Cereals & Grains 18

Abstract Criteria and Online Submission Instructions

Abstract Submission Deadline: April 12, 2018 (11:59 p.m. Central Daylight Time)

Abstract payment: $55.00 (US D) per abstract submitted (non-refundable, credit cards only)

Login using your AACC International website username and password. You can retrieve/reset your login info or create an account, if you do not have one, using links on the abstract submission site. Nonmembers will need to create an account.

Submit Early to avoid last minute issues and delays.

Important considerations before you submit an abstract

  • Edit and proof your abstract before submitting. AACCI will not edit abstract submissions; they will be published as submitted.
  • NOTE: Specifying a preference for oral or poster presentation DOES NOT guarantee placement in that area. Final presentation type will be determined by the Annual Meeting Program Team based on quality and subject matter that best fits the meeting program.
  • An individual may be a presenter of only one (1) oral presentation and two (2) poster submissions.
  • Designated presenting author (of either an oral technical or poster) MUST be registered for the 2018 AACCI Annual Meeting and have paid the fee by July 24, 2018. Failure to register will result in your abstract(s) being withdrawn from the meeting.
  • Abstracts should be proofed to make sure all authors and affiliations were accepted to the online form.
  • Publications of tables, charts, and graphs projected onto screens or posted at the annual meeting by anyone other than an author or presenter is prohibited unless a release has been requested and received in writing from an author or presenter.
  • Notification of acceptance will be e-mailed June 2018 to the presenting author only.

Guidelines for Technical Abstract Submission

  • Title Maximum of 25 words
  • Abstract Maximum of 400 words
  • Objectives, methods and results are required in the abstract Presenters should NOT submit work previously presented at AACCI Annual Meetings
  • Abstract should highlight clear scientific advancements
  • Abstract should state relevance to industry or cereal grain science community
  • Acronyms should be explained
  • Abstract should be written in grammatically correct English

Criteria for Acceptance

Presentations for the AACC International Annual Meeting are based on an anonymous peer-review process with the same requirements used for review of submissions to AACCI scientific publications (i.e. Cereal Chemistry).

The reviewers look for the consistency between the:

  • Justification
  • Objective
  • Materials and methods
  • Results and conclusions

In case of an overview presentation, reviewers look for:

  • Added value
  • Novelty of the information presented

In addition, the reviewers consider the following elements:

  • Soundness
  • Importance to advancement of cereal science
  • Timeliness of the subject matter
  • Clarity of the presentation

Use of company names is prohibited in titles of presentations. Use of company name in titles will relegate the presentation to the supplier sessions. Use of registered or proprietary names or trademarks of ingredients, instruments or other items is discouraged in titles except when the name is so intimately connected with a particular process as to be synonymous with the method and results. Abstracts should minimize use of proprietary nomenclature or company name as well.

E-mail confirmation

A confirmation e-mail, for each abstract submission, will be sent to the designated presenter. This will come from aaccnet@confex.com. Check your regular Inbox and junk e-mail folders in case it is delivered there.

Submission Information

  1. Enter presenter and author information

    • Author Designation: One author MUST be designated as the presenter. (DO NOT ENTER this individual as a coauthor.) Any additional author(s) must be designated as coauthor(s).
    • Affiliation/Company (only company/institution, city, state/province, country - do not include street addresses or ZIP codes.) Do not use abbreviations for institutions (i.e. University)
  2. Type of presentation

    Oral—An individual may be a presenter of only one oral presentation.

    • There is a limit of one (1) oral presentation per submitter or presenter.
    • Presentation time allotted for oral presentations are dependent upon where in the program they are slotted. Presentation times will be announced when the presentation date and time are announced.
    • Presentation date and time will be announced at a later date.
    • All oral technical session slides must be in PowerPoint. You will receive instructions prior to the meeting detailing where and how you will upload your presentation on-site before your presentation.

    Poster—An individual may be a presenter of up to two posters

    • There is a limit of two (2) poster submissions per presenter.
    • Poster presenters are required to be present at their poster during certain time frames throughout the meeting (designated times to be announced).
  3. Presentation title

    Capitalize only the first letter of the first word and any proper nouns, (e.g., Correlation of wheat protein composition and dough rheological properties to tortilla quality). The title is limited to 25 words.

    • Registered names and trademarks are not permitted in title.
    • Use the tool bar for italic words or phrases, as well as for subscript or superscript of characters.
    • Symbols (Greek, math, etc.) must be spelled out, e.g., Beta.
  4. Presentation categories

    (Select a primary category, as well as one from the secondary category that best relates to your presentation.)

