2015 AACCI Scientific Advisory Panel Report

Christophe Courtin, SAP Chair

The AACCI Scientific Advisory Panel (SAP), presented its findings to the AACCI Board of Directors from its most recent study on the scientific issues/trends of most relevance to AACCI members. The analysis was conducted on nearly 200 consolidated entries. Most of the entries are the result of a survey of the membership fielded by the SAP at the end of 2014. The remaining entries are a carry-over of the top 25 items from the prior report. The issues/trends are prioritized according to ratings by SAP members on societal relevance, quality of existing science, and amount of existing science, with societal relevance the primary criteria.

2015 SAP Recommended List of Priorities for AACCI:

  1. Specific benefits of grain based foods in gut health, diabetes and obesity, with a focus on the gut microbiome
  2. Documenting and understanding the health benefits of cereal dietary fibre and individual dietary fibre constituents
  3. Producing attractive whole grain and bran enriched cereal products, and understanding their health benefits
  4. Cereal bioactive components and phyto-nutrients: content, bioavailablity, health effects and synergy
  5. Importance of starch for flour quality
  6. Simple, rapid and cost effective evaluation of cereal quality and safety
  7. Quality testing—determination of flour quality and prediction of baking performance
  8. Educate the marketplace and media on benefits of grains in a healthy, sustainable diet while countering wheat bellies and grain brain books
  9. Need for young people entering our field, training new scientists/technicians in cereal science   
  10. Educating the marketplace and media on GM
  11. Ingredient replacement and the opportunities of enzymes in this context

Within the top 11 issues and trends, and remarkably consistent with the themes identified in 2013, four important themes were distinguished:

  1. Health issues related to cereal food intake, with a strong focus on dietary fibre, whole grain and bioactive components from assessment of grain and meal quality over formulation of products and flavor of such products to their impact on health, and science to support this.
  2. Flour and grain quality testing and functionality assessment and prediction.
  3. Educating the public on grains as part of a healthy diet and GM related issues. This requires interdisciplinary communication across borders.
  4. Ingredient replacement strategies and the potential of enzymes.

The SAP has worked diligently to provide the membership with these findings. The board is reviewing and is in the process of developing its science agenda based on this input. AACCI Committees are also encouraged to utilize this information and details from the full report (available upond request) in their planning.

Scientific Advisory Committee Chair: Christophe M. Courtin, Katholieke University Leuven
Member: Arthur D. Bettge, ADB Wheat Consulting
Member: Jeff L. Casper, Cargill Inc
Member: Weining Huang, Jiangnan University
Member: Kati K. Katina, University of Helsinki
Member: Sam Millar, Campden BRI
Member: Kathryn L. Sargent, Corbion
Member: Kris E. Spence, Kellogg Co.
Member: Maarten Van Oort, Bakery Technology Centre B.V./AB Mauri
Ex-Officio: David H. Hahn, Dakota Grower's Pasta Co.
Ex-Officio: Satya Jonnalagadda, Kerry
Ex-Officio: Matthew K. Morell, IRRI Headquarters
Ex-Officio: Devin J. Rose, University of Nebraska

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