St. Paul, Minn. (May 25, 2007) – Five awards were presented in recognition of outstanding research in grain science during the Cereals&Europe Spring Meeting, May 2-4, 2007 in Montpellier, France. Cereals&Europe is the European Section of AACC International.

Puratos Great Taste and Wellness Awards were given to Michelle Moore, University College Cork, Ireland, for her poster “Fundamental Studies on the Reduction of Salt in Wheat Bread” and Anthony Fardet, INRA- Clermont-Ferrand/Theix, France, for his oral presentation “Whole Grain and Refined Wheat Flours Show Distinct Metabolic Profiles in Rats as Assessed by a 1H NMR Based Metabonomic Approach.” The Puratos awards recognize research that contributes to the improvement of consumer nutrition.

Frédéric Auger, INRA-SUPAGRO, Montpellier, France; Evi Croes, K.U.Leuven, Leuven, Belgium; and Andrea Uhrin, Agricultural.Research Institute - Hungarian Academy of Science, Martonvásár, Hungary, received the Danone Biscuits and Cereal Foods Division Best Innovative Work Awards. These awards were given for the best innovative work at the interface of cereal chemistry, technology, and nutrition that was presented at the 6th European Young Cereal Scientists and Technologists Workshop, held preceding the C&E Spring Meeting. The awarded presentations were: “Study of Gluten Network Development in Mixed Batter Dough” – Frédéric Auger; “Intercultivar Differences and Spatio-temporal Distribution of Multi-isoform Families of Three Types of Wheat Xylanase Inhibitors”- Evi Croes; and “Marker Assisted Selection for Leaf Rust Resistance in the Martonvásár Breeding Programme” – Andrea Uhrin.

Cereals&Europe and AACC International thank the award sponsors, meeting sponsors and exhibitors, as well as all the many attendees and supporting organizations for making this premier meeting a tremendous success.

Visit www.aaccnet.org/sections/c&emeeting07.asp for a recap of the meeting.

AACC International is an organization of professionals from more than 75 countries who contribute to the research, development, and processing of grains and grain-based products.