    Abstract Submission Topical Categories

    [Primary Category 1] Grains: Sustainability from Gene to Field

    [Secondary Categories 1]

    • Big data approaches
    • Crop performance and quality
    • Crop protection
    • Plant breeding tools
    • Storage and postharvest loss improvements
    • Sustainable agriculture

    [Primary Category 2] Grains: Safe Ingredients and Quality Products

    [Secondary Categories 2]

    • Analytical method development
    • Consumer quality perception
    • Food safety, quality and regulatory
    • Milling
    • Processing innovations
    • Rheology
    • Structure-function relationships

    [Primary Category 3] Grains: Formulating for Health and Wellness

    [Secondary Categories 3]

    • Consumer trends and preferences
    • Communication to the consumer
    • Gluten-/allergen-free
    • Health benefits of dietary fiber
    • Health benefits of cereals and alternative grains
    • Health benefits of grain-based macro- and micronutrients
  5. Learning Objectives

    A required three key objectives that will be learned from this abstract submission

  6. Abstract Text

    • The abstract must be in one paragraph.
    • DO NOT include the title, author name(s), or author affiliations in the abstract text field.
    • Use the abstract toolbar to add formatting (italics, superscripts, or subscripts)
    • Word count is limited to 400. No extensions on length of abstracts.
  7. AACC International Foundation Student Travel Award

    Students can apply for an AACCI Foundation Student Travel Award as part of the abstract submission process. Apply by checking the noted box on the submission form. Applicants must meet all eligibility requirements for consideration. Student Travel awards are limited to the first 50 students who have checked the box, who have an accepted abstract and who are members of AACCI. Awards of $500 will be provided as a credit toward registration for the Cereals & Grains 18 meeting. Applying for the award does not guarantee that you will receive funding. (Applicants must be an AACCI student member, submit an accepted abstract, register, and present a poster or oral session during the 2018 annual meeting to be eligible.)

  8. Awards

    If submitting this abstract for an award, please select the appropriate award(s) from the list below:

    • Biotechnology Division Best Student Poster Award
    • Carbohydrate Division/Megazyme Student Award
    • Cincinnati Section Best Student Poster Award
    • Engineering and Processing Division Best Student Paper Award Nutrition Division Best Student Research Award
    • Nutrition Division Best Student Research Award
    • Protein Division Best Student Paper Award
    • Rheology Division Isydore Hlynka Best Student Paper Award
    • Texture Technologies Quality Research Award).
  9. Publication

    • AACC International reserves the right to publish the accepted abstracts in the AACC International Annual Meeting Program book, in Cereal Foods World, Cereal Chemistry, on AACCnet, or any combination thereof in print and online. Presentations should not have been published prior to the meeting.
    • Authors of technical research presentations as well as symposia presenters are encouraged to submit their presentations for consideration in AACC International's publications – Cereal Chemistry, or Cereal Foods World. As soon as possible after the Annual Meeting, authors should visit the Publications Page on the AACCI Website to submit their manuscripts to Cereal Chemistry. To submit an article to Cereal Foods World, contact Jordana Anker. Contact the AACC International Publications Office at +1.651.454.7250 for further information.

Sample Abstract

Protein composition and dough rheology of 15 wheat lines were studied. Total protein content and the ratio of polymeric to monomeric proteins (pk1/pk2) in SE-HPLC chromatograms of SDS extracts were correlated with tortilla rollability scores (TRS) (R2 of 0.51 and 0.59, respectively). However, the amounts of insoluble and soluble proteins were not significantly correlated to TRS. Stress relaxation (SR) and dough extensibility (DE) tests were conducted using a texture analyzer (TA). Consistent results were obtained at 10% strain level for doughs mixed for 5 min. Maximum resistance (Rmax) to extension during DE test and k2 (a measure of elasticity) during SR test correlated well with 12th day TRS (R2 of 0.55 and 0.48, respectively). Poor-quality dough was less elastic with lower k2 values. The extensibility (Ext) of dough was correlated significantly with the pk1/pk2 ratio (R2 of 0.64), indicating a good relationship between molecular composition of proteins and rheological property of the dough. Multivariate analysis of protein and dough characteristics showed that a combination of Ext, relaxation time and the pk1/pk2 ratio had a highly significant correlation (R2 = 0.94) with TRS.

Terms & Conditions

If the abstract is accepted, I agree that the designated presenting author will present the abstract at Cereals & Grains 18, October 21-23, 2018, London, United Kingdom and will register and pay the registration fee by July 24, 2018. I confirm that this is an original work and that the abstract has not been previously published. I and any contributing authors, as sole proprietors of the abstract, agree to transfer copyright of the abstract to AACC International. Abstracts will be published online in August 2018. By agreeing, I accept this copyright transfer.

I understand that failure to accept the copyright transfer will result in the immediate cancellation of my abstract submission.