Cereals & Grains Association
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Late-Breaking Abstract Criteria & Submission Instructions

Late-Breaking Abstract Submission Deadline: July 20, 2016 (11:59 p.m. Central Daylight Time)

Late-Breaking Abstract Payment - $50.00 (USD) per abstract submitted (non-refundable, credit cards only)

Login using your AACC International website username and password. You can retrieve/reset your login or create an account, if you do not have one, using links on the abstract submission site. Nonmembers will need to create an account.

Submit early to avoid last minute issues and delays.

Important considerations before you submit an abstract

  • Edit and proof your abstract before submitting. AACCI will not edit abstract submissions; they will be published as submitted.
  • All late-breaking abstracts will be considered for a poster presentation. A selection will be chosen for oral presentation. Final presentation type will be determined by the Annual Meeting Program Team based on quality and subject matter that best fits the meeting program.
  • An individual may be a presenter of only one (1) oral presentation and two (2) poster submissions.
  • Designated presenting late-breaking author MUST be registered for the 2016 AACCI Annual Meeting and have paid the fee by August 24, 2016. Failure to register will result in abstracts being withdrawn from the meeting.
  • Abstracts should be proofed to make sure all authors and affiliations were accepted to the online form.
  • Publications of tables, charts, and graphs projected onto screens or posted at the Annual Meeting by anyone other than an author or presenter is prohibited unless a release has been requested and received in writing from an author or presenter.
  • Notification of acceptance will be e-mailed July 25,2016 to the presenting author only.

Criteria for Acceptance

Presentations for the AACC International Annual Meeting are based on an anonymous peer-review process with the same requirements used for review of submissions to AACCI scientific publications (i.e. Cereal Chemistry).

The reviewers look for consistency between the:

  • Justification
  • Objective
  • Materials and methods
  • Results and conclusions

In case of an overview presentation, reviewers look for:

  • Added value
  • Novelty of the information presented

In addition, the reviewers consider the following elements:

  • Soundness
  • Importance to advancement of cereal science
  • Timeliness of the subject matter
  • Clarity of the presentation

 

Use of company names is prohibited in titles of presentations. Use of a company name in titles will relegate the presentation to the supplier sessions. Use of registered or proprietary names or trademarks of ingredients, instruments or other items is discouraged in titles except when the name is so intimately connected with a particular process as to be synonymous with the method and results. Abstracts should minimize use of proprietary nomenclature or company name as well. 

E-mail confirmation

A confirmation e-mail, for each abstract submission, will be sent to the designated presenter. This will come from aaccabmeeting@donotreply.com. Check your regular Inbox and junk e-mail folders.  

 

Submission Information

1. Enter presenter and author information

  • Author Designation: One author MUST be designated as the presenter. (DO NOT ENTER this individual as a coauthor.) Any additional author(s) must be designated as coauthor(s).
  • Affiliation/Company (only company/institution, city, state/province, country - do not include street addresses or ZIP codes.) Do not use abbreviations for institutions (i.e. University)

2. Type of presentation

Poster—An individual may be a presenter of up to two posters

  • Most late-breaking abstracts will be placed as posters. A select group of posters will be chosen for oral presentations.
  • There is a limit of two (2) poster submissions per submitter/presenter.
  • Poster presenters are required to be present at their poster during certain time frames throughout the meeting (designated times to be announced).Oral—An individual may be a presenter of only one oral presentation.

Oral —An individual may be a presenter of only one oral presentation
  • There is a limit of one (1) oral presentation per submitter/presenter.
  • Oral presentations are allocated 15 minutes (10 minutes for presentation + 5 minutes for discussion).
  • Presentation date and time will be announced at a later date.
  • All oral technical session slides must be in PowerPoint. You will be contacted by the conference recording company, by e-mail on how to submit your PowerPoint presentation file to the meeting.

3. Presentation title

  • Capitalize only the first letter of the first word and any proper nouns, (e.g., Correlation of wheat protein composition and dough rheological properties to tortilla quality). The title is limited to 120 characters including spaces. (Approximately 25 word count.)
  • Registered names and trademarks are not permitted in title.
  • Use the tool bar for italic words or phrases, as well as for subscript or superscript of characters.
  • Symbols (Greek, math, etc.) must be spelled out, e.g., Beta.

4. Categories

(Select a primary category, as well as one from the secondary category that best relates to your presentation.)

