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Recharging Grain Science

2011 AACC International Annual Meeting

October 16–19 Palm Springs Convention CenterPalm Springs, California, U.S.A.

Photo by Arthur Coleman Photography, courtesy of the Palm Springs Bureau of Tourism.

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Insight. Knowledge. Expertise.Your link to the grain science industry.

Learn What’s Hot in the Grain Science Industry• The biggest trends—attend more than 35 Symposia and Technical Sessions• The latest research—view over 230 scientific posters• New products and services—meet with more than 100 exhibitors• The top scientists—network with attendees from around the world

Advanced registration ends July 21, 2011. To register and access full program details, visit http://meeting.aaccnet.org.

SAVE NOW ON REGISTRATION FEES

http://meeting.aaccnet.org 3

2011 AACC International Annual Meeting Program Planning TeamProgram Team Chair: Deirdre Ortiz, Kellogg Company, U.S.A.Program Team Vice Chair: Art Bettge, ADB Wheat Consulting, U.S.A.

Scientific Initiative Track Chairs and Vice Chairs

Analytical & Quality MethodsChair: Sean Finnie, Cargill, U.S.A.Vice Chair: Edward J. Souza, USDA ARS, U.S.A.

Biotechnology & SustainabilityChair: Baninder S. Sroan, Frito-Lay, U.S.A. Vice Chair: Michael J. Giroux, Montana State University, U.S.A.

Cereal & Polymer ChemistryChair: Koushik Seetharaman, University of Guelph, Canada Vice Chair: Andrew E. McPherson, Kraft Foods, U.S.A.

Engineering & ProcessingChair: John M. Mathew, Frito-Lay, U.S.A. Vice Chair: Clyde Don, Foodphysica, The Netherlands

Food Safety & RegulatoryChair: Dirk E. Maier, Kansas State University, U.S.A. Vice Chair: Rangan Chinnaswamy, USDA GIPSA, U.S.A.

Health & NutritionChair: Brinda Govindarajan, McDonald’s Corporation, U.S.A.Vice Chair: S. Shea Miller, Agriculture & Agri-Food Canada, Canada

Ingredients & Cost of Goods SoldChair: Elizabeth A. Arndt, ConAgra Foods Inc., U.S.A. Vice Chair: Rajen S. Mehta, SunOpta Ingredients Group, U.S.A.

Rejuvenate Your ResearchThis year’s AACC International Annual Meeting program continues the blend of traditional and new formats for scientific sessions.

Symposia and Scientific Cafés focus on multidisciplinary, cross-scientific initiative topics identified by the AACC International community. While Symposia are aimed at optimal knowledge transfer through traditional 20-minute talks, Science Cafés consist of 2-hour sessions that combine shorter position talks with debate

and discussion.

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 boast 2 hours of short talks highlighting main findings and take-home messages found on select posters, including in-room poster viewing and discussion.

Sunday, October 16

Short Course

8:30 a.m. – 4:00 p.m. Product Development Challenges: Reducing Sodium and Increasing Fiber and Whole Grains

Premeeting Workshops

1:00 – 4:00 p.m. Cereal Chemists Working with Fiber

1:00 – 4:00 p.m. Improving the Functionality and Health Attributes of Wheat

1:00 – 4:00 p.m. Rice Quality—A Sensory Experience

4:00 – 4:30 p.m. Opening General Session Reception

4:30 – 5:30 p.m. Opening General Session and Awards

5:30 – 7:30 p.m. New Time! Grand Opening Exhibition

Monday, October 17

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 Viewing

Poster Authors Present (odd-numbered posters, 4:30 – 5:30 p.m.)

4:00 – 7:00 p.m. Exhibition Open

Open Evening—Division Socials and Dinners

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2011 Schedule-at-a-Glance (Preliminary—subject to change)

“This meeting is important to the industry because it features the highest caliber scientists

meeting to present, discuss, and challenge major technical issues of the future. We have worked hard to elevate the level of technical rigor in the topics and information presented in symposia and other sessions.”

Deirdre OrtizKellogg Company2011 Program Team Chair

Tuesday, October 18




12:00 – 2:15 p.m. Returning! Lunch with the Exhibitors and Poster Viewing

Poster Authors Present (even-numbered posters, 1:00 – 2:00 p.m.)


Open Evening—Division Socials and Dinners

Wednesday, October 19




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


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


“The annual meeting represents a distillation of the significant research in the cereals

industries worldwide over the past year. This is the one meeting you can come to and be immediately updated on what is happening. If you are serious about your profession in the grain science industry, this is the place to be.”

Barry McClearyMegazyme Intl. Ireland Ltd.AACC International President

Sunday, October 16Golf Outing OptionsThe Palm Springs area is known for its numerous and prestigious golf courses. So each person can golf at their desired course, AACC International is encouraging those that want to golf to make reservations early at the course of their choice. Note: October is overseeding month at most Palm Springs golf courses; some will be closed. Visit www.palmsprings.com/golf.html for more information.

Premeeting Short CourseProduct Development Challenges: Reducing Sodium and Increasing Fiber and Whole Grains 8:30 a.m. – 4:00 p.m.

See page 8 for more information and short course content.

Premeeting Workshops Cereal Chemists Working with Fiber 1:00 – 4:00 p.m.

See page 8 for more information and workshop content.

Improving the Functionality and Health Attributes of Wheat 1:00 – 4:00 p.m.


Rice Quality—A Sensory Experience 1:00 – 4:00 p.m.


New for 2011! Speed Mentoring Event3:30 – 4:30 p.m.

