Photos courtesy of www.SavannahVisit.com.
Insight. Knowledge. Expertise. Your link to the grain science industry. • Learn new strategies for tackling today’s challenges • Build strong relationships through networking events • Attend sessions specific to your needs—more than 35 sessions to choose from • View more than 200 scientific posters • Meet with more than 100 exhibitors • Take home solutions to the issues that challenge your industry
SAVE NOW ON REGISTRATION FEES. Advanced registration ends August 12, 2010. To register and access full program details, visit http://meeting.aaccnet.org. 2
SESS IO N
Meet face to face—it’s more important than ever.
T A M R FO
This year’s AACC International Annual Meeting program will feature a 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. PosterTalk sessions boast two hours of short talks highlighting main findings and take home messages found on select posters, including in-room poster viewing and discussion.
2010 AACC International Annual Meeting Program Planning Team Program Team Chair: Christophe Courtin, Katholieke Universiteit Leuven, Belgium Program Team Vice Chair: Deirdre Ortiz, Kellogg Company, U.S.A.
Scientific Initiative Track Chairs and Vice-Chairs Biotechnology & Sustainability Chair: Peter Shewry, Rothamsted Research, United Kingdom Vice Chair: Baninder S. Sroan, Frito Lay, U.S.A. Cereal & Polymer Chemistry Chair: Peter Koehler, German Research Center for Food Chemistry, Germany Vice Chair: Koushik Seetharaman, University of Guelph, Canada Engineering & Processing Chair: Vijay Singh, University of Illinois at Urbana-Champaign, U.S.A. Vice Chair: John Mathew, Frito Lay, U.S.A. Food Safety & Regulatory Chair: Lauren Jackson, U.S. Food and Drug Administration, U.S.A. Vice Chair: Dirk E. Maier, Kansas State University, U.S.A. Health & Nutrition Chair: Bruce Hamaker, Purdue University, U.S.A. Vice Chair: Brinda Govindarajan, Kellogg Company, U.S.A. Ingredients & Cost of Goods Sold Chair: Greet Vandeputte, Nestle PTC Orbe, Switzerland Vice Chair: Elizabeth A. Arndt, ConAgra Foods Inc., U.S.A. Quality & Analytical Methods Chair: Art Bettge, USDA ARS WWQL, U.S.A. Vice Chair: Sean Finnie, Katholieke Universiteit Leuven, Belgium http://meeting.aaccnet.org 3
2010 Schedule-at-a-Glance (Preliminary—subject to change) Saturday, October 23
“The food industry is at a crossroad. Our contribution to feeding the world is being challenged because our formulas and processes have not kept pace. The AACC International Annual Meeting is an opportunity to spur each other on to do better science, faster. I believe that this will be one of the best meetings for food scientists in years.” Deirdre Ortiz Kellogg Company 2010 Program Team Vice Chair
Short Courses 8:30 a.m. – 5:00 p.m.
Sugars: The Not-So-Simple Story
8:30 a.m. – 5:00 p.m.
Enzymes in Grain-Based Products (continues on Sunday)
Sunday, October 24 Short Course 8:30 a.m. – 12:00 p.m.
Enzymes in Grain-Based Products (continued from Saturday) Premeeting Workshops
1:00 – 4:00 p.m.
Healthy Grains: Implications of the Rheology of Digestive Processes
1:30 – 4:30 p.m.
Green Technology and Carbon Footprint—Impact on Food and Feed Processing
4:30 – 5:00 p.m.
Opening General Session Reception
5:00 – 6:00 p.m.
Opening General Session and Awards
6:00 – 9:00 p.m.
Grand Opening Exhibition
Monday, October 25 7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings
8:30 – 10:10 a.m.
10:40 a.m. – 12:20 p.m.
12:20 – 2:00 p.m.
Lunch Break – Division Lunches, Poster Viewing
2:00 – 4:00 p.m.
4:00 – 7:00 p.m.
Beer and Poster Viewing Poster Authors Present (even-numbered posters, 4:30 – 5:30 p.m.)
4:00 – 7:00 p.m.
Exhibition Open Open Evening—Division Socials and Dinners
Tuesday, October 26 7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings
8:30 – 10:10 a.m.
10:40 a.m. – 12:20 p.m.
12:00 – 2:30 p.m.
Returning! Lunch with the Exhibitors and Poster Viewing Poster Authors Present (odd-numbered posters, 1:15 – 2:15 p.m.)
2:30 – 4:30 p.m.
Scientific Sessions Open Evening – Division Socials and Dinners, Foundation Event
Wednesday, October 27 7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings
8:30 – 10:10 a.m.
10:40 a.m. – 12:20 p.m.
12:30 – 2:00 p.m.
Lunch Break – Division Lunches, ICC Luncheon
2:00 – 4:00 p.m.
4:15 – 5:30 p.m.
Closing Session with Keynote Speaker and Farewell Reception
“AACC International supplies the latest cutting-edge basic and applied science that industry needs for their product development applications. The annual meeting also gives my students, post-doctorates, visiting scientists, and myself the perfect forum to present our research findings from my laboratory. It is the place to learn from other colleagues of their latest research findings and it gives me an opportunity to make contributions to the society through volunteering on committees and panels. It also helps a great deal in the professional development of my associates. ” Khalil Khan North Dakota State University AACC International President
Meeting Highlights Saturday, October 23 Premeeting Short Courses Sugars: The Not-So-Simple Story 8:30 a.m. – 5:00 p.m. See page 8 for more information and short course content.
