Cereals & Grains Association Technical Committees do the important work that makes the methods possible. Overseeing collaborative studies, peer review, statistical verification, and providing enhancements are among the many responsibilities of the 22 Approved Methods Technical Committees. New committees are added as new issues emerge and conditions require.
These committees are active throughout the year. The Cereals & Grains Association needs members and volunteers to continue proposing new methods and actively participate in method validation and approval processes. Your participation and involvement can be both immensely rewarding and satisfying.
Contact us, a Committee Chair, Approved Methods Board Member, or the Approved Methods Board Coordinator to get involved today!
All Technical Committees are involved in identifying and establishing appropriate analytical methods and supporting guidance documents to enable reliable evaluation of food and food ingredients’ nutrition, quality, safety, and performance attributes.
Learn more about the many Cereals & Grains Technical Committees:
Approved Methods Technical Leadership - Approved Methods Board (AMB)
The AMB consists of all Technical Committee chairs.
Bioactive Compounds Methods
Bread Baking Methods
Chemical Leavening Agents
Dietary Fiber and Other Carbohydrates
Food Safety and Microbiology
Methods for Grain and Flour Testing
Molecular Biomarkers for Grain
Oat and Barley Products
Pasta Products Analysis
Physical Testing Methods
Protein and Enzyme Methods
Pulse and Legume
Rice Milling and Quality
Soft Wheat and Flour Products
Vitamin, Minerals and Lipids