Read an interview with Lauren Brewer, program team chair for Cereals 17, to learn more about some exciting changes coming to this year's AACCI Annual Meeting. This interview is available in Cereal Foods World, a benefit of your AACCI membership!
Wheat and other cereal grains as sources of carbohydrates (CHOs) and other nutrients are the focus of a series of reviews coauthored by AACCI member Julie M. Jones and members of the CIMMYT Global Wheat Program. The most recent review published in Cereal Foods World (March-April 2017 issue) examines the relationship of CHOs and vitamins from cereal grains to brain health and cognitive function and the risk of developing three common dementias: mild cognitive impairment, Alzheimer’s disease, and Parkinson’s disease.
The Milling & Baking Division recently concluded a successful three-day Spring Technical Conference filled with education, networking, business, and golf. View photos and the list of generous sponsors.
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