New Method Approval for Measuring Bread
Volume by Laser Topography
A new method for determining bread volume using BVM laser topography was assessed by a collaborative study conducted by the AACCI Physical Testing Methods Technical Committee. The proposed method showed acceptable precision for samples with volumes ranging from 200 to 2,800 mL. Results were similar to volumes determined by reference water displacement analysis. The BVM method is objective, contact-free, rapid, and simple to perform, making it well suited to the requirements of the milling and baking industries. It has been approved as AACCI Approved Method 10-14.01.

Shifting CFW to an Online Experience
To provide our members with the maximum benefits and scientific content, AACCI has decided to shift Cereal Foods World (CFW) to an online experience beginning with the January-February 2015 issue. You will continue to receive access to all the features you expect from CFW, but will now have the added benefit of reading the articles with live links to related materials, reference documents, and other sources of news in cereal grain science. This will also provide extended reach and visibility to CFW authors’ work. Through online access to CFW you can save custom searches, share articles via e-mail or social media, register for table-of-contents alerts, access archived editions, as well as search across AACCI’s entire Grain Science Library platform. Reducing costs and focusing on integrated scientific content is one more way AACCI is delivering value to your membership. If you wish to receive print copies of CFW, you may add the subscription for an additional fee by contacting AACCI Headquarters.

New Strategies for Sodium Reduction
in Baked Goods Webinar
Join us for two presentations on innovative ways to reduce sodium in baked goods on January 9, 2015. Speakers Alain LeBail and Peter Koehler will discuss new technological approaches to salt reduction, such as vacuum-mixing of dough and salt encapsulation. Then, the optimization of sodium distribution and the enhancement of breadcrumb structure will be presented as new strategies allowing sodium reduction in bread through faster sodium release and taste–texture interactions. Register today! This webinar is part of the Centennial webinar series, sponsored by the AACCI Foundation's Warthesen Fund. If you are interested in sponsoring a future webinar, contact (+1.651.994.3824).

Molecular Structure of Starch
Starch is the predominant component of cereal grains. As such, gaining greater insight into the structure and composition of starch is an important goal of cereal research. Waduge and colleagues examined starch granule composition, structure, and morphology during wheat grain development. Changes in development of A- and B-granules, amylose-to-amylopectin ratio, and crystallinity occurred during grain development. A- and B-granules differed in their molecular structure throughout development, with large A-granules possessing more glucan polymers, which are likely in the amorphous chain segments of amylopectin.

November-December Cereal Foods World Is Now Online
The November-December 2014 issue of Cereal Foods World focuses on Product Development & Innovation. The issue includes an editorial and report on the future of AACCI, article on milling hull-less barley to create fractions enriched with beta-glucan, and paper on optimizing the sponge cake mixing process. Also included are highlights from the 2014 AACCI Annual Meeting, a review of association activities and overview of the scientific milestones in protein research and technology, and a report on a collaborative study on the determination of bread volume using laser topography and a bread volume meter. In addition, CFW columnists discuss the science of the art of baking and the inspirational beginnings of product development.

Welcome New Corporate Members
Semo Milling, LLC, produces and markets premier quality dry corn milled ingredients into the food and beverage industries. Semo Milling, located in Cape Girardeau, MO, U.S.A., operates a modern production facility and constantly maintains a serious and continuous commitment to product quality and food safety.

Tree Top Inc. processes virtually every fruit under the sun into a variety of high-quality, value-added products. Tree Top's comprehensive portfolio includes fruit powders, frozen fruit, specialty fruit juice concentrates, fruit purees, fruit preps, and dried apples. Providing more fruits, in more forms, and giving you more possibilities.

Remember to Renew!
If you have recently received a renewal notice via e-mail, then access the online renewal form to renew today in just one click. You can also enroll in the new Auto-Renew program and get enGRAINed in AACCI, ensuring your membership benefits continue year after year without interruption.

High School Students Join the Centennial Celebration
The Centennial Planning Committee is currently focusing on ways to get students, the future of cereal grain science, involved in our association. The committee has been encouraging high school students to attend the Centennial meeting and will be giving those students exclusive tours of the exhibit area and other events. If you are interested in helping show high school students around the AACCI Centennial Meeting, please contact .

Students—Apply for a Scholarship or Fellowship
The AACCI Foundation is accepting applications for undergraduate student scholarships and graduate student fellowships to be awarded for the 2015–2016 school year. Applications are due by March 2, 2015, and applicants must be current AACCI student members to qualify.

Applications Now Being Accepted for the
Pinney Travel Award
The AACCI Foundation Cecil F. Pinney Travel Award is a travel grant for early career professionals to attend the AACCI Annual Meeting. If you are an individual working in grain science and technology who has been in your career for less than eight years, apply now! Applications are due March 2, 2015.

Last Chance to Register for the 2014 Annual
Meeting Highlights Webinar on December 11!
Don't miss hearing three notable lectures on December 11—Young Scientist Research Award Lecture by Devin Rose; Best Student Research Paper Competition Winner Mihiri Mendis; and a favorite lecture of the New Professionals Webinar Committee by Bert Lagrain. Check out the presentation topics and register now!