Enzymes in Grain-Based Products 8:30 a.m. – 5:00 p.m., continues on Sunday, 8:30 a.m. – 12:00 p.m. See page 8 for more information and short course content.
Sunday, October 24 Reserve Your Tee Time Now! AACC International has negotiated discount fees and reserved tee times for attendees at Savannah’s only PGA Tour recognized course, The Club at Westin Savannah Harbor. Tee times start at 7:30 a.m. and run through 8:51a.m. This is not an AACC International organized event, so you must reserve your tee times directly through the club. Visit http://meeting.aaccnet.org for more information. Photo courtesy of www.SavannahVisit.com.
6 Attendees from 32 countries worldwide came to the 2009 annual meeting.
Premeeting Workshops Healthy Grains: Implications of the Rheology of Digestive Processes 1:00 – 4:00 p.m. See page 9 for more information and workshop content.
Green Technology and Carbon Footprint—Impact on Food and Feed Processing 1:30 – 4:30 p.m. See page 9 for more information and workshop content.
Mentoring Kick-Off Event 4:00 – 5:00 p.m. Start your annual meeting experience with guidance, breakthroughs, encouragement, and connections. Join other mentors and protégés during the AACC Intl. Professional Development Panel’s 2010 Mentoring Program Event. Visit www.aaccnet.org/ membership/mentor for more information on how to become a mentor or protégé.
Opening General Session Reception 4:30 – 5:00 p.m.
Opening General Session and Awards 5:00 – 6:00 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.
Grand Opening Exhibition 6:00 – 9:00 p.m. Greet old friends, make new acquaintances, and visit with more than 100 of the industry’s leading suppliers during this casual and festive event. Light appetizers and beverages will be served.
Monday, October 25 Student Product Development Competition Presentations: 10:00 a.m. – 1:00 p.m. Students—you are invited to participate in the 2010 Student Product Development Competition! Sign up by June 1, 2010, to enter your new product containing at least one major cereal ingredient. Five teams will be chosen to present at the meeting and cash prizes will be awarded to the top three teams. For competition guidelines or information on how to sponsor this event, visit www.aaccnet.org/divisions/student/ pdc.asp or contact Yanjie Bai at email@example.com.
Exhibits with Beer and Poster Viewing 4:00 – 7:00 p.m. Author presentations from 4:30 – 5:30 p.m. (even-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 26 Returning! Lunch with the Exhibitors and Poster Viewing 12:00 – 2:30 p.m. Author presentations from 1:15 – 2:15 p.m. (odd-numbered posters) Grab a complimentary lunch and continue the networking and education as you meet with industry suppliers, and talk with poster authors.
AACC Intl. Foundation Party for a Purpose: Taste of Savannah Pub Crawl 7:00 – 9:00 p.m. Join us for an evening of fun, history, and scares on the Taste of Savannah Pub Crawl. Hear grand stories of Savannah’s history along with some interesting ghost tales as we walk to three pubs and enjoy a sample signature drink and appetizers at each pub. This event supports the Foundation’s scholarship program. Preregistration is required. Must be 21 years of age to participate.
Wednesday, October 27 Closing Session with Keynote Speaker and Farewell Reception 4:15 – 5:30 p.m. Join colleagues and friends for the Closing Session followed by great conversation, light snacks, and beverages.
Preliminary Scientific Program—Short Courses Sugars: The Not-So-Simple Story
Enzymes in Grain-Based Products
Saturday, October 23, 8:30 a.m. – 5:00 p.m. Organizer: Brinda Govindarajan, Kellogg Company, Battle Creek, MI , U.S.A. Short Course Fee: AACC Intl. Members $295 Nonmembers $325 Students $99
Saturday, October 23, 8:30 a.m. - 5:00 pm. and Sunday, October 24, 8:30 a.m. – 12:00 p.m. Organizer: Peter Moodie, Enzyme Development Corporation, Brooklyn Park, MN, U.S.A. Short Course Fee: AACC Intl. Members $395 Nonmembers $425 Students $130
Preregistration is required. Registration fee includes coffee breaks, lunch, and course material. Sugar comes in many simple and complex forms and understanding its impact is critical to the food processing industry. As consumption of sugar continues to rise and sugar finds its way into our diets in unprecedented quantities, experts from around the world are exploring sugar’s impact on our health, as well as its role in food processing and in the marketplace. This course will cover market trends, regulatory implications, functionality of sweeteners, non-nutritive sweeteners, sensory implications, health aspects, and formulating low sugar, grain-based products.
8 More ways to learn. More time to discuss.
Preregistration is required. Registration fee includes coffee breaks, lunch on the first day, and course material. Check #2 on the registration form. Enyzmes are becoming increasingly important in grain-based products, including processed foods and fermentation ethanol, because of their impact on processing and on the final product. More information on this course will be available at http://meeting.aaccnet.org as the program is developed.
