Call for Papers: Cereal Chemistry Focus Issue on Grain and Grain-Based Food Safety
There are a number of potential hazards relevant to grains and grain-based foods. These include both chemical (e.g., heavy metals, allergens, pesticides) and microbiological (e.g., mycotoxins, Escherichia coli, Salmonella spp.) agents that have the potential to cause acute and chronic effects. Some of these hazards are well-studied and managed following regulations and good agricultural or processing practices to minimize risks associated with these hazards. Others, such as pathogenic bacteria in flour, are considered emerging hazards because factors affecting their occurrence, methods of monitoring, and prevention practices are not yet well characterized.
Under the guidance of guest editors Sheryl Tittlemier (Canadian Grain Commission), Andreia Bianchini Huebner (University of Nebraska-Lincoln), Terry Koerner (Health Canada), and Michele Suman (Barilla), the 2021 Cereal Chemistry focus issue will consider research on all factors related to hazard identification and characterization, exposure assessment, and risk management for the consumption of grains and grain-based foods.
Publication of this focus issue is scheduled for January 2021, but papers will be published online upon acceptance. There are no page fees for the first 8 pages (typically 5,000 words). Submitted manuscripts will go through Cereal Chemistry’s standard rigorous peer-review process and must meet the scope and quality standards of the journal. Learn more about the scope of this special issue.
Submission Deadline: 30 June 2020
Manuscripts should be submitted to the Cereal Chemistry ScholarOne site. We look forward to reading your research!
Rattan S. Bhatty
Rattan S. Bhatty, Cereals & Grains Association Life Member and Fellow, passed away in Surrey, British Columbia, Canada, on February 14, 2020, at the age of 87. Dr. Bhatty had a distinguished career as a cereal chemist at the Crop Development Centre at the University of Saskatchewan in Saskatoon, where he made major contributions to the development, chemistry, and utilization of hulless barley and other grains. Dr. Bhatty was an associate editor of Cereal Chemistry and coedited the book Barley: Chemistry and Technology published by AACC International in 1993. Dr. Bhatty received the GATE Award from the College of Agriculture in 1990, was named an AACC International Fellow in 1992, and received the Leadership Award from the Alberta Barley Commission in 1996. Upon his retirement in 1998 the University of Saskatchewan appointed him professor emeritus. In 2002 the Crop Development Centre honored him by naming a hulless barley variety after him, registered as CDC Rattan by the Government of Canada.
Keep a-Goin’ Wheat
(Rendition of Stanton’s Keep a-Goin’ poem)
If you find you broke your NIR or mill
When making money with wheat is a battle uphill
If your drill is down and your pant legs are covered in spores
Know that your competitors are fighting the same fungus wars
‘taint no use to sit and pine
When your loaf volumes are not fine
Talk to your colleagues or get online
S’pose you reorganized three times
Wheat price swinging is not a crime
Let’s tell the world we’re feeling fine
See the technology excel
Don’t let your passion for wheat go to hell
When you feel like our industry is not well—remember
Limagrain Cereal Seeds
Thank you to all our corporate members, who contribute their knowledge, expertise, and professional involvement to ensure the continued strength of the association and to promote excellence in cereal grain science worldwide. We appreciate their support and encourage you to contact them directly for detailed information on their products. Visit the Cereals & Grains Association Corporate Member web page for comprehensive company and contact information.
Arce Monroy, M. A., corporate manager R&D, Investigacion Tecnica Avanzada, S.A. De C.V., Guadalupe, Mexico
Asok Rose, H. R. R., University of Arkansas, Fayetteville, AR, U.S.A.
Delprato, F., managing director, C&P-Group, Boca Raton, FL, U.S.A.
Egan, F., milling technical support and sales, Corbion, Overland Park, KS, U.S.A.
Foster, S., RD&A scientist, Kerry, Rome, GA, U.S.A.
Garcia-Gonzalez, G., Mondelez International Inc., East Hanover, NJ, U.S.A.
Gick, J. J., senior director R&D & innovation, C.H. Guenther & Son, San Antonio, TX, U.S.A.
Kakani, Y. R., graduate student, Drexel University, Philadelphia, PA, U.S.A.
Lebeau, P. B., general manager, Wolfgang Mock GmbH, Otzberg, Germany
Monge, W., T Marzetti, Lewis Center, OH, U.S.A.
Morar, R., Chester Springs, PA, U.S.A.
Mutlu, C., Akdeniz University, Antalya, Turkey
Pihlava, J.-M., research scientist, Natural Resources Institute Finland (Luke), Jokioinen, Finland
Protonotariou, S., Athens, Greece
Schmitz, J., T Marzetti, Westerville, OH, U.S.A.
Syeunda, C., graduate research assistant, Texas A&M University, College Station, TX, U.S.A.
Takayanagi, M., Tokyo, Japan
Temiz, C. O., food technologist, Ingredion, Bridgewater, NJ, U.S.A.
Thompson, T., Globalview Consulting, Manhattan, KS, U.S.A.
Tuluk, K., Ege University, Izmir, Turkey
Important Cereals & Grains Association Dates
31–Sept. 3. 7th Cereals & Europe Spring Meeting, Thessaloniki, Greece
25–27. Cereals & Grains 20 – Cereals & Grains Association Annual Meeting, Calgary, AB, Canada
For more information visit cerealsgrains.org