aacci 2013 annual mtg reg brochure

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2013 AACC InternationalAnnual Meeting

September 29 – October 2 Albuquerque Convention CenterAlbuquerque, New Mexico, U.S.A.

www.aaccnet.org/meet Register by June 27, 2013, and SAVE!

Advanced registration ends June 27, 2013. To register and access full program details, visit www.aaccnet.org/meet.

Register Early and Save >>

“AACCI members are passionate about their science and about the opportunity to share that science with one another. Nowhere are both science and networking more on display than at the AACCI Annual Meeting. As a past annual meeting attendee once said, ‘It’s impossible to overestimate the value of networking in the scientific community!’ I look forward to seeing you in Albuquerque and to the spirit of discovery, camaraderie, and community I always experience when I have the opportunity to meet with my fellow cereal science colleagues.”

Koushik Seetharaman2013 Annual Meeting

Technical Program Planning Committee Chair

Quality Programming, Excellent Networking—Year After Year

AACC International is the foremost worldwide association for cereal grain

science research. The 2013 annual meeting will showcase the latest

advances and innovations, drawing more than 1,000 researchers and

industry professionals to present, discuss and debate, and ultimately influence

the future of cereal grain science.Photo credits: Cover grain ©Anna Subbotina/Shutterstock.com and weaving ©Magone/Shutterstock.com; Page 7 ©michelepautasso/Shutterstock.com; Page 11 by Jay Blackwood; Page 16 ©Elena Schweitzer/Shutterstock.com; Page 18 courtesy of MarbleStreetStudio.com; 0 courtesy of Albuquerque CVB.

2013 AACC International Annual Meeting Program Planning Team

Program Team Chair: Koushik Seetharaman, University of Guelph, CanadaProgram Team Vice Chair: Peter Koehler, German Research Center for Food

Chemistry, Germany

Scientific Initiative Track Chairs and Vice Chairs

Biotechnology & SustainabilityChair: Michael Tilley, USDA ARS CGAHR, U.S.A.Vice Chair: Andreas Blennow, University of Copenhagen, Denmark

Chemistry & InteractionsChair: Baljit S. Ghotra, Ingredion Incorporated, U.S.A.Vice Chair: Kristof Brijs, KU Leuven, Belgium

Engineering & ProcessingChair: Sathya Kalambur, Frito-Lay, Inc., U.S.A.Vice Chair: Supriya Varma, Frito-Lay, Inc., U.S.A.

Food Safety & RegulatoryChair: Andreia Bianchini, University of Nebraska, U.S.A.Vice Chair: Deann Akins-Lewenthal, ConAgra Foods, Inc., U.S.A.

Health & NutritionChair: Trust Beta, University of Manitoba, CanadaVice Chair: Satya Jonnalagadda, General Mills Bell Institute of Health and

Nutrition, U.S.A.

Ingredients & InnovationsChair: Brian J. Anderson, Bunge, U.S.A.Vice Chair: Feng (Jessy) Wang, MagiBake International, Inc., and Jiangnan

University, People’s Republic of China

Quality & Analytical Methods Chair: Elaine J. Sopiwnyk, Canadian International Grains Institute, CanadaVice Chair: Mario Jekle, Technische Universität München, Germany

Participate. Contribute. Connect.Symposia and Scientific Cafés focus on multidisciplinary, cross-scientific initiative topics identified by the AACCI community.

Symposia—designed for optimal knowledge transfer through traditional 20-minute talks.

Science Cafés—developed to foster debate and discussion during 2-hour sessions that combine shorter position talks and plenty of time to discuss!

Technical and PosterTalk sessions focus on in-depth coverage of central themes with single scientific initiatives, put together after peer review of submitted abstracts.

Technical Sessions—feature 20-minute talks covering new scientific insights and technological advancements in the field.

PosterTalks—two hours of short talks highlighting main findings and take-home messages found on select posters, including in-room poster viewing and discussion.

2013 Schedule-at-a-Glance (Preliminary—subject to change)

“Much of the success of the meeting comes from your participation and involvement. The greater the number of us who attend, the greater the number of networking, sharing-of-ideas, and problem-solving opportunities we create.” Koushik Seetharaman2013 Program Team Chair

Sunday, September 29

3:30 – 4:00 p.m. Opening General Session Reception (new time)

4:00 – 5:00 p.m. Opening General Session and Awards Ceremony (new time)

5:00 – 7:00 p.m. Grand Opening Exhibition (new time)

Monday, September 30

7:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

8:30 – 10:10 a.m. Scientific Sessions

10:40 a.m. – 12:20 p.m. Scientific Sessions

12:20 – 2:00 p.m. Lunch Break—Division Lunches, Poster Viewing

2:00 – 4:00 p.m. Scientific Sessions

4:00 – 7:00 p.m. Beer and Poster ViewingStudent Poster Authors Present (4:00 – 5:00 p.m.) Poster Authors Present (odd-numbered posters 5:00 – 6:00 p.m.)

4:00 – 7:00 p.m. Exhibition Open

Open Evening—Division Socials and Dinners

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“Anyone who has ever attended an AACCI Annual Meeting knows that there is virtually as much science happening

between attendees as they network before and after sessions and events as happens during the actual scientific presentations themselves. The multiple hallway conversations, working dinners, and poster-viewing discussions I witness at the annual meeting are proof positive of the value of attending.”

David HahnAACC International President

www.aaccnet.org/meet 5

Tuesday, October 1




12:00 – 2:15 p.m. Lunch with the Exhibitors and Poster ViewingPoster Authors Present (even-numbered posters 1:00 – 2:00 p.m.)