Preliminary Scientific Program—Premeeting Workshops Healthy Grains: Implications of the Rheology of Digestive Processes Sunday, October 24, 1:00 – 4:00 p.m. Organizers: Teri Paeschke, Barrington, IL, U.S.A.; Martin Scanlon, University of Manitoba, Winnipeg, MB, Canada Sponsors: Rheology Division, Nutrition Division Financial Sponsors: SunOpta, Kellogg Company Fee: $50
Green Technology and Carbon Footprint—Impact on Food and Feed Processing Sunday, October 24, 1:30 – 4:30 p.m. Organizers: Sajid Alavi and Hulya Dogan, Kansas State University, Manhattan, KS, U.S.A.; Buddhi Lamsal, Iowa State University, Ames, IA, U.S.A. Sponsor: Engineering and Processing Division Fee: $50
The rheology of the human digestive system is critically important to many health and food phenomena, such as the physiological benefit of cereal fibers and the bioavailability of antioxidants. In vivo analyses are invasive and expensive, so there is a real need for in vitro models that will accurately characterize the digestive processes of cereal foods. This workshop will present the state of the science regarding gut rheology as well as spark discussion on future paths of research. The ultimate objective is to gain consensus regarding common methods of analysis for sound evaluations of the health benefits of cereal foods.
As global warming concerns take center stage and fuel and energy costs remain volatile, food processors in North America and Europe, are making efforts toward reducing environmental impact and decreasing the use of electricity, natural gas, coal, diesel fuel, and other conventional energy sources. This premeeting workshop focuses on the basics of carbon trading, regulatory issues and initiatives to track the carbon footprint in food, animal feed, and ethanol industries, and opportunities to reduce this footprint from raw materials to the final product.
Hydration and mixing of cereal foods during eating and digestion. S. HILL, Nottingham University, United Kingdom Dynamic gastric model: A realistic model of the human stomach. M. WICKHAM, Institute of Food Research, United Kingdom A new artificial mouth for the study of digestive processes: A tool to generate food particle sizes similar to orally processed foods. G. ARVISENET, ENITIAA, Nantes, France Rheological challenges in modelling digestive processes. T. PAESCHKE, U.S.A. Surface architecture, lubrication and nanorheological properties of mucins and mucosal biofluids. G. YAKUBOV, Unilever Corporate Research, United Kingdom Examining the effect of rheology on digestive physiology in animal nutrition studies. M. NYACHOTI, University of Manitoba, Canada
The business of trading carbon. G. DELONG, Novecta, LLC, , U.S.A. Climate, carbon, and energy policy impacts on sustainable livestock production. J. TRUITT, Policy Solutions Motley-Scher-Truitt LLC, U.S.A. Sustainability and the pulse industry. G. KURBIS, Pulse Canada, Canada Break – Poster Viewing Sustainability life cycle principles for food products. C. BALDWIN, Green Seal, U.S.A. Sustainability in the ethanol and feed processing industry. C. HURBURGH, Iowa State University, U.S.A.
Preliminary Scientific Program—Symposia and Science Cafés Listed alphabetically. Sessions are preliminary and subject to change. Visit http://meeting.aaccnet.org for full session descriptions.
A Statistical Smorgasbord for Cereal Chemistry Organizer: Debra Palmquist, USDA/ARS, Peoria, IL, U.S.A. Sponsor: Statistical Advisory Technical Committee Scientific Initiative: Quality & Analytical Methods What is the meaning of statistics? P. WILLIAMS, PDK Grain, Canada Effective presentation of statistical analyses. T. C. NELSEN, Retired, U.S.A. Avoiding common pitfalls in designing experiments. M. M. MANDERFELD, General Mills., Inc., U.S.A. Making sense of statistical analysis output. P. WEHLING, General Mills, Inc., U.S.A.
Assessment of Grain Quality: From Breeding to Store Shelf Organizers: Art Bettge, USDA-ARS WWQL, Pullman, WA, U.S.A.; Sean Finnie, Katholieke Universiteit Leuven, Leuven, Belgium Scientific Initiatives: Quality & Analytical Methods, Ingredients & Cost of Goods Sold Assessment of genetic and molecular approaches for the prediction of wheat quality. R. A. GRAYBOSCH, USDA-ARS, U.S.A. The quest for knowledge: Dealing with the continuum of defining quality parameters through the market channels. G. L. WEAVER, ConAgra, U.S.A.
10 Visit the annual meeting website for full session descriptions.
Experimental milling for wheat and flour quality assessment. C. L. MILLER, Kansas State University, U.S.A. Please use the tradesman’s entrance: The back door to flour quality. I. L. BATEY, CSIRO Food Science, Australia (Bio)active compounds in flours and cereal products: What does it take to get reliable data? M. BUNZEL, University of Minnesota, U.S.A. Determination of how important biochemical attributes can be incorporated into breeding programs. E. J. SOUZA, USDA-ARS Soft Wheat Quality Lab, U.S.A.
Bioengineering for Human Health Organizers: Brian Beecher, USDA-ARS, Pullman, WA, U.S.A.; Tandace Scholdberg, USDA-GIPSA, Kansas City, MO, U.S.A. Sponsor: Biotechnology Division Scientific Initiatives: Biotechnology & Sustainability, Food Safety & Regulatory, Health & Nutrition Improving the content and composition of wheat dietary fiber. P. R. SHEWRY, Centre for Crop Genetic Improvement, Rothamsted Research, United Kingdom Crop development for improved nutrition and downstream value-added products. M. LUETHY, Monsanto Vegetable Seeds, Global Technology Development, U.S.A. The production of nutraceutical carotenoids in transgenic soybean seeds. M. SCHMIDT, Donald Danforth Plant Science Center, U.S.A. Plant-made vaccines and biopharmaceuticals. H. DANIELL, University of Central Florida-College of Medicine, U.S.A.
