Breakfast Cereal Course March 9-11, 2009 Holiday Inn, Thorpe Wood Peterborough-West, England	The objective of this Master Class, taught by representatives of and consultants to the major cereal companies, is to improve your understanding of the practical applications of breakfast cereal production. The course will cover the entire process from raw materials through processing and packaging. Complementing the course is an afternoon field trip to Baker Perkins. All participants will receive comprehensive written notes to supplement the oral presentations
Who Should Attend?	This course is designed for product and process development personnel, design engineers and plant/manufacturing engineers. Participants should be somewhat familiar with food chemistry and the engineering principles of food processing, but need not be professional engineers.
Course Directors Course Faculty	Course Directors Leon Levine, Leon Levine Associates, Albuquerque, NM Robert C. Miller, Consulting Engineer, Auburn, NY Course Faculty Peter Cork, Baker Perkins, Peterborough, U.K. Robert B. Fast, Robert B. Fast Consulting LLC., Rutland, VT Christophe Courtin, Katholieke Universiteit, Leuven, Belgium Richard Shaer, Buhler, Uzwil, Switzerland Liam Trow, Pepsico/Quaker, Leicester, U.K. Dustin O’Farrell, Aeroglide, Cary, NC Douglas Hanify, Spray Dynamics, Ltd., St. Clair, MO John Rebhorn, General Mills, Minneapolis, MN
Hotel Information HOLIDAY INN THORPE WOOD	Holiday Inn Thorpe Wood Peterborough-West, PE3 65G England Tel: +44 (0) 1733 289931 Fax: +44 (0) 1733 289951 Email: events.hipeterborough@qmh-hotels.com Use Convention/Group Code “BAK08” when making online or telephone reservations to receive AACC International special group rate. Provide credit card information for guarantee. Rates: 125 pounds per night* Reservation Deadline: February 9, 2009 *This special rate includes a daily breakfast and a 3 course dinner AACC International has reserved a block of guest rooms at the rates mentioned above. Reservations should be made directly with the hotel by telephone, fax or email. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.
Registration Information Course Fee	COURSE FEE AACC International Member $1025 Non-Member $1055 Download the Registration form SAVE! Join AACC International Now and SAVE! Course ($1025) + Membership ($100) $1125 Questions? Contact Tressa Patrias, AACC International Headquarters Telephone: +1.651.994.3851 Fax: +1.651.454.0766 Email: tpatrias@scisoc.org Registration Information: Payment in full must be received before the start of the course. Cancellations received at the AACC International office on or before February 6, 2009, will be issued a credit equal to the registration fee less $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notice of cancellation received after February 6, 2009, will not be eligible for a credit. A replacement delegate may be sent at no charge. AACC International reserves the right to cancel this course if a sufficient number of registrations are not received by February 6, 2009. If AACC International cancels this course, your registration fee will be refunded in full. In the event AACC International cancels this course, AACC International is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. AACC continuing education programs are conducted in a nonsmoking environment.
Program	Monday, March 9, 2009 8:30 a.m. – 5:00 p.m. • Introduction – Levine/Miller         Notes on breakfast cereal market • Overview of Cereal Manufacturing – Cork • The Cereal Grains – Courtin • Ingredient Preparation and Handling – Shaer • Cooking – Miller/Levine • Sample review and discussion – Fast Tuesday, March 10, 2009 8:30 a.m. – 5:00 p.m. • Extrusion – Miller/Levine • Tempering & Flaking – Levine • Field Trip to Baker Perkins facility* *Baker Perkins has restricted this tour to include only short course attendees who are not affiliated with a competitor of Baker Perkins. Wednesday, March 11, 2009 8:30 a.m. – 5:00 p.m. • Shredding – Fast • Gun Puffing – Fast • Hot Cereals – Trow • Drying and Toasting – O’Farrell • Nutritional and Flavor Coating – Hanify • Packaging & Preservation -- Rebhorn
Travelling to LONDON	TRAVELLING BY TRAIN FROM UK AIRPORTS Gatwick Airport catch the Gatwick Express to London Victoria from London Victoria, London Underground (tube) you then go to London Kings Cross it is a ten minute taxi ride from London Victoria to Kings Cross which may be easier if carrying luggage from London Kings Cross you will get the train Peterborough Peterborough rail station is only a five minute taxi journey to the hotel London Heathrow catch the Heathrow Express to London Paddington from London Paddington, London Underground (tube) you then go to London Kings Cross once at London Kings Cross you get the train to Peterborough Peterborough rail station is only a five minute taxi journey to the hotel London Stansted catch the train from Stansted airport to Peterborough there are no swaps/changes this is a direct train that will take you straight to Peterborough Peterborough rail station is only a five minute taxi journey to the hotel

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