The March-April 2013 issue of Cereal Foods World focuses on Specialty Grains and Pulses. Included in the issue are articles on the use of partially germinated ingredients, processing and varieties used in traditional Ethiopian barley products, information provided by low-intensity ultrasound on wheat flour rheology, and the role of random distribution in cereal chemistry, as well as a salute to our AACCI corporate members. Our columnists discuss the art of optimizing structures in baking, the use of technology to optimize deep-fat frying, and 10 issues and trends related to pulses.

Food industry professionals rely on Cereal Foods World (CFW) to bring them the most current industry and product information. Contributors are real-world industry professionals with hands-on experience.CFW covers grain-based food science, technology, and new product development. It includes articles that focus on advances in grain-based food science and the application of these advances to product development and food production practices.

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David Lineback has received the 2012 Lifetime Achievement Award from the International Union of Food Science and Technology (IUFoST). Lineback's 50 years of participation in CODEX, FAO, WHO, and technical societies have assisted in advancing the food science profession, including his help in guiding discussion and generating resolution on the acrylamide issue.

 
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