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The Science Behind 75% of the World's Diet

Advancing innovation across the broad disciplines of cereal grain science through research, education, collaboration, technical service, and advocacy.

NEW AT CEREALS & GRAINS ASSOCIATION

Enhance Your Milling Practices: Join Our Webinar on Managing Damaged Starch

Join us for the webinar "Milling and Baking Dynamics: The Importance of Managing Damaged Starch" on November 7. Discover how effective management of damaged starch can significantly improve dough properties and baking performance. Gain insights from industry experts to optimize your milling processes and enhance product quality.

Chemistry, Quality, and Technology Conference

October 16–17, 2024 • Hyatt Regency, Schaumburg, Illinois

Registration is open for the inaugural Chemistry, Quality, and Technology Conference! Join us for this all-new event to explore cutting-edge topics like AI in food systems, food safety innovations, and plant-based proteins. Dive into the future of cereal grain science and connect with leading experts!

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Industry Supporter

UPCOMING WEBINAR

The Science of Quinoa Germ: Transforming Traditional Pasta into a Superfood

Join us on October 24 as Dr. Amrita Ray and Dr. Suresh Diliprao Sakharer present on the separation of Quinoa germ (QG), a promising source of alternate protein. Discover the nutritional potential of QG when added to pasta!

Engage with leading colleagues in your field and become a Cereals & Grains Member today!

Join for Free!

TECHNICAL COMMITTEES

Shape the Future of Food Science on a Technical Committee

As a member of a Cereals & Grains Association Technical Committee, you’ll play a crucial role in developing analytical methods and guidance to set industry standards. Join us to exercise your expertise, collaborate with professionals in your field, and lead the future of food science.

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FEATURED SCIENCE

Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France

This Cereal Chemistry Editor’s Pick, by Sofía Correa, Justine Lepagneul, Mathieu Thomas, Laurence Mayaud, Olivier Hamant, Marie-Françoise Samson, and Marie-Thérèse Charreyre, uses an innovative approach to explore the gluten compositions of minor wheat species of nutritional interest.

ANALYTICAL RESOURCES

New AACC Laboratory Proficiency Rating Program (LPRP) Series — Alternative Flour!

Subscribe to our new Alternative Flour Series (ALTFLR) in the LPRP Flour Analysis Category today to receive bimonthly samples of flour from pulses, grain, and cereal sources other than wheat, such as peas, quinoa, and lentil. Analyses include moisture, protein, ash, dietary fiber, total starch, and more.

Subscribe Today!

New Guidelines for AACC Approved Methods of Analysis

The new Guideline for Dietary Fiber Analysis method helps you select the appropriate method for measuring dietary fiber, based on the ingredients in the formulation. Find it in Section 32 — #32-01.01.

You can find our other recently added method, Guideline for the Production of Laboratory-Milled Whole Wheat Flour, in Section 26 — #26-05.01.

Subscribe to AACC Approved Methods and get ongoing access to 350+ Methods and counting!

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Thanks to our top corporate members

Interested in becoming a corporate member? Learn more today!