This new event will bring together those interested in serving as a mentor and those who desire guidance as a protégé for speed mentoring. These quick exchanges will allow you to seek career and research guidance, hear about the experiences of others, and potentially find a long-term mentor/protégé match. Interested in serving as a mentor during this quick mentor matching session? Please join us! If you would like to participate in this complimentary Speed Mentoring Event, check #5 for protégés or #6 for mentors on the registration form.

Opening General Session Reception4:00 – 4:30 p.m.

Opening General Session and Awards 4:30 – 5:30 p.m.

Enjoy a reception and the kick-off to the annual meeting, get updates on what your association is doing to further the advancement of grain science, help honor AACC Intl. members who have made significant contributions to the field of grain science, and see who will win the William F. Geddes Memorial Award.

New Time! Grand Opening Exhibition 5:30 – 7:30 p.m.

Make new acquaintances and greet old friends while you visit with more than 100 of the industry’s leading suppliers during this casual and festive event. Light appetizers and beverages will be served.

6 Revitalize Your Knowledge—98% of 2010 Annual Meeting attendees would recommend the meeting to others.

Meeting Highlights


Monday, October 17Student Product Development Competition Presentations: 10:00 a.m. – 1:00 p.m.

Students: Innovate and Win! The exciting 2011 Product Development Competition (PDC) held by the AACC Intl. Student Division is now underway, with final presentations taking place in California. Have you submitted your new product idea? The PDC is a great opportunity for students to apply the knowledge and skills acquired in school to create new food products professionally and intelligently in a real-world situation and win competitive cash awards. (The first-place winner receives $2,550!) Submit your entry form by June 1, 2011. To learn more about this exciting competition, visit www.aaccnet.org/divisions/student/pdc.asp.

Exhibits with Beer and Poster Viewing 4:00 – 7:00 p.m. Author presentations from 4:30 – 5:30 p.m. (odd-numbered posters)

Grab a beer, iced tea, or lemonade and visit with industry suppliers at their exhibits, talk with poster authors, or shop at the AACC Intl. Marketplace.

Tuesday, October 18Returning! Lunch with the Exhibitors and Poster Viewing 12:00 – 2:15 p.m. Author presentations from 1:00 – 2:00 p.m. (even-numbered posters)

Grab a complimentary lunch and continue the networking and education as you meet with industry suppliers, and talk with poster authors.

Wednesday, October 19Closing Session with Keynote Speaker and Farewell Reception 4:15 – 6:00 p.m.

Join colleagues and friends for the Closing Session followed by great conversation, light snacks, and beverages.

Preliminary Scientific Program—Short Course and Pre-meeting Workshops

Short CourseProduct Development Challenges: Reducing Sodium and Increasing Fiber and Whole GrainsSunday, October 16, 8:30 a.m. – 4:00 p.m.

Organizer: Leslie Skarra, Merlin Development, Minneapolis, MN, U.S.A.Fee: Members $195Nonmembers $225Students $99

Preregistration is required. Registration fee includes coffee break, lunch, and course materials.

Reducing sodium intake and increasing fiber and whole grain consumption are two key drivers in formulating healthier products. This course will address the opportunities and challenges from a product development perspective. Issues with sodium reduction that will be covered include consumer preferences, salt replacers, leavening alternatives, flavoring strategies, culinary approaches, changes in dough functionality, and balancing options during formulation. Discussions on increasing fiber and whole grain content will cover current topics in the news, managing indigenous fiber in cereal ingredients, functionalities contributed by various fiber sources and whole grains, and formulation strategies.

WorkshopsCereal Chemists Working with FiberSunday, October 16, 1:00 – 4:00 p.m.Organizers: Sean Finnie, Cargill Inc., Plymouth, MN, U.S.A.; Edward Souza, USDA-ARS,

Wooster, OH, U.S.A.Fee: $40

This workshop is designed to provide a detailed overview of the evolution of fiber methods, emphasizing recent developments in methodology, definition, and labeling of dietary fiber. Discussion will include the developmental challenges in creating an approved dietary fiber method and the possible interlab variation associated with measuring fiber. The labeling and reporting of fiber is of greater importance now that the new Dietary Guidelines encourages increased consumption of foods of greater proportions of dietary fiber content. The workshop will conclude with the current labeling and reporting requirements for dietary fiber. This format will provide a more in-depth discussion than what is typically experienced at a traditional symposium.

Dietary fiber: Recent developments in the definition and methodology arenas. J. DEVRIES, Medallion Laboratory, Minneapolis, MN, U.S.A. Integrated method for the measurement for total dietary fiber: Development,

challenges, and acceptance. B. V. MCCLEARY, Megazyme International Ireland Limited, Bray, County Wicklow, Ireland

Measuring fiber—Statistical analysis of data. E. SOUZA, USDA-ARS, Wooster, OH, U.S.A.

Novel natural fiber sources in cereals. Presenter to be announced.USDA’s acquisition, compilation, and dissemination of fiber values. S. GEBHARDT,

USDA-ARS Beltsville, MD, U.S.A.

