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We measure physical and chemical properties of grains and flours in order to better understand these materials. As we learn more about our raw materials and how they react to processing we can improve the quality of our end products. We use experimental designs to efficiently measure responses to inputs in a process. We use statistics to consolidate and clarify complex data. Statistical methodology in Cereal Chemistry has evolved alongside the computer and instrument based revolution in chemical analytic methods. Traditional wet chemistry methods have been upgraded with automated measuring allowing more data to be collected more accurately. Newer instruments are measuring more complex entities more often and more precisely. Statistical procedures have had to go from relatively simple descriptions and comparisons of a few simple measurements to the complex multivariate procedures required for large data sets of many interrelated variables. Fortunately statistical software continues to improve for both graphical and analytical examination of research results.  This AACCI annual meeting is an important venue in which research needs can be identified and research results can be disseminated.  However, communication between researchers and industry representatives can be a problem not only because of each group’s technical jargon but also because of differences in personality types. The introverts from the labs don’t always interact well with the extroverts from the offices. Each group has to make an effort to communicate with the other group. Industry needs to be clear about their needs and priorities and researchers need to explain complex results in understandable formats.