Cereals & Grains Association
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Daily Schedule

Schedule is preliminary and subject to change.
Downloadable PDF with room assignments

Saturday

Sunday

Monday

Tuesday

Wednesday

Wednesday, October 3

7:00 – 8:15 a.m. Kansas State University Breakfast*, Fee: $35/$10
7:00 – 8:30 a.m. Approved Methods Technical Committee Meetings
  • Asian Products
  • Bioactive Compounds Methods
  • Chemical Leavening Agents
  • Dietary Fiber and Other Carbohydrates
  • Near Infrared Analysis
  • Pulse and Legume
  • Vitamins, Minerals, and Lipids
    		•
    7:00 – 8:30 a.m. North Dakota State University Alumni and Friends
    Breakfast*, Fee: $30/$15
    7:00 – 8:30 a.m. Scientific Advisory Panel
    7:00 a.m. – 12:00 p.m. Speaker Ready Room      
    7:00 a.m. – 5:00 p.m. Room Available for Small Meetings (sign-up required)
    7:30 a.m. – 2:30 p.m. Registration Open
    8:30 – 10:10 a.m. Scientific Sessions
    • Enzymes in Cereal Science: From Improving Dough & Product Quality to Improving Bioavailability of Functional Compounds – Symposium
      (Scientific Initiatives: Biotechnology & Sustainability,
       Chemistry & Interactions, Health & Nutrition)
    • Ingredient Modifications and Interactions –includes  
       Young Scientist Research Award presentation – Girish Ganjyal
       – Technical (Scientific Initiative: Ingredients & Innovations)
    • Structure–Function Relationships: Protein – Technical–includes  Protein Division Walter Bushuk Graduate  Research Award in Cereal Protein Chemistry Presentation – Mehtap Fevzioglu – Technical
      (Scientific  Initiative: Chemistry & Interactions)
    • Whole Grains: Where Are We and Where Are  
       We Going? – Symposium
      (Scientific Initiatives:  Biotechnology & Sustainability, Engineering & Processing,  Food Safety & Regulatory, Health & Nutrition)
    9:00 – 11:00 a.m. AACCI Central Open
    10:00 – 11:00 a.m. Nominating Committee Meeting
    10:40 a.m. – 12:20 p.m. Scientific Sessions
    • Impact of Ingredients on Bread Structure and Quality  – Technical
      (Scientific Initiative: Chemistry & Interactions)
    • Lipids in Baking: Minor Components with Major Impact   – Symposium (Scientific Initiatives: Chemistry & Interactions,  Engineering & Processing, Ingredients & Innovations,  Quality & Analytical Methods)
    • Novel Grain Products – Technical  
      (Scientific Initiative: Engineering & Processing)
    • Starch Modification – Symposium  
      (Scientific Initiative: Chemistry & Interactions)
    12:30 – 1:30 p.m. Rheology Division Meeting and Lunch*, Fee: $20
    12:30 – 2:00 p.m. Lunch Break
    12:30 – 2:00 p.m. ICC Luncheon*, Fee: $40/$20
    12:30 – 3:30 p.m. Approved Methods Technical Committee Chairs
    Meeting and Lunch
    2:00 – 4:00 p.m. Scientific Sessions
    • Is It Sweet Enough? A Dialogue on Sugar Reduction – Science Café
      (Scientific Initiatives: Chemistry & Interactions, Health & Nutrition, Ingredients & Innovations)
    • The New Generation of Professionals: Opportunities and Challenges in Transitioning from School to Work – Special Session (Scientific Initiative: Ingredients & Innovations)
    • Statistical Tools Supporting Food Safety, Regulatory, and  Processing –Science Café (Scientific Initiatives:
       Engineering & Processing, Food Safety & Regulatory,Quality & Analytical Methods)
    4:15 – 6:00 p.m. Closing Session and Farewell Reception
    Featuring Keynote Speaker Alan Bjerga speaking on "The Changing Meaning of 'Food Security'." Plan your travel so you can attend this session, and join your colleagues as Bjerga explores how the global marketplace is affecting food security, and how with effective research and economic incentives, some of the world's most poverty-stricken regions can better meet their own nutritional needs. The session will be followed by a farewell reception featuring great conversation and beverages.