In 2009, AACC International announced an all-new meeting format based on 7 Key Scientific Initiatives. This format will continue for the 2011 Annual Meeting, with special sessions, symposia, and posters organized to help you find your exact areas of interest. These initiatives encompass all types of research conducted by members in academic, industrial, and government laboratories. They guide the association’s scientific initiatives at the annual meeting and beyond.
Topics in this initiative will include studies of the impact of breeding (conventional, genetic modification, and other) on cereal plant composition and user traits, interaction effects of environment on gene expression, plant pathology, global climate change, production, agronomics, reducing energy consumption in production and processing, reducing carbon footprints and the social/political/financial impacts of the above.
This initiative is to include all fundamental whole cereal, starch, protein, and other grain or pulse chemistry and any related polymer science approaches. Any study of chemical interactions of the component parts of grains will also be included.
Topics in this initiative will include the physical processing of grains, pulses, and food products, fuels, industrial chemicals and other in-process materials derived from grains and pulses, as well as modeling of these processes. New and more efficient engineering processes and equipment and their impact on the production of both food and non-food products will be addressed.
The food safety and regulatory initiative will include all aspects of food safety and any discussions of regulatory issues and legal challenges.
This initiative will encompass topics of and related to health and nutrition of cereals and pulses, alone and in products and ingredients derived from these plant materials. Adjunct topics may also include social impact of health and nutrition initiatives, medical reports, and other related topics.
This initiative will cover all aspects of raw materials, new discoveries of novel ingredients, novel applications of ingredients, and ways of reducing costs using ingredients.
All analytical methods development, changes to methods, information about measuring quality of grain, ingredients or finished foods by chemical, physical or sensory testing are addressed. All aspects of rheology, as related to cereals, flour, dough, batter, extrudates, and cereal-based finished products, are included in this initiative.
