AACC International is a nonprofit organization dedicated to advancing the knowledge and understanding of cereal grain science through research leadership, education, superior technical service, and advocacy.


Student Baked-Products Competition: Deadline Extended!

The deadline for intent-to-enter forms for the student baked-products competition at Cereals & Grains 18 has been extended into the fall semester. Forms are due September 10. Join in the fun and sign up!

 ‭(Hidden)‬ Content Editor Web Part ‭[3]‬

 News from Twitter

 Upcoming AACCI Events

Biochemical Engineering 2018
7/19/2018 - 7/20/2018
Panorama Hotel Prague, Czech Republic

Cereals & Grains 18 – AACC International Annual Meeting
10/21/2018 - 10/23/2018
Hilton London Metropole, London, UK

2019 AACC International Annual Meeting
11/3/2019 - 11/5/2019
Sheraton Denver Downtown, Denver, Colorado, U.S.A.


AACCI Announces New Approved Methods

The AACCI Approved Methods Technical Committee adopted and modified Guidelines for Making and Cooking Japanese Udon Noodles (AACCI Approved Method 66-60.01), and AACCI has introduced a new Guideline for Food Shelf-Life Studies (AACCI Method 35-01.01). Read about them in the latest issue of Cereal Foods World.

advertise here

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter