​​​NEW AT CEREALS & GRAINS ASSOCIATION​

Research Corner

Showcase Your Innovative Research!

Are you a student or early career researcher eager to share your innovative work with the scientific community? The Research Corner is your platform!

We invite you to submit a short video presentation on your recent work to the Research Corner and join fellow emerging scientists highlighting the cutting-edge work shaping our field. Gain wider visibility for your research, hone your presentation skills, and make an impression on future employers in both academia and industry. Upload a video under 10 minutes in length and showcase your research year-round.

Chemistry, Quality, and Technology Conference​

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

Registration is open for the inaugural Chemistry, Quality, and Technology Conference! Secure your spot at this all-new event and save with advance rates until September 16. Join us 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!​

​​​PROTEIN QUALITY AND BIOAVAILABILITY WEBINAR​​

FEATURED SCIENCE

Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice​

This Cereal Chemistry Editor’s Pick, by Xing Li, Ming Zhang, Zhengwu Xiao, Longsheng Liu, Fangbo Cao, Jiana Chen, and Min Huang, demonstrates that selection for texture properties of cooked, high eating quality indica rice should focus on grain amylose content rather than grain protein content.

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. Analys​​​es include moisture, protein, ash, dietary fiber, total starch, and more.

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!​​

​​​Thanks to our top ​corporate members​​​

Interested in becoming a cor​porate member? Learn more today!