends have taken place over the past decade in China, Japan, Korea, and other Asian countries. The informative presentations given in this symposium will show how the application of science and technology is used to address critical issues and key opportunities when tradition meets modernization in the challenging oriental market. While the underpinning cereal grain science may be global, its application requires a sound knowledge of local products and their associated manufacturing and consumer preference bases for millers, bakers, or traders to remain successful in the era of economic globalization.

  • New approaches to measurement of texture in starch-based foods. H. CORKE, University of Hong Kong, Hong Kong, China
  • Traditional sourdough steamed bread industrialization in China: I. Characterization and profile analysis of flavor compounds. N. LI, Guangzhou Puratos Food Co. Ltd., Guangzhou, China
  • The role of cross-cultural sensory research in testing for quality of oriental products. V. SOLAH, Curtin University, Perth, Australia
  • Use of rice flour in baked goods: Recent studies in Japan. H. OKUSU, Nippon Flour Mills, Kanagawa, Japan
  • Genetic mechanism and molecular improvement of the quality of japonica rice. Q. LIU, Yangzhou University, Yangzhou, China

Science Café
Current and Future Potentials of Sprouted Grains as Healthy Ingredients

Organizers: Elsayed Abdelaal, Agriculture and Agri-Food Canada, Guelph, ON, Canada; Robert Serrano, Grain Millers, Eugene, OR, U.S.A.; Boris Nemzer, FutureCeuticals, Momence, IL, U.S.A.; Liyi Yang, Texas, A&M University, College Station, TX, U.S.A.
Sponsor: Bioactive Compounds Technical Committee
Financial Sponsor: Buhler AG, GrainMillers, FutureCeuticals

Demand for sprouted grains has increased drastically due to their associated health benefits. Sprouting increases the bioavailability of nutrients and improves the flavor of grains, which makes sprouted foods more popular among consumers. This symposium will provide an overview of sprouted grains in terms of their nutritional and health benefits and processing technologies. Current research on safe sprout production and the research gap will also be presented, with emphasis on efficacy and authentication of sprouted foods.

  • Mobilization of reserves in germination: A comprehensive overview. P. FINNEY, Roman Meal Co., Tacoma, WA, U.S.A.
  • Making chemoprevention green with sprouted seeds. J. FAHEY, John Hopkins School of Medicine, Baltimore, MD, U.S.A.
  • Physiology and genetics of barley grain germination. G. FINCHER, University of Adelaide, Glen Osmond, Australia
  • Innovations in pulse processing technology and equipment. J. HUNTER, Buhler, Uzwil, Switzerland  
  • Seed sanitation: Secret of safe sprout production and risk management associated with manufacturing of sprouted products. H. FENG, University of Illinois, Urbana, IL, U.S.A.

Science Café
Emerging Genetic Methods in Cereal Grain Quality Improvement

Organizer: Andreas Blennow, University of Copenhagen, Frederiksberg C, Denmark

New genetic engineering methods are continuously being developed, including mutant screening by TILLING, genome editing mutagenesis with TALEN, CRISPR, ZFN (zinc-finger nuclease), meganucleases, and transgene engineering. Their effects on quality is just now emerging in different areas of grain quality and robustness enhancement. This symposium will deal with engineering strategies for phytonutrients, starch, fiber, protein, antioxidant, and mineral fortification of the grain.

  • Increasing resistant starch content in wheat grain using TILLING. B. HAZARD, University of California, Davis, CA, U.S.A.
  • Targeted mutagenesis using TALENs as a means to improve cereal grain quality. I. HOLME, Aarhus University, Flakkebjerg, Denmark
  • TALENs and CRISPR/Cas9: Genome editing tools for wheat. J. GIL-HUMANES, University of Minnesota, St. Paul, MN, U.S.A.
  • Epitope tagging to study gluten deposition, interactions and impact on grain functionality. P. TOSI, University of Reading, Reading, U.K.
  • Discussion

Enzymes in Cereal-Based Food Products

Organizers: Kristof Brijs and Bram Pareyt, KU Leuven, Leuven, Belgium

This session will focus on the use of enzymes in different cereal-based food products as key ingredients in improving technological aspects. The symposium will include discussions on the effects of different enzymes acting on raw materials and their constituents and also on how these conversions enable improvements in processing and cereal-based product quality.

