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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.

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​​​NEW AT CEREALS & GRAINS ASSOCIATION​

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.

Make an Impact​​​​​​

Upcoming Webinar​

Navigating the Landscape of Accredited Dietary Fiber Methods: United States Regulations, Analytical Methods, and the International Future of Fiber Testing

December 3, 2024 — 9:00–10:00 a.m. Central

The changing definition of dietary fiber has created unique challenges for product labeling and nutritional testing. Learn from a panel of experts as they discuss regulatory requirements for product analysis, potential changes to the international consensus on the definition of fiber, and how this can impact your method selection.

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Industry Supporter

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.

Share My Work

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.

Make an Impact

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.​​

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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.

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!​​

​ Subscribe Now!

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

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

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