Celiac Disease: A Multidisciplinary Point of View Organizers: Peter Koehler, German Research Center for Food Chemistry, Freising, Germany; Jodi Engleson, Grains for Health Foundation, St. Paul, MN, U.S.A. Financial Sponsors: R-Biopharm AG, General Mills, Inc., Romer Labs Scientific Initiatives: Cereal & Polymer Chemistry, Health & Nutrition, Food Safety & Regulatory Biochemistry of celiac disease. P. KOEHLER, German Research Center of Food Chemistry, Germany RIDASCREEN Gliadin competitive second generation testing for gliadin in compliance with Codex level. S. HAAS-LAUTERBACH, R-Biopharm AG, Germany Next generation of gluten antibodiesâ€”Whatâ€™s after R5? E. HALBMAYR, ROMER Labs Division Holding GmbH, Austria Proteolytic elimination of gluten. J. LOPONEN, University of Helsinki, Finland Enzyme therapy of celiac disease. M. GARBER, Alvine Pharmaceuticals, Inc., U.S.A. Renovation to innovation: Developing a portfolio of gluten-free offerings. J. MORRIS, General Mills, Inc., U.S.A.
Emerging and Persisting Food Scares: Analytical Challenges and Socioeconomic Impact Organizer: Roland Poms, ICC - International Association for Cereal Science and Technology, Vienna, Austria Sponsors: ICC - International Association for Cereal Science and Technology, MoniQA Network of Excellence Scientific Initiative: Food Safety & Regulatory Multi-criteria analysis in the mycotoxin regulatory environment (emphasis on T2/HT2 toxins). M. RAGONA, University of Bologna, Italy Emerging multiscreening methods and new reference materials for food allergen analysis. B. POPPING, Eurofins, Germany Incidents and costs of chemical contaminants. B. THOMSON, ESR, New Zealand Safety assessment of nanoparticles in food. K. TIEDE, FERA, United Kingdom
Grain-Based Food and Ingredient Safety in the Supply Chain Organizer: Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE, U.S.A. Financial Sponsors: ConAgra Foods, Kellogg Company Scientific Initiatives: Ingredients & Cost of Goods Sold, Food Safety & Regulatory Theory and experience with traceability of bulk grains in normal handling systems. C. HURBURGH, Iowa State University, U.S.A. continued
Preliminary Scientific Program—Symposia and Science Cafés Industry collaboration for food safety—Third party audit initiative. J. ROBINSON, Cargill, Inc., U.S.A., B. HEIDOLPH, ICL Performance Products LP, U.S.A. Challenges for “gluten-free.” S. TAYLOR, University of Nebraska-Lincoln, Food Allergy Research and Resource Program, U.S.A. Mapping your food safety program: An integrated approach. M. OLEWNIK, American Institute of Baking, U.S.A. The future of biotech wheat. J. BAIR, North American Millers Assn., U.S.A.
The Impact of Climate Change on the Production and Utilization of Wheat and Rice Organizers: Peter Shewry, Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, Herts, United Kingdom; Melissa Fitzgerald, International Rice Research Institute (IRRI), Metro Manila, Philippines Sponsor: Biotechnology Division Scientific Initiatives: Biotechnology & Sustainability, Engineering & Processing Modeling the impacts of climate change on wheat production. M. SEMENOV, Rothamsted Research, United Kingdom Biochemical and molecular effects of heat stress on wheat grain development and end use quality. P. MARTRE, INRA, France Developing new wheats with increased resistance to abiotic stress. P. LANGRIDGE, ACNFP, Australia Maintaining sufficient stocks of rice in a warming world. Z. XINGQUAN, IRRI, Philippines Identifying temperature-sensitive processes during grain filling of rice. H.-S. LUR, National Taiwan University, Taiwan 12
Visit the annual meeting website for full session descriptions.
New Milling and Pretreatment Technologies for Changing Functionality and Nutritional Profiles of Flours
Recent Advances in Knowledge Related to Starch Synthesis and Structure
Organizer: Girish Ganjyal, PepsiCo, Plano, TX, U.S.A. Sponsor: Engineering and Processing Division Financial Sponsor: Cargill Global Technology Scientific Initiatives: Engineering & Processing, Ingredients & Cost of Goods Sold, Health & Nutrition
Organizers: Melissa Fitzgerald, International Rice Research Institute (IRRI), Metro Manila, Philippines; Matthew Morell, CSIRO, Brisbane, Australia Sponsors: Carbohydrate Division, Rice Division Scientific Initiatives: Cereal & Polymer Chemistry, Quality & Analytical Methods
Understanding first and second break roller milling—Critical control points in the flour milling process and its effects on flour characteristics. G. CAMPBELL, University of Nebraska-Lincoln, U.S.A. New ways to control wheat product composition through dry fractionation. V. LULLIEN-PELLERIN, INRA, UMR “Ingénierie des Agropolymères et Technologies Emergentes”, France Technological improvement of wheat flour through enzymatic treatment during tempering. C. M. ROSELL, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain Hydrothermal processing for wheat milling. J. ABECASSIS, INRA, France Process and opportunities for 100% whole grain and nutrient enhancement with wheat bran and germ flour. E. ARNDT, ConAgra Foods, Inc., U.S.A.
