Grains: A Global Food Resource
A Report on the 69th Australasian Grain Science Conference
The 69th Australasian Grain Science Conference was held in Melbourne, Australia, August 27–29, 2019, and was organized around the theme Grains: A Global Food Resource. The conference was hosted by Chair Joe Panozzo, and the Scientific Committee of Cassandra Walker, Chris Blanchard, Crispin Howitt, Rudi Appels, and Phil Downie put together a diverse and interesting program for the 130 attendees. The program featured in-depth analyses of the grains sector and an overview of the latest research on grain science that was organized around specific topics.
The opening two sessions, Exploiting the Value of Grains and the Wheat Industry, included presentations on opportunities and challenges for the Australian grains sector and its export markets. Community values that drive consumer behavior were discussed, including sustainability, health and environmental considerations, reducing waste, climate change, and the future of energy and water security. Other topics covered were the trend toward alternative protein sources, particularly among millennials; investment targets for grain quality research; the benefits of whole grain foods; the rice value chain; genetics and environmental effects on wheat quality; optimizing the value of Australian wheat; and delivering innovation for the Australian grains industry.
The mainly technical sessions focused on maintaining and improving grain quality and were organized around several themes: Grains Science and Innovations; Structure and Functionality; Processing Technologies Leading to Innovative Products; Nutrition/Health Benefits; and Sustainable Futures, Feeding the World with Quality Grain.
Papers were presented on the use of physical or chemical properties as proxy phenotypes to assess quality traits early in a breeding cycle and on iron and zinc biofortification of bread wheat. Structure and functionality relationships elicited many papers covering pre- and postharvest influences on structure–function–nutrition relationships in grain starch; the effect of fertilizer application on rice digestibility; how interactions with nonstarch components at molecular and cellular levels affect enzyme susceptibility of starch; effects of protease and nutrient supplementation on fermentation rate of Australian sorghum varieties; influence of particle size of wheat bran on durum spaghetti; high-amylose wheat foods as a source of dietary fiber; rapid assessment of biochemically active compounds in grains; effects of novel food processes on physicochemical properties of native and modified starches; the response of phenolic compounds in barley and oats to variations in location; progress in breeding durum for New South Wales; investigations of immunogenicity in wheat; whole grain wheat authenticity; and new methodology for selecting grains for improved properties.
Presentations on processing technologies featured the influence of proteins and pretreatment in high-moisture extrusion, extrusion processing of cereals and pulses for food innovation, capturing the potential value of low-grade lentil seeds as a flour additive in extruded products, processing effects on pulse flake quality, and bread dough rheology and its relationship to end-product quality.
The Nutrition/Health Benefits session included presentations on the nutritional benefits of grains and pulses; the impact of amylose variation in durum wheat on technological properties and starch digestion; acute anti-inflammatory and antioxidant effects of polyphenols in colored rice on obese populations; recognition, definition, and measurement of resistant starch; why so many consumers purchase “gluten-free” breads; retardation of pasta starch digestion by endogenous thermostable proteinaceous alpha-amylase inhibitors; and modification of wheat dough structure.
Several papers related to sustainability (designer plant oils through metabolic engineering; grain-filling temperature stress on head rice yield; the role of rapid analytical methods in sustainable grain production in Australia) led into the final session of the program, which was a joint AACCI — Cereals & Grains Association, International Life Sciences Institute Southeast Asia Region (ILSI SEAR) Australasia, and Australasian Grain Science Association (AGSA) forum on Advances in Precision Agriculture and Big Data for Grain Quality Management, introduced by Anne Bridges and moderated by Les Copeland. Four expert panelists gave presentations on “Finding the Sweet Spot in Nitrogen Fertilization by Measuring Protein with an On Combine NIR Analyser”; “Modern Trends in Digital Plant Phenotyping for Grain Research”; “Using Big Data to Predict Wheat Quality—The Value of, the Next Steps?”; and “The Economics of the Quality of Wheat for South East Asia.” These presentations covered the significance of protein for yield and the yield–protein balance; current trends in phenotyping for grain quality; using a big data approach to compensate for limitations in structured experiments and field trials; and research aimed at identifying the most valued attributes of wheat for markets. The subsequent panel discussion and Q&A interaction with the audience highlighted ownership and discoverability of data, including legacy data; how digital technologies might be applied in smallholder agriculture; the Black Sea countries as major suppliers of wheat; and implications of continuing increases in grain yield and diminishing rate of population increase.