2:30 – 4:30 p.m. Scientific Sessions

Open Evening—Division Socials and Dinners

Wednesday, October 2




12:30 – 2:00 p.m. Lunch Break—Division Lunches, ICC Luncheon 2:00 – 4:00 p.m. Scientific Sessions

4:15 – 6:00 p.m. Closing Session and Farewell Reception

Sunday, September 29New Time! Opening General Session Reception3:30 – 4:00 p.m. New Time! Opening General Session and Awards Ceremony 4:00 – 5:00 p.m. A beverage reception kicks off the opening for the 2013 Annual Meeting, followed by the Opening General Session! Get updates on what your association is doing to further the advancement of grain science, help honor AACCI members who have made significant contributions to the field of grain science, and see who will receive the William F. Geddes Memorial Award.

New Time! Grand Opening Exhibition 5:00 – 7:00 p.m.Network with colleagues and reconnect with friends while you visit with more than 120 of the industry’s leading suppliers during this casual and festive event. Light appetizers and beverages will be served.

Monday, September 30Student Product Development Competition Presentations Finalist Presentations: 9:00 a.m. – 12:20 p.m.This one-of-a-kind competition highlights grain-based food product development skills and innovations from our up-and-coming scientists. The AACCI Student Division’s Product Development Competition (PDC) is an incredible way for students to put their ideas into action and compete for financial awards (more than $6,500 was provided last year). Participants may even have a chance to cooperate with the food industry to bring their innovative products to market. Students, submit your new product ideas by June 3, 2013, for consideration! Visit www.aaccnet.org/PDC for full details. All attendees are invited to watch the final presentations and encourage these new innovators!

Exhibits with Beer and Poster Viewing 4:00 – 7:00 p.m. Student Poster Authors Present (4:00 – 5:00 p.m.)Poster Authors Present (odd-numbered posters 5:00 – 6:00 p.m.)Grab a beer, iced tea, or lemonade and visit with industry suppliers at their exhibits, talk with poster authors, or learn more about AACCI’s innovations..

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Meeting Highlights

Connect with leading researchers and product development experts from around the world.


Tuesday, October 1Best Student Research Paper Competition Symposium Finalist Presentations: 8:30 – 11:00 a.m.. Stop by and see the top-notch AACCI student research talent first-hand by attending this symposium where six students will advance to a final round of competition. This unique competition challenges students to demonstrate superior presentation skills and highlights the best research conducted by AACCI students.

Lunch with the Exhibitors and Poster Viewing 12:00 – 2:15 p.m. Poster Authors Present (even-numbered posters 1:00 – 2:00 p.m.)Grab a complimentary lunch and continue the networking and education as you meet with industry suppliers and talk with poster authors.

Speed Mentoring Social 4:30 – 5:30 p.m. (Supported by the Professional Development Panel and the Education Division)Through a series of quick exchanges with multiple contacts, you’ll have the chance during this social to seek career and research guidance, hear about the experiences of others, and potentially find a long-term mentor/protégé match. Bring plenty of your business cards, and plan on starting connections that could last a lifetime. Light appetizers and refreshments will be available. Please plan to join us for this complimentary Speed Mentoring Social. Preregistration is required.

Wednesday, October 2Closing Session and Farewell Reception 4:15 – 6:00 p.m. AACCI takes a new twist to the traditional closing and keynote speaker. More details will follow, but plan your travel so you can attend this session—you’ll be disappointed if you miss it! The session will be followed by a farewell reception featuring great conversation and beverages.

Visit www.aaccnet.org/meet (under program) for full session descriptions.

Saturday, September 288:00 a.m. – 5:00 p.m. Board of Directors Meeting 4:00 – 6:00 p.m. Milling & Baking Division Executive Committee and

Advisory Board Meeting 6:30 – 9:00 p.m. Cincinnati Section Meeting and Dinner

Sunday, September 298:00 – 10:00 a.m. Check Sample Committee Meeting 8:30 – 10:30 a.m. Books Committee Meeting10:00 a.m. – 12:00 p.m. 2013 Technical Program Planning – Team Leaders

Meeting11:00 a.m. – 12:30 p.m. Cereal Chemistry Editorial Board Luncheon12:00 – 7:00 p.m. Registration Open12:30 – 2:00 p.m. Leadership Forum, by invitation12:30 – 3:30 p.m. Premeeting Hot Topic: Sustainability, Genetics, and

Future Cultivars 12:30 – 3:30 p.m. Premeeting Workshop: Near-Infrared Spectroscopy in Cereals Commerce, Processing, and Research*, Fee: $25 2:00 – 3:30 p.m. Approved Methods Technical Committee Chairs

Meeting 3:30 – 4:00 p.m. Opening General Session Reception4:00 – 5:00 p.m. Opening General Session and Awards Ceremony5:00 – 6:00 p.m. Student Division Executive Committee and University

Representative Meeting 5:00 – 7:00 p.m. Grand Opening Exhibition7:00 – 10:00 p.m. Northwest and PNW Section Dinner

Preliminary Schedule (Subject to change)

Includes ticketed (*) event fees. Split pricing indicates regular/student fees.

Premeeting Workshop and Hot TopicWorkshopNear-Infrared Spectroscopy in Cereals Commerce, Processing, and Research Organizer: Stephen Delwiche, USDA-ARS, Beltsville, MD, U.S.A. Sponsor: Spectroscopic Methods AMC Scientific Initiative: Quality & Analytical Methods Fee: $25 (Pre-registration required)

This workshop will cover some of the fundamentals of NIR spectroscopy and spectroscopic imaging. It will also deal with the implementation and maintenance of a network, the challenges to the instrument manufacturer, the use of this technology in process control, and its ability to be used as a diagnostic tool in plant breeding, food quality, and food safety research.

Hot TopicSustainability, Genetics, and Future Cultivars Organizers: Anne Bridges, AACC International, St. Paul, MN, U.S.A.; Ray Shillito,

Seeds and Traits/Regulatory Science, Bayer CropScience LP, Durham, NC, U.S.A. Financial Sponsor: The ILSI International Food Biotechnology Committee (Pre-registration required)

This session will provide an overview of current breeding technologies for grains and oil seeds, new crops, potential food benefits and the corresponding updates in molecular detection methods to manage authentication in the food supply chain.

