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Upcoming Food Science Training
Opportunities
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Food Extrusion
March 8–10, 2010
Peterborough, England
Formulating to Attain Health and
Wellness Initiatives
March 16–18, 2010
Phoenix, AZ, U.S.A.
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Latest
Updates
 Annual Meeting
Continuing Education
Membership
News
Section News
Division
News
Foundation
News
AACC
Intl. PRESS
Online Resources
LATEST UPDATES
Get Ready to Vote
All eligible voting members of the association should watch their e-mail on January 15 for election materials. Electronic ballots will be sent to all voting members with a valid e-mail address; paper ballots will be sent to those without. Running for president-elect is Debi Rogers. Art Bettge and Arnaud Dubat are running for director.
Background information on the candidates can be found in the November-December
Cereal Foods World. The newly elected officers will take their positions at the end of the 2010 annual meeting.
New
Dietary Fiber
Method
The AACC International Approved Methods Technical Committee (AMTC) is reviewing a new method which determines total dietary fiber
(TDF) as defined by the Codex Alimentarius Commission. See the January/February 2010 issue of
Cereal Foods World for
a detailed report. AACC International Approved Methods of Analysis, 11th Edition
online subscribers will receive free access to this new method if approved. Does your company subscribe?
Request a quote.
Best Student Research Paper Competition
The Professional Development Panel (PDP) is sponsoring a Best Student Research Paper Competition to be held at the 2010 AACC Intl. Annual Meeting. Academic departments may submit one nominee each for the competition; the top six submissions will compete for recognition and cash prizes in a special two-hour session at the October 24–27, 2010, annual meeting in Savannah,
GA, U.S.A. Visit AACCnet for
more details or contact PDP Chair
Jon Faubion.
Don’t Miss the Top Cereal Chemistry Papers of 2009
10. Selecting and Sorting Waxy Wheat Kernels Using Near-Infrared Spectroscopy
9. Influence of High Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernel and Relation to Functional Properties of Wheat Dough
8. Condensed Tannins in Traditional Wet-Cooked and Modern Extrusion-Cooked Sorghum Porridges
7. Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention.
Visit AACCnet to see
the full list!
Attention Academics
Share AACC
Intl. with your students—request to receive an AACC Intl. student member poster to
display in your department. The latest poster will have information on all the important upcoming deadlines, including scholarships, travel grants, the product development competition, meeting registration, and more. Make sure your students have what they need to succeed! Contact
Karen Deuschle by January 22 to ensure you receive a poster.
Going, Going Green!
Greener packaging? Energy conservation? Solar powered? Carbon footprint reduction? Share your story about what your organization is doing to "go green." Please
submit a short summary (under 500 words) by April 15, in order to part of our special "Lean and Green"-themed July-August
Cereal Foods World, focusing on eco-friendly business practices.
ANNUAL MEETING
Call for Papers Opens
February 1
Be a part of the 2010 scientific program in Savannah, GA,
U.S.A.! Online submissions will be accepted beginning February 1. The deadline to submit papers is April 15, but you are encouraged to submit early.
More information, including guidelines and criteria for acceptance, will be available soon on the annual meeting website.
Reserve Your Exhibit Space
by January 31 to Receive the Best Rate
Exhibit space is still available for the 2010
annual meeting in Savannah. Exhibiting with AACC Intl. will maximize your exposure to the top researchers and developers in the grain-based food industry and position your company as an industry leader.
Reserve your booth by January 31 to receive the best rate.
CONTINUING
EDUCATION
Registration Now Open for the Food Extrusion Short Course
Product and process development personnel, design engineers, and plant/manufacturing engineers at all levels are invited to participate in the 2010 Food Extrusion Short Course, March 8 –10, in Peterborough-West, England. Visit
AACCnet to
register today.
MEMBERSHIP NEWS
Don’t Forget to Renew Your Membership
Be sure to renew your membership when your term is up—you will receive an e-mail with your personal renewal link and you will also be mailed a paper invoice. Remember, renew for
two years to save 20% off your membership dues. In addition, there are programs in place if you are having economic difficulties and cannot afford to renew your membership.
Contact member services or call +1.651.454.7250 for details.
Welcome
New Corporate Member
Welcome corporate member Red Start Yeast Co, LLC! Is your company a
corporate
member? If not,
learn how your company can receive access to important technical information that can support all of your employees,
special corporate discounts, and unique recognition opportunities.
