Cereals & Grains Association

Every grain has a unique structure—and understanding that structure is key to understanding its performance.

Our Foundations of Cereal Science course explores the anatomy of major cereal grains, including wheat, rice, maize, and oats, giving you the knowledge to make more informed technical decisions. From the protective bran and nutrient-rich germ to the starchy endosperm, each part of a cereal grain influences processing, functionality, and end-use quality.

Build your foundation in cereal science today: https://bit.ly/44naOzt

🌾 A naturally occurring wheat gene mutation could boost grain yields by 5% to 10%, according to University of Idaho researchers. The discovery could help support future wheat productivity. Read more: https://www.farms.com/ag-industry-news/new-wheat-gene-boosts-yield-potential-354.aspx

"Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition," edited by John R. N. Taylor, Scott R. Bean, and Kwaku G. Duodu, features:
• Highlights attributes of sorghum and millets in meeting the world's food, feed, and industrial needs
• Covers developments in agronomy and breeding through processing into food and nonfood products
• Provides workflow graphics on processes for the enhanced application of the information provided

Cereals & Grains Association members save 30%! Shop now: https://my.cerealsgrains.org/AACCStore/Product-Detail.aspx?WebsiteKey=DCA5C7D5-F454-4D2D-AE5F-B545A01C8D57&iProductCode=39540

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Groundbreaking research will be on full display at the 2026 Chemistry, Quality, and Technology Conference, where poster sessions with authors will feature findings in analytical method development, market insights and trends, processing innovations, and more.

You’ll be able to take time to walk the poster area, ask questions, and talk directly with the authors behind the data. These conversations spark new ideas, help form future collaborations, and provide fresh approaches to your own work.

Join us November 11–12 in Bloomington, MN. Register now and save with advance rates: https://bit.ly/4wseATM

Developing instant noodles with a reduced starch digestibility has become a rapidly expanding market trend. Kangru Cui et al. provide insights for developing high-amylose corn starch-enriched instant noodles with acceptable palatability and potentially reduced starch digestibility: https://onlinelibrary.wiley.com/doi/10.1002/cche.70070

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Results from Vidyashree Hosakere Nagesh and Ashwath Kumar Kathalsar indicate that pizza bases formulated with rice bean flour offer improved nutritional quality with acceptable sensory properties, making them a promising option for health-conscious consumers: https://onlinelibrary.wiley.com/doi/10.1002/cche.70069

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Kun Wang et al. present a modified gluten index protocol designed to evaluate wheat gluten quality independent of protein content for hard red spring wheat. Read the open access Cereal Chemistry article to learn more: https://onlinelibrary.wiley.com/doi/10.1002/cche.70068

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Kansas farmers are betting on a new kind of wheat with a purpose: pasta. As traditional wheat profits decline, this noodle-focused variety could open a more lucrative market.

Pasta on the Plains: A new Kansas-grown wheat could soon be in your box of noodles A new type of wheat dotting Kansas fields has a special use: making pasta. Wheat acres have continuously declined in Kansas because traditional varieties are not making farmers much money these days. The noodle-focused wheat variety could change that.

Some of the most valuable conference takeaways come from the conversations that happen between sessions. At the 2026 Chemistry, Quality, and Technology Conference, connect with cereal and grain professionals across sectors to exchange ideas during poster sessions, troubleshoot challenges over coffee, or join a Collaboration Forum to build relationships that extend beyond the event.

Register now and save with advance rates: https://bit.ly/4wseATM

Understanding grain composition, processing, and functionality helps you solve problems, improve quality, and make more informed decisions throughout the grain value chain.

Our "Foundations of Cereal Science" on-demand course bridges the gap between theory and practice, giving you the knowledge you can apply every day.

Enroll and start learning today: https://bit.ly/44naOzt