The oral presentations were supported by an excellent display of 40 posters—many produced by students. Selected posters were presented in a Rapid Fire Session of 3 minute oral communications. The AGSA Eric E Bond Award, which recognizes meritorious services to grain science in Australasia within a wide range of activities, including technology, service to the association, research, and service to the cereal industry generally, was presented to Mark Bason of PerkinElmer. Mark was involved, almost from the outset, in the development and applications of the RapidVisco Analyser, an instrument ubiquitous in grain laboratories around the world. In his acceptance speech, Mark gave a fascinating account of the history of the RVA and its evolution through Newport, Perten Instruments, and PerkinElmer.
More details on the conference program and presenters are available on the AGSA website at www.ausgrainscience.org.au.
—Les Copeland
Obituary
Gavin O’Reilly
Gavin O’Reilly, age 58, of Springfield, IL, died September 22. Gavin was born December 19, 1960, in Cape Town, South Africa. He married Deborah Jane Fox on December 5, 1987, in Johannesburg, South Africa. He received a B.S. degree in electrical engineering and an MBA.
Gavin was the president of Perten Instruments, a supplier of advanced analytical instruments to the food and agricultural industries. Prior to becoming the president of Perten Instruments, Gavin co-owned Lab World in South Africa. He enjoyed scuba diving, running, golfing, hiking, photography, and traveling.
Gavin is survived by his wife Deborah Jane (Fox) O’Reilly; children Ashleigh (Claude Jacobs) O’Reilly of Springfield, Matthew O’Reilly of New York, Kerryn O’Reilly of Springfield, and James O’Reilly of Springfield; siblings Noreen (Paul) Beets and Sean O’Reilly of South Africa and Brendan (Lauren) O’Reilly of Springfield; two aunts; and numerous nieces, nephews, and cousins.
Memorial contributions may be made to the Levine Cancer Institute, Rare and Complex Cancer Fund, c/o Atrium Health Foundation, 208 East Blvd, Charlotte, NC 28203, U.S.A.
Corporate Members
Thank you to all our corporate members, who contribute their knowledge, expertise, and professional involvement to ensure the continued strength of the association and to promote excellence in cereal grain science worldwide. We appreciate their support and encourage you to contact them directly for detailed information on their products. Visit the Cereals & Grains Association Corporate Member web page for comprehensive company and contact information.
New Members
Bohrer, B., University of Guelph, Guelph, ON, Canada
Cantu-Jungles, T., Purdue University, West Lafayette, IN, U.S.A.
Charepalli, V., senior research scientist, Canyon Bakehouse, Johnstown, CO, U.S.A.
De Goeij, F., Oisterwijk, Netherlands
Devi, A., Sr., specialist, Nestle R&D, Solon, OH, U.S.A.
Emard, M. L., Pepperidge Farm Inc., Norwalk, CT, U.S.A.
Galle, R., corporate director food safety and regulatory, Miller Milling Company, Minneapolis, MN, U.S.A.
Guazzelli Pezzali, J., graduate student Kansas State University, Manhattan, KS, U.S.A.
Hansmann, E., lab supervisor, Siemer Milling Company – West Harrison, West Harrison, IN, U.S.A.
Hauvermale, A. L., Washington State University, Pullman, WA, U.S.A.
Hobert, R. K., Houston, TX, U.S.A.
Irshad, F., graduate student, Texas A&M University, College Station, TX, U.S.A.
Krill-Brown, A., UC Davis, Davis, CA, U.S.A.
Ma, Y., Analytical Flavor Systems, New York, NY, U.S.A.
Manu, B. S., student, South Dakota State University, Madison, WI, U.S.A.
Newberry, M., dough rheologist, CSIRO Agriculture and Food, Canberra, ACT, Australia
Robert, J. P., Fluid Quip Technologies, Cedar Rapids, IA, U.S.A.
Rosene, S., General Mills, U.S.A.
Sawyer, C. G., Fitchburg, WI, U.S.A.
Stone, J. A., ConVergInce Advisers, Glen Allen, VA, U.S.A.
Vani, S. N., self-employed, Champaign, IL, U.S.A.
Vasquez Mejia, S. M., Universidad Nacional de Colombia, Botota, DC, Colombia
Wanner, K., Quality Specialist, Grain Millers, Inc., St. Ansgar, IA, U.S.A.
Advertisers’ Index
Volume 64, Number 6
Ajinomoto (www.ajifoodsolutions.com)
Brookfield AMETEK (www.brookfieldengineering.com/products/texture-analyzers/ctx-texture-analyzer)
Milne MicroDried (https://milnemicrodried.com/healthier-cereal-products)