Genetic modification of adenosine diphosphate glucose pyrophosphorylase causes unexpected, but beneficial, effects in cereals. C. HANNAH, University of Florida, U.S.A. Suppression of the Glucan Water Dikinase (GWD) by RNAi increases yield in wheat. J. P. RAL, CSIRO, Food Futures National Research Flagship, Australia The complexities of starch synthesis. I. TETLOW, University of Guelph, Canada Genetics and structure of starch synthesis in rice. F. NAOKO, Akita Prefectural University, Japan Eating starch: How to fight crystalline starch energy deposits. A. BLENNOW, University of Copenhagen, Denmark
Preliminary Scientific Program—Symposia and Science Cafés Symposia
Small-Grain Biorefining—Agronomy and Grain Supply, Biorefining Technology, Environmental Sustainability, and Commercial Development Organizers: Kevin B. Hicks and Robert A. Moreau, Eastern Regional Research Center, ARS, USDA, Wyndmoor, PA, U.S.A. Sponsor: Engineering and Processing Division Scientific Initiatives: Engineering & Processing, Biotechnology & Sustainability Symposium overview: Winter barley as a new feedstock for production of advanced biofuels and coproducts. K. B. HICKS, Eastern Regional Research Center, ARS, USDA, U.S.A. Improvement and development of winter barley lines for production of advanced biofuels and coproducts: Yields, composition, and other agronomic factors. W. BROOKS, Virginia Polytechnic Institute & State University, U.S.A. Conversion of barley to ethanol and DDGS: Technical challenges and advancements. P. TEUNISSEN, Genencor International B.V., Netherlands Value-added coproducts from barley refining. R. A. MOREAU, Eastern Regional Research Center, ARS, USDA, U.S.A. Life cycle assessment of greenhouse gas emissions for winter barley ethanol—Status as an advanced biofuel. S. SPATARI, Drexel University, U.S.A. Commercialization of the first U.S. winter barley ethanol-production facility. P. SIMMS, Osage Bio Energy, U.S.A.
14 Visit the annual meeting website for full session descriptions.
Whole Grains Unraveled Organizers: Bruce Hamaker, Purdue University, West Lafayette, IN, U.S.A.; Brinda Govindarajan, Kellogg Company, Battle Creek, MI, U.S.A. Sponsors: Carbohydrate Division, Nutrition Division Scientific Initiatives: Health & Nutrition, Ingredients & Cost of Goods Sold Whole grain components and benefits. R. WELCH, Northern Ireland Centre for Food + Health, Ireland Health benefits of insoluble dietary fibers from whole grains. D. ROSE, University of Nebraska-Lincoln, U.S.A. Whole grain phenolics and health benefits. M. BUNZEL, University of Minnesota, U.S.A. Relationships between solubility and molecular weight of oatβb-glucan and cholesterol lowering effect. P. WOOD, Agric & Agri-Food Canada, Canada. Betaine and other bioactives in whole grains. S. CRAIG, Danisco A/S, U.S.A.
Preliminary Schedule Includes ticketed event fees. Split pricing indicates regular/student fees.
Saturday, October 23 8:00 a.m. – 5:00 p.m. 8:00 a.m. – 5:00 p.m. 8:00 a.m. – 5:00 p.m.
Board of Directors Meeting Short Course – Sugars: The Not-So-Simple Story* Fee: See page 8 Short Course – Enzymes in Grain-Based Products (continues on Sunday) * Fee: See page 8
Sunday, October 24 8:00 – 10:00 a.m. 8:00 a.m. – 12:00 p.m. 8:00 a.m. – 2:00 p.m. 8:30 – 10:00 a.m. 9:30 – 11:30 a.m. 9:30 – 11:30 a.m. 9:30 – 11:30 a.m. 10:00 a.m. – 12:00 p.m. 11:30 a.m. – 1:00 p.m. 1:00 – 4:00 p.m. 1:30 – 3:00 p.m. 1:30 – 4:30 p.m. 2:00 – 3:00 p.m.
Check Sample Committee Meeting Short Course – Enzymes in Grain-Based Products (continued from Saturday) Exhibitor Set-Up and Registration Strategic Implementation Team Meeting Books Committee Meeting Journals Committee Meeting Online Products Committee Meeting 2011 Technical Program Planning – Team Leaders Meeting Cereal Chemistry Editorial Board Luncheon Premeeting Workshop – Healthy Grains: Implications of the Rheology of Digestive Processes* Fee: $50 Board of Directors Meeting with Committee Leaders Premeeting Workshop – Green Technology and Carbon Footprint—Impact on Food and Feed Processing* Fee: $50 Milling & Baking Division Advisory Board Meeting
3:00 – 4:00 p.m. 3:00 – 4:00 p.m. 3:30 – 5:00 p.m. 4:00 – 5:00 p.m. 4:30 – 5:00 p.m. 5:00 – 6:00 p.m. 6:00 – 7:00 p.m. 6:00 – 9:00 p.m. 6:00 – 9:00 p.m.
