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Here is your news for June 2019...
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We're happy to announce our keynote speakers for Cereals & Grains 19 in beautiful Denver this November.
Our opening keynote, Nabeeha Kazi, is the executive director of No Wasted Lives, an organization that works to fight malnutrition around the world. Middle keynote, Hamed Faridi, PhD, is the Chief Science Officer at McCormick. He leads a team of over 450+ scientists and flavorists. Closing the annual meeting is Karen E. Nelson, PhD. She is the President of the J. Craig Venter Institute, a world leader in genomic and bioinformatics research.
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Science & Trends
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This issue focuses on global food and nutrition security, offering insights and perspectives on how current and future challenges can be addressed.
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Juneja et al. discuss the economic and technical feasibility of recovering phosphorus from corn gluten feed in the wet milling industry and consider the opportunities for reducing the environmental burden and producing a new coproduct.
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Grains are the foundation of the human diet. That's why the 2020 Cereal Chemistry focus issue is "Cereal Grains for Nutrition and Health." Submit your research by July 12, 2019.
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| AACCI Method 56-15.01, “Solvent Retention Capacity Profile – Automated Measurement,” and AACCI Method 56-81.04, “Determination of Falling Number,” are now available. Get 3 free months of access to all the methods when you subscribe by June 21.
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Meetings
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The Cereals & Grains 19 program team is looking for late-breaking abstracts that feature cutting-edge research. Submissions should cover the latest scientific advancements that are relevant to the cereal grain science community.
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Premeeting Workshops offer optional education opportunities for people who are or are not attending the Cereals & Grains 2019 Meeting. Register for one of these workshops and expand your knowledge!
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Optional Postmeeting Tours add value to your travel to Denver and are a unique, great way to expand your network and connect with fellow members.
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Engage
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In cooperation with AACCI, the Process Engineering Research & Development Center Extrusion Technologies Program at Texas A&M University will hold a food extrusion short course September 29 to October 1, 2019. AACCI members receive 10% off registration.
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This Spotlight features an interview with Partners in Food Solutions, a nonprofit consortium of global food companies that is working to increase the growth and competitiveness of food companies in Africa and beyond.
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Resources
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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, edited by Perdon et al., follows the transformation of a cereal grain across the supply chain. Preorder today! Members save 30%.
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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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This Month @AACCI is 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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