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Preliminary Scientific Sessions

Listed alphabetically. Sessions are preliminary and subject to change.

Ancient and Alternative Grains: Nutritional and Functional Benefits for Product Development
Organizer: Dilek Austin, Novozymes North America, Franklinton, NC, U.S.A.
Sponsors: Carbohydrate Division, Nutrition Division, Flavor & Food Ingredients Division
Scientific Initiatives: Health & Nutrition, Ingredients & Innovations

Consumers are becoming more “carbohydrate selective” than “carbo-phobic” and still fall short of the recommended intake of whole grain foods. Ancient grains, including sorghum, amaranth, buckwheat, quinoa, Indian rice grass, spelt, millet, chia, and teff, are gaining the attention of consumers and the food industry. Many ancient grains offer nutritional and functional benefits as well as unique flavors. Several ancient grains are naturally gluten free, which is ideal for individuals with celiac disease or who are allergic to wheat. This symposium will provide an overview of some ancient grains, their nutritional, functional, and taste benefits, and their current and potential usages in product development by combining science, business, and health professionals’ perspectives.

• Structure and location of macronutrients in ancient crops. D. F. WOOD, USDA-ARS WRRC, Albany, CA, U.S.A.
• Fiber and nutrient profiles of ancient grains and their effect on health. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A.
• Janus and Argus: Multiple and opposite aspects of non-gluten proteins in ancient grains. F. BONOMI, DeFENS, University of Milan, Milan, Italy
• Einkorn: A potential candidate for developing high-lutein wheat. E. M. ABDEL-AAL, Agriculture and Agri-Food Canada, Guelph, ON, Canada
• An obliging ancient grain: Sorghum. D. AUSTIN, Novozymes North America, Franklinton, NC, U.S.A.

Antioxidants in Grains and Health: Is There a Linkage?
Organizers: El-Sayed Abdel-Aal, Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, ON, Canada; Satya Jonnalagadda, Kerry Ingredients & Flavours, Beloit, WI, U.S.A.; Boris Nemzer, VDF FutureCeuticals, Inc., Momence, IL, U.S.A.; Boxin Ou, Dover Sciences Inc., Franklin, MA, U.S.A.; YiFang Chu, Quaker Oats, PepsiCo Nutrition, Barrington, IL, U.S.A.
Sponsors: Bioactives Technical Committee, Nutrition Division
Scientific Initiative: Health & Nutrition
Financial Sponsors: Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, VDF FutureCeuticals, Inc. 

Consumption of foods with adequate amounts of bioavailable antioxidants could alleviate oxidative damage to cellular components via their ability to fight reactive oxygen species and other free radicals. Antioxidant components are widespread in grains, but at present there is a big gap in information regarding efficacy of dietary antioxidants and their role in human health. Additionally, assays of antioxidant activity or capacity in grains and foods are diverse and complex, posing a massive challenge for academia, industry, and authority. This symposium provides an overview about the antioxidant issues in terms of their occurrence and analyses in grains and foods, impact of processing, and link to human health. The symposium will also present current research data and research gaps with emphasis on bioavailability and efficacy of grain antioxidants.

• Antioxidant activity—Relevance to beneficial properties in foods and beverages, and DPPH collaborative study report. J. DEVRIES and D. PLANK, Medallion Laboratories/General Mills Inc., Golden Valley, MN, U.S.A.
• In vitro antioxidant assays: Are they relevant? D. HUANG, National University of Singapore, Singapore
• Bioavailability and metabolism of grain antioxidants. Y-F. CHU, Quaker Oats, PepsiCo Nutrition, Barrington, IL, U.S.A.
• Diet antioxidant capacity: Relationship to oxidative stress and health. R. L. PRIOR, University of Arkansas, Searcy, AR, U.S.A.
• Food regulations regarding antioxidants and health. S. JONNALAGADDA, Kerry Ingredients & Flavours, Beloit, WI, U.S.A.

