Cereals & Grains Association
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Daily Schedule - Wednesday October 27

7:00 – 8:00 a.m. Kansas State University Breakfast*
Preregistration is required. Check ##18 on the registration form. Fee: Regular $26; Student $10
7:00 – 8:30 a.m. Approved Methods Technical Committee Meetings
  • Bioactive Compounds Methods
  • Bread Baking Methods
  • Chemical Leavening Agents
  • Dietary Fiber and Other Carbohydrates
  • Experimental Milling
  • Pulse and Legume
  • Yeast Evaluation
      • 7:00 – 8:30 a.m. North Dakota State University Alumni and Friends Breakfast*
      Preregistration is required. Check ##19 on the registration form. Fee: Regular $21; Student $10
      7:00 – 8:30 a.m. Scientific Advisory Panel Meeting
      7:00 – 9:00 a.m. Breakfast Concessions
      7:30 a.m.– 1:30 p.m. Registration Open
      8:30 – 10:10 a.m. Scientific Sessions
    • Symposia: The Impact of Climate Change on the Production and Utilization of Wheat and Rice (Scientific Initiative: Biotechnology & Sustainability; Engineering & Processing)
    • Symposia: Small-Grain Biorefining—Agronomy and Grain Supply, Biorefining Technology, Environmental Sustainability, and Commercial Development (Scientific Initiatives: Biotechnology & Sustainability; Engineering & Processing)
    • Technical: Bran and Fiber (Scientific Initiative: Health & Nutrition)
    • Technical: Processing Effects on Cereal Constituents Structure and Functionality (Scientific Initiative: Cereal & Polymer Chemistry)
    • Technical: Analytical Methods: Challenges and New Methodologies (includes Edith Christensen Award presentation – John MacDonald) (Scientific Initiative: Analytical Methods & Quality)
      • 9:00 – 11:00 a.m. Bookstore Open
      10:00 – 11:00 a.m. Nominating Committee Meeting
      10:40 a.m. – 12:20 p.m. Scientific Sessions
    • Symposia: Grain-Based Food and Ingredient Safety in the Supply Chain (Scientific Initiatives: Food Safety & Regulatory; Ingredients & Cost of Goods Sold)
    • Technical: Extrusion Processing (includes Young Research Scientist Award presentation – Sajid Alavi) (Scientific Initiative: Engineering & Processing)
    • Technical: Micronutrients (Scientific Initiative: Health & Nutrition)
    • Technical: Starch Structure and Functionality (Scientific Initiative: Cereal & Polymer Chemistry)
      • 12:30 – 2:00 p.m. Lunch Break – cash concessions available
      12:30 a.m. – 1:30 p.m. ICC Luncheon*
      Preregistration is required. Check ##20 on the registration form. Fee: Regular $40; Student $20
      12:30 – 2:00 p.m. Rheology Division Meeting and Luncheon*
      Sponsored by Frito-Lay. Preregistration is required. Check ##21 on the registration form. Fee: Regular $10; Student $5
      12:30 – 3:30 p.m. Approved Methods Technical Committee Chairs Meeting and Luncheon
      1:30 – 4:00 p.m. Hot Topic – Salt and Sodium – Looking for My Lost Shaker of Salt… Replacer: Flavor, Function, Forecast, Future
      2:00 – 4:00 p.m. Scientific Sessions
    • Science Café: Assessment of Grain Quality: From Breeding to Store Shelf (Scientific Initiatives: Analytical Methods & Quality; Ingredients & Cost of Goods Sold)
    • 2:00 – 3:00 p.m. Poster Talk: Biotechnology and Engineering (Scientific Initiative: Biotechnology & Engineering)
    • 3:00 – 4:00 p.m. PosterTalk: Ingredients and Costs of Goods Sold (Ingredients & Costs of Goods Sold)
    • PosterTalk: Engineering and Processing (Scientific Initiative: Engineering & Processing)
    • PosterTalk: Health and Nutrition (Scientific Initiative: Health & Nutrition)
      • 4:15 – 5:30 p.m. Closing Session with Keynote Speaker Margaret Bath and Farewell Reception
      Join colleagues and friends for the Closing Session followed by great conversation, light snacks, and beverages.