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Media contact: Kayleen Larson
AACC International
Phone: +1.651.454.7250
Web:
www.aaccnet.org
E-mail:
klarson@scisoc.org

AACC International Launches New Website with Science Focus

St. Paul Minnesota U.S.A. [May 14, 2012]—AACC International (AACCI) has launched an entirely redesigned website (www.aaccnet.org) with new and advanced features designed to provide an on-line home for the worldwide cereal grain science community.

Debi Rogers, AACCI President, said the new website was carefully and thoughtfully planned. “We wanted to create more than a website, we wanted an online tool that aggregated cereal grain science knowledge and provided a place where cereal science researchers and product development experts could connect and interact.”

The new website, said Rogers, is one of the most significant technological undertakings ever initiated by AACCI. New and advanced features on the site include full-site search capabilities, newsfeeds, science features, easy navigation, AACCI member-only content and online tools that enable easy connections between colleagues in the cereal science field.

AACCI has long been considered the leading source for cereal grain science information and resources, adds Rogers, which is why science is the main focus of the site. The homepage includes highlights of new initiatives and a “Featured Science” section that focuses on recently published articles in AACCI’s signature publications Cereal Chemistry and Cereal Foods World.

“The new website positions us well for growth and innovation in the future. We already have plans to add more threaded discussion areas and tools to upload, share, and retrieve content,” said Rogers. Launched in early April, AACCI experienced 100,000 page views from 155 different countries in the first month of the new website’s operation alone.

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AACC International (AACCI) was founded in 1915 for the purpose of standardizing methods of analysis among cereal laboratories through the development of Approved Methods of Analysis. Today, AACCI is a global nonprofit organization of nearly 2,500 grain scientists and food industry professionals who specialize in the chemistry of cereal grains and their products. The AACCI Approved Methods of Analysis remain the most respected and relied on collection of methods in the field of grain science.


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