  • New amylase-based freshness solutions in baking. G. BELLIDO, Novozymes, Bagsvaerd, Denmark
  • A lipase based approach for studying the role of wheat lipids in bread making. L.R. GERITS, KU Leuven, Leuven, Belgium
  • Molecular understanding of endoxylanase functionality in cereal-based processing. C.M. COURTIN, KU Leuven, Leuven, Belgium
  • Enzymes in gluten-free bread making. C.M. ROSELL, Institute of Agrochemistry and Food Technology, Valencia, Spain
  • Malting process-induced enzymatic changes—Application in beverages. M. RITTENAUER, TUM - Weihenstephan, Freising, Germany

Gut Microbiota, the New Frontier—The Role of Cereal Grains and Fiber

Organizers: Satya Jonnalagadda, Kerry, Beloit, WI, U.S.A.; Rhonda Witwer, Beneo Institute, Morris Plains, NJ, U.S.A.
Sponsor: Nutrition Division

The area of gut microbiota is rapidly evolving with advancements in science and technology. Gut microbiota is being shown to impact health. Cereal grains and fiber have been shown to modulate gut microbiota. This rapidly emerging area of science will be examined, and opportunities for advancement of the role of cereal grains to improve health will be discussed.

  • Gut microbiota: Who’s there? Overview of the role of gut microbiota and health. S. O’KEEFE, University of Pittsburgh, Pittsburgh, PA, U.S.A.
  • Cereal grains: Impact on gut microbiota and health. D. ROSE, University of Nebraska, Lincoln, NE, U.S.A.
  • Cereal fibers: Impact on gut microbiota and health. G. FAHEY, University of Illinois-Urbana Champaign, Urbana, IL, U.S.A.
  • Formulating cereal foods to modulate gut microbiota. A. ESTAL, Beneo, Inc., Wilmington, NC, U.S.A.
  • Discussion

Noninvasive Sensor Techniques and Their Potential Applications in Cereal Processing

Organizers: Mario Jekle, TU München, Research Group Cereal Process Engineering, Freising, Germany; Chris L. Miller, Kansas State University, Manhattan, KS, U.S.A.

Continuous knowledge about critical product characteristics during the processing of food products is of particular importance. Innovative analytical methods that can be applied in-line in the process enhance not only the quality of the product but also improve our understanding of product behavior depending on the process. This symposium will highlight innovative or novel sensor techniques and their validation for applications in the production of cereal-based products.

  • Ultrasound as a noninvasive technique for assessing dough properties during process operations. M. SCANLON, University of Manitoba, Winnipeg, MB, Canada
  • Image analysis techniques for processing of cereal products. T. BECKER, Technische Universität München, Freising, Germany
  • Visible and near-IR imaging and spectroscopy for grading factors in wheat. S. R. DELWICHE, USDA-ARS, Beltsville, MD, U.S.A.
  • Monitoring of sourdough fermentation by fluorescence spectroscopy. B. HITZMANN, Universität Hohenheim, Stuttgart, Germany

Science Café
Perennial Grasses: Can They Replace Annual Grains in the Future?

Organizers: Baraem Ismail, University of Minnesota, St. Paul, MN, U.S.A.; Mirko Bunzel, Karlsruher Institut für Technologie (KIT), Karlsruhe, Germany; Donald Wyse, University of Minnesota, St. Paul, MN, U.S.A.
Sponsor: General Mills

The production of annual plants compromises the ecosystem. Production of perennial grasses, on the other hand, requires less water, fertilizers, and herbicides and reduces soil erosion. The yield of perennial grains and their functionality for food production need to be improved. A panel will present environmental and economic benefits of growing perennial grains, updates on breeding programs, and their potential for food applications. The panel welcomes discussion on the future of perennial grains.

  • Developing cropping systems that produce food and ecosystem services. D. WYSE, University of Minnesota, St. Paul, MN, U.S.A.
  • Environmental and economic impact of perennial grain production. W. LAZARUS, University of Minnesota, St. Paul, MN, U.S.A.
  • Grass to grain: Sustainable food by design. L. DEHAAN, The Land Institute, Salina, KS, U.S.A.
  • Intermediate wheatgrass chemical constituents and influence on functionality. M. BUNZEL, Karlsruher Institut für Technologie, Karlsruhe, Germany
  • Incorporation of intermediate wheatgrass in food products. T. SCHOENFUSS, University of Minnesota, St. Paul, MN, U.S.A.

