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Analytical methods development, changes to methods, information about measuring quality of grain, ingredients or finished foods by chemical, physical or sensory testing are addressed. All aspects of rheology, as related to cereals, flour, dough, batter, extrudates, and cereal-based finished products, are included in this initiative.


The AACCI Approved Methods Technical Committees have tested and approved more than 300 official methods of analysis which are all available online to subscribers.

Retrieving Data

Connect with the following AACCI members who have interest in the Quality & Analytical Methods area.

    
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The Mennel Milling CoJoel Abecassis INRA
Jeffrey Abels Foreign Trade Service CorpMengyue Abernathy
Aaron Adams King Milling CoCindy Alosco Innophos
Per Aman Swedish Agricultural UnivRose Prabin Kingsly Ambrose Kansas State Univ
Nanjunda Swamy Ananda Konayakana Halli Mario Andrada Kansas State Univ
Stevan Angalet Newly Weds Foods IncPaulyn Appah Food Development Centre
Miguel Arce-Monroy Gruma CorpSheilagh Arney ADM Milling Co Canada
John Ashby California Natural ProductsEsey Assefaw Canadian Intl Grains Inst
Christiana Atuobi Ampadu General MillsHyacinth Bailey Jamaica Flour Mills Ltd
Scott Baker ConAgra Foods, Inc.Alexios Baltsavias
Folorunso Laitam Bamidele Dangote Noodles LtdJinsong Bao Zhejiang Univ
Mark Bason Perten Instruments AustraliaPriscila Bassinello EMBRAPA Rice and Beans

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