• The range of modern plant breeding methods. • Transgenic and non-transgenic approaches to changing plant and food composition.• How can we increase crop yield under real conditions to better feed the world?• Identity preservation and purity in the supply chain.• Composition analysis of food derived from modern breeding technology.• Open question/discussion time with panelists plus others.

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Monday, September 307:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

• Bread Baking Methods• Food Safety and Microbiology• Pasta Products Analysis• Protein and Enzyme Methods• Rice Milling and Quality• Soft Wheat and Flour Products• Statistical Advisory

7:30 a.m. – 6:30 p.m. Registration Open8:30 – 10:10 a.m. Scientific Sessions9:00 a.m. – 12:10 p.m. Supplier Innovation Session I 9:00 a.m. – 12:20 p.m. Student Product Development Competition

Presentations 10:40 a.m. – 12:20 p.m. Scientific Sessions12:30 – 2:00 p.m. Engineering & Processing Division Meeting and Lunch*,

Fee $20/$10 12:30 – 2:00 p.m. Milling & Baking Division Meeting and Networking

Lunch*, Fee $35/$15 12:30 – 2:00 p.m. Nutrition Division Meeting and Lunch*, Fee $30/$10 12:30 – 2:00 p.m. Rice Division Lunch*, Fee $40/$252:00 – 3:20 p.m. Supplier Innovation Session II 2:00 – 4:00 p.m. Scientific Sessions2:30 – 4:00 p.m. Student Division Business Meeting

4:00 – 7:00 p.m. Beer and Poster Viewing Student Poster Authors Present (4:00 – 5:00 p.m.) Poster Authors Present (odd-numbered posters 5:00 – 6:00 p.m.)4:00 – 7:00 p.m. Exhibition Open 5:30 – 6:00 p.m. Carbohydrate Division Executive Committee Meeting 6:00 – 7:00 p.m. Carbohydrate Division Meeting7:00 – 10:00 p.m. Cereals&Europe Section Dinner*, Fee $407:00 – 10:00 p.m. Student Division Social and Dinner*, Fee $25

Tuesday, October 17:00 – 8:00 a.m. Grains for Health Foundation Breakfast Meeting*, Fee $30 7:00 – 8:00 a.m. Past Presidents’ Breakfast 7:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

• Dietary Fiber and Other Carbohydrates• Experimental Milling• Methods for Grain and Flour Testing• Molecular Biomarkers for Grain (formerly

Biotechnology Methods)• Oat and Barley Products• Vitamins, Minerals, and Lipids• Yeast Evaluation

7:30 a.m. – 5:00 p.m. Registration Open*ticket required

continued

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Tuesday, October 1 (continued)8:30 – 10:00 a.m. Food Safety System Task Force Meeting8:30 – 10:10 a.m. Scientific Sessions8:30 – 11:00 a.m. Best Student Research Paper Competition 9:00 – 11:00 a.m. Supplier Innovation Session III10:00 a.m. – 12:00 p.m. Foundation Board Meeting 10:40 a.m. – 12:20 p.m. Scientific Sessions12:00 – 2:15 p.m. Lunch with the Exhibitors and Poster Viewing Poster Authors Present (even-numbered posters 1:00 – 2:00 p.m.)1:00 – 2:00 p.m. Professional Development Panel Meeting2:30 – 4:30 p.m. Scientific Sessions 3:30 – 5:00 p.m. China Strategies Task Force Meeting 4:30 – 5:30 p.m. Protein and Biotechnology Division Joint Business

Meeting 4:30 – 5:30 p.m. Speed Mentoring Social4:30 – 5:30 p.m. 2014 Technical Program Planning Meeting 4:30 – 6:00 p.m. Iowa State University and Friends Reception*, Fee $15/$105:30 – 6:30 p.m. Protein and Biotechnology Division Joint Social*, Fee $25/$156:00 – 9:00 p.m. Carbohydrate Division Dinner*, Fee $55/$30

Wednesday, October 27:00 – 8:15 a.m. Kansas State University Breakfast*, Fee $25/$107:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

• Asian Products• Bioactive Compounds Methods• Chemical Leavening Agents• Physical Testing Methods• Pulse and Legume• Spectroscopic Methods (formerly Near Infrared

Analysis)7:00 – 8:30 a.m. North Dakota State University Alumni Breakfast*, Fee $25/$10 7:00 – 8:30 a.m. Scientific Advisory Panel 7:30 a.m. – 2:30 p.m. Registration Open8:30 – 10:10 a.m. Scientific Sessions10:00 – 11:00 a.m. Nominating Committee Meeting 10:40 a.m. – 12:20 p.m. Scientific Sessions12:30 – 1:30 p.m. Rheology Division Meeting and Lunch*, Fee $15 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 Sessions4:15 – 6:00 p.m. Closing Session and Farewell Reception

Preliminary Schedule

For updates to the schedule, visit www.aaccnet.org/meet.

*ticket required


Preliminary Scientific Program — Symposia

Sessions listed alphabetically. Presenters and titles are preliminary and subject to change. Visit www.aaccnet.org/meet (under program) for full session descriptions.

Ancient and Alternative Grains: Nutritional and Functional Benefits for Product Development Organizer: Dilek Austin, Novozymes North America, Franklinton, NC, U.S.A. Sponsors: Carbohydrate Division, Nutrition Division, Flavor & Food Ingredients

Division Scientific Initiatives: Health & Nutrition, Ingredients & Innovations

• Structure and location of macronutrients in ancient crops. D. F. WOOD, USDA-ARS WRRC, Albany, CA, U.S.A.

• Fiber and nutrient profiles of ancient grains and their effect on health. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A. • Janus and Argus: Multiple and opposite aspects of non-gluten proteins in

ancient grains. F. BONOMI, University of Milan, Milan, Italy • Einkorn: A potential candidate for developing high-lutein wheat. E. M. ABDEL-AAL, Agriculture and Agri-Food Canada, Guelph, ON, Canada • An obliging ancient grain: Sorghum. D. AUSTIN, Novozymes North America,

Franklinton, NC, U.S.A.