Protein–Starch Interactions and Their Importance in End-Product Quality
Organizers: Clyde Don, CDC Foodphysica, Driel, Netherlands; Katharina Konitzer, Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany; Robin Connelly, DuPont Nutrition & Health, St. Louis, MO, U.S.A.; Monjur Hossen, Kellogg Company, Kalamazoo, MI, U.S.A.
Sponsors: Rheology Division, Protein Division

Ingredients like flour and water are processed to build structures with gas cells and/or a crispy texture. Separately, the functional properties of proteins and starches have been well-established. However, at the interface where protein and starch meet, less is known about the effect of the interactions. Novel analytical techniques and current research will be presented that unravel the role of protein–starch interactions in dough, ingredient processing, food product quality, and bio-based materials.

  • The role of gliadin and glutenin in protein–starch interactions. C. DON, CDC Foodphysica, Driel, Netherlands
  • Probing for interactions with ultrasound. M. SCANLON, University of Manitoba, Winnipeg, MB, Canada
  • Processing of cereal proteins and starches into new bio-based chemicals and products. B. LAGRAIN, Centre for Surface Chemistry and Catalysis, KU Leuven, Leuven, Belgium
  • Importance of protein–starch interactions in dough rheology. B. SROAN, Nestle R&D, Solon, OH, U.S.A.
  • Effects of protein–starch interactions from the perspectives of an engineer. M. JEKLE, Technische Universität München, Freising, Germany

Providing Solutions with Pulse Ingredients in Product Development Applications

Organizers: Ning Wang, Canadian Grain Commission, Winnipeg, MB, Canada; Tanya Der, Pulse Canada, Winnipeg, MB, Canada; Heather Maskus, Canadian International Grains Institute, Winnipeg, MB, Canada
Sponsor: Pulse and Legume Technical Committee
Financial Sponsor:Best Cooking Pulses, Inc.

Increased interest in novel food ingredients such as pulses (peas, lentils, chickpeas, and beans) has piqued the curiosity of the food industry due to their health benefits and functionality as ingredients. With any new ingredient, food developers face challenges related to flavor, ingredient functionality, processing efficiency, and ensuring health benefits are maintained. This session will highlight challenges faced when processing with pulses and provide practical solutions.

  • Digestibility and nutritional quality of food products containing pulse ingredients. J. BOYE, Agriculture and Agri-Food Canada, St. Hyacinthe, QC, Canada
  • Gluten-free pasta/noodles from pulses: Processing and quality characteristics. N. WANG, Canadian Grain Commission, Winnipeg, MB, Canada
  • Pulse fractions and value-added by-product utilization. N. LINDEBOOM, POS Bio-Sciences, Saskatoon, SK, Canada
  • The effects of yellow pea flour on the physical and sensory properties of Asian noodles. L. BOURRE, Canadian International Grains Institute, Winnipeg, MB, Canada
  • Pea flour application in biscuits in the Chinese Market. Y. KIM, International Grains Institute, Henan Univ of Technology, Zhengzhou, Henan, China

Quest for World’s Protein Needs—Cereal & Legume Proteins: Chemistry and Food Applications

Organizer: Monjur Hossen, Kellogg Company, Battle Creek, MI, U.S.A.
Sponsor: Protein Division

On a worldwide basis, plant protein foods contribute more than 60% of the per capita supply of protein. Cereal and legume proteins, despite their relatively low quality, play a critical role in meeting the world’s overall protein needs. There is room and potential for improving total cereal and legume protein production, the quality of their proteins, and cereal- and legume-based food science and technology to meet the world's protein needs in more sustainable ways.

  • Cereal proteins: Fundamental understanding for processing applications. F. BONOMI, DeFENS – University of Milan, Milan, Italy
  • Pea protein—A sustainable, functional, versatile ingredient. N. VARDE, Roquette America, Geneva, IL, U.S.A.
  • Toward “Synthetic Meat”?—Advances in texturization and extrusion of cereal and legume proteins. S. ALAVI, Kansas State University, Manhattan, KS, U.S.A.
  • Cereal protein-based biomaterials for food applications. L. CHEN, University of Alberta, Edmonton, AB, Canada
  • Protein in ready-to-eat cereals and snacks: Challenges and opportunities. M. ASIF, Kellogg Company, Battle Creek, MI, U.S.A.

