Grain quality is tested at up to 5 points within the supply chain before it is shipped or used. This article describes the analytical testing performed and how it is integrated within the Australian wheat industry.
In this article interesting recent research on molecular analysis of microbial populations is introduced in order to explain the key techniques and demonstrate their usefulness in advancing the study of traditional grain fermentation processes.
Staple cereal crops contribute the majority of calories in human diets worldwide. The discipline of crop nutritional genomics will be a key contributor toward ensuring global food security through biofortification.
Food companies are increasingly global and increasingly competitive. Understanding the preferences of local consumers is part of the strategy for global success.
Measurements and methods to monitor and track food safety, sustainability, and quality as food moves across global trading and agro-food systems are featured.
China’s Belt and Road Initiative (BRI) provides the framework for a massive global infrastructure development program. This article outlines some key issues in the origin and implementation of the BRI and discusses benefits and risks.
This article provides an overview of a variety of commercially available rapid methods for detection of pathogens in dry foods and dry food ingredients, including both antibody-based and nucleic acid-based methods.
Food safety is an integral element of doing business. This article provides an overview of how an effective testing program can be created and available tools for determining what tests to perform.
The AACC International (AACCI) Pasta Products Analysis Technical Committee has completed a collaborative study of methods for measuring spaghetti fully cooked time and cooked spaghetti firmness.
This interview highlights the work of Jo Goossens and shiftN on a comprehensive global food systems map.
This interview spotlights AACCI — Cereals & Grains Association member Vijay Singh, the 2018 recipient of the Phil Williams Applied Research Award.
Global Food Systems / Product Development & Innovation
Global Food Systems / Cereal Foods
Global Food Systems / Processing