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Continuing Education offered through AACCI offers relevant, engaging and high quality science
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.


 Milling & Baking Division Spring Technical Conference: Thriving in a Changing Marketplace

April 4-6, 2018

CAMBRiA Downtown Nashville | Nashville, Tennessee, U.S.A.

Two days of programming designed to inform you of the latest scientific research on new technologies, the general market outlook and how the marketplace is changing, update you on the new regulatory changes and advances in food safety, and connect you with your Milling & Baking peers.

For more information, click here.

 Rheology & Texture of Cereal Foods Short Course

This three-day course will utilize an equal mix of classroom and hands-on lab learning to provide a unique and lasting understanding of the concepts, models and practices taught.

For more information, click here

 Rice Quality & Evaluation Short Course

This one-day workshop is designed for rice processors and food scientists and technologists who wish to learn how rice breeding and rice varieties impact rice properties and uses in food product development. Rice is one of the leading food crops in the world, nutritious, versatile, and gluten-free.

For more information, click here

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