Baking&Snack - July 2014 - 83

SPECIAL REPORT
Meeting Preview: AACCI

AACC International plans a special
three-part examination of baking
science, technology and trends
during its 2014 annual meeting.

From the
Baking Perspective
B

by Laurie Gorton
Baking provides the focus for the 2014 annual meeting of AACC International (AACCI) taking place
Oct. 5-8 at Providence, RI. A three-part series of special
sessions address baking "from different perspectives
such as baking market trends, regulatory influences
on baking performance and technology for the baker,"
noted Peter Koehler, program chair and director of the
German Research Center for Food Chemistry, Friesing,
Germany.
AACCI's Milling & Baking Division organized this
centerpiece series, inviting speakers from Ardent Mills,
Bay State Milling, Cargill, Flowers Foods, General Mills,
Innophos, Kansas State University, Kellogg, KU Leuven,
Mondelez International, Panera, Pepperidge Farm,
PepsiCo, Pizza Hut, US Department of Agriculture and
the Wheat Foods Council. These start on the morning of
Oct. 6 and continue the following day, Oct. 7, with both
morning and afternoon sessions.
To give perspective on the issues affecting the industry, the division's Oct. 6 lunch will feature Glenn Gaesser,
PhD, professor, Arizona State University, Tempe, and director of its Healthy Lifestyles Research Center. He will
address "Grains, Body Weight and Health."
This year's AACCI annual meeting will be held at
the Rhode Island Convention Center, adjacent to the
Dunkin' Donuts sports arena, and offers a busy schedule
of symposia, posters, exhibits and supplier innovation
sessions. Amy Hope, executive vice-president of AACCI,
predicted attendance to be 1,000 to 1,200 persons, usual
for this group. Already, more than 60 companies plan to
exhibit.
Opening on Oct. 5, the meeting starts with a lateafternoon reception and recognition assembly, followed

by an exhibition of two hours. Exhibitors reconvene
Oct. 6 with an early evening beer event and poster viewing. The Oct. 7 exhibits reopen at noon for two more
hours of display.
The meeting's three days offer "the top science from
the top scientists," according to AACCI. Topics run the
gamut of carbohydrates, enzymes, fiber, food safety, genetic technologies, gluten measurement, protein, rice
quality, shelf life, starch and yeast functionality, among
others.
Two pre-meeting short courses convene on Oct. 5.
One teaches chemometrics, the application of mathematical or statistical methods to chemical data, and
the other conducts a workshop about the C-Cell instrument and how to develop bakery product quality scores.
Separate registration and fees apply.
Networking is also high on the meeting's agenda.
Several divisions schedule lunch or dinner gatherings
while Kansas State University and North Dakota State
University offer separate breakfast events on Oct. 8.
To keep all this straight, Ms. Hope said the association will again offer an app for mobile devices
that tracks all events and can be personalized by the
attendee.
Regular registration rates run through Aug. 28, with
higher rates for late and on-site registration. Hotel deadlines are the same, with Sept. 5 the last day that discounted
rates apply. The group's website, www.aaccnet.org, provides
the needed forms. It also gives a link to the Providence
Convention and Vistors Bureau's service, CVB onPeak,
which books the meeting's three hotels: Omni, Courtyard
by Marriott Providence Downtown and Providence
Biltmore Hotel.

Among the oldest cities
in the US, Providence is
home to the state capital
of Rhode Island, one of the
original 13 colonies.
Nicholas Millard / GoProvidence.com

www.bakingandsnack.com / July 2014 Baking & Snack 83

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