8 Rejuvenate Your Research—More ways to learn. More time to discuss.


Improving the Functionality and Health Attributes of WheatSunday, October 16, 1:00 – 4:00 p.m.Organizer: Len Marquart, University of Minnesota, St. Paul, MN, U.S.A.Sponsor: USDA-CSREES-NRIFee: $65 This workshop will address processing methods to create functional ingredients that have greater bioavailability of some key phytochemicals in domestic grains with health benefits, as determined in cell culture and animal models. This multidisciplinary collaboration on a USDA integrated project consists of researchers in cereal chemistry, food engineering, and nutritional sciences from four academic institutions. The program will focus on the following objectives: to develop processes for production of bioactive whole grain ingredients (WGI); to evaluate the efficacy and functionality of bioactive components in WGI; to analyze the cholesterol lowering and glucose response of WGI in animal models; and to evaluate the relevance of an integrated project on stakeholders and training of graduate students. Overview: Improving the functionality and bioactivity of wheat bran. R. RUAN,

University of Minnesota, St. Paul, MN, U.S.A.Process development to improve functionality and bioaccessibility of wheat bran. K. PETROFSKY, Harlan Bakeries, Indianapolis, IN, U.S.A.Bioactive compounds and antioxidant activity of wheat bran. R. H. LIU, Cornell

University, Ithaca, NY, U.S.A.Phenolic acid composition of processed wheat bran and metabolism. M. BUNZEL,

University of Minnesota, St. Paul, MN, U.S.A.Health benefits of processed wheat bran in an animal model of metabolic disease. D. GALLAHER, University of Minnesota, St. Paul, MN, U.S.A.Future research directions. G. FULCHER, University of Manitoba, Winnipeg, MB,

Canada

Collaboration and education of graduate students and stakeholders. L. MARQUART, University of Minnesota, St. Paul, MN, U.S.A.

Rice Quality—A Sensory Experience Sunday, October 16, 1:00 – 4:00 p.m.Organizer: John K. Ashby, California Natural Products, Lathrop, CA, U.S.A.Sponsor: Rice DivisionFee: $40

This workshop is designed as an introduction to the sensory qualities of rice with a focus on introducing attendees to the descriptive analysis techniques and language relevant to evaluation of rice from a consumer’s perspective. An introductory presentation on sensory evaluation techniques in general will be followed by an in-depth look at rice-specific sensory evaluation techniques and rice-specific descriptive analysis language. This will be followed by a presentation on the newest frontiers in evaluating taste profiles in rice and the specific markers in rice that predict these taste profiles. The session will close with a tasting of various rices illustrating various taste profiles. The Rice Division Lunch on Monday following the workshop will include tasting opportunities of more rice varieties from around the world.

An introduction to sensory evaluation. E. T. CHAMPAGNE, USDA ARS SRRC, New Orleans, LA, U.S.A.Evaluating rice sensory quality, a descriptive analysis and predictive marker approach.

J. F. MEULLENET (1), E. T. CHAMPAGNE (2). (1) University of Arkansas, Fayetteville, AR, U.S.A.; (2) USDA ARS SRRC, New Orleans, LA, U.S.A.

Emerging opportunities to determine taste profiles of rice and markers to select for them. M. FITZGERALD, International Rice Research Institute, Metro Manila, Philippines

10 Rejuvenate Your Research—More ways to learn. More time to discuss.

Listed alphabetically. Presenters and titles are preliminary and subject to change. Visit http://meeting.aaccnet.org for full session descriptions.

Advances in Genetics for Quality, Functionality, and Nutrition of Wheat and Other GrainsOrganizers: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada;

Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A.Scientific Initiatives: Cereal & Polymer Chemistry, Ingredients & Cost of Goods Sold

A grain processor’s perspective on the future state of genetics to impact quality, functionality, and nutrition. G. WEAVER, ConAgra Mills, Omaha, NE, U.S.A.

Novel genetic approaches to understanding the genetic basis of wheat and barley processing and consumer traits. M. MORELL, CSIRO, Canberra, ACT, Australia

Candidate gene approach for wheat quality improvement. E. SOUZA, USDA-ARS, Wooster, OH, U.S.A.

Combining genetics and biotechnology to improve wheat nutrition and processing attributes. A. BLECHL, USDA-ARS, Albany, CA, U.S.A.

Embracing new technologies for rice quality. M. FITZGERALD, International Rice Research Institute, Metro Manila, Philippines

Agricultural Biotechnology: Considerations to Ensure a Sustainable Future Organizers: Tandace Scholdberg, USDA-GIPSA, Kansas City, MO, U.S.A.; Brian

Beecher, USDA-ARS, Pullman, WA, U.S.A. Sponsor: Biotechnology DivisionScientific Initiative: Biotechnology & Sustainability

Evaluation of novel input/output traits in soybeans. T. CLEMENTE, University of Nebraska, Lincoln, NE, U.S.A.

Analysis of drought tolerance candidate genes in transgenic plants. R. ALLEN, Oklahoma State University, Stillwater, OK, U.S.A.

The regulatory bottleneck for biotech specialty crops. K. BRADFORD, University of California, Davis, CA, U.S.A.

Regulation of agbiotech: Science shows a better way. H. MILLER, Stanford University, Stanford, CA, U.S.A.

Carbohydrates and Colonic Health Organizers: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada; Andy McPherson, Kraft Foods, Inc., Glenview, IL, U.S.A.Sponsors: Carbohydrate Division, Nutrition DivisionFinancial Sponsor: Kraft FoodsScientific Initiatives: Cereal & Polymer Chemistry, Health & Nutrition

Recent advances in the area of carbohydrate function and colonic health. G. C. FAHEY, University of Illinois, Urbana, IL, U.S.A.

