AACC International PRESS is the publishing imprint of AACC International (formerly the American Association of Cereal Chemists), a nonprofit, international organization dedicated to advancing cereal and grain science.
The Association was founded in 1915 and has grown to nearly 3,000 scientists in industry and academia worldwide.
AACC International PRESS has published more than 150 titles that cover the spectrum of grain science and beyond. Principles of Cereal Science and Technology, Third Edition is well known as the definitive handbook of cereal science and the "Grain Chemistry and Technology Series" books are the mainstay references of grain science labs and libraries worldwide. AACC International PRESS also publishes many applied books useful in product development including the "Ingredient Handbook Series" and single topic titles such as Batters and Breadings in Food Processing, Second Edition and Breakfast Cereals and How They Are Made, Second Edition. Grains and their health related characteristics are a major focus of several titles on "Dietary Fiber" and titles like The Science of Gluten-Free Foods and Beverages. Milling, entomology, and all things grain-related are covered within the pages of AACC International PRESS titles.
With the variety of subjects covered, AACC International PRESS publications serve people with interests in many different topic areas within a variety of disciplines, including: educators, students, food scientists, milling professionals, extension specialists, consultants, product developers, quality control specialists, and more.