Serious Cereal Science
AACCI providing scientific and technical information to professionals working in cereal grain science research and product development. Our journals are widely read and our publications and multimedia resources continue to move AACCI to the forefront of information dissemination within the cereal science community.
Cereal Chemistry—Presents recent research in the areas of genetics, composition, processing, and utilization of grains including barley, maize, millet, oats, rice, rye, sorghum, triticale, wheat, pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, and others). Research that advances the fields of instrumentation, analysis, and methodology are covered, as well as utilization of grains as they relate to human and animal health or nutrition.
Cereal Foods World—Covers grain-based food science, technology, and product development.
AACCI PRESS—Print and electronic cereal grain books covering milling, analytics, nutrition and health, process and product development, and more.