AACCI is focused on promoting enhanced student participation within the organization. This program is designed to provide funds to facilitate research in key areas of interest that will have an immediate impact on cereal science.
2018 Program Details
Applications are due by March 30, 2018 by 4:00 p.m. (CDT). The application document will be reviewed by a selection committee and evaluated based on the criteria listed below. The application reviews will be completed by April 25, 2018. Final award announcements will be made by May 15, 2018.
Award amount is up to $4,000 US Dollars, which includes scholarship funds ($500), laboratory supplies ($1,500) and travel to an AACC International meeting ($2,000). Projects are typically expected to run 12 months, but some may be longer or shorter; presentation of work would be expected in 2019.
Applications should include a (1) project description, (2) student’s CV /resume and (3) letter of support and indicated commitment to mentor and serve as advisor to student researcher for project from a faculty member at their University. Applications not meeting these requirements will be rejected without evaluation. Students are required to be members of AACCI to participate.
- Project Summary and Significance:
- Provide a summary of the project background and address the significance of researching the issue.
- Objectives and Hypothesis:
- Clearly state the hypothesis used to identify the research goal and provide the specific objectives that will be achieved.
- Experiential Methods, Materials and Technique:
- Provide a summary of the methods and techniques that will be utilized to address the objectives.
- Research Timeline:
- Provide a timeline for completing experiments.
Applications were to be e-mailed to Kimberly Batham, email@example.com in Word or pdf format no later than
4:00 p.m. (CDT) on March 30, 2018.
Proposals are evaluated and prioritized by the selection committee based on validity to the current and relevant research topics on quality of written application, experimental design, timeline and funds available. Upon acceptance into the program, student membership in AACCI is required.
If you have any questions please contact Sean Finnie, firstname.lastname@example.org or Lauren Brewer, email@example.com.
2017 Program Awardees:
Hadeel Waleed Alrayyes
South Dakota State University
University of Milan
Project: Evaluation of AACCI
Method 40.40-01 for various
forms of enrichment iron
Sponsored by the AACCI Methods Program
Project: Develop method for
monitoring the sprouting process
for grains and seeds
Sponsored by Perten Instruments, Inc.
University of Nebraska, Lincoln
South Dakota State University
Project: Physical and chemical properties
of germinated wheat flour as influenced
by the duration of germination
and drying temperature
Sponsored by Bay State Milling
Project: Developing and correlating
benchtop flour testing and simplified
methods for dough evaluation
Sponsored by the AACCI Milling & Baking Division
2016 Program Awardees:
Kansas State Wheat Quality Lab
Research area: Whole-wheat baking method
Nabeel Taher Tiskam Al-Zuwaid
University of New England, Armidale, Australia
Research area: Pasta cooking method