Best Student Research Paper Competition
Organizer: AACCI Professional Development Panel, Pierre Faa, PDP Chair, Frito Lay, Inc., Plano, TX, U.S.A.
Scientific Initiative: Covers all initiatives

The objectives of this competition are to challenge students to demonstrate superior presentation skills, highlight the best research conducted and presented by students, and offer an opportunity for students to interact with the AACC International community at an early stage in their career. The competition is judged in two stages. During the first phase, university department heads nominate student members who submit an abstract and initial presentation. A jury reviews the many nominations and chooses six students to advance to the final round of competition. This session will showcase the top six finalists.

• Studies on the degradation of gluten with peptidases from different sources. T. WALTER,German Research Center for Food Chemistry, Freising, Germany
• Selection of Hard Spring and Winter Wheat with no polyphenol oxidase activity. S. M. HYSTAD, Montana State University, Bozeman, MT, U.S.A.
• Relationships between strain hardening properties, extensibility parameters, and end product quality of wheat flour. J. Y. DARLY-KINDELSPIRE, South Dakota State University, Brookings, SD, U.S.A.
• Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins. D. P. ERICKSON, Purdue University, West Lafayette, IN, U.S.A.
• Improving the nutritional quality of pasta: Rheological studies on pasta dough with nontraditional ingredients. E. DE LA PEÑA, North Dakota State University, Fargo, ND, U.S.A.
• Study on the variation reasons of multi-element fingerprints of wheat kernel for geographical origin traceability. H. ZHAO, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, People’s Republic of China

Bioactive Components of Grains: Health Benefits, Effects of Processing, and Bioavailability
Organizers: K.Gyebi Duodu, University of Pretoria, South Africa; Trust Beta, University of Manitoba, Winnipeg, MB, Canada; Joseph Awika, Texas A&M University, College Station, TX, U.S.A.; Liyi Yang, Texas A&M University, College Station, TX, U.S.A.; Padmanaban Krishnan, South Dakota State University, Brookings, SD, U.S.A.
Sponsors: Bioactives Committee, Nutrition Division
Scientific Initiative: Health & Nutrition

A holistic look at the current state of knowledge with regard to the traditional non-nutrient phytochemicals (e.g., phenolics, etc.) in grains and their potential health benefits. Topics will deal with aspects such as fate during processing, bioavailability, and proposed mechanisms for potential health benefits.

• Overview of the effect of processing on non-nutritive phytochemicals in grains and implications for the health food market. K. G. DUODU, University of Pretoria, Pretoria, South Africa
• Whole grains in colon cancer prevention: Estrogen-like activity of minor polyphenols. L. YANG, Texas A&M University, College Station, TX, U.S.A.
• Chemical and cellular antioxidant properties of phenolic extracts from dietary fiber from selected whole grain cereals. T. BETA, University of Manitoba, Winnipeg, MB, Canada
• Phytochemical bioavailability and potential health effects of whole grains: Reductionist to holistic approach. A. FARDET, Clermont-Ferrand/Theix Research Center, INRA, St-Genes Champanelle, France
• Health-promoting dietary bioactives: A trans-disciplinary approach to efficacy and cellular mechanism. M. DEY, South Dakota State University, Brookings, SD, U.S.A.

Cereal Food Processing: What Are the Benefits?
Organizers: Satya Jonnalagadda, Kerry Ingredients & Flavours, Beloit, WI, U.S.A.; Len Marquart, Grains for Health Foundation, University of Minnesota, Minneapolis, MN, U.S.A.; Laura Hansen, General Mills, Inc., Minneapolis, MN, U.S.A.
Scientific Initiatives: Chemistry & Interactions, Engineering & Processing, Food Safety & Regulatory, Health & Nutrition

This session will examine the technology of food processing, why it is important (e.g., food safety), and what the benefits are (e.g., improved nutrient bioavailabilty). Advancements in science across the supply chain—grain breeding, processing, health, and nutrition—will be examined. This session will also highlight the significant role of food processing to improve nutritional quality of cereal foods and their role in combating under- and over-nutrition. This topic fits strategically with AACCI action plan opportunity 2: Raising the profile of food processing.