Awards Committee Meeting Milling & Baking Division Executive Committee Meeting Approved Methods Technical Committee Chairs Meeting Mentoring Kick-off Event Opening General Session Reception Opening General Session and Awards Student Division Executive Committee and University Representative Meeting Registration Open Grand Opening Exhibition
Monday, October 25 7:00 – 8:00 a.m. 7:00 – 8:30 a.m.
7:00 – 10:00 a.m. 7:00 a.m. – 6:30 p.m.
Grains for Health Foundation Breakfast Meeting* Fee: $15 Approved Methods Technical Committee Meetings • Asian Products • Enzyme Analysis • Methods for Grain and Flour Testing • Physical Testing Methods • Protein Methods • Soft Wheat and Flour Products • Vitamins, Minerals, and Lipids Poster Set-Up by Authors Registration Open *ticket required continued
For updates to the schedule visit http://meeting.aaccnet.org 15
Preliminary Schedule 8:30 – 10:10 a.m. 10:00 a.m. – 1:00 p.m. 10:00 a.m. – 7:00 p.m. 10:40 a.m. – 12:20 p.m. 11:00 a.m. – 12:00 p.m. 12:20 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 2:00 – 3:30 p.m. 2:00 – 4:00 p.m. 4:00 – 7:00 p.m. 4:00 – 7:00 p.m. 5:00 – 6:00 p.m. 5:15 – 8:00 p.m. 6:00 – 6:30 p.m. 7:00 – 9:00 p.m. 7:00 – 11:00 p.m.
Scientific Sessions Student Product Development Competition Presentations Poster Viewing Scientific Sessions Membership Panel Meeting Lunch Break – cash concessions available Engineering & Processing Division Meeting and Lunch* Fee: $20/$15 Milling & Baking Division Meeting and Networking Luncheon* Fee: $35/$10 Nutrition Division Meeting and Luncheon* Fee: $38/$15 Rice Division Lunch* Fee: $35 Whole Grain Working Group Student Division Business Meeting Scientific Sessions Exhibits Open with Beer and Poster Viewing Poster Authors Present (even # posters 4:30 – 5:30 p.m.) Exhibition Open Carbohydrate Division Executive Committee Meeting Biotechnology Division Meeting and Dinner* Fee: $55/$25 Cereals&Europe Section Meeting Cereals&Europe Section Dinner* Fee: $55 Student Division Social and Dinner* Fee: $40/$15
Tuesday, October 26 7:00 – 8:00 a.m. 7:00 – 8:00 a.m. 7:00 – 8:30 a.m.
7:00 – 8:30 a.m. 7:30 a.m. – 3:00 p.m. 8:00 a.m. – 2:30 p.m. 8:30 – 10:10 a.m. 8:30 – 10:20 a.m. 8:30 – 11:00 a.m. 10:00 – 11:00 a.m. 10:40 a.m. – 12:20 p.m. 11:00 a.m. – 12:00 p.m. 12:00 – 2:30 p.m. 2:30 – 4:10 p.m. 2:30 – 4:30 p.m. 2:30 – 6:00 p.m.
Cincinnati Section Meeting and Breakfast Past Presidents’ Breakfast Approved Methods Technical Committee Meetings • Biotechnology Methods • Food Safety • Near Infrared Analysis • Oat and Barley Products • Paste Products Analysis • Rice Milling and Quality • Statistical Advisory Education Division Meeting Registration Open Poster Viewing Scientific Sessions Supplier Innovation Session I Best Student Research Paper Competition Foundation Board Meeting Scientific Sessions Professional Development Panel Meeting Lunch with the Exhibitors and Poster Viewing Poster Authors Present (odd # posters, 1:15 – 2:15 p.m.) Supplier Innovation Session II Scientific Sessions Exhibit and Poster Take-Down *ticket required
4:30 – 5:30 p.m. 4:30 – 5:30 p.m. 4:30 – 5:30 p.m. 4:30 – 6:00 p.m. 4:45 – 6:00 p.m. 5:30 – 7:00 p.m. 6:30 – 9:00 p.m. 7:00 – 9:00 p.m.
Carbohydrate Division Meeting Protein Division Business Meeting Young Professionals Event* 2010 Technical Program Planning Meeting Iowa State University & Friends Reception* Fee: $27/$18 Protein Division Social* Fee: $25 Carbohydrate Division Dinner* Fee: $56/$25 AACC Intl. Foundation Party for a Purpose: Taste of Savannah Pub Crawl* Fee: $55
Wednesday, October 27 7:00 – 8:00 a.m. 7:00 – 8:30 a.m.
7:00 – 8:30 a.m. 7:00 – 8:30 a.m. 7:30 – 10:30 a.m. 8:30 – 10:10 a.m.
Kansas State University Breakfast* Fee: $26/$10 Approved Methods Technical Committee Meetings • Bioactive Compounds Methods • Bread Baking Methods • Chemical Leavening Agents • Dietary Fiber and Other Carbohydrates • Experimental Milling • Pulse and Legume • Yeast Evaluation North Dakota State University Alumni and Friends Breakfast* Fee: $21/$10 Scientific Advisory Panel Meeting Registration Open Scientific Sessions
8:30 – 10:20 a.m. 10:00 – 11:00 a.m. 10:40 a.m. – 12:20 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 3:30 p.m. 2:00 – 3:00 p.m. 2:00 – 4:00 p.m. 4:15 – 5:30 p.m.
