Pre-meeting workshops occur outside the core-meeting and offer you the opportunity to explore a topic more in-depth. These half-day or full-day pre-meeting workshops allow you to get a head start on accessing the cutting-edge scientific content and innovative ideas available at Cereals 17. Additional registration fees for pre-meeting workshops.
8:00 a.m. - 3:00 p.m. | Lunch Provided
Organizer: Barry McCleary, Megazyme, Ireland
In this workshop, methods that have been developed by Megazyme and validated through interlaboratory studies under the auspices of AOAC, AACC and ICC, for the measurement of a range of polysaccharides and enzymes will be described in detail. The workshop will include powerpoint presentations and detailed videos covering automated and manual procedure for the measurement of α-amylase, limit-dextrinase, cellulase, beta-glucanase and xylanase in cereal grain and malted grain. Developments in dietary fibre analytical methodology will be demonstrated as well as overviews of methods for the measurement of starch, starch damage, resistant starch, β-glucan and arabinoxylan.
Key Learning Objectives:
Fee: Member $395; Nonmember $425; Student $130
12:00 - 3:00 p.m.
Organizer: Ray Shillito, Bayer, U.S.A.
GM thresholds for labeling in food have been imposed in many countries. With the proposal to disclose the presence of GM ingredients in the USA comes the challenge of compliance with the proposed label. To do so may include even more stringent monitoring of supply chains for those who want to exclude GM ingredients, with all its associated costs, along with possible confirmatory testing of finished goods. In addition, in a regulatory situation, testing may become even more critical. By the time of this workshop there should be more clarity on how this disclosure law will be applied. This workshop will discuss and demonstrate how complicated testing for the presence of GM ingredients in food products can be.
Fee: Member $75; Nonmember $105; Student $50
8:00 a.m. - 3:00 p.m. | Guidebook and Lunch Provided
Organizer: E.B. Russell, Kemin Food Technologies, U.S.A.
Sponsored By: Chemical Leavening Technical Committee
The chemical leavening technical committee has authored a technical book associated with what a chemical leavener is, how it works, what AACC methods should be used to test them, etc. This workshop will have the authors present their chapters, complete with interactive learnings, questions, and understandings.
Hear the Guide Book Authors review the content of each chapter:· EB Russell· Rob Berube· Michele Briggs· Sharon Book· Nita Livix· Laurie Scheffers
Fee: Member $445; Nonmember $475; Student $180