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Here is your news for May 2019...
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During the 6th International Whole Grain Summit in 2017, it was concluded that harmonized global definitions of a whole grain ingredient and a whole grain food are needed. Read a draft definition and share your thoughts.
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Science & Trends
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New articles introduce a rapid method for classification of soft-like wheat genotypes, discuss buckwheat remains from a late Neolithic site in China, and evaluate the impact of rainfall and temperature on wheat dough strength in Australia.
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Learn about the Food Safety Modernization Act (FSMA) and how it is changing not only the cereal grains landscape but also the entire global food system. Guest edited by Kim Koch and Tania Martinez.
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Meetings
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This competition encourages innovative thinking in the cereal science area, exposes students to a real-world situation, and promotes the connection between academic research and industrial production to create new food products. Contact Maneka.malalgoda@ndsu.edu to sponsor.
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Sections & Divisions
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The annual Milling and Baking Spring Technical Conference was held April 17–19 in Austin, TX, U.S.A. Industry and guest speakers from two small artisan bakers/millers were invited and opened up a dialogue and topics to discuss from a new viewpoint.
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Engage
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One of the most important ways you can participate as a member of AACCI — Cereals & Grains Association is to nominate someone for the Board of Directors! Board descriptions can be found online.
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Read about the FSPCA's work related to FSMA, food safety, and the global food system in the latest issue of Cereal Foods World.
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The Cecil F. Pinney Travel Award is a travel grant for professionals to attend the AACCI — Cereals & Grains Association Annual Meeting. One $1,500 award is available. Applications and nominations are due May 31, 2019.
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Put your member benefits at your fingertips by downloading the AACCI — Cereals & Grains Association mobile app! Access member information, This Month @AACCI, Cereal Foods World, Cereal Chemistry, and more!
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Resources
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Sprouted Grains: Nutritional Value, Production, and Applications outlines the nutrients and bioactive components of these healthy grains. Researchers and food product developers alike will be interested in this title co-published by AACCI and Elsevier. Members receive a 30% discount.
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Don't miss your chance to save up to 50% on AACCI titles full of the information you need to improve your milling and baking processes. Use promo code BAKE at checkout by May 15.
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Available exclusively online, the methods are always up to date, and enhancements, such as calculators, spreadsheet tools, and photos, are included. Subscribe by June 21, 2019, to receive 3 free months of access to all 350 methods.
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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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