Supplier Innovation Session III Nominating Committee Meeting Scientific Sessions Lunch Break – cash concessions available ICC Luncheon* Fee: $40/$20 Rheology Division Meeting and Luncheon* Fee: $10/$5 Sponsored by Frito-Lay Approved Methods Technical Committee Chairs Meeting and Luncheon ICC General Assembly Scientific Sessions Closing Session with Keynote Speaker and Farewell Reception
Thursday, October 28 8:00 – 11:00 a.m.
Board of Directors Meeting
*ticket required For updates to the schedule visit http://meeting.aaccnet.org 17
General Meeting Information Student Travel Grants AACC Intl. offers travel grants to assist students in attending the annual meeting. Visit http://meeting.aaccnet.org for details.
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 passengerâ€™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 Susan Schoepke at +1.651.994.3813 or e-mail firstname.lastname@example.org.
18 92% of 2009 annual meeting attendees would recommend the meeting to others.
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Meeting Registration Please 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 15â€“17 of this brochure.
Registration may be made in one of the following ways: Internet: http://meeting.aaccnet.org Fax or Mail: Complete the Registration Form (found on website) Fax: +1.651.454.0766 Mail: 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 by Aug. 12 Member $575 Presenter $525 Student Member $190 Meeting plus Membership Regular $670 Student $233 Life Member $190 Nonmember $675 Exhibitor $425 Single Day $315
Regular Late/Onsite by Sept. 28 starting Sept. 29 $650 $690 $600 $640 $190 $190 $740 $233 $190 $745 $475 $315
Presenter Rates Reduced presenter registration fees are offered for special sessions (symposia), oral technical, and poster presenters.
Special Savings for Nonmembers Become a member when you register for the annual meeting and qualify for exclusive savings. Youâ€™ll receive the benefits of membership and full registration for the meeting, all for less than the cost of registering as a nonmember. Visit http://meeting.aaccnet. org/reghotel for more information. This offer is not valid for current members or those who have been members within the past 12 months.
Cancellation/Refund Policy Registration cancellations must be made in writing and received by AACC Intl. no later than September 14, 2010. 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 14, 2010, are not subject to a refund.
$760 $233 $190 $770 $475 $315 Registration form is available at http://meeting.aaccnet.org 19
Hotel Information The Westin Savannah Harbor Golf Resort & Spa serves as the headquarters hotel. Additional hotels include the Marriott Savannah Riverfront, Hyatt Regency Savannah and Holiday Inn Express Historic District. Staying at an annual meeting contracted hotel in Savannah provides the following benefits: • Free ferry service between the hotels and the convention center • Free bus shuttle service between the hotels and the convention center • Discounted airport shuttle between the airport and hotels • Ease of reservations through the Savannah CVB housing bureau • Supports the meeting and keeps meeting facility rentals lower, thus keeping registration fees low
Reservations must be made by September 24, 2010, to guarantee convention rates. After that date, rooms and rates will be based on availability. All housing changes, cancellations, and inquiries should be made directly with the housing bureau until September 24, 2010. After that date, contact your hotel directly for any amendments.
Special 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.
Hotel reservations for the annual meeting MUST be made through the Savannah CVB Housing Bureau. With the use of multiple hotels for this meeting, Savannah CVB Housing Bureau offers an easy and convenient way to choose the hotel that best meets your needs. Reservations will be accepted online and by phone. The special discounted hotel rates for the meeting are not offered if you call the hotel directly.
Room Deposit, Payment Methods, and Tax
Savannah CVB Housing Bureau
Internet: http://meeting.aaccnet.org Telephone: +1.912.644.6426 (Inform the operator that you are attending the AACC International Annual Meeting.) Questions? E-mail: email@example.com
20 Southern hospitality and architectural beauty thrive in Savannah.
All rates are per room per night and are subject to 13% tax plus $1.75 or $1.00 city occupancy tax (depending on the hotel location), per 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.
After September 24, 2010, 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).
AACC International has negotiated discount rates at the following hotels: Westin Savannah Harbor Golf Resort & Spa (Adjacent to the convention center) Discounted Rates:
Marriott Savannah Riverfront Discounted Rates: Single/Double: $195 Additional Person(s): $20/person Plus 13% tax + $1.00 city occupancy tax/night (subject to change)
Standard Single/Double: $199 Additional Person(s): $25/person Plus 13% tax + $1.75 city occupancy tax/night (subject to change) Golf view rooms with balconies confirmed in advance for additional $20/night. Riverview rooms with balconies confirmed in advance for additional $30/night.