Symposia

Science Café

Science Café

Preliminary Scientific Program—Symposia and Science Cafés


continued

Wheat bran-derived arabinoxylan oligosaccharides: A novel prebiotic. J. DELCOUR, Katholieke University Leuven, Heverlee, Belgium

Constraints and work-arounds on the genetics of starches for beneficial colonic health. R. GILBERT, University of Queensland, Brisbane, QLD, Australia

Structural features of slow-fermenting soluble fibers. B. HAMAKER, Purdue University, West Lafayette, IN, U.S.A.

Carbohydrates and satiety. K. GREAVES, Kellogg Company, MI, U.S.A.

Cereal-Based Inhibitors of Enzymes—Implications on CerealProcessing, Nutrition, and Agriculture (replaces previous title: Proteinaceous

Inhibitors of Cereal Enzymes—Implications on Cereal Processing, Nutrition, and Agriculture)

Organizers: Sathya Kalambur, Frito-Lay, Inc., Plano, TX, U.S.A.; Girish Ganjyal, PepsiCo, Plano, TX, U.S.A.

Financial Sponsors: Novozymes, BroliteScientific Initiatives: Health & Nutrition, Ingredients & Cost of Goods Sold

The inhibition of alpha glucosidase by specific lipid components in wheat bran and germ. L. LIU, Center of Phytochemistry and Pharmacology, Southern Cross University, Lismore, NSW, Australia

Inhibitory effect of 0.19 AI inhibitor from wheat kernel on the activity and stability of porcine pancreas alpha-amylase. K. INOUYE, Graduate School of Agriculture,

Kyoto University, Kyoto, Japan An overview of cereal-based inhibitors—Properties and implications on plant

defense and processing. C. COURTIN, Laboratory of Food Chemistry and Biochemistry, Katholieke University Leuven, Leuven, Belgium

Small molecule inhibitors to dissect starch degradation during cereal germination. R. A. FIELD, Department of Biological Chemistry, John Innes Center, Norwich,

United KingdomAn overview of xylanese inhibitors in cereals. J. DELCOUR, Katholieke University

Leuven, Heverlee, Belgium

The Evolving World of Pasta—The Role of Nontraditional Ingredients and Processing on Finished Product QualityOrganizers: Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A.; Len Marquart,

Grains for Health Foundation, St. Louis Park, MN, U.S.A.Scientific Initiative: Ingredients & Cost of Goods Sold

Beyond wheat—Review of pasta products made with multigrains, pulses, fibers, and other ingredients. M. TULBEK, Northern Crops Institute, Fargo, ND, U.S.A.

The fine structure of pasta and its connection with raw material characteristics and processing conditions. M. A. PAGANI, DiSTAM University of Milan, Milano, Italy

Production and processing of whole grain pasta products in relation to end-product quality. T. DICK, ConAgra Foods, Inc., Omaha, NE, U.S.A.

Cooked pasta texture method evaluation. F. MANTHEY, North Dakota State University, Fargo, ND, U.S.A.

The changing world of pasta—Regulatory challenges for blended pasta products. E. ARNDT, ConAgra Foods, Inc., Omaha, NE. U.S.A

Symposia

Symposia

Healthy Food Manufacturing: Process Challenges & Solutions for Salt Reduction, Fat Reduction, and Fiber EnhancementOrganizers: John Mathew, Frito-Lay, Inc., Plano, TX, U.S.A.; Len Marquart, University of

Minnesota, St. Paul, MN, U.S.A.Sponsor: Engineering & Processing DivisionScientific Initiatives: Engineering & Processing, Health & Nutrition

Grain-based foods in the marketplace: Opportunities for health and technical challenges. L. MARQUART, University of Minnesota, St. Paul, MN, U.S.A.

Enhancement of antioxidant capacity and dietary fiber profile of expanded snacks utilizing fruit and vegetable pomaces. S. ALAVI, Kansas State University, Manhattan, KS, U.S.A.

Healthy carbohydrates for the manufacture of food and nutrition. L. OUDHUIS, TNO (Toegepast Natuurwetenschappelijk Onderzoek)/Netherlands Organization for Applied Scientific Research, Zeist, The Netherlands

Potential roles for sodium during the creation of cereal products. S. HILL, University of Nottingham, Loughborough Leicestershire, United Kingdom

The use of starch derivatives in reduced or low-fat formulations. M. VAN DER MAAREL, AVEBE UA, Veendam, The Netherlands

In Vitro Digestion Models for Cereals and Cereal-Based IngredientsOrganizers: Teri Paeschke, Cargill, Inc., Wayzata, MN, U.S.A.; Susann Bellmann, TNO,

Zeist, The NetherlandsSponsors: Carbohydrate Division, Nutrition DivisionScientific Initiatives: Cereal & Polymer Chemistry, Health & Nutrition

Introduction: Physiological relevant in vitro digestion models. S. BELLMANN, TNO, Zeist, The Netherlands

Prospects and consideration of in vitro digestion models applied to cereal ingredients. A. AURA, VTT Biotechnology, Espoo, Finland

How to simulate the physiological parameters of the colon using in vitro models. K. VENNEMA, TNO, Zeist, The Netherlands Evaluation of the effect of dietary fiber on the bioaccessibility and gastric stability of

berry anthocyanins and related polyphenols using the TNO intestinal model. D. RIBNICKY, Rutgers University, NJ, U.S.A. Small intestinal mucosal alpha glucosidases: A missed concern of in vitro digestion

models. A. LIN, Purdue University, West Lafayette, IN, U.S.A. Gut feelings: How can we construct good in vitro models that represent actual

digestion. T. PAESCHKE, Cargill, Inc., Wayzata, MN, U.S.A. Food particle shape as a potential modulator of glycemic impact. J. MONRO, Plant

and Food Research Institute, Palmerstone North, New Zealand

12 Visit the annual meeting website for full session descriptions.

Symposia Science Café

Preliminary Scientific Program—Symposia and Science Cafés


Lowered Microbial Grain Ingredients: Challenges and OpportunitiesOrganizer: Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A. Scientific Initiatives: Food Safety & Regulatory, Ingredients & Cost of Goods Sold

Microbiological profile and food safety risk of wheat flour. C. HALL, North Dakota State University, Fargo, ND, U.S.A.

