Monday, October 1 |
| 7:00 – 8:30 a.m. |
Approved Methods Technical Committee Meetings
Bread Baking Methods
Food Safety and Microbiology
Physical Testing Methods
Protein and Enzyme Methods
Rice Milling and Quality
Soft Wheat and Flour Products
Statistical Advisory |
|
| 7:00 – 8:30 a.m. |
Whole Grains Working Group |
|
| 7:00 – 10:00 a.m. |
Poster Set-Up by Authors |
|
| 7:00 a.m. - 5:00 p.m. |
Room Available for Small Meetings (sign-up required) |
|
| 7:00 a.m. – 5:30 p.m. |
Speaker Ready Room |
|
| 7:30 a.m. – 6:30 p.m. |
Registration Open |
|
| 8:20 a.m. – 12:10 p.m. |
Supplier Innovation Session I |
|
| 8:30 – 10:10 a.m. |
Scientific Sessions |
|
|
- Component Contributions to Texture and Rheology – Technical
(Scientific Initiative: Quality & Analytical Methods)
- Gluten Free: Opportunities and Challenges Across the Supply Chain – Symposium
(Scientific Initiatives: Food Safety & Regulatory, Health & Nutrition)
- Healthy Food Manufacturing: Process Challenges & Solutions for Salt Reduction, Fat Reduction, and Fiber Enhancement – Symposium
(Scientific Initiatives: Engineering & Processing, Health & Nutrition)
- Rice – Technical
(Scientific Initiative: Quality & Analytical Methods) |
|
| 8:30 – 10:50 a.m. |
Peter Wood Memorial – Special Session (Scientific Initiatives: Chemistry & Interactions, Health & Nutrition,
Ingredients & Innovations) |
|
| 9:00 a.m. - 3:00 p.m. |
AACCI Central Open |
|
| 10:00 a.m. – 1:00 p.m. |
Student Product Development Competition Presentations
The AACCI Student Division’s Product Development Competition (PDC) provides a unique opportunity for students to develop a new food product, present their business case for the product, and compete for financial awards (more than $6,500 was provided last year). Participants may even have an opportunity to cooperate with the food industry to bring their innovative products to market. Students should submit their new product ideas by June 1, 2012, for consideration! Visit http://www.aaccnet.org/pdc for full details. All attendees are invited to watch the final presentations and encourage these new innovators |
|
| 10:00 a.m. – 7:00 p.m. |
Poster Viewing |
|
| 10:40 a.m. – 12:20 p.m. |
Scientific Sessions |
|
|
- Formulating Grain-Based Food for Glucose Control – Symposium
(Scientific Initiative: Health & Nutrition)
- Influence of Ingredient Modification on Processing
Characteristics – Technical
(Scientific Initiative: Ingredients & Innovations)
- Rheological Assessment of Products – includes
Rheology Division’s George Scott Blair Award
Presentation – Martin G. Scanlon – Technical
(Scientific Initiative: Engineering & Processing)
- Structure–Function Relationships: Starch – Technical
(Scientific Initiative: Chemistry & Interactions) |
|
| 12:20 – 2:00 p.m. |
Lunch Break |
|
| 12:30 – 2:00 p.m. |
Down Under Section Meeting (bring your own lunch) |
|
| 12:30 – 2:00 p.m. |
Engineering & Processing Division Meeting and
Lunch*, Fee: $20/$10 |
|
| 12:30 – 2:00 p.m. |
Milling & Baking Division Meeting and Networking
Lunch*, Fee: $35/$10 |
|
| 12:30 – 2:00 p.m. |
Nutrition Division Meeting and Lunch*, Fee: $40/$20 |
|
| 12:30 – 2:00 p.m. |
Rice Division Lunch*, Fee: $45/$25 |
|
| 2:00 – 3:20 p.m. |
Supplier Innovation Session II |
|
| 2:00 – 3:30 p.m. |
Student Division Business Meeting |
|
| 2:00 – 4:00 p.m. |
Scientific Sessions |
|
|
- Assessing Grain Quality – PosterTalk
- Exploring the Differences Between Conventional
and Modern Biotechnology—A Focus on Grains – Science Café
(Scientific Initiatives: Biotechnology & Sustainability,
Quality & Analytical Methods)
- Leveraging Innovation, Cost Management, and
Sustainability for Profitability – Science Café
(Scientific Initiative: Ingredients & Innovations) |
|
| 2:00 – 4:00 p.m. |
Hot Topic - Impact of Drought on Grain |
|
| 4:00-7:00 p.m. |
AACCI Central Open |
|
| 4:00 – 7:00 p.m. |
Beer and Poster Viewing
Student Poster Authors Present (4:00 – 5:00 p.m.)
Poster Authors Present (even-numbered posters,
5:00 – 6:00 p.m.)
Grab a beer, iced tea, or lemonade and visit with industry suppliers at their exhibits, talk with poster authors, or learn more about AACCI’s innovations. |
|
| 4:00 – 7:00 p.m. |
Exhibition Open |
|
| 5:30 – 6:00 p.m. |
Carbohydrate Division Executive Committee Meeting |
|
| 6:00 – 7:00 p.m. |
Carbohydrate Division Meeting |
|
| 7:00 – 10:00 p.m. |
Cereals&Europe Section Dinner*, Fee: $55 |
|
| 7:00 –10:00 p.m. |
Northwest Section Dinner |
|
| 7:00 – 10:30 p.m. |
Student Division Social and Dinner*, Fee: $35 |
|
|
* ticket required |
|
