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Here is your news for April 2019...
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Congratulations to Marta S. Izydorczyk, elected as president-elect, and Larisa Cato, elected as director. These members will join the AACCI Board of Directors after Cereals & Grains 19.
Read more about the new members online.
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Science & Trends
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This issue focuses on global food safety and security. The interconnections between food safety and security across the food production system, from the farm to the consumer, are explored.
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This Cereal Chemistry article is an excellent overview of the major manufacturing methods and factors influencing product quality of steamed bread, a staple food in northern China and popular in southern China and many other Asian countries.
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The FSMA Preventive Controls for Human Food rule requires documented hazard analysis and a food safety program managed by a preventive controls qualified individual (PCQI). Learn more in this Cereal Foods World article.
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Recently approved AACC Method 61-04.0, “Gelatinization Temperature of Milled Rice Flour,” makes it possible to estimate the gelatinization temperature using a small quantity of sample with the Rapid Visco Analyser (RVA).
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Meetings
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There is one day left to submit technical abstracts and symposium session ideas for Cereals & Grains 19 in downtown Denver, Colorado, U.S.A. this November. Submit Today!
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Sections & Divisions
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The 2019 Spring Milling & Baking Division Spring Technical Conferenceis coming up April 17 - 19 in Austin, Texas! The Conference will tackle the question Are Heritage Grains the Way of the Future? See you there!
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Engage
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The AACCI Scientific Advisory Panel (SAP), presented its findings to the AACCI Board of Directors from its most recent study on the scientific issues/trends of most relevance to AACCI. View the list of recommended priorities.
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Girish M. Ganjyal is a faculty member in the School of Food Science (SFS) at Washington State University (WSU). Read about his contributions to the field of global food safety and to AACCI — Cereals & Grains Association since he was a student.
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Resources
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Edited by Jinsong Bao, the fourth edition of this trusted resource includes six new chapters on rice quality. Members receive a 30% discount by using promo code CEREALS30 at checkout. Published in partnership with Elsevier.
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Submit your research and review articles, as well as shorter views and opinion pieces, on the importance of grains in whole dietary patterns, microbially accessible grain carbohydrates, FODMAPs, and more by May 31, 2019.
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Job Center
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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 AACC International — Cereals & Grains Association membership.
Thank you for your continued support!
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© 2019 AACC International — Cereals & Grains Association
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