Issue 63 (1)
Analytical instrumentation and methods continue to measure ever lower concentrations of contaminants in foods. As this trend progresses, effective monitoring of our food supply chain...
Just as the modern electronic age has changed the way we study chemistry, it has also changed the way we perform statistical analysis. In the old “wet chemistry” days, we worked for hours to produce a few measurements.
The milling industry has been slow to accept many of the processes that are emerging throughout the food manufacturing industry; however, the development of food safety programs within the food industry has taken hold rapidly
Statistical process control (SPC) and process capability (PC) may not be the latest-and-greatest analytics approaches in food manufacturing, but they deliver what other analytics approaches cannot: a defined path to quickly improve quality,...
Most food, beverage, and ingredient processors, even multinational operations, will utilize an outside or third-party laboratory on occasion. A program should be developed that documents precisely how a laboratory should be selected...
AACC International members each have their own story, and we want to highlight all of their amazing accomplishments. “Spotlights” is a series of individual and institutional member interviews...
Raymond J. Tarleton was the right person, at the right time, with the right skills to guide AACC International (AACCI) and The American Phytopathological Society (APS) through a period of amazing advancements.
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.