• Benefits of food processing. R. FLORES, The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE, U.S.A.
• Cereal structure function: Impact on health outcomes. K. POUTANEN, VTT/University of Kuopio Food and Health Research Center, Espoo, Finland
• Processing to enhance ingredient functionality. J. CASPER, Cargill, Inc., Plymouth, MN, U.S.A.
• Structural and physiochemical properties of cereal grains: Interactions and effects on composition and properties. M. IZYDORCZYK, Canadian Grain Commission, Winnipeg, MB, Canada
• Food processing and sourcing considerations for cereal grain-based products. L. HANSEN, General Mills, Inc., Minneapolis, MN, U.S.A.

Conflict of Interest in Science: Myth or Reality?
Organizer: Satya Jonnalagadda, Kerry Ingredients & Flavours, Beloit, WI, U.S.A.
Scientific Initiative: Health & Nutrition

This session will discuss how science can or cannot advance in this era of increased skepticism about industry, funding sources, and conflict of interest. Can we survive without each other? What is the future of cereal science with the limited federal funding? Public-private partnerships will become increasingly more important. Cereal science will need to address these issues and be prepared to find ways work more effectively with limited resources.

• Academic perspective. B. HAMAKER, Purdue University, West Lafayette, IN, U.S.A.
• Building partnerships to address critical societal issues related to nutrition and health. J. MILNER, USDA-ARS, Beltsville, MD, U.S.A.
• Contract research organization perspective. C. COOK, Biofortis Clinical Research, Addison, IL, U.S.A.
• Industry perspective. S. JONNALAGADDA, Kerry Ingredients & Flavours, Beloit, WI, U.S.A.

Designing Safe Grain-Based Food Products
Organizer: Andreia Bianchini, Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A.
Scientific Initiative: Food Safety & Regulatory

Product developers work hard to create new products that are flavorful, appealing, and meet consumers’ expectations and demands; however, too often safety is an afterthought in the process. In this symposium speakers will address how food safety can be integrated into product design and development. The symposium will provide an overview of the steps involved in product development, how to source safe ingredients, how to address the safety issues of high-risk ingredients, and how processing plays a key role in assuring product safety.

• Overview of product development steps and how safety should be an integral part of it. D. MCINTYRE, Cargill, Inc., Plymouth, MN, U.S.A.
• Sourcing safe ingredients. D. AKINS-LEWENTHAL, ConAgra Mills Inc., Omaha, NE, U.S.A.
• How to address the safety issues of high-risk ingredients. J. MEYER, Covance Laboratories, Madison, WI, U.S.A.
• Processing and its key role in assuring safety. A. BIANCHINI, Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A.
• Taking safety one step further: Accounting for consumer behavior. Presenter to be announced.

Food Safety in the Global Supply Chain: Facts vs. Myths
Organizers: Liz Knight, McCormick, St. Louis Park, MN, U.S.A.; Andreia Bianchini, Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A.
Sponsor: Food Safety and Microbiology Committee
Scientific Initiative: Food Safety & Regulatory

This symposium will address different issues associated with global trading, including economically motivated adulteration, mycotoxins, pathogens, genetically modified organisms, and allergens, and how some of these issues are truly a food safety concern, while others should be addressed more from a regulatory standpoint.

• FSMA and food imports: A legal perspective. R. VAN LAACK, Hyman, Phelps, & McNamara, P.C., Washington, DC, U.S.A.
• Are pathogens a concern in a grain-based supply chain? J. SHEBUSKI, Cargill, Inc., Wayzata, MN, U.S.A.
• GMOs: Are they a regulatory or food safety issue? R. GOODMAN, University of Nebraska, Lincoln, NE, U.S.A. 
• Commingling of grains–A small fraction that makes the difference for allergens and gluten-free products. J. BAUMERT, University of Nebraska, Lincoln, NE, U.S.A.
• Discussion

Grain Processing: Impacts of Grain Flows, Sustainability, and Grain Production Goals on Ingredient Costs and Food Aid
Organizers: Brian Anderson, Bunge, St. Louis, MO, U.S.A.; Nick Weigel, ADM, Overland Park, KS, U.S.A.
Scientific Initiative: Biotechnology & Sustainability

Impacts of world grain flows, sustainability, traceability, and grain production goals for 2030. The impacts of these factors on world feeding—specifically food aid.

