AACC International is a nonprofit organization dedicated to advancing the knowledge and understanding of cereal grain science through research leadership, education, superior technical service, and advocacy.


AACCI Welcomes New Leadership for 20142015

AACCI’s leadership ensures that AACCI advances its mission of being the leading association for the advancement of cereal grain science. We are pleased to announce our newly installed Board of Directors: Gerard Downey, president; Lydia Midness, president-elect; Jan Delcour, chair of the board; Dave Braun, treasurer; Jon Faubion, Matthew Morell, Perry Ng, Deirdre Ortiz, Jaan Perten, and Jennifer Robinson, directors.

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 Upcoming AACCI Events

Cereals & Europe Section Short Course on Bakery Enzymes
11/20/2014 - 11/21/2014
European Bakery Innovation Centre, Papendrecht, The Netherlands

AACCI Batters and Breadings Technology Short Course
2/9/2015 - 2/10/2015
Tampa, Florida, U.S.A.

AACCI Chemical Leavening Short Course
2/11/2015 - 2/13/2015
Tampa, Florida, U.S.A.


Future of Grain Science Around the World

Dilek Austin, Novozymes, is assembling a Cereal Foods World (CFW) article series authored by researchers from around the world. Be sure to take a look at the upcoming articles and gain international perspective on the future of grain science.

Thermo Scientific
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