American Association of Cereal Chemists

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The American Association of Cereal Chemists (AACC International since 2005) is a non-profit professional organization involved in the science of cereal or grain. Founded in 1916, they are headquartered in St. Paul, Minnesota. Its current president is Rob Hamer of the Wageningen Centre Food Sciences in the Netherlands.

1 AACC sections
2 AACC divisions
3 AACC publications
4 AACC continuing education
5 External links

[edit] AACC sections

AACC as of 2006 has a total of 21 sections of which 14 are active. Five of the fourteen active sections are located outside of the United States and they are located in western Canada (Manitoba, Saskatchewan, Alberta, and British Columbia), Australia, Latin America (Mexico, Brazil, Venezuela, and the rest of South America), and southern Africa, specifically South Africa.

[edit] AACC divisions

AACC as of 2006 has a total of eleven divisions. These include biotechnology, carbohydrate, education, engineering/processing, flavor/ingredient, milling/baking, nutrition, protein, rheology, rice, and for students.

[edit] AACC publications

AACC publishes Cereal Chemistry, a bimonthly publication in cereal science, including processing, oils, and laboratory tests on these grains (corn, oat, barley, rye, etc.), Cereal Foods World, the monthly magazine of the association that deals with research papers and professional issues related to those who are involved in cereal science, and books on different issues relating to grains and cereals (storage, milling, processing, food quality, food safety, ingredients, and nutrition).

[edit] AACC continuing education

Throughout its existence, AACC has offered continuing education or professional development courses to its members (and non-members at a higher price) on issues dealing with cereal science and grain processing issues. These courses have included food safety, employee safety, extrusion, and processing as examples.