SECTION
NEWS
Fifty-Seventh
Research Review Conference
The USDA Soft Wheat Quality Laboratory and the AACC Intl. Cincinnati Section present the 57th Research Review Conference and AACC Intl. Methods Workshop,
Wooster, OH, U.S.A., March 9 –10, 2010. For
more
information and the draft agenda, visit AACCnet.
Salt Reduction
Symposium
Cereals&Europe's two-day symposium, "Salt Reduction in Bakery Products and Cereals,"
will be held March 22–23, 2010, in Papendrecht, the Netherlands. The topic of salt reduction is a matter of large debate in the cereal processing and baking industry and will be discussed.
Registration
is now open.
DIVISION
NEWS
Early-Bird Registration
Ends This Friday —Save
$120!
Registration for the rheology course, "Structure and Rheology of Cereal-Based Foods,"
April 28–29, 2010, to be held
in Ghent, Belgium,
is now open.
Check the Rheology Division website for
information and course registration.
For further details, and sponsoring and/or table-top options contact Rheology
Division Vice Chair Clyde Don
or Chair Martin
Scanlon.
Save the Date! Milling & Baking Division Spring Technical Conference
Mark your calendars now for the 2010 Milling & Baking Division Spring Technical Conference. This popular, annual conference will be held at the Renaissance Worthington Hotel, Ft. Worth, TX, U.S.A.
Visit AACCnet for
updates and program information.
FOUNDATION
NEWS
Earn Money for School
The AACC Intl. Foundation is accepting applications for
undergraduate and
graduate
scholarships to be awarded for the 2010-2011 school year. Applicants
must be current AACC Intl. student members to qualify. Visit AACCnet for
more information.
New Travel Award: Applications Due March 1
The AACC International Foundation
Cecil F. Pinney Travel Award is a travel grant for professionals to attend the AACC
Intl. Annual Meeting. This award is for an individual establishing a career in grain science and technology who has been in their career
for less than eight years as of March 1 of the year of application. The candidate can apply for the travel award or can be nominated. Deadline for the receipt of nominations/applications is March 1, 2010.
AACC
INTERNATIONAL PRESS
Save More than 20% on Grain Science Reference Titles!
Improve your knowledge of grain science now and
take 20% off grain reference titles. Plus, members get an additional 10% off with your member discount. This sale ends January 21, 2010. Order online or call 1.800.328.7560. Members, if ordering online please log in to
receive your member discount.
Partner with Cereal Foods World
CFW's value to advertisers comes from its excellent editorial content, its focus on grain-based foods, its concentrated readership of quality technical personnel, and the opportunity to choose single-ad insertions or increased exposure through multi-ad sponsorship packages.
Learn more about sponsorship
opportunities on AACCnet.
ONLINE RESOURCES
Cereal Chemistry Editor's Pick
The recent article by Wei Wang and Khalil Khan reports the results of a study of ten glutenin fractions. The glutenin fractions were separated into their wheat gluten proteins and examined. This paper is the next piece in the substantial puzzle of what is responsible for gluten’s properties. It also shows that larger molecular weight glutenin subunits lead to flours with stronger dough properties. Read more in the
Editor’s Pick.
January-February Cereal Foods World Now
Online
What is "open innovation" and how can opening doors to external resources complement, enhance, or accelerate the work you're already doing? What's different about our new dietary fiber method? How do you build safety into the product development process?
What is a barleycorn?
To find out the answers to these questions and more,
check out the
first issue of 2010, covering product development from cover to
cover.
Five New Presentations Added to the Cereal Science Knowledge Database
New
presentations, ranging from a review of biotechnology as a tool for
starch modification to the health impact of nanotechnology in food
ingredients and processing, have been added to the Cereal Science
Knowledge Database. This library of netcasts, for members only, presents
a unique opportunity to expand your knowledge on many subjects.
Learn more and
subscribe on AACCnet.
Coming Soon —Durum Wheat Article Series
The January/February 2010 issue of Cereal Chemistry will feature a special collection of papers focused on the
durum wheat chain. These papers highlight the research presented at the
international symposium, "From Seed to Pasta: The Durum Wheat Chain." Look for it on
Cereal Chemistry Online in the coming weeks!
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