New Gluten Method Added to the Online AACCI Approved Methods of Analysis
This new method determines and quantifies gluten in corn-based processed foods. This method is optimized to determine gluten content with respect to a 20 mg/kg regulatory level. Celiac disease is an intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided in the diet. In foods labeled "gluten-free," the gluten level must not exceed 20 mg/kg, based on the food as sold. The method comes out of the AACCI Protein Committee, chaired by Clyde Don of Foodphysica, and is important to food companies serving this market segment. Two New Enhancements Further Expand 11th Edition
 A new visual supplement for the Qualitative Test for Peroxidase in Oat Products method and the newly added Guidelines for Scoring Experimental Bread are among the latest additions to the AACCI Approved Methods of Analysis Online 11th Edition. These new enhancements are among the many (including built-in calculators, videos, spreadsheets, co-lab reports, audio PowerPoints, and color images) designed to assist subscribers to the 11th Edition in understanding or performing methods better or more quickly. AACCI Science Action Plan Progress Underway
As outlined during the AACCI Annual Meeting, five key science opportunities are underway with significant progress made in two key areas this past month. Science Opportunity #1, "Unifying the grains health benefit message," was advanced under the leadership of Satya Jonnalagadda through a two-day thought leader meeting held January 13–14 at AACCI headquarters. The objective of the meeting was to identify the scientific gaps related to the health benefits of grains and grain-based products and outline strategies for AACCI to address these gaps. An executive summary is available for member review, and a detailed report will be included in the next issue of CFW. Additionally, the AACCI Industry Executive Forum met January 28–29 in Chicago to update industry priorities, target initiatives for AACCI public policy focus, and discuss the increasing future global demands for food with life science companies. This group will be meeting regularly to provide critical input to the AACCI board for consideration. These are just a few in a series of science-focused initiatives underway for AACCI. Watch for future developments coming soon.
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 Expression of High-Molecular-Weight Glutenin Transgenes Provide New Insight into Gluten and Dough Formation
The high-molecular-weight glutenin subunit proteins Dx5 and Dy10 have long been associated with gluten functionality and good breadmaking quality. Robertson and colleagues studied the impact of overexpressing Dx5 and Dy10 singly and in combination on a wide range of wheat quality measures. An overabundance of Dx5 or Dy10 dramatically altered dough rheological properties, preventing normal mixing and starch-gluten separation. Their data supported a model of enhanced protein-protein interactions with a tight, less flexible structure.
Check Out This Month's Featured Webcast
 This month's featured webcast is "Opportunities for Professionals in the Food Industry" by Elizabeth Arndt and is currently available as open access. This webcast is part of the CFW Plexus webcast collection. Subscribe to CFW Plexus now to receive access to all the webcasts. |
Food Extrusion Short Course April 10–12
Improve your understanding of the extrusion process, receive up-to-date information about the state of extrusion processing, and advance your skills in designing and troubleshooting the extrusion process. The Food Extrusion Short Course, April 10–12 at the AACCI Headquarters in St. Paul, MN, will be taught by representatives of and consultants to the major extrusion companies and will include a field trip to an extruder equipment manufacturer. Speakers Now Posted for AACCI Sino-U.S. Baking Science & Technology Summit
The preliminary program, which includes speakers and topics, was recently posted on AACCnet. This summit is a great opportunity for Sino and U.S. scientists to share the latest research and techniques in baking in a focused environment. AACCI experts will present on worldwide innovations and trends in the following key areas: enzyme innovations in baking; innovative fermented products in baking; and equipment innovations. Keep an eye open for more information regarding the event in coming weeks. |
Call for Papers Opens March 1
Abstract submissions for the 2013 AACCI Annual Meeting in Albuquerque, New Mexico, will open March 1 and run through April 15, 2013. Presentations are based on an anonymous peer-review process with the same requirements used for review of submissions to AACCI scientific publications (i.e., Cereal Chemistry). Preliminary Program Now Online
Get a sneak peek at the preliminary symposia and Science Cafés planned for this year’s annual meeting. The symposia cover topics ranging from "Ancient and Alternative Grains: Nutritional and Functional Benefits for Product Development" to "Wheat Improvement in the 21st Century." The Science Cafés include thought-provoking topics like "Conflict of Interest in Science: Myth or Reality?" along with applied topics of interest such as "Leveraging Innovation and Cost Management for Profitability." |