Methods used for reducing micro count of grain ingredients and their effects on functionality. R. FLORES, University of Nebraska, Lincoln, NE, U.S.A.

What if? The potential impact of grain ingredient recalls. Presenter to be announced. Food safety regulations—Potential impact on milling industry practices. Presenter to be announced. Validation and supply chain management for maintenance of processed grain

ingredient integrity. B. WARREN, ConAgra Foods, Inc., Omaha, NE, U.S.A.

Molds and Mycotoxins in Grain-Based Food and Feed Products: Current Status and Future ChallengesOrganizers: Dirk Maier and Lakshmikantha Channaiah, Kansas State University,

Manhattan, KS, U.S.A.Financial Sponsor: Romer LabsScientific Initiative: Food Safety & Regulatory

Molds, mycotoxins, and mycotoxicoses—Current status, problems, and future needs. J. RICHARD, Romer Labs, Union, MO, U.S.A.

The business impact of mycotoxin. D. ORTIZ, Kellogg Company, Battle Creek, MI, U.S.A.

Strategies to reduce mycotoxin contamination in grain and grain-based food. C. WOLOSHUK, Purdue University, West Lafayette, IN, U.S.A.

Optimizing Processing to Preserve, Create, or Enrich Bioactivity of Cereal ComponentsOrganizers: Buddhi Lamsal, Iowa State University, Ames, IA, U.S.A.; John Mathew,

Frito-Lay, Inc., Plano, TX, U.S.A.Sponsor: Engineering & Processing DivisionFinancial Sponsors: Rich Foods, ConAgra Foods, Buhler MillingScientific Initiative: Engineering & Processing

Overview of bioactive compounds in common cereal grains, their benefits and processing challenges. R. MADL, Kansas State University, Manhattan, KS, U.S.A.

Techniques to produce enriched bioactive components in cereals (wheat) with outlook on fermentation to improve bioavailability. W. VON REDING, Buhler Ag, Uzwil SG, Switzerland

Effect of wheat flour particle size on fiber and other bioactive components. E. ARNDT, ConAgra Foods, Omaha, NE, U.S.A.

Endogenous enzymes of cereal affected by postharvest processing conditions. J. JANE, Iowa State University, Ames, IA, U.S.A.

Antioxidants in whole versus regular wheat spaghetti. T. BETA, University of Manitoba, Winnipeg, MB, Canada

continued

Symposia

Symposia

Symposia

14 Visit the annual meeting website for full session descriptions.

Protein Enrichment in Cereal ProductsOrganizers: Viswas Ghorpade, Kellogg Company, Battle Creek, MI, U.S.A.; Girish Ganjyal, PepsiCo, Plano, TX, U.S.A.Sponsor: Protein Division Financial Sponsor: Kellogg Company Scientific Initiative: Health & Nutrition

Plant proteins—A sustainable alternative providing new opportunities. M. SCHWEIZER, Burcon NutraScience Corp., Vancouver, BC, Canada Adding grain protein to food products: Challenges and opportunities. E. SMITH,

General Mills, Minneapolis, MN, U.S.A. Protein enrichment in cereal products: A nutrition perspective. K. GRAVES, Kellogg Company, Battle Creek, MI, U.S.A. Proteins in shelf-stable snacks. V. VEMULAPALLI, Kraft Foods Inc., East Hanover, NJ,

U.S.A. Protein fortification in cereal products: A case study. C. SPANGLER, Grains of Hope,

Fairview, KS, U.S.A.

Recent Advances in Understanding Gluten Structure Organizers: Koushik Seetharaman, University of Guelph, Guelph, ON, Canada; Andy McPherson, Kraft Foods, Inc., Glenview, IL, U.S.A.Sponsors: Cereal & Polymer Chemistry, Rheology DivisionScientific Initiatives: Cereal & Polymer Chemistry, Engineering & Processing,

Ingredients & Cost of Goods Sold

Unfolding gluten: An overview of the current understanding of gluten structure. K. SEETHARAMAN, University of Guelph, Guelph, ON, Canada Mapping the molecular determinants of interprotein network formation in gluten. F. BONOMI, University of Milan, Milano, Italy Gluten proteins: Genetic control and modification. R. GRAYBOSCH, USDA-ARS,

Lincoln, NE, U.S.A. Gluten structure and celiac disease—Multidisciplinary approaches. P. KOEHLER, Hans-Dieter-Belitz-Institute for Cereal Grain Research, Freising, Bavaria, Germany Dough as a power law gel material. M. SCANLON, University of Manitoba, Winnipeg,

MB, Canada

Role of Grain-Based Foods in Addressing the Obesity EpidemicOrganizers: Satya Jonnalagadda, General Mills, Golden Valley, MN, U.S.A.; Brinda

Govindarajan, McDonald’s Corporation, Oak Brook, IL, U.S.A.Sponsor: Nutrition Division Financial Sponsors: Kellogg Company, ConAgra, PepsiCo, Grains Food Foundation Scientific Initiative: Health & Nutrition

Grain-based foods and body weight. G. GAESSER, Arizona State University, Tempe, AZ, U.S.A.

