87th AACC Annual Meeting Montréal, Québec, Canada October 13-17, 2002 Palais des Congrès

Professional Development

Professional Opportunities

AACC Business Meeting

Tuesday, October 15, 4:30 - 5:30 p.m.
Learn about AACC's progress and its latest initiatives during the 2002 AACC Business Meeting.

CAST Meeting

Tuesday, October 15, 4:00 - 5:00 p.m.
Come learn what initiatives CAST has been working on and how their efforts affect AACC members and those working in the cereal grain community.

Corporate Member Luncheon and Presentation

Monday, October 14, 12:00 - 1:30 p.m.
All corporate member representatives, or designees, are invited to attend this "by invitation only" event as a special thank you from AACC. Invitations will mail in August.

Technical Committees

The AACC Technical Committees hold their meetings in conjunction with the Annual Meeting. They discuss their current and future activities regarding planning, conducting, or reporting the result of collaborative studies. The Approved Methods Committee consists of the chairs of each of the technical committees and it meets to review and approve the proposals made by the technical committees. These meetings are open, and if you have an interest in contributing to the scientific endeavors of AACC, your attendance is encouraged.

Monday, October 14, 7:00 - 8:30 a.m.

• Asian Products
• Biotechnology Methods
• Mycotoxins in Cereal Products
• Oat Products
• Oils, Sugars, and Other Ingredients
• Chemical Leavening Agents

Tuesday, October 15, 7:00 - 8:30 a.m.

• Analytical Sanitation Methods
• Dietary Fiber and Starch
• Yeast Evaluation
• Pasta Product Analysis
• Microbiological Examination Methods

Wednesday, October 16, 7:00 - 8:30 a.m.

• Bread Baking Methods
• Enzyme Analysis
• Vitamin Analysis
• Soft Wheat Flour
• Near Infrared Analysis
• Rice Milling and Quality

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Pre-Meeting Short Course

Enzymes in Food Processing

October 10 - 12, 2002
Course No. 14302
Wyndham Montréal Hotel
This comprehensive course examines the use of enzymes in food and beverage products, with special focus on the use of enzymes as functional ingredients in food products. Learn how enzymes contribute to quality characteristics in general food systems and discover the specific role they play in dairy foods, baked goods, beverages, and other food products. The course is ideal for food formulators, reformulators, new product developers, and enzyme suppliers.

Course Director: Paul R. Mathewson, Ph.D., President, The Food Technology Resource Group Inc., Park City, Utah.

Course Faculty: Ritchie Piggott, Enzyme Product Manager, Quest International, Hoffman Estates, Illinois; Debi Rogers, Director, American Institute of Baking, Manhattan, Kansas; Sakharam Patil, Vice-President, Cerestar USA, Hammond, Indiana; Harold Swaisgood, Ph.D., Professor, North Carolina State University, Raleigh, North Carolina

Thursday, October 10
7:00 - 7:30 a.m. Registration and Continental Breakfast
7:30 a.m. - 5:00 p.m.

• Basic Concepts
• Enzyme Reactions in Food Systems
• Commercial Production of Enzymes
• Enzymes in Dairy Food Processing
• Storage and Handling of Enzymes

Friday, October 11
8:30 a.m. - 5:00 p.m.

• Application of Enzymes to Baked Products
• Application of Enzymes to Beverage Production
• Fruit Juice Production
• Other Enzyme Applications

Saturday, October 12
8:00 a.m. - 1:00 p.m.

• Starch Modifying Enzymes
• Analysis of Enzymes Activity
• New Applications for Enzymes
• Approaches to Problem Solving

$945 AACC Member, $995 Non-Member

Includes lunch and breaks on Thursday and Friday and break on Saturday. Continental breakfast will be served Thursday morning during registration. See #1 on the registration form.

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Identity Preservation 2002 - Free GMO Seminar

Friday, October 11, 8:00 a.m. - noon, lunch provided
Holiday Inn Select, Montreal
99, Avenue Viger Ouest

What is GMO - Test Methods and Regulations - Preservation - Impact on the Market - Strip Tests

Sponsor: Gene Scan, SDI and Medallion

To register contact ivonhoelle@sdix.com or call (800) 245-5615, www.medlabs.com.

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Student Product Development Competition

Monday, October 14, 10:00 a.m. - 12:00 p.m. - Judging
Tuesday, October 15, 11:00 a.m. - 12:00 p.m. - Awards Presentation

The AACC Student Division Product Development Competition (PDC) is a student cmpetition that is sponsored by members of the grain industry. This contest is aimed at bringing together students and professionals via an exciting and challenging venture. Students form teams to develop a new product containing at least one major cereal ingredient. The main goals of the competition are to foster professional development by providing networking opportunities with cereal companies for the students and to raise funds for the Student Division. Contact Kevin Wright, PDC Chair, at wright@foodsci.purdue.edu for more information.

This year's sponsors are: Cargill Inc., Continental Mills, General Mills Inc., and McCormick & Co. Each of these companies will provide a judge for the actual competition. This year's cash prize awards are $1000 for 1st place, $500 for 2nd, and $250 for 3rd. An award will also be given to the team presenting the best poster.

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NEW! Tour of Lallemand Plant

Wednesday, October 16, 3:45 - 7:00 p.m.

Join us for an exciting glimpse into Lallemand's flagship commercial yeast plant.
Lallemand is the producer of Eagle, Fermipan, and Instaferm brand bakers yeasts which it produces and sells across North America. In addition to supplying fresh and instant dry bakers yeast, Lallemand also produces, nutritional yeasts, distillers' strains and wine yeasts for production and worldwide exportation.

Participants will tour Lallemand's state-of-the-art facility while discussing methods for identifying, propagating and preserving the identity of over 200 strains of yeast. Yeast development and commercial production methods and techniques will also be discussed.

This tour is a must see for AACC attendees from the baking and fermentation industries! Registration is limited so sign up now (see # 24a on the registration form).

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Copyright 2002
The American Association of Cereal Chemists

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