Shelf Life—Navigating the Meaning and Measurement of Shelf Life in Grain Ingredients and Foods

Organizer: Elizabeth Arndt, Ardent Mills, Denver, CO, U.S.A.

Currently there are no standardized methods for determining the shelf life of grain ingredients.

  • Defining and measuring shelf life in foods and ingredients. M. SEWALD, General Mills, Minneapolis, MN, U.S.A.
  • Chemical and flavor changes during storage of grain ingredients. D. PETERSON, University of Minnesota, Minneapolis, MN, U.S.A.
  • From kernel to table—An overview of conditions and timing in the grain supply chain. B. DAY, Ardent Mills, Denver, CO, U.S.A.
  • Shelf-life indicators in wheat flour—Chemistry, flavor, baking performance, other? D. ROSE, University of Nebraska, Lincoln, NE, U.S.A.
  • Effects of whole wheat flour storage on quality and consumer preference of baked goods and pasta. E. ARNDT, Ardent Mills, Denver, CO, U.S.A.

Starch Bioengineering, Structure, and Function

Organizer: Andreas Blennow, University of Copenhagen, Frederiksberg C, Denmark

Starch structures have been engineered over the last decades in several cereal crops to generate a diverse set of different functionalities. Their structure and functions are gradually being investigated to obtain a more global view of the potential of starch bioengineering and demonstrate the potential to produce novel foods and raw starch biomaterials. This Science Café will deal with the entire chain, from plant biotechnology to starch structure/functionality and potential applications.

  • Understanding starch biosynthesis in order to control its structure, composition and properties. S. ZEEMAN, ETH Zurich, Zurich, Switzerland
  • Barley grain composition and metabolism over development and germination. A. BLENNOW, University of Copenhagen, Frederiksberg C, Denmark
  • Molecular structure of starch from maize mutants deficient in starch synthase III. F. ZHU, University of Auckland, Auckland, New Zealand
  • Unique properties and applications of waxy wheat flour and starch. Y.-C. SHI, Kansas State University, Manhattan, KS, U.S.A.

Statistics Supporting Food Safety and Additional AACCI Initiatives

Organizer: Michelle Manderfeld, General Mills Inc., Minneapolis, MN, U.S.A.
Sponsor: Statistical Advisory Committee

Talks will focus on statistical tools and approaches supporting food safety, shelf-life studies, and experimental design.

  • Introduction—Food Safety and FSMA: The important role of statistics. K. STEVENS, General Mills, Minneapolis, MN, U.S.A.
  • Useful concepts and tools for defining the shelf life of your product. M. SEWALD, Medallion Labs/General Mills Inc., Minneapolis, MN, U.S.A.
  • Food Safety and FSMA: Validation studies and sampling plans. K. STEVENS, General Mills Inc., Minneapolis, MN, U.S.A.
  • Designing a collaborative study. T. NELSEN, Statistician Consultant, Port Byron, IL, U.S.A.
  • Efficient design of experiments. M. MANDERFELD, General Mills, Golden Valley, MN, U.S.A.

The Use of New Technologies in the Determination and Enhancement of Rice Grain Quality

Organizer: John Manful, Africa Rice Center, Cotonou, Benin
Sponsor: Rice Division

This session will explore the use novel handling and processing techniques that enhance rice grain quality, as well as innovative ways of more accurately measuring quality indices.

  • Measuring chalk levels in rice. T. SIEBENMORGEN, University of Arkansas, Fayetteville, AR, U.S.A.
  • The use of SEC for accurate determination of amylose content in rice. M. FITZGERALD, University of Queensland, Brisbane, Australia
  • Genetics of eating and cooking qualities revealed by genome-wide association mapping. J. BAO, Zheijiang University, Hangzhou, China
  • Paddycheck: A new technology for determining the milling quality of paddy rice. H. ANDREN, Perten Instruments AB, Hagersten, Sweden
  • Updating the use of KOH treatment in the analysis of 2-acetyl-1-pyrroline. C. GRIMM, USDA-ARS, New Orleans, LA, U.S.A.