Breakfast and body weight. A. ALBERTSON, General Mills, Minneapolis, MN, U.S.A. Whole grains and body weight. N. MCKEOWN, USDA-Tufts University, Boston, MA,

U.S.A. Fiber and body weight. J. SLAVIN, University of Minnesota, St. Paul, MN, U.S.A. Food technology innovations to help incorporate grain-based foods into the diet. L. MARQUART, University of Minnesota, St. Paul, MN, U.S.A.

Symposia

Symposia

Symposia

Preliminary Scientific Program—Symposia

For updates to the schedule, visit http://meeting.aaccnet.org. 15

Includes ticketed event fees. Split pricing indicates regular/student fees.

Sunday, October 168:00 – 10:00 a.m. Check Sample Committee Meeting 8:00 a.m. – 2:00 p.m. Exhibitor Set-Up and Registration 8:30 – 10:30 a.m. Books Committee Meeting 8:30 – 10:30 a.m. Journals Committee Meeting 8:30 – 10:30 a.m. Online Products Committee Meeting 8:30 a.m. – 4:00 p.m. Short Course*: Product Development Challenges: Reducing Sodium and Increasing Fiber and Whole Grains, Fee: $195 Member, $225 Nonmember, $99 Student 10:00 a.m. – 12:00 p.m. 2011 Technical Program Planning—Team Leaders Meeting 11:30 a.m. – 1:00 p.m. Cereal Chemistry Editorial Board Luncheon 12:00 – 7:30 p.m. Registration Open1:00 – 4:00 p.m. Premeeting Workshop*: Cereal Chemists Working with Fiber, Fee: $401:00 – 4:00 p.m. Premeeting Workshop*: Improving the Functionality and Health Attributes of Wheat, Fee: $651:00 – 4:00 p.m. Premeeting Workshop*: Rice Quality—A Sensory Experience, Fee: $40 1:30 – 3:00 p.m. Leadership Forum 2:30 – 4:00 p.m. Approved Methods Technical Committee Chairs Meeting 2:30 – 4:00 p.m. Milling & Baking Division Executive Committee and Advisory Board Meeting3:00 – 4:00 p.m. Awards Committee Meeting 3:30 – 4:30 p.m. New! Speed Mentoring Event* 4:00 – 4:30 p.m. Opening Session Reception 4:30 – 5:30 p.m. Opening General Session and Awards Ceremony

5:30 – 7:30 p.m. Grand Opening Exhibition6:00 – 7:00 p.m. Student Division Executive Committee and University Representative Meeting

Monday, October 177:00 – 8:00 a.m. Grains for Health Foundation Breakfast Meeting*, Fee: $307:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

• Asian Products• Bread Baking Methods• Methods for Grain and Flour Testing• Physical Testing Methods• Protein & Enzyme Methods• Soft Wheat and Flour Products• Vitamins, Minerals, and Lipids

7:00 – 8:30 a.m. Whole Grains Working Group7:00 – 10:00 a.m. Poster Set-Up 7:30 a.m. – 6:30 p.m. Registration Open8:30 – 10:10 a.m. Scientific Sessions10:00 a.m. – 1:00 p.m. Student Product Development Competition

Presentations10:00 a.m. – 7:00 p.m. Poster Viewing10:40 a.m. – 12:20 p.m. Scientific Sessions12:20 – 2:00 p.m. Lunch Break—Cash Concessions Available12:30 – 2:00 p.m. Biotechnology Division Meeting and Lunch*, Fee: $3512:30 – 2:00 p.m. Downunder Section (bring your own lunch) 12:30 – 2:00 p.m. Engineering & Processing Division Meeting and Lunch*, Fee: $20/$10

Preliminary Schedule

*ticket requiredschedule continued

16

12:30 – 2:00 p.m. Milling & Baking Division Meeting and Networking Lunch*, Fee: $35/$10 12:30 – 2:00 p.m. Nutrition Division Meeting and Lunch*, Fee: $35/$10 12:30 – 2:00 p.m. Rice Division Lunch*, Fee: $35 2:00 – 3:30 p.m. Audit Task Force Meeting 2:00 – 3:30 p.m. Student Division Business Meeting 2:00 – 4:00 p.m. Scientific Sessions 4:00 – 5:00 p.m. Interest Group Meetings 4:00 – 7:00 p.m. Beer and Poster Viewing Poster Authors Present (odd-numbered posters, 4:30 – 5:30 p.m.)4:00 – 7:00 p.m. Exhibition Open 5:00 – 6:00 p.m. Carbohydrate Division Executive Committee Meeting 7:00 –10:00 p.m. Cereals&Europe Section Dinner*, Fee: $607:00 – 10:00 p.m. Student Division Social and Dinner*, Fee: $35

Tuesday, October 187:00 – 8:00 a.m. Cincinnati Section Meeting and Breakfast7:00 – 8:00 a.m. Past Presidents’ Breakfast 7:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

• Biotechnology Methods• Experimental Milling• Food Safety and Microbiology • Oat and Barley Products• Paste Products Analysis• Rice Milling and Quality• Statistical Advisory