• Sustainability from grains to ingredients. B. DIETRICH, Bunge, Bradley, IL, U.S.A.
• Global grain flows and cost implications. E. EBERT, Bunge, Bradley, IL, U.S.A.
• Grain production goals for 2030 and beyond. S. PETERSEN, Monsanto Company, Walford, IA, U.S.A.
• Evolving food aid—New formulations. Q. JOHNSON, Quican, Inc., Rockwood, ON, Canada
• Tracing the food aid supply chain. P. B. GREEN, International Trade Consultant, Washington, DC, U.S.A.

Leveraging Innovation and Cost Management for Profitability
Organizers: Rajen Mehta, Grain Millers Inc., Eugene, OR, U.S.A.; Brian Anderson, Bunge, St. Louis, MO, U.S.A.; Theresa Cogswell, BakerCogs Inc., Overland
Park, KS, U.S.A.
Sponsors: Nutrition Division, Education Division
Scientific Initiative: Ingredients & Innovations

Industry and academic institutions today are challenged with ever-increasing pressures to improve efficiencies and profitability. Continuous improvement processes and innovation techniques have evolved significantly over the past decade, have been refined, and have become extremely effective in delivering results and improving profitability. The more effective continuous  improvement processes and tools will be reviewed in detail, with examples on how they have been used productively to improve profitability. Speakers from diverse segments of the food industry will share their divergent experiences on how they have utilized these and other processes to reduce costs and improve efficiencies. We welcome questions and encourage the audience to participate in the discussion.  

• Overview of continuous improvement tools to drive productivity. L. MURRAY, Bunge North America, St. Louis, MO, U.S.A.
• Tools to improve manufacturing and R&D processes and performance. K. GARDNER, eMRI, Saline, MI, U.S.A.
• Challenges and opportunities in improving profitability by managing costs and innovation. T. COGSWELL, BakerCogs Inc., Overland Park, KS, U.S.A.
• Challenges and opportunities in leveraging innovation to improve profitability. J. BARTA (1). (1) General Mills, Inc., Minneapolis, MN, U.S.A.

The New Generation of Professionals: Opportunities and Challenges in Transitioning from School to Work 
Organizers: Rajen Mehta, Grain Millers Inc., Eugene, OR, U.S.A.;  Jayne Bock, University of Guelph, Guelph, On, Canada
Sponsors: Education Division, Nutrition Division
Scientific Initiative: Ingredients & Innovations

The food industry is currently in flux as the first wave of Boomers retires and a new generation of professionals enters the workforce and seeks to influence corporate culture and convention. The explosion in the use of social media and other nontraditional tools among Generations Y and Z can bring significant benefits—and challenges—depending on how students, educators, and employers work together to communicate their expectations adn needs. While last year's session focused on generational differences and how new professionals can leverage their skills in the traditional workplace, this year's session focuses more on how universities are training students, tips for new professionals getting their first jobs, and what new professionals can expect as they transition into the workforce. The sudience is encouraged to join in the discussion!

• How schools train students to be productive professionals in the cereal food industry. K. SEETHARAMAN, University of Guelph, Guelph, ON, Canada
• How NDSU prepares students to be productive professionals in the food industry. C. HALL, North Dakota State University, Fargo, ND, U.S.A.
• Opportunities for professionals in the cereal science and bakery industry. D. M. HAYMAN, Kellogg Company, Battle Creek, MI, U.S.A.
• Opportunities for professionals in the food industry. E. A. ARNDT, ConAgra Foods, Inc., Omaha, NE, U.S.A.
• Interviewing dos and don’ts for young professionals & the ins and outs of negotiating your first salary! T. S. COGSWELL, BakerCogs, Inc., Overland Park, KS, U.S.A.
• A recent graduate’s experience in transitioning from school to work. L. R. BREWER, General Mills, Inc., Minneapolis, MN, U.S.A.
• A post-doc’s expectations in transitioning from academia to industry. J. E. BOCK, Brabender GmbH & Co. KG, Duisburg, Germany
• A student’s expectations in transitioning from school to work. A. GOLDSTEIN, University of Guelph, Guelph, ON, Canada

Overview of Health Risks Associated with Acrylamide and Mitigation Strategies in Carbohydrate-Rich Foods
Organizer: Dilek Austin, Novozymes North America, Franklinton, NC, U.S.A.
Sponsors: Carbohydrate Division, Nutrition Division
Scientific Initiatives: Health & Nutrition