Antioxidants in Grains and Health: Is There a Linkage?Organizers: El-Sayed Abdel-Aal, Agriculture and Agri-Food Canada, Guelph Food

Research Centre, Guelph, ON, Canada; Satya Jonnalagadda, General Mills Inc., Golden Valley, MN, U.S.A.; Boris Nemzer, Future Ceuticals, Momence, IL, U.S.A.; Boxin Ou, Dover Sciences Inc., Franklin, MA, U.S.A.; YiFang Chu, Quaker Oats, PepsiCo Nutrition, Barrington, IL, U.S.A.

Sponsors: Bioactives Technical Committee, Nutrition Division Scientific Initiative: Health & Nutrition Financial Sponsors: Quaker Oats Center of Excellence, PepsiCo R&D Nutrition,

VDF FutureCeuticals, Inc.

• An overview and chemistry of antioxidants in grains and impact of processing. F. W. COLLINS, Agriculture and Agri-Food Canada, Ottawa, ON, Canada

• In vitro antioxidant assays: Are they relevant? D. HUANG, National University of Singapore, Singapore

• Bioavailability and metabolism of grain antioxidants. Y-F.CHU, Quaker Oats, PepsiCo Nutrition, Barrington, IL, U.S.A.

• Diet antioxidant capacity: Relationship to oxidative stress and health. R. L. PRIOR, Arkansas Children’s Nutrition Center, Searcy, AR, U.S.A.

• Food regulations regarding antioxidants and health. S. JONNALAGADDA, General Mills Inc., Golden Valley, MN, U.S.A.

continued

Best Student Research Paper Competition Organizer: AACCI Professional Development Panel, Pierre Faa, PDP Chair, Frito

Lay, Inc., Plano, TX, U.S.A. Scientific Initiative: Covers all initiatives

The objectives of this competition are to challenge students to demonstrate superior presentation skills, highlight the best research conducted and presented by students, and offer an opportunity for students to interact with the AACC International community at an early stage in their career. The competition is judged in two stages. During the first phase, university department heads nominate student members who submit an abstract and initial presentation. A jury reviews the many nominations and chooses six students to advance to the final round of competition. This session will showcase the top six finalists. (Presenters to be announced at a later date.)

Bioactive Components of Grains: Health Benefits, Effects of Processing, and Bioavailability Organizers: K. Gyebi Duodu, University of Pretoria, South Africa; Trust Beta,

University of Manitoba, Winnipeg, MB, Canada; Joseph Awika, Texas A&M University, College Station, TX, U.S.A.; Liyi Yang, Texas A&M University, College Station, TX, U.S.A.; Padmanaban Krishnan, South Dakota State University, Brookings, SD, U.S.A.

Sponsors: Bioactives Committee, Nutrition Division Scientific Initiative: Health & Nutrition

• Overview of the effect of processing on non-nutritive phytochemicals in grains and implications for the health food market. K. G. DUODU, University of Pretoria, Pretoria, South Africa

• Whole grains in colon cancer prevention: Estrogen-like activity of minor polyphenols. L. YANG, Texas A&M University, College Station, TX, U.S.A.

• Chemical and cellular antioxidant properties of phenolic extracts from dietary fiber from selected whole grain cereals. T. BETA, University of Manitoba, Winnipeg, MB, Canada

• Phytochemical bioavailability and potential health effects of whole grains: Reductionist to holistic approach. A. FARDET, Clermont-Ferrand/Theix Research Center, INRA, St-Genes Champanelle, France

• Health-promoting dietary bioactives: A trans-disciplinary approach to efficacy and cellular mechanism. M. DEY, South Dakota State University, Brookings, SD, U.S.A.

Preliminary Scientific Program — Symposia and Science Cafés

12 Visit www.aaccnet.org/meet (under program) for full session descriptions.


Cereal Food Processing: What Are the Benefits? Organizers: Satya Jonnalagadda, General Mills, Inc., Golden Valley, MN, U.S.A.;

Len Marquart, Grains for Health Foundation, University of Minnesota, Minneapolis, MN, U.S.A.; Laura Hansen, General Mills, Inc., Minneapolis, MN, U.S.A.

Scientific Initiatives: Chemistry & Interactions, Engineering & Processing, Food Safety & Regulatory, Health & Nutrition

• Benefits of food processing. R. FLORES, The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE, U.S.A.

• Cereal structure function: Impact on health outcomes. K. POUTANEN, VTT/University of Kuopio Food and Health Research Center, Espoo, Finland

• Processing to enhance ingredient functionality. J. CASPER, Cargill, Inc., Plymouth, MN, U.S.A.

• Structural and physiochemical properties of cereal grains: Interactions and effects on composition and properties. M. IZYDORCZYK, Canadian Grain Commission, Winnipeg, MB, Canada

• Food processing and sourcing considerations for cereal grain-based products. L. HANSEN, General Mills, Inc., Minneapolis, MN, U.S.A.

Conflict of Interest in Science: Myth or Reality? Organizer: Satya Jonnalagadda, General Mills Inc., Golden Valley, MN, U.S.A. Scientific Initiative: Health & Nutrition

• Academic perspective. B. HAMAKER, Purdue University, West Lafayette, IN, U.S.A.

• Building partnerships to address critical societal issues related to nutrition and health. J. MILNER, USDA-ARS, Beltsville, MD, U.S.A.

• Contract research organization perspective. T. RAINS, Biofortis Clinical Research, Addison, IL, U.S.A.

• Industry perspective. S. JONNALAGADDA, General Mills Inc., Golden Valley, MN, U.S.A.

• Advancing science through public-private partnerships: Key to success. J. SLAVIN, University of Minnesota, St. Paul, MN, U.S.A.

