All fundamental whole cereal, starch, protein, and other grain or pulse chemistry and any related polymer science approaches. Any study of chemical interactions of the component parts of grains is also included.


 Chemistry & Interactions News

Connect with the following AACCI members who have interest in the Chemistry & Interactions area.

    
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Mehran Aalami Gorgan Univ of Agric Sci & Natural ResIbrahim Abbas Penford Food Ingredients
Amna Abboud Kraft Foods IngredientsMengyue Abernathy
Shima Agah Yongfeng Ai Iowa State Univ
Sayuri Akuzawa Tokyo Univ of AgricultureCindy Alosco Innophos
Per Aman Swedish Agricultural UnivRose Prabin Kingsly Ambrose Kansas State Univ
Thomas Amren C H Guenther & Son IncKarina Anderson Bay Valley Foods--Dry Dinners Division
Stevan Angalet Newly Weds Foods IncGeorge Annor University of Guelph
Paulyn Appah Food Development CentreEmily Oluwaseun Arijaje Univ of Arkansas
Tonya Armstrong Grain Processing CorporationElizabeth Arndt ConAgra Foods, Inc.
Sheilagh Arney ADM Milling Co CanadaDirk Arnouts Purac Biochem BV
Susan Arntfield Univ of ManitobaJohn Ashby California Natural Products
Esey Assefaw Canadian Intl Grains InstWilliam Atwell

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