Check out the highlights and learn more about what is new at the meeting.
New for 2015!
New Event and Time! Opening Centennial Celebration
Sunday, October 18
6:30 – 9:30 p.m.
Ballroom, Minneapolis Convention Center
The centennial celebration at the 2015 Centennial Meeting starts with a fun and relaxing Opening Reception where you can reconnect with friends and colleagues and make new connections. Eat, drink, and celebrate 100 years of cereal grain science!
Expanded Science – General and Plenary Sessions
Monday and Tuesday morning; Wednesday afternoon
Science takes on a new twist as we offer engaging, innovative and educational general and plenary sessions where we explore a variety of topics affecting the future of the cereal grain industry and the science with unique experts who provide thought provoking insight and perspectives.
New! Opening General Session, Awards, and Keynote Speaker Jack Uldrich, Global Futurist
Monday, October 19
8:30 – 10:00 a.m.
Monday morning it’s down to business with an impressive opening session including updates on how AACC International is looking forward in the advancement of grain science, honoring members who have made significant contributions to the field of grain science, and the presenting of several of the society awards. This session will include global futurist, author and speaker Jack Uldrich presenting “The Big AHA: How to Future-Proof Your Business Against Tomorrow’s Transformational Trends, Today.”
New! Plenary Session, Dr. Mehmood Khan, PepsiCo
The Growth of Grains: The Role of Cereal-Based Products in Nourishing A Growing Population
Tuesday, October 20
8:30 – 10:00 a.m.
From ancient grains to “advantaged grains” to innovative new “convergence” products that combine grains with dairy, grains are enjoying a well-deserved surge in popularity worldwide. Dr. Khan will discuss the crucial role grains can play in shaping future food and nutrition trends to meet a growing population that is set to reach 9 billion by 2050.
Closing General Session, Awards, and Keynote Speaker Valeri Lantz-Gefroh, Alan Alda Center for Communicating Science
Wednesday, October 21
4:00 – 5:30 p.m.
As the centennial meeting comes to a close we will complete our presentation of awards and continue our focus on the future with speaker Valari Lantz-Gefroh from the Alan Alda Center for Communicating Science at Stony Brook University in New York presenting “Distilling Your Message – Communicating Your Science.” Moving cereal grain science forward cannot be done without sharing information and innovations to a broader audience. Can you effectively communicate about science with people outside of the field? Through discussions and practice, Valeri will provide the fundamental skills necessary to effectively discuss cereal grain science with the general public, the media, students, potential employers, funders, and potential collaborators.
Expanded Centennial Exhibit Hall Experience
The action takes place this year in the expanded exhibit hall – the place to be for networking, relaxing, dining, connecting with exhibitors, and sharing the latest in our science. Here is what is happening:
Grand Opening Exhibition – Monday, October 19
12:00 – 2:00 p.m.
Meet with over 120 of the industry’s leading suppliers while enjoying lunch and networking with colleagues.
Centennial Cooking Demonstrations featuring “All Star” Grain Chefs – Monday, October 19 and Tuesday, October 20
12:00 – 2:00 p.m.
All Star Grain Chefs Tim Christensen, Cargill; Michael Hollerman, InHarvest; Jim Kyndberg, Radisson Blu and Cookbook Author Robin Asbell; will prepare one of their favorite grain based recipes right before your eyes, including tasty samples.
Exhibits and Poster Viewing with Authors – Monday, October 19 and Tuesday, October 20
4:00 – 7:00 p.m.
Coffee with the Exhibitors – Wednesday, October 21
8:30 – 10:00 a.m.
Science Connections through AACCI Divisions
AACCI Divisions are your direct link to AACCI’s scientific community. Stop by the Science Connections area in the Exhibit Hall to network with experts and learn how you can directly engage in the areas of biotechnology, carbohydrates, engineering and processing, milling and baking, nutrition, protein, rheology and rice.
Bundy Baking Museum Display
This curated display from the Bundy Baking Museum in Urbana, Ohio, is a unique journey through time and tradition of baking equipment provided by the Bundy Baking Solutions.
AACCI Central and Networking Areas
Browse the latest in books and online products and take some time to relax and connect with friends in this expanded area.
Student Product Development Competition Presentations
Monday, October 19
Finalist Presentations: 1:30 – 4:00 p.m.
This competition provides a great opportunity for students to apply the knowledge and skills acquired in school to create new food products professionally and intelligently for the real world. Winners receive financial awards and industry recognition, and a chance to cooperate with potential food companies to launch their innovative products to food markets.
Speed Mentoring Event
Tuesday, October 20
6:00 – 7:30 p.m.
(Supported by the Professional Development Panel)
Through a series of quick exchanges with multiple contacts, you’ll have the chance to seek career and research guidance, hear about the experiences of others, and potentially find a long-term mentor/protégé match. Bring plenty of business cards, and plan on building connections that could last a lifetime. Preregistration is required.
Division Lunches and Meetings
Wednesday, October 21
12:00 – 1:30 p.m.
Register for one of the many division lunches and meetings taking place during the meeting.