Designing Safe Grain-Based Food Products Organizer: Andreia Bianchini, Food Processing Center, University of Nebraska,

Lincoln, NE, U.S.A. Scientific Initiative: Food Safety & Regulatory

•Overview of product development steps and how safety should be an integral part of it. D. MCINTYRE, Cargill, Inc., Plymouth, MN, U.S.A.

• Sourcing safe ingredients. D. AKINS-LEWENTHAL, ConAgra Mills Inc., Omaha, NE, U.S.A.

continued


•How to address the safety issues of high-risk ingredients. J. MEYER, Covance Laboratories, Madison, WI, U.S.A.

• Processing and its key role in assuring safety. A. BIANCHINI, Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A.

•Taking safety one step further: Accounting for consumer behavior. Presenter to be announced.

Food Safety in the Global Supply Chain: Facts vs. Myths Organizers: Liz Knight, McCormick, St. Louis Park, MN, U.S.A.; Andreia

Bianchini, Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A. Sponsor: Food Safety and Microbiology Committee Scientific Initiative: Food Safety & Regulatory

• Economically motivated adulteration in a global supply chain. Presenter to be announced.

• Regulatory limits and their role in the safety of a global supply chain. F. WU, University of Pittsburgh, Pittsburgh, PA, U.S.A.

• Are pathogens a concern in a grain-based supply chain? J. SHEBUSKI, Cargill, Inc., Wayzata, MN, U.S.A.

• GMOs: Are they a regulatory or food safety issue? R. GOODMAN, University of Nebraska, Lincoln, NE, U.S.A.

• Commingling of grains–A small fraction that makes the difference for allergens and gluten-free products. J. BAUMERT, University of Nebraska, Lincoln, NE, U.S.A.

Grain Processing: Impacts of Grain Flows, Sustainability, and Grain Production Goals on Ingredient Costs and Food Aid Organizers: Brian Anderson, Bunge, St. Louis, MO, U.S.A.; Nick Weigel, ADM,

Overland Park, KS, U.S.A. Scientific Initiative: Biotechnology & Sustainability

• Sustainability from grains to ingredients. B. DIETRICH, Bunge, Bradley, IL, U.S.A.

• Global grain flows and cost implications. E. EBERT, Bunge, Bradley, IL, U.S.A.• Grain production goals for 2030 and beyond. S. PETERSEN, Monsanto

Company, Walford, IA, U.S.A. • Evolving food aid—New formulations. Q. JOHNSON, Quican, Inc., Rockwood,

ON, Canada • Tracing the food aid supply chain. P. B. GREEN, International Trade

Consultant, Washington, DC, U.S.A.

Leveraging Innovation and Cost Management for Profitability Organizers: Rajen Mehta, Grain Millers Inc., Eugene, OR, U.S.A.; Brian Anderson,

Bunge, St. Louis, MO, U.S.A.; Theresa Cogswell, BakerCogs Inc., Overland Park, KS, U.S.A.

Sponsors: Nutrition Division, Education Division Scientific Initiative: Ingredients & Innovations

• Overview of continuous improvement tools to drive productivity. L. MURRAY, Bunge North America, St. Louis, MO, U.S.A.

Preliminary Scientific Program — Science Cafe, Special Session, and Symposia


• Tools to improve manufacturing and R&D processes and performance. K. GARDNER, eMRI, Saline, MI, U.S.A. • Challenges and opportunities in improving profitability by managing costs and

innovation. T. COGSWELL, BakerCogs Inc., Overland Park, KS, U.S.A.• Challenges and opportunities in leveraging innovation to improve profitability.

R. HOITINK, General Mills Inc., Golden Valley, MN, U.S.A.

The New Generation of Professionals: Opportunities and Challenges in Transitioning from School to Work Organizers: Rajen Mehta, Grain Millers Inc., Eugene, OR, U.S.A.; Jayne Bock,

University of Guelph, Guelph, ON, Canada Sponsors: Education Division, Nutrition Division Scientific Initiative: Ingredients & Innovations

• How schools train students to be productive professionals in the cereal food industry. K. SEETHARAMAN, University of Guelph, Guelph, ON, Canada

• How NDSU prepares students to be productive professionals in the food industry. C. HALL, North Dakota State University, Fargo, ND, U.S.A.

• Opportunities for professionals in the cereal science and bakery industry. D. HAYMAN, Kellogg Company, Battle Creek, MI, U.S.A.

• Opportunities for professionals in the food industry. E. ARNDT, ConAgra Foods Inc., Omaha, NE, U.S.A.

• Interviewing dos and don’ts for young professionals and the ins and outs of negotiating your first salary! T. COGSWELL, BakerCogs Inc., Overland Park, KS, U.S.A.

• A recent graduate’s experience in transitioning from school to work. L. BREWER, General Mills Inc., Minneapolis, MN, U.S.A.

• A postdoc’s expectations in transitioning from academia to industry. J. BOCK, University of Guelph, Guelph, ON, Canada

• A student’s expectations in transitioning from school to work. A. GOLDSTEIN, University of Guelph, Guelph, ON, Canada

Overview of Health Risks Associated with Acrylamide and Mitigation Strategies in Carbohydrate-Rich Foods Organizer: Dilek Austin, Novozymes North America, Franklinton, NC, U.S.A. Sponsors: Carbohydrate Division, Nutrition Division Scientific Initiatives: Health & Nutrition

• Acrylamide: Health issues and resulting international attention. D. R. LINEBACK, JIFSAN University of Maryland, College Park, MD, U.S.A.

• Mechanisms of formation and adduct formation of acrylamide. P. KÖHLER, German Research Center for Food Chemistry, Leibniz Institute, Freising, Germany

• Modification of processing condition to reduce acrylamide formation. V. FOGLIANO, Università di Napoli Federico II, Portici Napoli, Italy

• Improved breeding and variety evaluation methods to reduce acrylamide formation in potato products. G. C. YENCHO, North Carolina State University, Raleigh, NC, U.S.A.

