Baking&Snack - July 2013 - 109

SPECIAL REPORT
Meeting Preview: AACCI

of knowledge while also addressing industry challenges.”
For example, whole grains get detailed examination
in a special session, “Whole Grains, From Evolution
to Revolution,” sponsored by the group’s Milling and
Baking Division. Speakers will analyze trends in the
market, regulatory matters and product development.
Supply and demand — in terms of breeding, processing and sustainability — will be considered as will the
challenges of developing whole grain products.
Continuing on the topic of wheat breeding, the
meeting will present a session on wheat improvement
in the 21st century. Other symposia will look at the
nutrition and functional benefits of ancient and alternative grains, antioxidants in grains, bioactive components of grains, sustainability in grain processing, mitigation of acrylamide risks, pulses and starch research.
Processing of oats and barley will get attention. Two
sessions about food safety are planned, one concerning development of safe grain-based food products and
the other about facts and myths concerning the global
supply chain.
The meeting opens officially with a late afternoon
reception on Sept. 29, followed by a general session and
an awards ceremony. It heralds newly named AACCI
fellows, honors association members who have made
significant contributions to the field of grain science and
names the winner of the William F. Geddes Memorial
Award. The exhibit hall opens immediately afterward.
Attendees can also visit booths Sept. 30 and Oct. 1.
Several of the group’s divisions and affiliated organizations offer social events and meal gatherings, and a
“speed mentoring” social will be held to provide career
and research guidance.
David Hahn, PhD, AACCI president and director
of technical services and business development for the
Northern Crops Institute, Fargo, ND, observed, “Anyone
who has ever attended an AACCI annual meeting
knows that there is virtually as much science happening
between attendees as they network as happens during
the actual scientific presentations themselves. The multiple hallway conversations, working dinners and posterviewing discussions I witness at the annual meeting are
proof positive of the value of attending.”
Regular rates for registration apply until Aug. 29.
Higher fees will be charged for late and on-site registration. The meeting’s website, www.aaccnet.org/meet,
provides both online registration and downloadable
forms. This website also links to the housing bureau for
discounted rates at the headquarters hotel, the Hyatt
Regency, and two others nearby, the DoubleTree and
Hotel Andaluz, or attendees can call (505) 346-0522.
Be sure to book before Sept. 3, when the hotel discount
period ends.

•

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July 2013 / Baking & Snack
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