The U.S. National Toxicology Program (NTP) report released on August 13, 2012, concludes that acrylamide causes cancer in several different tissues in both female and male laboratory mice and rats. The report states that the top contributors are the French fries from restaurants (30% of the acrylamide dietary exposure). Acrylamide is present in several carbohydrate-rich foods when cooked at high temperatures (>120°C) upon frying, baking, and roasting. Mean concentrations of acrylamide in major foods were found to range from 399 to 1,202 ppb for potato chips, 159 to 963 ppb for French fries, 169 to 518 ppb for cookies, 87 to 459 ppb for crisp bread and crackers, and 3 to 68 ppb for coffee (ready to drink). This symposium will provide an overview of the mechanism of acrylamide formation, its risks for consumer health, and some mitigation techniques.

• Acrylamide: Health issues and resulting international attention. D. R. LINEBACK, JIFSAN University of Maryland, College Park, MD, U.S.A.
• Mechanisms of formation and adduct formation of acrylamide. P. KÖHLER, German Research Center for Food Chemistry, Leibniz Institute, Freising, Germany
• Modification of processing condition to reduce acrylamide formation. V. FOGLIANO, Universita di Napoli Federico II, Portici Napoli, Italy
• Improved breeding and variety evaluation methods to reduce acrylamide formation in potato products. G. C. YENCHO, North Carolina State University, Raleigh, NC, U.S.A.
• Applying enzymatic modifications to decrease acrylamide formation in foods. H. V. HENDRIKSEN, Novozymes, Bagsvaerd, Denmark

Pulses as Complementary Ingredients in Cereal-Based Products
Organizers: Ning Wang, Canadian Grain Commission, Winnipeg, MB, Canada; Heather Maskus, Canadian International Grains Institute, Winnipeg, MB, Canada; Tanya Der, Pulse Canada, Winnipeg, MB, Canada
Sponsor: Pulse and Legume Technical Committee
Financial Sponsor: Best Cooking Pulses Inc.
Scientific Initiatives: Engineering & Processing, Health & Nutrition, Ingredients & Innovations

Pulses have a long history alongside cereal grains as traditional staple foods. As consumers demand increased fiber and protein in their foods, a resurgence in the complementary nature of pulses and cereals is evolving, especially as it relates to processed cereal-based products. This session will discuss the advantages of using pulse ingredients in the formulation of food products with respect to health and nutrition and will introduce how pulse processing technology influences the functional performance of the pulse ingredient. Attendees will learn how pulse ingredients can be successfully used to create healthy, high-quality cereal-based products.

• Opportunities to capitalize on pulse protein quality. J. HOUSE, University of Manitoba, Winnipeg, MB, Canada
• Partial germination of pulses to produce novel, healthy ingredients. S. KAPPELER, Buhler AG, Uzwil, Switzerland
• Understanding the impact of pulse flour properties on product quality. H. MASKUS, Canadian International Grains Institute, Winnipeg, MB, Canada
• Optimization of extruded snack products using pulse ingredients. S. HOOD-NEIFER, Saskatchewan Food Industry Development Centre, Saskatoon, SK, Canada
• Applications of pulses as gluten-free ingredients. C. PETERSON, SunOpta Ingredients Group, Edina, MN, U.S.A.

Recent Advances in Starch Research
Organizer: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada
Sponsor: Carbohydrate Division
Scientific Initiative: Chemistry & Interactions

This session focuses on new advances and a summary of current research on starch structure and function. The topics cover the range from techniques to study starch structure to the evolution of structure during development and to new understandings of relationships between starch structure, function, and chemical modifications.