• Applying enzymatic modifications to decrease acrylamide formation in foods. H. V. HENDRIKSEN, Novozymes, Bagsvaerd, Denmark

continued


Pulses as Complementary Ingredients in Cereal-Based Products Organizers: Ning Wang, Canadian Grain Commission, Winnipeg, MB, Canada;

Heather Maskus, Canadian International Grains Institute, Winnipeg, MB, Canada; Tanya Der, Pulse Canada, Winnipeg, MB, Canada

Sponsor: Pulse and Legume Technical Committee Financial Sponsor: Best Cooking Pulses Inc. Scientific Initiatives: Engineering & Processing, Health & Nutrition, Ingredients &

Innovations

• Opportunities to capitalize on pulse protein quality. J. HOUSE, University of Manitoba, Winnipeg, MB, Canada

• Partial germination of pulses to produce novel, healthy ingredients. S. KAPPELER, Buhler AG, Uzwil, Switzerland

• Understanding the impact of pulse flour properties on product quality. H. MASKUS, Canadian International Grains Institute, Winnipeg, MB, Canada

• Optimization of extruded snack products using pulse ingredients. S. HOOD-NEIFER, Saskatchewan Food Industry Development Centre, Saskatoon, SK, Canada

• Applications of pulses as gluten-free ingredients. C. PETERSON, SunOpta Ingredients Group, Edina, MN, U.S.A.

Recent Advances in Starch ResearchOrganizer: Koushik Seetharaman, University of Guelph, Guelph, ON, CanadaSponsor: Carbohydrate DivisionScientific Initiative: Chemistry & Interactions

• Synchrotron spectro-imaging of starch structure and properties. A. BULEON, INRA-BIA, Nantes, France

• Use of octenylsuccinic starch in emulsion applications. Y. C. SHI, Kansas State University, Manhattan, KS, U.S.A.

• Evolution of starch structure during wheat endosperm development. E. BERTOFT, Swedish University of Agricultural Sciences, Uppsala, Sweden

• Does amylopectin fine structure influence the organization of molecules in granular starch? V. VAMADEVAN, University of Guelph, Guelph, ON, Canada

• On the gelatinisation and gelation of aqueous starch suspensions: Molecular, nanomorphological, and mechanistic aspects. B. GODERIS, KU Leuven, Heverlee, Belgium

Preliminary Scientific Program — Symposia and Special Session


Role of Extrusion in Improving Nutritional Profiles of Cereal Foods Organizers: Sathya Kalambur and Supriya Varma, Frito Lay, Plano, TX, U.S.A.Scientific Initiatives: Engineering & Processing, Health & Nutrition

• Effect of processing on selected nutraceuticals in quinoa, amaranth, and buckwheat. M. KARWE, Rutgers University, New Brunswick, NJ, U.S.A.

• Changes in dietary fiber during extrusion of rye and oat ingredients. K. POUTANEN, VTT/University of Kuopio Food and Health Research Center, Espoo, Finland

• Glycemic response to extruded oat bran cereals processed to vary in molecular weight. S. TOSH, Agriculture and Agri-Food Canada, Guelph, ON, Canada

• Retention of antioxidants during extrusion cooking of cereal foods. S. ALAVI, Kansas State University, Manhattan, KS, U.S.A.

• Precooked analog products using low-shear extrusion—A novel nutrition delivery mechanism. B. PLATTNER, Wenger, Sabetha, KS, U.S.A.

Technologies & Issues for Rice Quality Determination Organizer: Delilah Wood, USDA-ARS WRRC, Albany, CA, U.S.A. Sponsor: Rice Division Scientific Initiative: Quality & Analytical Methods

• U.S. rice industry—Quality issues and potential solutions. S. LINSCOMBE, Louisiana State University, Rayne, LA, U.S.A.

• California rice—Capturing quality. K. MCKENZIE, Rice Experiment Station, California Coop Rice Research Foundation, Biggs, CA, U.S.A.

• Weighing arsenic and other risks with the nutritional benefits of rice. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A.

• Chalkiness in rice—Can we beat it? M. FITZGERALD, University of Queensland, St. Lucia, Queensland, Australia

• Infrared heating for improved drying efficiency and food safety of rice. Z. PAN, USDA-ARS, Albany, CA, U.S.A.

Value-Added Processing of Oats and Barley Organizers: Kelly Henderson, Viterra Food Processing, Portage la Prairie, MB,

Canada; Marta Izydorczyk, Canadian Grain Commission, Winnipeg, MB, Canada Sponsor: Oat and Barley Technical Committee Scientific Initiatives: Engineering & Processing, Health & Nutrition, Ingredients &

Innovations

• Oats—It’s not just for breakfast anymore: New products from oats. P. WHALEN, Whalen Consulting & Oat Tech, Rapid City, SD, U.S.A.

• Fractionation of hull-less barley for the production of functional fiber ingredients. M. IZYDORCZYK, Canadian Grain Commission, Winnipeg, MB, Canada

• Oat and barley beta-glucan applications and concentration technologies. T. VASANTHAN, University of Alberta, Edmonton, AB, Canada

• Barley protein microparticles as nutraceutical delivery systems. L. CHEN, University of Alberta, Edmonton, AB, Canada

• Effect of processing on physicochemical properties and efficacy of oat and barley beta-glucan. N. AMES, Agriculture and Agri-Food Canada, Winnipeg, MB, Canada continued

Wheat Improvement in the 21st Century Organizer: Michael Tilley, USDA-ARS CGAHR, Manhattan, KS, U.S.A. Sponsor: Biotechnology Division Scientific Initiative: Biotechnology & Sustainability

• Wheat breeding: Past, present, and future. B. CARVER, Oklahoma State University, Stillwater, OK, U.S.A.

• Wheat genomics for grain quality improvement. R. HENRY, University of Queensland, St. Lucia, Queensland, Australia

• Increasing resistant starch in wheat using TILLING. B. HAZARD, University of California, Davis, CA, U.S.A.

• The changing wheat industry. E. SOUZA, Bayer CropScience LP, Lincoln, NE, U.S.A.

