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Here is your news for December 2018...
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Important Dates
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April 17–19, 2019 —
2019 Milling & Baking Spring Technical Conference
Nov. 3–5, 2019 —
Cereals & Grains 19, AACCI Annual Meeting
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We are now entering the transition phase of our new name, Cereals & Grains Association, and over the course of the next year you will see AACCI — Cereals & Grains Association used in communications while the new brand is being developed. You can expect to see the full brand launch at Cereals & Grains 19 in Denver. Be sure to check our website for rebranding updates as we transition to the new name!
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Science & Trends
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Jobson et al. describe an interesting study regarding the effects on grain quality associated with the introduction of the green revolution, semi‐dwarfing reduced height (Rht) genes in wheat. The agronomic benefits from these genes are well known, but their impact on end‐use quality and nutrition have been less well characterized. This paper demonstrates that Rht-B1b/Rht-D1b negatively impacts kernel size and protein content but positively affects flour yield and dough mixing strength.
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This issue examines innovation across the value chain, describing tools and strategies for successfully bringing cereal and grain innovations to the marketplace.
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Meetings
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Cereals & Grains 19 Is on the Way!
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Save the date for Cereals & Grains 19: November 3–5, 2019, in Denver, Colorado. Next year's meeting promises to be even more thought-provoking, as we climb to new heights in search of ways to explore how cereal grain science interconnects in the global food system. Watch for details in the coming months.
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Engage
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Have an idea for research that will have an immediate impact on cereal science? Apply for funding! Applications are due March 29, 2019.
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The Foundation supports the future of our science through student and young professional awards. Your donations support multiple initiatives, including student travel awards (2018 recipients pictured here at Cereals & Grains 18 in London). Give back this year—make a donation!
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In the FY2018 AACCI Treasurer's Report, Dave Braun discusses the association income and expenses for fiscal year 2018, which ended March 31, 2018. The report provides a brief overview of association activities and initiatives over the past year and plans for upcoming programs. Read now!
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Read about Clyde Don's work supporting the R&D clients from start-ups in food and agribusiness to multinationals, serving as the chair of the association's Annual Meeting Track and Protein Technical Committee, and being a guest editor of Cereal Foods World!
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Resources
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Three AACCI food safety methods were recently updated: 42-15.02 on coliform/Escherichia coli enumeration; 42-30.04 on Staphylococcus aureus enumeration; and 42-50.02 on mold and yeast counts. Keep informed about all the updates by subscribing to the AACCI Approved Methods of Analysis, 11th Edition, available exclusively online to companies. New subscribers: save $100!
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Now available, Sprouted Grains: Nutritional Value, Production, and Applications, plus new editions of Carbohydrate Chemistry for Food Scientists; Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes; Rice: Chemistry and Technology; and Corn: Chemistry and Technology. AACCI members save 30% by using the member promo discount code at checkout: AACCI30.
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Buy any in-stock title in the Ingredient Handbook series online, and get a second copy of the same title free. Buy as many as you would like, and gift the free copies to friends and colleagues. BOGO sale runs through December 17, 2018.
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Job seekers: Did you know you can create a job profile for FREE in the AACCI Job Center? It takes just a few minutes to set up your profile and make yourself stand out in the grain science and technology community.
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Does your organization have an open position? Use the code "AACCIMember" at check-out to take 20% off your posting.
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This Month @AACCI is a benefit of your AACCI — Cereals & Grains Association membership.
Thank you for your continued support!
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© 2018 AACC International — Cereals & Grains Association
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