Check In: 4:00 p.m.; Check Out: 11:00 a.m.; Parking/Day: $15 self park
Check In: 4:00 p.m.; Check Out: 12:00 p.m.; Parking/Day: $15 self park, $22 valet
Holiday Inn Express Historic District
Hotel Amenities and Services: Complimentary high-speed internet in rooms; complimentary use of fitness room, steam room and sauna, heated outdoor pool; golf course; Westin Heavenly Spa
Hyatt Regency Savannah Discounted Rates: Standard Single/Double: $199 Additional Person(s): $25/person Plus 13% tax + $1.00 city occupancy tax/night (subject to change)
Hotel Amenities and Services: Riverfront loading access to convention center; complimentary high-speed internet in rooms; complimentary use of fitness room, heated outdoor pool; indoor pool; Magnolia Spa
Single/Double: $169 Additional Person(s): $10/person Plus 13% tax + $1.00 city occupancy tax/night (subject to change) Check In: 4:00 p.m.; Check Out: 11:00 a.m.; Parking/Day: $15 valet only Hotel Amenities and Services: Complimentary deluxe continental breakfast; complimentary high-speed internet in rooms; in-room mini refrigerator and microwave; complimentary use of fitness room; heated outdoor pool
Check In: 3:00 p.m.; Check Out: 12:00 p.m.; Parking/Day: $18 valet only Hotel Amenities and Services: Riverfront loading access to convention center; premier downtown location; complimentary high-speed internet in rooms; complimentary use of fitness room; in-room safe; iHome docking station in all guest rooms http://meeting.aaccnet.org 21
Exhibit Hall Exhibit and Poster Hours Sunday, October 24 8:00 a.m. – 2:00 p.m. 6:00 – 9:00 p.m.
Exhibit Set-Up Grand Opening Exhibition
Monday, October 25 7:00 – 10:00 a.m. Poster Set-Up 10:00 a.m. – 4:00 p.m. Poster Viewing 4:00 – 7:00 p.m. Exhibits with Beer and Poster Viewing with Authors Present 4:30 – 5:30 p.m. (even-numbered poster authors present) Tuesday, October 26 8:00 a.m. – 2:30 p.m. 12:00 – 2:30 p.m. 2:30 – 6:00 p.m.
Poster Viewing with Authors Present 1:15 – 2:15 p.m. (odd-numbered poster authors present) Lunch with the Exhibitors Exhibit and Poster Take-Down
Develop and expand your industry connections.
The Exhibition Preliminary List of Exhibitors Visit http://meeting.aaccnet.org/exhibitors for updates. *Indicates an AACC Intl. Corporate Member 21st Century Grain Processing* AHD International AIB International* ANKOM Technology* Arla Foods Ingredients* Baker Perkins Inc.* BIPEA Blue Diamond Growers Blue Planet Foods* Brabender GmbH & Co. KG* Briess Malt and Ingredients Company* Brookfield Engineering Laboratories U.S.A.* Bruker Optics Buhler Inc.* Bunge Milling* Bunge Oils* Butter Buds Food Ingredients* Calibre Control International Ltd.* California Natural Products*
California Raisin Marketing Board * Can-Oat Milling* Caravan Ingredients* Caremoli USA Inc.* Carmi Flavors & Fragrance Co., Inc. CE Elantech, Inc. CEREX AG Chopin Technologies* Church & Dwight Co., Inc. CII Laboratory Services* Clextral Inc. Colloides Naturels Inc.* CPM Wolverine Proctor C.W. Brabender Instruments, Inc.* Dakota Specialty Milling, Inc.* Danisco USA Inc.* David Michael & Co. Inc.* DSM Food Specialities USA, Inc. Elementar Americas Envirologix Inc.
Enzyme Development Corporation* Eurofins Scientific, Inc.* Farmer Direct Foods, Inc. Firmenich Inc.* FONA International, Inc.* Fortitech Inc.* FOSS North America Inc. * Gamay Foods Gold Coast Ingredients, Inc.* Grain Millers Inc.* Grain Processing Corporation* Granotec North America* Hesco Inc./Dakota Organic Products* ICL Performance Products LP* Innophos Inc.* International Fiber Corporation J. RETTENMAIER USA LP* Lallemand Baking Solutions* Matsutani America, Inc.*
McCormick & Company, Inc.* Medallion Labs/General Mills Inc.* Megazyme International Ireland Ltd.* The Mennel Milling Company* Merlin Development, Inc.* MGP Ingredients, Inc. Mother Murphy’s Laboratories National Starch Food Innovation Navas Instruments* Northern Crops Institute NP Analytical Laboratories* Oxford Instruments* Palsgaard Incorporated* Penford Food Ingredients Co.* Perten Instruments AB* Perten Instruments, Inc.* PGP International* Pizzey’s Nutritionals Primera Foods Quali Tech, Inc.*
R-Biopharm, Inc.* Research Products Company* Riviana Foods Inc.* Roha Food Colors* Romer Labs Inc. rtech Laboratories Siemer Specialty Ingredients SunOpta Ingredients Group Symrise Target Flavors Tate & Lyle North America* Texture Technologies Corporation* Thymly Products, Inc. TIC Gums, Inc.* Valley Fig Growers Wenger Manufacturing, Inc.* Wild Flavors Inc. The Wright Group*
Exhibit, Sponsorship, and Program Book Advertising Information: http://meeting.aaccnet.org/exhibitors • Contact: Barbara Divver, Sales • Barbara@fernmanagement.com • Phone: +1.239.410.8615 http://meeting.aaccnet.org
3340 Pilot Knob Road St. Paul, MN 55121 United States of America
Annual Meeting Registration Now Open!
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SAVE!! Register by August 12, 2010, to receive the Advanced Registration rate. http://meeting.aaccnet.org AACC International. Celebrating 95 years.