Primary Category

  • Researching Health Benefits of Grain and Components
    • Nutritional benefits of grain consumption
    • Functional and nutritional benefits of grain components (e.g. dietary fibre, bioactive components and phyto-nutrients)
    • Alternative proteins
    • Microbiome (leveraging grains in gut health)
  • Promoting Sustainability and Benefits of Grain Consumption
    • Resource demands (e.g. Carbon footprint, water usage, and maximizing available acreage)
    • More robust cultivation of grains (e.g. good grain supply)
    • Plant proteins
    • Identity preservation (e.g. consumer facing benefits)
  • Supporting Quality, Food Safety & Regulatory
    • Appropriate standards and limits (impact, potential cost, tolerance level practicality)
    • Regulation determinations, definitions and guidance (e.g. GMO, Natural, Organic)
    • Food contaminants (heavy metals, cadmium) and toxicity
    • Labeling regulations (e.g. Nutritional facts panel changes)
    • Simple, rapid and cost effective evaluation of cereal quality and safety
    • Grain quality testing—determination of flour quality and prediction of baking performance
  • Providing Transparent and Proactive Science Based Communication
    • Humanizing the food chain (e.g. raising the profile of food processing with emphasis on health and nutrition, sustainability, economics and safety)
    • Communicating the health benefits of grain consumption (e.g. addressing the gluten free trend or fad)
    • Unifying the grains health benefit message
    • Improve communication within marketplace and media to counteract negative perception and be proactive (e.g. GM education)
    • Clean labeling transparency

Secondary Category

  • Analytical Methods
  • Animal/Pet Nutrition
  • Benefits of Grain
  • Big Data
  • Bioengineering
  • Chemistry Interactions
  • Communication
  • Food Safety
  • Grain Processing
  • Health Benefits
  • Novel Ingredients
  • Novel Technologies
  • Plant Breeding
  • Processing
  • Quality
  • Regulatory
  • Sensory
  • Sustainability
  • Whole Grain/Bran 

5. Abstract Text

  • The abstract must be in one paragraph.
  • DO NOT include the title, author name(s), or author affiliations in the abstract text field.
  • Use the abstract toolbar to add formatting (italics, superscripts, or subscripts)
  • Character limit is 1,900 characters including spaces. No extensions on length of abstracts.

6. AACC International Student Travel Award

Students can apply for an AACCI Student Travel Award as part of the late-breaking abstract submission process. Apply by checking the noted box on the submission form. Applicants must meet all eligibility requirements for consideration. Awardees will be notified prior to the meeting and will receive their award check at the meeting. (Applicants must be an AACCI student member, submit an accepted abstract, register, and present a poster or oral session during the 2016 Annual Meeting to be eligible.)

7. Awards

If submitting this abstract for an award, please select the appropriate award(s) from the list below:

  • Biotechnology Division Best Student Poster Award.
  • Carbohydrate Division/Megazyme Award (both poster & oral).
  • Cincinnati Section Best Student Poster Award.
  • Engineering and Processing Division Best Student Paper (both poster & oral).
  • Nutrition Division Best Student Research Award (posters only).
  • Protein Division Best Student Paper Award (both poster & oral).
  • Rheology Division Isydore Hlynka Best Student Paper (both poster & oral).
  • Texture Technologies Quality Research Award (both poster & oral). 

8. Publication

  • AACC International reserves the right to publish the accepted abstracts in the AACC International Annual Meeting Program book, in Cereal Foods World, Cereal Chemistry, on AACCnet, or any combination thereof in print and online.
  • Presentations should not have been published prior to the meeting.
  • Authors of technical research presentations as well as symposia presenters are encouraged to submit their presentations for consideration in AACC International's publications – Cereal Chemistry, or Cereal Foods World. As soon as possible after the Annual Meeting, authors should visit the Publications Page on the AACCI Website to submit their manuscripts to Cereal Chemistry. To submit an article to Cereal Foods World, contact Jody Grider. Contact the AACC International Publications Office at +1.651.454.7250 for further information.

Sample Abstract

Protein composition and dough rheology of 15 wheat lines were studied. Total protein content and the ratio of polymeric to monomeric proteins (pk1/pk2) in SE-HPLC chromatograms of SDS extracts were correlated with tortilla rollability scores (TRS) (R2 of 0.51 and 0.59, respectively). However, the amounts of insoluble and soluble proteins were not significantly correlated to TRS. Stress relaxation (SR) and dough extensibility (DE) tests were conducted using a texture analyzer (TA). Consistent results were obtained at 10% strain level for doughs mixed for 5 min. Maximum resistance (Rmax) to extension during DE test and k2 (a measure of elasticity) during SR test correlated well with 12th day TRS (R2 of 0.55 and 0.48, respectively). Poor-quality dough was less elastic with lower k2 values. The extensibility (Ext) of dough was correlated significantly with the pk1/pk2 ratio (R2 of 0.64), indicating a good relationship between molecular composition of proteins and rheological property of the dough. Multivariate analysis of protein and dough characteristics showed that a combination of Ext, relaxation time and the pk1/pk2 ratio had a highly significant correlation (R2 = 0.94) with TRS.

Terms & Conditions

If the abstract is accepted, I agree that the designated presenting author will present the abstract at the 2016 AACCI Annual Meeting, October 23-26, 2016, Savannah, Georgia, U.S.A. and will register and pay the registration fee by August 24, 2016. I confirm that this is an original work and that the abstract has not been previously published. I and any contributing authors, as sole proprietors of the abstract, agree to transfer copyright of the abstract to AACC International. Abstracts will be published online in August 2016. By agreeing, I accept this copyright transfer.

I understand that failure to accept the copyright transfer will result in the immediate cancellation of my abstract submission.