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Continuing Education offered through AACCI offers relevant, engaging and high quality sciencewebinar
from top-notch professional industry experts. Throughout the year, various programs are held
around the world to provide a platform for education on areas of cereal grain science. 

We develop courses that will meet the varied needs of scientists and professionals in a variety
of roles throughout the cereal grain science industry.

 

 Check Sample Virtual Training (Hybrid conference)

Register for this virtual course and receive access to nine training courses in the Check Sample Library to view on your schedule and access to two new live training courses with subject matter experts. Live sessions will include a Q & A with the course presenters that can take in questions arising from any of the recorded or live sessions. Send your questions ahead of time or ask them during the training. Live training courses will be available as recordings at their conclusion which will give you long-term access to eleven courses.

Live Course Schedule:

February 2, 2017, 10:00 a.m. CST – Establishing an Analytical Quality Program

February 16, 2017, 10:00 a.m. CST – Continued Improvement of your Analytical Quality Program 

For more information, click here

 Technology of Batter and Breadings

February 20-21, 2017

Dex Media Hotel and Conference Center, Dallas, TX, U.S.A.

Technology of Batters and Breadings

This course will help you understand the basics of batter and breading technologies and discover new advances in the field. For more information, click here

 Chemical Leavening

February 22-24, 2017

Dex Media Hotel and Conference Center, Dallas, TX, U.S.A.

Chemical Leavening

Increase your knowledge of chemical leavening systems so you can improve existing products and create new ones.
For more information, click here

 Cereal Grain Science for Food Professionals Class

March 28-30, 2017

Crowne Plaza Portland Downtown, Portland, OR, U.S.A.

Cereal Grain Science for Food Professionals

A comprehensive technical overview of cereal grain science to food technologists who have basic knowledge of food and the principals underlying the chemistry and biochemistry of food production. For more information, click here

 2017 AACCI Milling & Baking Division Spring Technical Conference

April 19-21, 2017

Hilton Baltimore, Baltimore, MD, U.S.A.

2017 AACCI Milling & Baking Division Spring Technical Conference

 Rice Milling Quality Course

May 22, 2017

Rice Milling Quality Course

Department of Food Science, University of Arkansas, Fayetteville, AR, U.S.A.
For more information, click here

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