American Association of Cereal Chemists ( AACC)

AACC International is a universal, public association of more than 2,000 scientists and food industry specialists working to advance the understanding and knowledge of cereal grain science and its product development applications through research, leadership, education, superior technical service, and advocacy. AACCI’s key strength is providing an avenue for bringing together scientific information and technical research on cereal grains and related materials through its various resources. Members belong to AACCI to keep up-to-date on key issues through meetings and publications as well as to have opportunities for professional growth and interacting with their nobles. Key AACCI offerings include:

Cereal Chemistry, a journal with peer-reviewed, original investigation on raw supplies, procedures, and yields using cereals, oilseeds, and pulses as well as diagnostic processes and approaches in the cereals area. No other journal exceeds it in the amount and excellence of juried, unique research. Cereal Foods World (CFW) include feature articles and original research in a multimedia environment that focuses on advances in grain-based food science and the application of these advances on current performs in baking, snack foods, breakfast foods, and other grain-based products. AACCI Press, offering more than 65 titles on various food science topics and the highly-respected Approved Method of Analysis collection are the key properties published by AACCI some titles are precisely engrossed while others are designed for generalists. AACCI Annual Meeting draws an international audience of more than 1,000 grain-based professionals to discuss key grain science issues. The annual meeting is the primary education and networking event for professionals working in the grain-based foods industry around the world. The annual meeting also features a tradeshow composed of more than 250 exhibits. On-going education platforms proposal quality specialized expansion services for food industry specialists at any level in a variety of food-related productions. Courses are designed to increase services and broaden understanding of grain-based applications. The AACCI offers members the chance to attain information and assets in one common location. It has the features of more than 40 years of searchable Cereal Chemistry abstracts, an online catalog of books, special reports, calendar of events, online symposia, and a searchable directory is always obtainable to find associates by geographic section or area of expertise. AACCI members work together on several enterprises through AACCI technical and administrative committees. Committee contributors help identify emerging issues and create definitions for critical industry ingredients, as well as investigate and validate analytical procedure.