Cereals & Grains Association
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November 2019
November 2019
This Month at Cereals & Grains Association
Cereal & Grain 19
Cereals & Grains 19 was a big success with 695 attendees, from more than 24 countries, representing more than 300 different organizations! While exploring the Global Food System, we covered a multitude of topics categorized under the daily themes of Food Security, Innovation in the Value Chain; and Health and Wellness. We look forward to seeing you in Calgary, October 25–27, 2020.
Science & Trends
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This issue focuses on innovation in food production and processing, from farm to fork, and how powerful new technologies are being applied in the food industry.
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New research suggests that controlled sprouting of wheat grain may increase consumer acceptability of whole grain wheat foods without negatively impacting bread quality. Subscribing members, log in to Cereal Chemistry and read the article in the September/October issue.
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Engage
GLP
At the Cereals & Grains 19 symposium on CRISPR, Jon Entine profiled resources available on the Genetic Literacy Project (GLP) and a soon-to-be-available interactive database on global human and agricultural gene-editing regulations. The GLP aids the public, scientists, industry, media, and policymakers in understanding the biotechnology revolution and promoting science literacy. It is funded by foundations and individual contributions. You can help by donating online.
Sections & Divisions
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The Cereals & Grains Association Rice Division will be holding a 2-day Rice Quality and Evaluation Short Course in conjunction with the University of Arkansas Rice Processing Program. The course will be held at the University of Arkansas on May 13–14, 2020. Full course details and registration will be available online soon. Take advantage of special member pricing!
Meetings
Cereals&Europe
For 2020, the Cereals & Grains Association European Section, Cereals&Europe, has two important upcoming events: Spring meeting (Thessaloniki, Greece, April 27–29, 2020) and the 19th European Young Cereal Scientists and Technologists Workshop (Valencia, Spain, May 25–28, 2020). In this frame, C&E will draw cerealists (young and seniors) from various European countries in an informal ambiance to network and discuss cereals. So, save the dates, get ready, and stay tuned for more updates!
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Cwikowski's discussion of food industry trends and their worldwide impact is featured in an online article from Baking Business. His speech, “Food Industry Trends & Their Future Impact," highlighted the need for greatly increased food production in order to sustain our global food security.
Important Dates
November 1819, 2019 — Advances in Catalysis and Green Chemistry, Rome, Italy
December 1–5, 2019 — 2019 ISNFF Intl. Conference and Exhibition on Nutraceuticals & Functional Foods
April 27–30, 2020 — Cereals & Grains Association-Sponsored International Forum on Baking and Fermentation Biotechnology for Foods
Resources
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Dedicated to the increasingly popular Asian noodle, this comprehensive handbook includes information about whole grain and gluten-free varieties as well as traditional styles. Members save 30%.
Cereals & Grains
Buy one ingredient handbook and gift a copy of the same book for free! These practical guides bridge the gap between scientific literature and product-specific information. Use promo code BOGO through December 2.

Cereals & Grains Association
3340 Pilot Knob Road, St. Paul, MN 55121
Phone: +1.651.454.7250 · E-mail: hq@cerealsgrains.org · Website: cerealsgrains.org

 

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