Discover Cereal Foods World Online: New Features and Functionality
Cereal Foods World is now on the same online publishing platform as Cereal Chemistry, allowing you to read about the latest advances for grain-based foods and take advantage of the new platform’s many features and functions. This added member benefit saves you time when looking for the right CFW articles. Make saved custom searches, share articles via e-mail or social media, sign up for table-of-content alerts, and search across AACCI’s entire Grain Science Library platform. Authors can even track CFW article citations through CrossRef. View the latest issue and explore this new member benefit today!

Final Call for 2015 Board of Directors Nominations
The Nominating Committee is developing a list of qualified association members for the offices of president-elect and director. As you think about potential names for consideration, please select individuals with demonstrated leadership abilities who have a reputation for getting things done and who work well with others. Nominations are due April 11—submit yours online today.

Don’t Miss Two New Reviews Just Published in Cereal Chemistry Online!

Hulled Wheats: A Review of Nutritional Properties and Processing Methods
There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work in this area and suggest additional research areas. Breeding programs for hulled wheats have received a great deal of attention, and their research findings have shown potential to generate genotypes with improved qualities.

Aroma of Wheat Bread Crumb
Bread aroma is an important parameter for bread quality, and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb, and they mainly originated from the fermentative activity of yeast, from oxidation of flour lipids, and to a lesser extent from Maillard reactions. Of those volatile compounds, 45 compounds can be characterized as aroma compounds, because they most likely can be sensed when the bread is eaten because of their high odor activity values and flavor dilution factors. The influence of ingredients and mixing conditions on bread aroma has scarcely been investigated.

Abstract Submission Closes April 15!
Join some of the best minds in grain-based science and product development. Make sure your research is part of the program. Abstract submission for the 2014 AACCI Annual Meeting closes April 15. Submit your abstract today.

Student Product Development Competition
It’s time to kick off the 2014 Product Development Competition (PDC) organized by the Student Division and showcased at the 2014 Annual Meeting! The competition is a great opportunity for students to apply the knowledge and skills acquired in school to create new professional and intelligent food products in a real-world situation and win competitive cash awards. The 2014 guidelines can be found on the AACCI Student Division PDC website. Intent to enter is due June 2.

Expanded Programming Includes Baking Industry Focus Special Sessions
This year’s AACCI Annual Meeting will include special sessions focusing on the baking industry, including a Baking Market Trends Special Session, Regulatory Influences on Baking Performance Special Session, and Technology for the Baker in Response to Regulations & Market Trends Special Session. View the Symposia and Science Café titles, presentations, and speakers online.

AACCI Needs Pictures of YOU Working on the Science You Love!
That’s right, AACCI would like to feature you on our membership materials.—working on the science that you are passionate about—to the AACCI Marketing Department. If you don’t have pictures but have something to share about what AACCI membership means to you, then send us your testimonial instead.

Workshop Planned on Food Safety and Traceability Systems for the Grain and Feed Industries
AACCI, in collaboration with AOCS and the Chicago Section of IFT, is organizing a workshop, in conjunction with the Midwest AOAC Meeting on the science of bulk material food safety management systems with related traceability, in preparation for FSMA. The practical use of the AACCI Food Safety Systems Task Force products will be presented along with hands-on exercises for participants. The workshop is scheduled for Wednesday, June 4, from 3:30 to 5:00 p.m. and Thursday, June 5, from 8:00 a.m. to 12:00 p.m. Initial meeting registration details are available through Midwest AOAC. Questions? Contact Charlie Hurburgh or Gina Clapper.

2014 AACCI Breakfast Cereals: From Field to Table Short Course, June 4–6, 2014, Tampa, FL
Improve your knowledge of breakfast cereal production. Understand the different grains and raw materials that combine to make cereal—and how that grain is prepared for cereal production. Learn how manufacturers make puffed, flaked, shredded, toasted, coated, cooked, and extruded breakfast cereals. Packaging and preservation techniques will also be covered. Taught by experienced major cereal company representatives and consultants, it includes a field trip to Clextral, an industry leader in process technology. Register today!

13th European Young Cereal Scientists and Technologists Workshop
The 13th European Young Cereal Scientists and Technologists Workshop (EYCSTW) will take place May 14–16, 2014, in Freising, Germany. Organized by Cereals & Europe (C&E) and the German Research Centre for Food Chemistry (DFA), the event builds a strong network of European cereal scientists with a program of both scientific presentations and networking opportunities. Two awards sponsored by the Healthgrain Forum will also be given to the best oral presentation and best poster.

Apply for the FDA Two-Year Commissioner's Fellowship Program
AACCI was recently notified that the FDA will be accepting applications for the two-year Commissioner's Fellowship Program between April 16 and May 26, 2014. The Fellowship is open to outstanding scientists and engineers and combines graduate-level coursework with the development of a regulatory science research project. Fellows will explore a specific aspect of FDA regulatory science. Applicants must have a doctoral-level degree to be eligible; however, bachelor's or master's degrees in an engineering discipline will also be considered. Learn more about how to apply for this exciting opportunity.

Introducing the Grain Science Library Online
Connect to trusted grain science information like never before with the largest online collection of journals and books that AACCI has ever offered through the AACCI Grain Science Library. It includes 19 of AACCI’s most popular books, Cereal Chemistry online, and Cereal Foods World online. Individuals or companies can subscribe to any combination of these resources for a low yearly subscription fee. Learn more, subscribe today, or recommend a subscription to your librarian.

Monograph Sale Extended—Last Chance to
Get These Popular Titles at a Discount!
Due to popular demand, the sale of our popular monograph series has been extended. April is your last chance to get 15% discounts on titles covering the chemistry and technology of barley, durum wheat, wheat, oats, corn, rice, and sorghum and millets. And NEW in 2014: Get a personal online subscription to select monograph titles for just $125 yearly.

Job Seekers: Take Control of Your Career
There are several jobs posted in 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: Looking to Fill a New Position?
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.

April
15 — 2014 AACCI Annual Meeting abstract submission closes

June
2 — Intent to enter Student Product Development Competition due
15 — Deadline to sponsor a student experience at the AACCI Annual Meeting

April 8, 2014

2014 AACCI Milling & Baking Technical Conference
4/9/2014 - 4/11/2014
Embassy Suites Tampa Airport / Westshore

Food Extrusion: Design, Process and Applications Short Course
4/23/2014 - 4/25/2014
Kansas City, Missouri, U.S.A.

13th European Young Cereal Scientists and Technologists Workshop
5/14/2014 - 5/16/2014
Research Centre, Freising, Germany

2014 AACCI Breakfast Cereals: From Field to Table Short Course
6/4/2014 - 6/6/2014
Tampa, FL, U.S.A.

2014 AACCI Annual Meeting
10/5/2014 - 10/8/2014
Providence, RI, U.S.A.