AACCI Batters and Breadings Technology Short Course
Register today for the AACCI Batters and Breadings Technology Short Course in Tampa, Florida, from February 9 to 10, 2015. Join your colleagues in learning about batters and breading technologies, and discover new advances in the field. Leading academic and industry professionals will address ingredient, product, and process technologies and provide a unique blend of scientific principles, practical applications, problem-solving, and equipment demonstrations. The program will also include the popular Iron Frymaster Competition!

AACCI Chemical Leavening Short Course
Join us for the AACCI Chemical Leavening Short Course in Tampa, Florida, immediately following the Batters and Breadings Technology Short Course. This course will increase your knowledge of chemical leavening systems to help improve your existing products and create new ones. This course is the most comprehensive of its kind devoted entirely to leavening agents and their functions and is taught by experienced representatives and consultants from the major ingredient and bakery technology companies. See the website for more details!

Health Canada's Food Directorate Seeks Public Comments
AACCI was recently notified that Health Canada's Food Directorate is seeking public comments on Marketing Authorization to allow gluten-free claims for specially produced oats that do not contain more than 20 parts per million (ppm) of gluten from wheat, rye, barley, or their hybridized strains, and for foods containing these gluten-free oats as ingredients when sold in Canada. Read the call, and submit your comments by January 27, 2015.

5th C&E Spring Meeting: Celebrating Cereals
in the AACCI Centennial Year!
The 5th C&E Spring Meeting in 2015 will celebrate the Centennial year of AACCI and review the importance of cereals and wheat particularly in our daily diet. The program will also highlight the scientific progress in breeding, processing, and nutritional aspects, with an outlook to the future. The event will take place from April 27 to 29, 2015, at the Hotel Sofitel, in Budapest, Hungary. The call for abstracts is now open—submit your research by January 30, 2015!

Registration & Abstract Submission Now Open for the EYCSTW
Make plans now to join us April 15–17, 2015, to showcase your work, network with peers, and learn from industry experts. This year, the Food Science department of the University of Copenhagen will host the 14th European Young Cereal Scientists and Technologists Workshop (EYCSTW). Submit an abstract and register for the event by February 1, 2015!

Successful Cereals&Europe Short Course on Bakery Enzymes
The AACCI European section, Cereals&Europe (C&E), organized a two-day short course on bakery enzymes November 20–21 at the European Bakery Innovation Centre in Papendrecht, The Netherlands. The course had 31 participants from 12 European countries. The course covered biochemistry of enzymes, safety, EU regulations and labeling, production, applications of amylases, hemicellulases, lipases, GOX, proteases, and more. Thank you to Christophe Courtin, Katholieke Universiteit; Peter Koehler, Technische Universität München; Rene Mikkelsen, DuPont/Danisco, and Ioannis Samakidis, Novozymes, who gave highly rated presentations.

New Food Safety Title in the AACCI PRESS Bookstore!
Professionals and students in food safety, food microbiology, and food engineering will find Food Safety Management: A Practical Guide for the Food Industry an invaluable resource that takes an integrated, practical approach to the management of food safety throughout the production chain. This first-of-its-kind book guides you through the various risks associated with the production process and provides measures for risk mitigation.

This Is Your LAST CHANCE TO SAVE on AACCI’s Milling Titles!
AACCI’s milling and storage references can protect your grains’ value from insects, mold, and fungi and help your staff gain a better understanding of grain components and meeting client specifications. Stock up on these on-sale milling titles before December 21. Buy any two from the AACCI online bookstore and get a free AACCI book light (supplies limited).

Last Chance to Buy-One-Gift-One on All
Ingredient Handbooks!
This is your last chance to take advantage of our buy-one, gift-one (BOGO) offer with all the right ingredients. Buy any Ingredient Handbook and gift a free copy of each handbook you buy. Choose from Colorants, Dairy-Based Ingredients, Emulsifiers, and eight others. Hurry, there are just two days left on this offer. Browse all titles, and see terms and conditions!

Job Seekers: Find the Perfect Job Today!
There are plenty of jobs on the AACCI Job Center that can take your career to the next level. For more opportunities, be sure to visit the Job Center today.

Employers: Are You Looking for a Talented New Candidate?
Post your job with AACCI in our niche Job Center. This international database of jobs and candidates is designed specifically for those in the grain-based and cereal science fields. Use promo code “AACCIMember” to receive a 20% discount on your job posting.

January
17—Registration and Housing deadline for Batters and Breadings Technology Short Course
17—Registration and Housing deadline for Chemical Leavening Short Course
30—Abstract submission deadline for C&E Spring Meeting

February
1 — Deadline for EYCSTW registration and abstract submission

March
2—Deadline for undergraduate scholarship and graduate fellowship applications
2—Deadline for Pinney Travel Award applications

AACCI 2014 Annual Meeting Highlights Webinar
12/11/2014
Live Webinar

AACCI New Strategies for Sodium Reduction in Baked Goods Webinar
1/9/2015
Live Webinar

AACCI Batters and Breadings Technology Short Course
2/9/2015– 2/10/2015
Tampa, Florida, U.S.A.

AACCI Chemical Leavening Short Course
2/11/2015– 2/13/2015
Tampa, Florida, U.S.A.

14th European Young Cereal Scientists and Technologists Workshop (EYCSTW)
4/15/2015–4/17/2015
Copenhagen, Denmark

5th AACCI C&E Spring Meeting
4/27/2015– 4/29/2015
Budapest, Hungary