Whole Grains, from Evolution to Revolution Organizers: Barbara Heidolph, ICL Performance Products LP, St. Louis, MO,

U.S.A.; Sean Finnie, Cargill, Inc., Plymouth, MN, U.S.A.; Spencer Wise, Starbucks, Seattle, WA, U.S.A.; Nicole Rees, AB Mauri Food, Inc., Wilsonville, OR, U.S.A.

Sponsor: Milling & Baking Division Scientific Initiatives: Health & Nutrition, Ingredients & Innovations, Quality &

Analytical Methods

• Trends in whole grains and market development. C. HARRIMAN, The Whole Grains Council, Boston, MA, U.S.A.

• Regulatory update: Whole grains. C. L. SANDERS, American Bakers Association, Washington, DC, U.S.A.

• Supply and demand—Can we sustain the whole grain market? Grains, breeding, growing, processing: Wheat and ancient grains. W. DAY, Jr., ConAgra Mills, Hastings, MN, U.S.A.

• Supply and demand—Can we sustain the whole grain market? Milling operation redesign to deliver whole grains. F. CHURCHILL, Kansas State University, Manhattan, KS, U.S.A.

• Challenges for developing whole grain baked goods—Impact of flour shelf life on baking quality, performance, and sensory. E. ARNDT, ConAgra Foods Inc., Omaha, NE, U.S.A.

• Standard methods and method development for whole grain products. S. FINNIE, Cargill, Inc., Plymouth, MN, U.S.A.

Preliminary Scientific Program — Symposia and Special Session


Meeting Registration

Please note: The printable version of the registration form is available on the annual meeting website: www.aaccnet.org/meet (under the registration tab). Fees for ticketed events are listed as part of the program schedule on pages 8–10 of this brochure.

Registration may be made in one of the following ways:Internet: www.aaccnet.org/meet Fax or Mail: Complete the Registration Form (found on website)Fax: +1.651.454.0766Mail: AACCI Annual Meeting Registration 3340 Pilot Knob Road St. Paul, MN 55121 U.S.A.

Registration includes all sessions, posters, exhibition, Opening General Session Reception, Grand Opening Exhibition, Tuesday Lunch, and Farewell Reception.

Registration Fees Advance Regular Late/Onsite by June 27 by Aug.29 starting Aug. 30Member $610 $685 $725Presenter $570 $645 $685Student Member $205 $225 $265Meeting Plus Membership

Regular Membership $695 $770 $810Student Membership $250 $270 $310

Nonmember $710 $785 $825Life Member $225 $225 $225Exhibitor $440 $490 $490Single Day $330 $330 $330

Not an AACCI Member? Connect & Save with Meeting Plus Membership Join AACCI with your meeting registration and receive substantial savings while instantly connecting to the most active global community of cereal grain scientists and practitioners. Select the “Meeting Plus Membership” registration rate and join today! All the benefits of membership are included.

Presenter RatesReduced presenter registration fees are offered for special sessions (symposia), oral technical, and poster presenters.

Cancellation/Refund Policy Registration cancellations must be made in writing and received by AACCI no later than August 22, 2013. Cancellations received by this date are subject to a $125 processing fee; ticketed events will be fully refunded. Ticketed events and meeting registration cancellations received after August 22, 2013, are not subject to a refund.

Registration form is available at www.aaccnet.org/meet. 19

Hotel Information and Reservations

Hotel Reservations – Housing Bureau: Albuquerque BureauHotel reservations for the 2013 AACC International Annual Meeting must be made through the Albuquerque Housing Bureau. With the use of multiple hotels for this meeting, the Housing Bureau offers an easy and convenient way to choose the hotel that best meets your needs. Reservations will be accepted online or over the phone. The special discounted hotel rates for the meeting are not offered if you call the hotel directly. Note: Convention rates are available 3 days before and 3 days following the annual meeting dates, subject to availability at the time of booking.

Reservations – Housing Bureau: Albuquerque BureauInternet: www.aaccnet.org/meetTelephone: +1.505.346.0522Call center open Monday – Friday, 9:00 a.m. – 8:00 p.m. MDTQuestions? [email protected]

DeadlineReservations must be made by 11:59 p.m. MDT on September 3, 2013, to guarantee convention rates. After that date, room blocks will be released and rooms and rates will be based on availability. All housing changes, cancellations, and inquiries should be made directly with the housing bureau until September 5, 2013. After September 5, 2013, contact your hotel directly for any amendments.

éSpecial AccommodationsIndicate any special needs you may have when making reservations either online or by telephone.

ConfirmationsConfirmation numbers will be e-mailed to attendees making reservations online and given to attendees making reservations by phone.

Room Deposit, Payment Methods, and TaxAll rates are per room per night and are subject to applicable taxes/night (subject to change). Reservations will not be accepted without a valid credit card guarantee of one night’s room rate plus tax for each room reserved.

CancellationsAfter September 3, 2013, rates are subject to availability. Cancellations within 72 hours of the day of arrival will forfeit the entire deposit. Early departures are subject to penalties set by the hotel. Credit cards will only be charged if cancelled within the penalty period. A charge of the first night’s room and tax will be applied and/or forfeited if you do not cancel or do not arrive (no show).

The Hyatt Regency (headquarters hotel), DoubleTree Hotel, and Hotel Andaluz serve as the official meeting hotels. All hotels are conveniently located near the Convention Center. Staying at an AACCI-designated hotel supports the meeting and keeps meeting facility rentals lower, thus keeping registration fees low.

