Rheology Division
Many may wonder, who joins the Rheology Division, what do they do, and what is their mission? This organization within AACC International was formed in 1985 for members who have an interest in rheology.
Mission of the Rheology Division
The Rheology Division provides a forum for scientists, rheologists, engineers and technologists interested in all phases of rheology, as related to cereals, flour, dough, batter, extrudates, and cereal-based finished products, to share and discuss ideas and information. Areas of interest include:
- Fundamental and empirical testing.
- Dough and batter behavior during mixing, fermentation, machining and baking.
- Evaluation of product texture by instrumental or sensory techniques.
- Other aspects of rheology.
What does the Rheology Division Do?
The division presents a symposium at the AACC International Annual Meeting where invited scientists speak on rheology and product texture issues.
A Rheology Short Course is offered to train interested individuals in various aspects of cereal rheology.
Various awards, grants, and a scholarship are sponsored to recognize scientists and students working in the area of rheology.
When does the Rheology Division Meet?
Meetings are held at the Annual AACC International meeting, at local section events and possibly at future Rheology Division meetings.
Who are the Members of the Rheology Division?
Any dues-paying member of AACC International who is interested in the area of cereal-based rheology and finished product texture is eligible for membership in the Rheology Division. AACC International professional, student, and life members are all welcome as division members.
How Do I Become a Member?
Division dues are $10 per calendar year. They are collected annually along with AACC International membership dues.
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April 28-29, 2010
Rheology Division Course
on "Structure and Rheology of Cereal-Based Foods"
Course Schedule
The Rheology Division proudly sponsors several awards to scientists and students working in the area of rheology, in order to recognize their accomplishments, subsidize their efforts and publicize the field of rheology in general.
The
Young Scientist Award recognizes scientists who have completed their academic training within the last five (5) years, and who have demonstrated outstanding ability in cereal-based rheology and texture related research.
The George W. Scott Blair Lecture Award is presented to a scientist who has shown exceptional ability in research areas involving rheology and texture as related to cereal based products.
Awardees receive an engraved plaque and a $500 honorarium. Awardees are
encouraged to attend the AACC International Annual Meeting in the present
or the following year to accept the Award. The Division will attempt to assist
the awardee with travel expenses (if necessary) to attend the meeting, but
cannot guarantee that funds will be available. The Young Scientist Award is normally presented in odd years and the
Scott Blair Award is presented in even years. Nomination forms are sent out to members annually.
Several student awards are given each year in order to recognize and reward up-and-coming cereal rheologists.
The Division selects the best rheology paper presented by a student at the annual meeting each year. The following year, the
Isydore Hlynka Best Student Paper Award is presented to the student at the Rheology Division Luncheon. The award
is presented to the student at the Rheology Division Luncheon. The award consists of
an engraved plaque with a $300
honorarium, and also recognition at
the meeting. As criteria for this award, the
Rheology Division looks to select papers which apply rheological methods, models
and/or techniques to investigate problems and provide insights within the world
of cereal science. In addition to the content of the paper itself, the
presentation of the paper by the student is also used as criteria to judge a
winner. The presentation should include a good synopsis of the work done, a
statement of the problem and rheological techniques/models used to investigate
the problem, and a brief summary of the outcome and how the rheological methods
used contributed to a better understanding of, or solution to the problem, or
why they did not. Also, how the student handles questions that arise from the
presentation or the poster is considered. In years in which no qualifying
papers are submitted, the award is not given.
Past Rheology Division Awardees
Student travel grants ($150 each) are awarded to two students attending the annual meeting. Students presenting a poster or paper in the area of rheology are eligible. Past Travel Grant Recipients
Discounted tickets to the Rheology Division Luncheon at the annual meeting are available to AACC International student members to encourage their attendance. Membership in the Rheology Division is not required.
The Division sponsors a Graduate Scholarship as part of the AACC International Foundation Scholarship/Fellowship Program. The winner is selected by the AACC International Foundation’s fellowship jury. Interested individuals should contact AACC International.
Past scholarship recipients include:
Ana Carranza (1998, 1999)
Brigitte Dupuis (1997, 1996)
Cherie Floyd (1995)
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DIVISION OFFICERS
Chair
Martin G. Scanlon
Univ of Manitoba
Food Science Dept
Winnipeg, MB R3T 2N2
CANADA
Phone: (204) 474-6480
Fax: (204) 474-7630
Email: scanlon@cc.umanitoba.ca
Vice Chair
Clyde Don
Foodphysica
Vogelwikke 12
Driel,
NETHERLANDS
Phone: 31 62 254 3047
Email: clyde.don@foodphysica.com
Secretary-Treasurer
Mustafa Erhan Yildiz
Natl Starch & Chemical Co
10 Finderne Ave
Bridgewater, NJ 08807-3355
Phone: (908) 685-5271
Email: erhan.yildiz@nstarch.com
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