​​​NEW AT CEREALS & GRAINS ASSOCIATION​

Chemistry, Quality, and Technology Conference​

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

Thank you for attending the Chemistry, Quality, and Technology Conference! This all-new event explored cutting-edge topics like AI in food systems, food safety innovations, and plant-based proteins. Attendees dived into the future of cereal grain science and connected with leading experts!​​

UPCOMING WEBINAR​​

Register Now

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.​​

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!