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Here is your news for February 2019...
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Important Dates
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February 28, 2019 — Voting Deadline for 2019 Board Election
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Be sure to vote for your choice for AACCI — Cereals & Grains Association President‑Elect and Director by February 28. Read about the candidates in the latest issue of Cereal Foods World, and contact AACCI — Cereals & Grains Association with questions or technical issues with the online ballot.
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Science & Trends
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Articles explore processing and fermentation technologies, sensory evaluation, and functional and nutritional qualities of steamed bread, white salted noodles, chapatti flat bread, and more in this timely contribution to a growing subset of food science.
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Wheat production and wheat-based food industries are in critical need of technologies and management strategies to enhance production in a sustainable manner that also delivers more nutritious food. Indigo Ag is using advanced analytical tools and technologies to cultivate plant microbiomes in several crops, focusing on symbiotic endophytes that improve crop production.
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The Pasta Products Technical Committee has approved two new methods: 66-51.01, “Fully Cooked Time (FCT) of Spaghetti,” and 66-52.01, “Determination of Cooked Spaghetti Firmness.” Look for the full report in the January–February issue of Cereal Foods World.
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The next Cereal Chemistry focus issue topic is "Cereal Grains for Nutrition and Health." All AACCI — Cereals & Grains Association members are invited to submit papers by May 31, 2019. More details to follow.
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The Vitamins, Minerals, and Lipids Technical Committee is requesting samples of iron-fortified cereals and pure forms of iron fortificants that are used in enrichment programs. We are evaluating AACCI Method 40-40.01 to determine if the method is effective in evaluating newer forms of iron. Details are available online.
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Meetings
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Start pulling together your session ideas and abstracts for Cereals & Grains 19! Beginning March 1, the program team will be accepting submissions for “Global Food Systems,” focusing on the themes of Food Security, Innovation in the Value Chain, and Health and Wellness.
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Meeting supporters make valuable one-on-one connections with top scientists in cereals, grains, and beyond. Exhibitors showcase advances in research and technology while offering solutions for equipment services and needs. For information on available opportunities and to reserve yours, contact Brianna Plank.
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Engage
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Honor a colleague by nominating them for a prestigious AACCI — Cereals & Grains Association Award! Nominations are due Monday, February 18, at 8:00AM CST. Submit yours today!
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Sections & Divisions
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The 18th European Young Cereal Scientists and Technologists Workshop will be held April 15–17, 2019, in San Benedetto del Tronto, Italy. Make plans to attend and check out a preliminary program!
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Resources
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Sorghum and millets are not only rich in micronutrients and phytochemicals but also highly versatile and sustainable crops. Learn about these remarkable grains in the new edition of Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes. Co-published with Elsevier. AACCI — Cereals & Grains Association members save 30% by using this discount code at checkout: AACCI30.
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Job Center
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Job seekers: Did you know you can create a job profile for FREE in the AACCI Job Center? It takes just a few minutes to set up your profile and make yourself stand out in the grain science and technology community.
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Does your organization have an open position? Use the code "AACCIMember" at check-out to take 20% off your posting.
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You are receiving this email as a benefit of your AACC International — Cereals & Grains Association membership.
Thank you for your continued support!
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© 2019 AACC International — Cereals & Grains Association
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