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AACC International has negotiated discount rates at the following hotels:

Hyatt Regency Albuquerque (Headquarters Hotel) 330 Tijeras NW Albuquerque, NM 87102

Discounted Rates:

Standard Single/Double: $169.00Triple: $194.00Quad: $194.00 Plus 13% tax (subject to change)

Amenities: 24-hour fitness center, rooftop pool and hot tubs, dry sauna, full-service restaurant and lounge, complimentary in-room internet, Starbuck’s, business center, in addition to standard guest room amenities. Check In: 3:00 p.m.; Check Out: 12:00 p.m. Parking: $5.00 per day, self-park (AACCI discounted rate); $18.00 per day, valet (subject to change)

Hotel Andaluz 125 Second Street NW Albuquerque, NM 87102

Discounted Rates:

Standard Single/Double: $145.00Plus 13% tax (subject to change)

Amenities: Full-service restaurant and indoor/outdoor lounges, business services, complimentary in-room internet, complimentary fitness and pool access at fitness club, in addition to standard guest room amenities.

Check In: 3:00 p.m.; Check Out: 12:00 p.m.

Parking: $16.00 per day, valet (subject to change)

DoubleTree Hotel 201 Marquette Ave. NW Albuquerque, NM 87102

Discounted Rates:

Standard Single/Double: $129.00Triple: $149.00Quad: $164.00 Plus 13% tax (subject to change)

Amenities: Fitness center, outdoor pool, full-service restaurant, lounge and café, business center, complimentary in-room internet, discounted Enterprise car rental, in addition to standard guest room amenities. Check In: 3:00 p.m.; Check Out: 12:00 p.m. Parking: $12.00 per day, self-park (subject to change)

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Exhibit and Poster Hours

Sunday, September 298:00 a.m. – 2:00 p.m. Exhibitor Set-Up and Registration 5:00 – 7:00 p.m. Grand Opening Exhibition (time change from 2012)

Monday, September 307:00 – 10:00 a.m. Poster Set-Up by Authors10:00 a.m. – 7:00 p.m. Poster Viewing4:00 – 7:00 p.m. Exhibits with Beer and Poster Viewing Student Poster Authors Present 4:00 – 5:00 p.m. Poster Authors Present (odd-numbered posters 5:00 – 6:00 p.m.)

Tuesday, October 18:00 a.m. – 2:30 p.m. Poster Viewing 12:00 – 2:15 p.m. Lunch with the Exhibitors and Poster Viewing Poster Authors Present (even-numbered posters 1:00 – 2:00 p.m.)2:30 – 4:00 p.m. Exhibit and Poster Take-Down

Exhibit Hall

The ideal place to make your industry connections.

Student Travel GrantsAgain this year, students can apply for an AACCI Student Travel Award as part of the abstract submission process. Applicants must be an AACCI student member, submit an accepted abstract, register, and present a poster or oral session during the 2013 annual meeting to be eligible.

AACCI Job Center Those interested in highlighting their job opportunities at the meeting should bring copies of their job openings to post on the board in the registration area. For jobs posted on the new AACCnet Job Center, make sure to add a note to your posting if you will have a contact at the meeting; visit www.aaccnet.org/jobs.

Attendees from Outside the United States If you are from a country other than the United States, you will need a valid passport or visa to attend the meeting. Plan accordingly, as visas can take up

to three months to obtain. The U.S. government is working to expedite visa processing; however, we encour-age you to plan ahead to avoid any delays. Note: U.S. legislation requires foreign nationals to provide to air carriers a valid U.S. address during their stay prior to departure of their U.S.-bound flight. Most airlines require a passport number, as well as a valid U.S. address for the passenger’s stay, at the time of booking. Visit www.aaccnet.org/meet (under city/travel) for more information.

The AACC International Annual Meeting is registered with the U.S. Department of State.

MediaMembers of the media are extended complimentary registration to the meeting. Onsite interviews can also be arranged. To register or make additional arrangements, please contact Michelle Bjerkness at +1.651.994.3813 or [email protected].

General Meeting Information

“The exhibition is one of the most efficient ways to source products or services, or to simply survey what’s new or in development with industry suppliers. It’s also another excellent avenue for networking and making connections.”

Preliminary List of ExhibitorsVisit www.aaccnet.org/meet and the Exhibition link for updates.

*Indicates an AACCI Corporate Member

Exhibit, Sponsorship, and Program Book Advertising Information:www.aaccnet.org/meet (Under the Exhibition Tab) • Contact: Cindy Anderson, Sales Director • [email protected] • Phone: +1.651.994.3848

AIB International*ANKOM Technology*Best Cooking Pulses, Inc.*BI NutraceuticalsBrabender GmbH & Co, KG*Brookfield Engineering Laboratories,

USA*Bruker Optics, Inc.Budenheim USA, Inc. *Bühler, Inc.*Bunge Corp.*C. W. Brabender® Instruments, Inc.*Cablevey ConveyorsCalibre Control International Ltd.*California Natural Products*Charm Sciences, Inc.*CHOPIN Technologies*

Church & Dwight Co, Inc.*Dakota Specialty Milling, Inc.*David Michael & Co.* DSM Food SpecialtiesEnzyme Development Corp.*Farmer Direct Foods, Inc.FONA International Inc.*Fortitech, Inc.*Glanbia Nutritionals*GNT USA, Inc.Gold Coast Ingredients, Inc.*Grain Millers, Inc.*Great Plains Analytical Laboratory*HESCO, Inc.*ICL Performance Products LP*International Fiber Corp.J RETTENMAIER USA LP*

Lallemand Baking Solutions*Mane, Inc.Megazyme International Ireland*The Mennel Milling Company* Merlin Development Inc.*NP Analytical Laboratories*Palsgaard Inc.*QualySense AG*R-Biopharm, Inc.*Research Products Company*Riviana Foods, Inc.*Sensient Colors LLC*SPEX SamplePrep LLCTexture Technologies Corp.*Thymly Products, Inc.*TIC Gums*Wenger Manufacturing, Inc.*


The Exhibition

AACC International3340 Pilot Knob RoadSt. Paul, MN 55121U.S.A.

Annual Meeting Registration Now Open

“It is the place to be for science-based grain knowledge.” – Past Attendee

SAVE—Register by June 27, 2013, to receive the Advanced Registration rate

www.aaccnet.org/meet

aacci 2013 annual mtg reg brochure

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