• Synchrotron spectro-imaging of starch structure and properties. A. BULEON, INRA-BIA, Nantes, France
• Use of octenylsuccinic starch in emulsion applications. Y. C. SHI, Kansas State University, Manhattan, KS, U.S.A.
• Evolution of starch structure during wheat endosperm development. E. BERTOFT, Swedish University of Agricultural Sciences, Uppsala, Sweden
• Does amylopectin fine structure influence the organization of molecules in granular starch? V. VAMADEVAN, University of Guelph, Guelph, ON, Canada
• On the gelatinisation and gelation of aqueous starch suspensions: Molecular, nanomorphological, and mechanistic aspects. B. GODERIS, KU Leuven, Heverlee, Belgium

Role of Extrusion in Improving Nutritional Profiles of Cereal Foods
Organizers: Sathya Kalambur and Supriya Varma, Frito Lay, Plano, TX, U.S.A.
Scientific Initiatives: Engineering & Processing, Health & Nutrition

Thermal processing technologies like extrusion can help in improving bioavailability and efficacy of important bioactive compounds (e.g., antioxidants and β-glucans) in cereal foods. This technology can also influence levels of anti-nutritional factors or toxins in cereals. This process employs thermal and mechanical stresses of higher orders of magnitude to convert raw grain-based ingredients or by-products (e.g., broken rice kernels) into highly digestible and palatable foods or food analogs. Thus, it is important to understand the impact of this process on retention or reduction of various bioactive compounds and anti-nutritional factors or toxins in cereal foods. This symposium will present recent research in these areas and will attempt to provide insights into the changes happening to certain important bioactive compounds present in matrices of cereal foods undergoing extrusion.

• Effect of processing on selected nutraceuticals in quinoa, amaranth, and buckwheat. M. KARWE, Rutgers University, New Brunswick, NJ, U.S.A.
• Changes in dietary fiber during extrusion of rye and oat ingredients. K. POUTANEN, VTT/University of Kuopio Food and Health Research Center, Espoo, Finland
• Retention of antioxidants during extrusion cooking of cereal foods. S. ALAVI, Kansas State University, Manhattan, KS, U.S.A.
• Precooked analog products using low-shear extrusion—A novel nutrition delivery mechanism. B. PLATTNER, Wenger, Sabetha, KS, U.S.A.
• Glycemic response to extruded oat bran cereals processed to vary in molecular weight. S. TOSH, Agriculture and Agri-Food Canada, Guelph, ON, Canada

Technologies & Issues for Rice Quality Determination
Organizer: Delilah Wood, USDA-ARS WRRC, Albany, CA, U.S.A.
Sponsor: Rice Division
Scientific Initiative: Quality & Analytical Methods

About half of the rice produced in the United States is exported, and Asia has become an important competitor for capturing the export market. In addition, the United States imports aromatic rice from Thailand, India, and Pakistan even though aromatic rice is also grown in the United States. These imports compete with the domestically grown rice. Recently, arsenic has been found in rice and rice products, which offers further competition to the rice market. All of these abovementioned factors plus the high cost of producing rice are major concerns to the U.S. rice industry. Thus, new, reliable methods are needed to characterize rice quality in terms of eating quality and acceptable levels of toxic substances such as arsenic.

• U.S. rice industry—Quality issues and potential solutions. S. LINSCOMBE, Louisiana State University, Rayne, LA, U.S.A.
• California rice—Capturing quality. K. MCKENZIE, Rice Experiment Station, California Coop Rice Research Foundation, Biggs, CA, U.S.A.
• Weighing arsenic and other risks with the nutritional benefits of rice. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A.
• Infrared heating for improved drying efficiency and food safety of rice. Z. PAN, USDA-ARS, Albany, CA, U.S.A.
• Chalkiness in rice—Can we beat it? M. FITZGERALD, University of Queensland, St. Lucia, Queensland, Australia

Value-Added Processing of Oats and Barley
Organizers: Kelly Henderson, Viterra Food Processing, Portage la Prairie, MB, Canada; Marta Izydorczyk, Canadian Grain Commission, Winnipeg, MB, Canada
Sponsor: Oat and Barley Technical Committee
Scientific Initiatives: Engineering & Processing, Health & Nutrition, Ingredients & Innovations

Oat and barley products and ingredients are generally underutilized in North American diets. The health benefits of these cereals are well known, but less knowledge is available related to the processing of these cereals into new ingredients and products with unique functional and nutritional properties. This symposium will bring forward new advances in oat and barley product and process technology that are important to food product developers and beneficial to consumers.