Last Call for the 2013 Best Student Research Paper Competition
The AACCI Professional Development Panel is now encouraging nominations for the 2013 Best Student Research Paper Competition. Academic departments may submit one nominee; the top six submissions will compete for recognition and cash prizes at the 2013 AACCI Annual Meeting. Department head nominations and student abstracts are due February 28. Competition details and deadlines are available online. Sponsor a Student Experience at the AACCI Annual Meeting
 AACCI is focused on providing the best opportunities for our emerging cereal scientists. Ensuring a highly valuable experience and critical visibility for student members at our annual meetings can be the inspiration for developing a lifelong career in our science. We are seeking your support to enhance our initiatives even further. Sponsor a student experience for the 2013 AACCI Annual Meeting, and inspire a cereal scientist for a lifetime. AACCI Election Time! Cast Your Vote
If you haven’t already, make sure to vote in the AACCI 2013 election. Watch for your reminder ballot, which will be sent out on Friday, February 22. Running for president-elect is Gerard Downey. Matthew Morell and Koushik Seetharaman are running for director. Background information on the candidates was published in the November-December 2012 Cereal Foods World. Have a voice in our association’s leadership! Cast your ballot by March 1! |
 Schedule-at-a-Glance for C&E Spring Meeting Now Online
If you are preparing to attend the C&E Spring Meeting in Leuven, Belgium, from May 29 to 31, be sure to take a look at the recently updated schedule-at-a-glance. The 2013 meeting is entitled "Unlocking the Full Potential of Cereals: Challenges for Science Based Innovation" and aims at providing a science platform to present the latest cereal research and to discuss different aspects of cereals related to new technologies in cultivar development, food processing, and much more! Don't forget, early bird registration ends February 14.
2013 Milling & Baking Spring Technical Conference
 This year's Milling & Baking Spring Technical Conference, titled "Myth Busters: Using Science and Technology to Understand the Industry," will take place April 10–12 in Phoenix, Arizona. Registration and housing are now open, and the deadline to book a hotel room is March 13. Program highlights include the Halverson Award Lectureship on Carbohydrates presented by Glen Gaesser of Arizona State University; "Implementation of 5-S program" presented by Paul De La O of Mission Foods; and "Sodium Reduction—Will It Help and What Is Needed?" presented by Sarika Haris from General Mills Bell Institute of Health & Nutrition. Welcome New Board Members to the Student Division
 There are two new officers on the Student Division Board for 2013. Yunus Emre Tuncil is vice-chair and Kristen Dunn is secretary/treasurer. Tuncil is currently working on his Ph.D. at the Whistler Center for Carbohydrate Research at Purdue University. Dunn is pursuing an M.S. in food science and technology at Texas A&M University. |
Get This Sweet Deal Through Valentine’s Day and Improve Ingredient and Product Quality—Members Save $65!
Atlas of Stored-Product Insects and Mites is the most comprehensive collection of stored-product insect pictures ever published. No other reference offers such an extensive hands-on guide to the most common stored-product pests. It includes photographs and summary information for each of the 235 stored-product insect species and 280 species of mites. An essential desk reference for the quick identification and resolution of stored-product pest problems. |
Job Seekers: Find the Perfect Job Today!
There are plenty of jobs on the AACCnet Job Center that can take your career to the next level. Below are this month's featured positions. For more opportunities, be sure to visit the Job Center today.  Featured Position: Associate/Full Professor
Company: Moore Family Center, Oregon State University
Location: Corvallis, Oregon, U.S.A.
Job Description
Featured Position: Assistant Professor of Food Science with specialization in Grain Process Engineering
Company: Food Science Department, University of Arkansas
Location: Fayetteville, Arkansas, U.S.A.
Job Description Employers: Are You Looking for a Talented New Candidate?
Post your job with AACCI in our niche Job Center. This searchable, international database of jobs and candidates is designed specifically for those in the grain-based food industry and cereal science fields. Use promo code “AACCIMember” to receive your 20% discount on your job posting. |
February
14 — Early bird registration ends for C&E Spring Meeting
28 — Nominations and abstracts due for Best Student Research Paper Competition March
1 — Voting ends for AACCI 2013 Election
1 — AACCI Annual Meeting call for papers opens
15 — 2014 Board of Directors nominations due |
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