Since its inception in 1991, the AACCI Foundation has focused on providing funding and awards for students and early career professionals to encourage education and new research in the grain-based food industry. Donate online.
The auction will raise funds for student participation at the 2018 AACCI Meeting in London. Donations ensure that our students, the future of cereal grain science, can contribute their research to this exciting event.
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.
AACCI members have exciting journeys to share, and we love to hear them! Read more about Tom Jondiko's journey through AACCI and cereal grain science in Cereal Foods World.
Get ALL the Latest Updates for Cereals 17. Follow AACCI!