• Oats—It’s not just for breakfast anymore: New products from oats. P. WHALEN, Whalen Consulting & Oat Tech, Rapid City, SD, U.S.A.
• Fractionation of hull-less barley for the production of functional fiber ingredients. M. IZYDORCZYK, Canadian Grain Commission, Winnipeg, MB, Canada
• Oat and barley beta-glucan applications and concentration technologies. T. VASANTHAN, University of Alberta, Edmonton, AB, Canada
• Barley protein microparticles as nutraceutical delivery systems. L. CHEN, University of Alberta, Edmonton, AB, Canada
• Effect of processing on physicochemical properties and efficacy of oat and barley beta-glucan. N. AMES, Agriculture and Agri-Food Canada, Winnipeg, MB, Canada

Wheat Improvement in the 21st Century
Organizer: Michael Tilley, USDA-ARS CGAHR, Manhattan, KS, U.S.A.
Sponsor: Biotechnology Division
Scientific Initiative: Biotechnology & Sustainability

Biotechnology has contributed to wheat improvement, including increased yield, insect and disease resistance, and grain quality enhancement. This symposium will focus on the current and future molecular-biological strategies to improve agronomic performance and diversify end uses of wheat grain. Topics will include advances in wheat genomics and the development and application of molecular markers for wheat improvement. This session will provide a broad overview of the applications of the tools of modern molecular biology, biochemistry, and genetics in wheat improvement programs.

• Wheat breeding: Past, present, and future. B. CARVER, Oklahoma State University, Stillwater, OK, U.S.A.
• Wheat genomics for grain quality improvement. R. HENRY, University of Queensland, St. Lucia, Queensland, Australia
• A proteomic approach for understanding wheat flour quality and allergenic potential. S. B. ALTENBACH, USDA-ARS Western Regional Research Center, Albany, CA, U.S.A.
• Increasing resistant starch in wheat using TILLING. B. HAZARD, University of California, Davis, CA, U.S.A.
• The changing wheat industry. E. SOUZA, Bayer CropScience LP, Lincoln, NE, U.S.A.

Whole Grains, from Evolution to Revolution
Organizers: Barbara Heidolph, ICL Performance Products LP, St. Louis, MO, U.S.A.; Sean Finnie, Cargill, Inc., Plymouth, MN, U.S.A.; Spencer Wise, Starbucks, Seattle, WA, U.S.A.; Nicole Rees, AB Mauri Food, Inc., Wilsonville, OR, U.S.A.
Sponsor: Milling & Baking Division
Scientific Initiatives: Health & Nutrition, Ingredients & Innovations, Quality & Analytical Methods

The objective of this Special Session is to discuss current issues and trends in the milling and baking of whole grain products. The Special Session will contain brief presentations followed by an informal discussion of all the topics presented. The presentations will include information on market development and trends in whole grains, updates on labeling of claims and fortification, and discussions on the supply and production of whole grain flour, addressing if the current system is sustainable for the continued increase in consumption of whole grains. The presentations will conclude with a discussion on the challenges of developing whole grain products—in particular, on the need for approved milling and baking methods designed for whole grain utilization. The participation of the audience is vital for the success of this Special Session, so please come and speak your mind!

• Trends in whole grains and market development. C. HARRIMAN, Oldways/The Whole Grains Council, Boston, MA, U.S.A.
• Regulatory update: Whole grains. M. OLEWNIK, American Bakers Association, Washington, DC, U.S.A.
• Supply and demand—Can we sustain the whole grain market? Grains, breeding, growing, processing: Wheat and ancient grains. G. WEAVER, ConAgra Foods, Inc., Omaha, NE, U.S.A. and D. GALLAGHER, Sorghum Consultant for Heartland Plant Innovations, Inc., Manhattan, KS, U.S.A.
• Supply and demand—Can we sustain the whole grain market? Milling operation redesign to deliver whole grains. C. L. MILLER, Kansas State University, Manhattan, KS, U.S.A.
• Challenges for developing whole grain baked goods—Impact of flour shelf life on baking quality, performance, and sensory. E. A. ARNDT, ConAgra Foods Inc., Omaha, NE, U.S.A.
• Standard methods for whole wheat flour evaluation. A. D. BETTGE, ADB Wheat Consulting, Moscow, ID, U.S.A.