AACC International

Phone:(651)454-7250
Website:http://www.aaccnet.org

AACC International is a non-profit organization of members who are specialists in the use of cereal grains in foods. The Association was previously known as the American Association of Cereal Chemists (AACC). In 2005, members of the Association approved changing the organization's name to AACC International in order to better reflect the direction of the Association and the grains industry as a whole.

The Association has been an innovative leader in gathering and disseminating scientific and technical information to professionals in the grain-based foods industry worldwide for more than 90 years. We know it's not easy to keep up with the latest technology. That's why we're here to help you. We're a tool unlike any other in your lab or office. Industry leaders turn to and trust AACC International for information.

AACC International is your resource for timely technical information, significant research findings, industry trends and career development. No matter what your relationship to the food industry, AACC International works to serve your unique needs. Membership options include: regular individual, student, life, and corporate.

• Cereal Foods World® — A leading source of information on grain-based products, technology and new product development. Cereal Foods World includes feature articles and original research that focuses on advances in grain-based food science and the application of these advances on current practices in baking, snack foods, breakfast foods and other grain-based products. Food industry professionals rely on Cereal Foods World to bring them the most current industry and product information monthly.
  
• Cereal Chemistry® — A premier international archival journal in cereal science. No other journal surpasses it in the quantity and quality of peer-reviewed, original research in cereals. Research presented explores raw materials, processes, products utilizing cereals, oilseeds, and pulses as well as analytical procedures and methods in the cereals area.
  
• AACC International  Approved Methods, 10th Edition — This is the most respected, referred to and relied upon collection of methods in grain and food science. The completely revised 10th edition features new methods, expanded supplier index and the flexibility of three format choices: print, CD-Rom and online access.
  
• International Check Sample and Proficiency Testing Service — Ensure the accuracy of your analyses and evaluate the reliability of the analytical methods you use to determine labeling information with AACC International’s Check Sample Service. In addition, proficiency testing provides you with quantitative estimates of your performance compared to other analysts on a confidential coded basis.
  
• AACC International  Published Titles — AACC International  has published more than 65 titles on various food science topics. Some titles are technically focused while others are designed for generalists to gain a common understanding of food science. The books in the AACC International  handbook series offer a single source of practical information for the major ingredients used in food processing (i.e., Enzymes, Sweeteners and Fats & Oils). 

OVERVIEW
AACC International members are the creative and scientific force behind one of the fastest growing, most dynamic segments of the food industry. They are responsible for producing some of the most popular and profitable products. If there’s a new cracker, cookie, pretzel, or other snack food on the market, chances are an AACC International member was involved in the designing, developing, and marketing.

Not surprisingly, AACC International members work for some of the food industry’s leading companies throughout the world, including Frito Lay, General Mills, The Kellogg Company, Kraft Foods, Nestle, and Unilever Best Foods. Members also work for ingredient suppliers, manufacturers of chemical and lab products, and instrument and equipment organizations. Grain-based foods are big business. AACC International members work in all areas of food production. Their education and expertise puts them on the cutting edge of new product development, QC/QA, product improvement, and research.