*ticket required

Preliminary Schedule

For updates to the schedule, visit http://meeting.aaccnet.org. 17

7:00 – 8:30 a.m. Education Division Breakfast and Business Meeting*, Fee: $12/$5 7:30 a.m. – 5:00 p.m. Registration Open 8:00 a.m. – 2:30 p.m. Poster Viewing 8:30 – 10:10 a.m. Scientific Sessions 8:30 – 11:00 a.m. Best Student Research Paper Competition 8:30 – 11:00 a.m. Supplier Innovation Session I 10:00 – 11:00 a.m. Foundation Board Meeting 10:40 a.m. – 12:20 p.m. Scientific Sessions 11:00 a.m. – 12:00 p.m. Professional Development Panel Meeting 12:00 – 2:15 p.m. AACC International Marketplace—Grain Brain Central Open 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 – 4:30 p.m. Scientific Sessions 2:30 – 6:00 p.m. Exhibit Take-Down 2:30 – 6:00 p.m. Poster Take-Down 3:30 – 5:00 p.m. China Strategies Task Force 4:30 – 5:30 p.m. Carbohydrate Division Meeting 4:30 – 5:30 p.m. Protein Division Business Meeting 4:30 – 5:30 p.m. Young Professionals Event* 4:30 – 5:30 p.m. 2011 Technical Program Planning Meeting4:30 – 6:00 p.m. Iowa State University and Friends Reception*, Fee: $18/$10 5:30 – 6:30 p.m. Protein Division Social*, Fee: $25/$156:00 – 9:00 p.m. Carbohydrate Division Dinner*, Fee: $55/$25

Wednesday, October 197:00 – 8:00 a.m. Kansas State University Breakfast*, Fee: $35/$107:00 – 8:30 a.m. Approved Methods Technical Committee Meetings

• Bioactive Compounds Methods• Chemical Leavening Agents• Dietary Fiber and Other Carbohydrates• Near Infrared Analysis• Pulse and Legume• Yeast Evaluation

7:00 – 8:30 a.m. North Dakota State University Alumni and Friends Breakfast*, Fee: $26/$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 Sessions 12:30 – 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 Sessions 4:15 – 6:00 p.m. Closing Session with Keynote Speaker and Farewell Reception

*ticket required

Student Travel Grants All students are encouraged to apply for the 2011 AACC Intl. Student Travel Awards, which provide travel assistance for the annual meeting. The application form is available online at www.aaccnet.org/sections/pdfs/2011STGApplic.pdf and is due August 15, 2011. Special thanks to the AACC Intl. Manhattan Section for coordinating this important support.

Attendees from Outside the United States If you are from a country outside the United States, you will need a valid passport or visa to attend the meeting. Plan accordingly as visas can take up to (3) three months to obtain. Note: U.S.A. 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 http://meeting.aaccnet.org/citytravel/intlAttendees.cfm for more information and relevant links.

Media Media representatives are extended complimentary registration to the annual meeting. To register, add your name to the media contact list, or to make additional arrangements, contact Karen Deuschle at +1.651.994.3804 or e-mail [email protected].

General Meeting Information

18 Renew Your Connections—Attendees from 35 countries worldwide came to the 2010 Annual Meeting.

Courtesy of Palm Springs Desert Resort Communities CVA.

Registration form is available at http://meeting.aaccnet.org. 19

Meeting Registration

Meeting RegistrationPlease note: The printable version of the registration form is available on the annual meeting website: http://meeting.aaccnet.org. Fees for ticketed events are listed as part of the program schedule on pages 15–17 of this brochure.

Registration may be made in one of the following ways:Internet: http://meeting.aaccnet.orgFax or Mail: Complete the Registration Form (found on website)Fax: +1.651.454.0766Mail: AACC Intl. 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 July 21 by Sept. 15 starting Sept. 16Member $585 $660 $700Presenter $535 $610 $650Student Member $190 $210 $250Meeting Plus Membership Regular $665 $740 $780 Student $233 $253 $293Nonmember $685 $760 $800Life Member $200 $200 $200Exhibitor $425 $475 $475Single Day $315 $315 $315

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

Special Savings for Nonmembers—Meeting Plus Membership If you are NOT currently a member of AACC International, there has never been a better time to join! A special “Meeting Plus Membership” option is being offered on the registration form, which provides a significant discount on the registration fee compared with nonmember rates. This offer is valid for nonmembers and those whose membership has lapsed for more than 12 months. All the benefits of membership are included in this offer. Simply select the “Meeting Plus Membership” registration rate and join today!

Cancellation/Refund Policy Registration cancellations must be made in writing and received by AACC Intl. no later than September 8, 2011. 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 September 8, 2011, are not subject to a refund.

20 Relax in Palm Springs—Enjoy desert beauty.

Hotel Information and Reservations

The Renaissance Palms Springs Hotel serves as the headquarters hotel with the Hilton Palm Springs serving as an overflow hotel. Staying at an AACC International-designated hotel supports the meeting and keeps meeting facility rentals lower, thus keeping registration fees low.

Hotel ReservationsHotel reservations for the annual meeting should be made directly through the hotel and will be accepted online and by phone.

AACC International has negotiated discount rates at the following hotels:

Renaissance Palms Springs Hotel (Adjacent to the convention center)

Discounted Rates:

Standard Single/Double: $185Resort Suite: $215 (king with parlor and pull-out sofa)Additional Person(s): $10/personPlus 13.5% occupancy tax + 2.065% tourism tax + $0.89 utility fee/night (subject to change)Government rate available on request with proper ID and based on limited availability.

