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.


Share Your Grand Ideas by Entering the Student Product Development Competition

The 2015 Student Division Product Development Competition is a great opportunity for grain science students to apply the knowledge and skills acquired in school to create new intelligent food products to win competitive cash awards. Intent to enter is due June 2.

 AACCI Partners

 In the News

Linked In  Facebook  Twitter

 Upcoming AACCI Events

AACCI Gluten-Free Baking: Challenges and Opportunities Webinar
3/5/2015 - 3/5/2015
Live Webinar

14th European Young Cereal Scientists and Technologists Workshop (EYCSTW)
4/15/2015 - 4/17/2015
University of Copenhagen

2015 AACCI Milling & Baking Spring Technical Conference
4/15/2015 - 4/17/2015
Savannah, Georgia

5th AACCI C&E Spring Meeting
4/27/2015 - 4/29/2015
Budapest, Hungary

Cereal Grain Science History: Rheology

Read the Cereal Foods World Centennial Scientific Milestones article on rheology, covering key principles and discoveries in the study of deformation and flow of matter. And watch for more milestone articles in upcoming issues of Cereal Foods World.

© Copyright AACC International