Baking & Snack - July 2018 - 125

SPECIAL REPORT
Meeting Preview: AACC International

GLOBE -TROTTING CHEMISTS
AACC International lives up to its name by taking its
annual meeting to Europe for world-wide networking.
by Charlotte Atchley

T

This year AACC International goes across the pond
for its first annual meeting outside of North America.
The meeting will be held in London Oct. 21-23 at the
Hilton London Metropole. "Cereals & Grains 18 offers the unique opportunity to connect with European
leaders in cereal science from academia, government
and industry," said Katharina Scherf, PhD, 2018 AACC
International annual meeting program team chair.
In addition to bringing North American cereal scientists closer to their European counterparts, Cereals
& Grains 18 will feature the latest cereal research and
science from the farm to the fork. The conference will
cover timely topics such as precision agriculture, wheat
breeding for quality, shelf life, bioprocessing and more.
Each of the three meeting days focuses on a different
theme: Sustainability from Gene to Field on Sunday,
Safe Ingredients and Quality Products on Monday,
and Formulating for Health and Wellness on Tuesday.
Attendees can choose from three different types of educational sessions. Featured Sessions host up to 400 participants and provide a bird's eye view. Focus Sessions
drill down more with about 150 attendees. Deep Dives
will provide specialists and those who want to be specialists with more in-depth information.
With Cereals & Grains 18, attendees can expect the
same commitment to science that AACC International
prioritizes. The program team promises the lat-

est cutting-edge research will be presented. Keynote
speakers include Achim Dobermann, director and
CEO, Rothamsted Research, and Ian Roberts, chief
technology officer, B├╝hler Group. Mr. Doberman will
speak Sunday with a talk entitled "Leading from an
Illustrious Past into a Demanding Future." Mr. Roberts
speaks Monday on how digitization can revolutionize
the grain value chain. On Tuesday, Thorsten Koenig of
the European Institute of Innovation and Technology
Food will lead a panel discussion exploring opportunities to change the way people produce, deliver, consume and recycle food.
"This meeting will have a truly international perspective and will bring in both young and experience people
from all fields concerned with cereals to share the value
that being active in AACC International brings," Dr.
Scherf said. There will even be an EU Starch Roundtable
and joint panel between AACC International and the
International Association of Cereal Chemists discussing
how to move the whole grain definition forward.
With a conference packed with the latest science
and networking with cereal chemists from around the
world, attendees will find everything they've come to
expect from AACC International's annual meeting but
with an emphasis on the international. Early registration ends Aug. 20, and more information can be found
at www.aaccnet.org.

Cereal chemists from
all over the world will
descend upon London
for networking and the
latest science at
Cereals & Grains 18.
Peresanz - stock.adobe.com

*

www.bakingandsnack.com / July 2018 Baking & Snack 125


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Table of Contents for the Digital Edition of Baking & Snack - July 2018

http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
http://www.nxtbook.com/sosland/bs/2018_02_01
http://www.nxtbook.com/sosland/bs/2017_12_01
http://www.nxtbook.com/sosland/bs/2017_11_01
http://www.nxtbook.com/sosland/bs/2017_10_01
http://www.nxtbook.com/sosland/bs/2017_09_01
http://www.nxtbook.com/sosland/bs/2017_08_01
http://www.nxtbook.com/sosland/bs/2017_07_01
http://www.nxtbook.com/sosland/bs/2017_06_01
http://www.nxtbook.com/sosland/bs/2017_05_01
http://www.nxtbook.com/sosland/bs/2017_04_01
http://www.nxtbook.com/sosland/bs/2017_03_01
http://www.nxtbook.com/sosland/bs/2017_02_01
http://www.nxtbook.com/sosland/bs/2016_12_01
http://www.nxtbook.com/sosland/bs/2016_11_01
http://www.nxtbook.com/sosland/bs/2016_10_01
http://www.nxtbook.com/sosland/bs/2016_09_01
http://www.nxtbook.com/sosland/bs/2016_08_01
http://www.nxtbook.com/sosland/bs/2016_07_01
http://www.nxtbook.com/sosland/bs/2016_06_01
http://www.nxtbook.com/sosland/bs/2016_05_01
http://www.nxtbook.com/sosland/bs/2016_04_01
http://www.nxtbook.com/sosland/bs/2016_03_01
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http://www.nxtbook.com/sosland/bs/2015_12_01
http://www.nxtbook.com/sosland/bs/2015_11_01
http://www.nxtbook.com/sosland/bs/2015_10_01
http://www.nxtbook.com/sosland/bs/2015_09_01
http://www.nxtbook.com/sosland/bs/2015_08_01
http://www.nxtbook.com/sosland/bs/2015_07_01
http://www.nxtbook.com/sosland/bs/2015_06_01
http://www.nxtbook.com/sosland/bs/2015_05_02
http://www.nxtbook.com/sosland/bs/2015_04_01
http://www.nxtbook.com/sosland/bs/2015_03_01
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http://www.nxtbook.com/sosland/bs/2014_12_01
http://www.nxtbook.com/sosland/bs/2014_11_01
http://www.nxtbook.com/sosland/bs/2014_10_01
http://www.nxtbook.com/sosland/bs/2014_09_01
http://www.nxtbook.com/sosland/bs/2014_08_01
http://www.nxtbook.com/sosland/bs/2014_07_01
http://www.nxtbook.com/sosland/bs/2014_06_01
http://www.nxtbook.com/sosland/bs/2014_05_01
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http://www.nxtbook.com/sosland/bs/2013_12_01
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http://www.nxtbook.com/sosland/bs/2012_12_01
http://www.nxtbook.com/sosland/bs/2012_11_01
http://www.nxtbook.com/sosland/bs/2012_10_01
http://www.nxtbook.com/sosland/bs/2012_09_01
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http://www.nxtbook.com/sosland/bs/2012_07_01
http://www.nxtbook.com/sosland/bs/2012_06_01
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http://www.nxtbook.com/sosland/bs/2011_12_01
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http://www.nxtbook.com/sosland/bs/2011_10_01
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http://www.nxtbook.com/sosland/bs/2009_10_01
http://www.nxtbook.com/sosland/bs/2009_09_01
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http://www.nxtbook.com/sosland/bs/2006_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
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