Reservations: Internet: http://meeting.aaccnet.orgTelephone: 1.888.682.1238

(Inform the operator that you are attending the AACC Intl. Annual Meeting.)Questions? E-mail: [email protected]

Check In: 4:00 p.m.; Check Out: 12:00 p.m.; Parking/Day: $10 self park, $18 valetHotel Amenities and Services: complimentary airport shuttle; high-speed Internet in

rooms for a fee; complimentary use of fitness room, sauna, heated outdoor pool; spa services on property—Spa Del Sol; washer and dryer facilities

Photo courtesy of the Palm Springs Convention Center.


Hilton Palm Springs(One block from convention center)

Discounted Rates:

Standard Single/Double: $155Additional Person(s): $20/personPlus 15.60% tax + $1.14 utility user’s fee/night (subject to change)Government rate available on request with proper ID and based on limited availability.

Reservations: Internet: http://meeting.aaccnet.orgTelephone: 1.800.445.8667 (for government rate call +1.760.318.8536)

(Inform the operator that you are attending the AACC Intl. Annual Meeting.)Questions? E-mail: [email protected]

Check In: 4:00 p.m.; Check Out: 12:00 p.m.; Parking/Day: complimentary self park, $15 valet

Hotel Amenities and Services: complimentary airport shuttle; free local calls up to 30 minutes; 24-hour fitness center; heated outdoor pool; 15% discount on spa

services; complimentary in-room Internet; 2-for-1 dinner coupon for select items in hotel restaurant

Reservation Deadline Reservations must be made by September 19, 2011, to guarantee annual meeting rates. After that date, rooms and rates will be based on availability. All housing changes, cancellations, and inquiries should be made directly with the hotel.

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

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

Room Deposit, Payment Methods, and Tax All 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.

Cancellations After September 19, 2011, 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).

Exhibit Hall

22 Refresh Your Thinking—Develop and expand your industry connections.

Exhibit and Poster HoursSunday, October 168:00 a.m. – 2:00 p.m. Exhibit Set-Up5:30 – 7:30 p.m. Grand Opening Exhibition

Monday, October 177:00 – 10:00 a.m. Poster Set-Up10:00 a.m. – 4:00 p.m. Poster Viewing4:00 – 7:00 p.m. Exhibits with Beer and Poster Viewing with Authors Present

4:30 – 5:30 p.m. (authors of odd-numbered posters present)

Tuesday, October 18

8:00 a.m. – 2:30 p.m. Poster Viewing with Authors Present 1:00 – 2:00 p.m. (authors of even-numbered posters present)

12:00 – 2:15 p.m. Lunch with the Exhibitors2:30 – 6:00 p.m. Exhibit and Poster Take-Down

>>


Preliminary List of ExhibitorsVisit http://meeting.aaccnet.org/exhibitors for updates.

*Indicates an AACC Intl. Corporate Member

The Exhibition

Exhibit, Sponsorship, and Program Book Advertising Information:http://meeting.aaccnet.org/exhibitors • Contact: Barbara Divver, Sales • [email protected] • Phone: +1.239.410.8615

ADM/Matsutani LLC*AIB International*ANKOM Technologies*Archer Daniel Midland Co.*Arla Foods Ingredients*Baker Perkins*Blue Diamond GrowersBrabender GmbH & Co. K.G.*Breiss Malt & Ingredients Co.*Brookfield Engineering*Bruker OpticsBuhler Inc.Bunge Milling*Bunge Oils*Butter Buds Food Ingredients*C.W. Brabender Instruments*Calibre Control International Ltd.*California Natural Products*Caremoli-USA*

Carl Zeiss Micro Imaging LLCCarmi Flavor & Fragrance Co., Inc.Chopin TechnologiesChurch & Dwight*CII Laboratory Service*ClextralColloides Naturels, Inc.*CPM Century ExtrusionCPM WolverineDakota Specialty Milling Inc.*Danisco USA, Inc.*David Michael & Co.*Domino Specialty IngredientsDSM Food Specialties*Elementar Americas Inc.Envirologix, Inc.Enzyme Development*Eurofins GeneScan*Farmer Direct Foods

Fiberstar, Inc.Firmenich*FONA International*Fortitech, Inc.*FOSS North America*Gamay Foods Inc.Glanbia Nutritionals*Glanbia Nutritionals CA*GNT USA, Inc.*Gold Coast Ingredients, Inc.*Grain Millers, Inc.*Grain Processing Corporation*Hesco, Inc.*ICL Performance Products, LP*Innophos, Inc.*International Fiber CorporationInternational Flavors & FragrancesIsomass ScientificJ. RETTENMAIER USA LP*

Lab SynergyLallemand Baking Solutions*MandrilaMane, IncMcCormick & Co Inc.*Medallion LabsMegazyme International*The Mennel Milling Company*MGP Ingredients, Inc.Mother Murphy’sNational Starch Food InnovationNP Analytical Laboratories*Omega PurePalsgaard Inc.*Perten Instruments*Perten Instruments AB*PGP International Inc.*Prayon Inc.Primera Foods

QualiTech Inc.*R-Biopharm, Inc.*Research Products Company*RIBUS USARiviana Foods Inc.*Romer Labs, Inc.*Sensient Food Colors Inc.*Siemer Specialty IngredientsSunOpta Ingredients Group*Suzanne’s Specialties, Inc.*Tate & Lyle*Texture Technologies Corporation*TexVol InstrumentsThymly Products, Inc.TIC Gums Inc.*Trilogy LabViterra Food Processing*Watson Inc.Wenger Manufacturing, Inc.*

>>

Annual Meeting Registration Now Open!

SAVE!! Register by July 21, 2011, to receive the Advanced Registration rate.

http://meeting.aaccnet.orgAACC International. Celebrating 96 years.

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