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The Science Behind 75% of the World's Diet

Advancing innovation across the broad disciplines of cereal grain science through research, education, collaboration, technical service, and advocacy.

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​​​NEW AT CEREALS & GRAINS ASSOCIATION​

Shape the Future of Food Science on a Technical Committee

As a member of a Cereals & Grains Association Technical Committee, you’ll play a crucial role in developing analytical methods and guidance to set industry standards. Join us to exercise your expertise, collaborate with professionals in your field, and lead the future of food science.

Make an Impact​​​​​​

Save the date​

Our 2025 Chemistry, Quality, and Technology Conference will be held November 12-13, 2025, in St. Paul, MN.

Mark your calendars and watch for more details coming soon!

Industry Supporter

Research Corner​​

Showcase Your Innovative Research

Are you a student or early career researcher eager to share your innovative work with the scientific community? The Research Corner is your platform!

We invite you to submit a short video presentation on your recent work to the Research Corner and join fellow emerging scientists highlighting the cutting-edge work shaping our field. Gain wider visibility for your research, hone your presentation skills, and make an impression on future employers in both academia and industry. Upload a video under 10 minutes in length and showcase your research year-round.

Share My Work

Engage with leading colleagues in your field and become a Cereals & Grains Member today!

 Join for Free!

TECHNICAL COMMITTEES​​

Shape the Future of Food Science on a Technical Committee

As a member of a Cereals & Grains Association Technical Committee, you’ll play a crucial role in developing analytical methods and guidance to set industry standards. Join us to exercise your expertise, collaborate with professionals in your field, and lead the future of food science.

Make an Impact

FEATURED SCIENCE

Unraveling gluten protein compositions of einkorn, emmer, and spelt grown in the Lyon region in France

This Cereal Chemistry Editor’s Pick, by Sofía Correa, Justine Lepagneul, Mathieu Thomas, Laurence Mayaud, Olivier Hamant, Marie-Françoise Samson, and Marie-Thérèse Charreyre, uses an innovative approach to explore the gluten compositions of minor wheat species of nutritional interest.​​

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ANALYTICAL RESOURCES

New Guidelines for AACC Approved Methods of Analysis Coming Soon!

  • ​​Guideline for Straight Dough Bread Baking Using Whole Wheat Flour 
  • Lean No Time Bake Test Guideline 
  • Rapid Determination of Insoluble, Soluble, and Total Dietary Fiber with Enzymatic-Gravimetry and Liquid Chromatography 
  • Enzyme-Linked Immunosorbent Assay (ELISA) Analysis of Glyphosate Residues in Durum Wheat, Whole Oats, Oat Groats, Lentils, and Peas 
  • Diastatic Activity of Wheat Flour or Semolina - Glucose Oxidase Peroxidase Method 
  • Guideline for the Objective Measurement of Color of Raw Noodle Sheets by Color Meter 
  • Guideline for the Objective Measurement of Color of Boiled Noodles by Color Meter

Subscribe to ​get ongoing access to 350+ Methods, including our recently added Guideline for Dietary Fiber Analysis (#32-01.01)!​​​

​ Subscribe Now!

New AACC Laboratory Proficiency Rating Program (LPRP) Series — Alternative Flour!

Subscribe to our new Alternative Flour Series (ALTFLR) in the LPRP Flour Analysis Category today to receive bimonthly samples of flour from pulses, grain, and cereal sources other than wheat, such as peas, quinoa, and lentil. Analys​​​es include moisture, protein, ash, dietary fiber, total starch, and more.

Subscribe Today!

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Thanks to our top corporate members

Interested in becoming a corporate member? Learn more today!

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