220 / JULY–AUGUST 2013, VOL. 58, NO. 4

Student Travel Awards Increase Student

Engagement and Society Growth

The AACC International Manhattan Section inspired and has maintained, along with the generous contributions of many members and sponsors, the successful AACCI Student Travel Award program. This program ensures a highly valuable experi-ence and critical visibility at our annual meetings for students and can be the inspiration for developing a lifelong career in our science.

Many members have gotten involved with AACCI when they were students and participated as students in AACCI events thanks to subsidized travel awards. AACCI now needs your help to “pay it forward!” Nearly 100 students applied for Student Travel Awards this year to help offset travel costs associated with attending the 2013 AACCI Annual Meeting in Albuquerque, NM.

We would like to thank the following individuals who have made donations: Trust Beta, Markus Brandt, Okkyung Kim Chung, David Fielder, Thomas Grace, David Hahn, LauraHansen, Elisa Karkle, Tom McKamey, Jae-Bom Ohm, Kent Symns, and Curtis Weller.

We encourage all members to consider donating to thisimportant initiative. Donations are tax deductible, and there are several ways to contribute: AACCI can invoice you, you can pay by credit card or check, you can donate online, or we can bill you at a later date. Supporters will be acknowledged at theannual meeting.

For more information or to make a donation, please contact Cindy Scheller at cscheller@scisoc.org or +1.651.994.3808.

News

AACCI Northwest Section Geddes

Memorial Lectureship Awarded

On May 20, 2013, the AACC International Northwest Section honored Gary Hou with the William F. Geddes Memorial Lec-tureship. After Len Marquart, Geddes Committee chair, pre-sented the commemorative plaque and honorarium to Hou for his excellence and advancement in grain science, Hou delivered a farm-to-fork presentation to students and industry profes-sionals with a focus on “Food Barley: Market Trends, Health Benefits, and Applications in Wheat Flour-Based Foods.” Some of the highlights he presented concerning food barley included

Trends in crop acreage, production, and state growth Health benefits attributed to its high β-glucan content Applications in a variety of grain-based foods and bever-

ages Opportunities and challenges Decisions concerning the milling process Functional gluten properties and their effects on product

characteristics Specifications such as hulled or hulless, color, protein and

fiber contents, starch type, kernel hardness, gelatinization, water absorption, etc.

The purpose of the William F. Geddes Memorial Lectureship is to honor the memory of Professor William F. Geddes and advance the profession and practice of cereal chemistry by bringing to Minnesota outstanding persons not normally avail-able to the AACCI Northwest Section to speak on advances in cereal science and technology.

Cereal Chemistry has pub-lished its first focus issue,“Cereal Biomacromolecules: Recent Advances in Structure and Function.” Guest editors Bruce Hamaker, Koushik Seetharaman, and EricBertoft have assembled in-vited papers from leading researchers around the globein three general areas of grain polymer science—starch, pro-tein, and fiber—in the July/August 2013 issue.

Cereal biomacromolecules are an important source not just of calories but also of functional ingredients in foods and as raw materials for biodegradable nonfood applications. Their impor-tant role is evidenced by an ever-increasing number of peer-reviewed publications on these topics. Current research is increasingly focused on understanding the fine structure of the macromolecules and their interactions with other ingredients within a food matrix and their impact on health and their rel-evance to functionality in nonfood applications.

Starch remains a topic of interest because of its relevance to food structure, impact on health, and diverse industrial applica-tions. Structural features that impact functionality are mapped, and some new views on potential starch uses are discussed.

Interest in the use of cereal proteins in a variety of nonfood applications is increasing, with specific focus on replacing syn-thetic with biobased plastics. Gluten proteins remain polymers of interest in many fields because of their unique functionality. The key to delivering functionality is understanding the struc-ture of these proteins in the context of specific applications.

The demand for whole grain foods requires the introduction fiber into food matrices and further adds to the complexity of delivering foods that are acceptable to consumers. Although fibers provide health benefits, their presence alters the function-ality of gluten proteins through their impact on water absorp-tion. This issue provides the latest information on incorporation research and analysis.

This focus issue provides an overview of the current knowl-edge on many of these topics and highlights future directions of research on major cereal biomacromolecules.

Color printing was made possible, in part, by our sponsors: Ingredion, Megazyme, C.W. Brabender Instruments, Medallion Labs, and Perten.

Cereal Biomacromolecules Are the Focus of a Special Cereal Chemistry Issue

CEREAL FOODS WORLD / 221

Celebrating 30 Years of “Modern”

Starch Round Tables

The preliminary technical program for the 2013 Starch Round Table is now available online. The round table will take place September 26–28 at the Hyatt Regency Tamaya Resort and Spa in Santa Ana Pueblo, NM. Join your colleagues for this unique event celebrating 30 years of “modern” starch round tables with two full days of quality presentations and discus-sions on everything starch. The preliminary program can be viewed online at www.aaccnet.org/meetings/events/Pages/SRT.aspx.

New this year, you can register for the Starch Round Table online!

Welcome Corporate MemberNestle PTC OrbeContact: Nicolas MarjanovicRoute de Chavornay 3Orbe, Vaud CH-1350, SwitzerlandTel: 41 24 442 7111E-mail: nicolas.marjanovic@rdor.nestle.comWebsite: www.nestle.com

Nestle, one of the largest food companies in the world, was founded in 1866. The products offered are extensive andinclude brands like Nescafé, Maggi, Carnation, Perrier, andPurina.

New MembersAbernathy, M., Barrington, IL, U.S.A.Becker, J. M., R&D food technologist, Viterra Inc., Kansas City,

MO, U.S.A.Boblach, W., Village Bakery, Wrexham, U.K.Bora, P., University of Guelph, Guelph, ON, CanadaBosmans, G. M., Katholieke University Leuven, Heverlee, Bel-

giumBuggenhout, J., graduate student, Katholieke University Leu-

ven, Heverlee, BelgiumBur, T., director of sales, international, R-Biopharm AG, Darm-

stadt, GermanyChadha, I., QA manager, The Mennel Milling Co., Roanoke,

VA, U.S.A.Cook, E. L., assistant director of quality, research and develop-

ment, The Long Company, Chicago, IL, U.S.A.De Vries, J., food technologist, Hellema Hallum B.V., Hallum,

NetherlandsDelgado, D. A., California State University Los Angeles,

Ridgecrest, CA, U.S.A.Deng, L., North Dakota State University, Fargo, ND, U.S.A.Erickson, D. P., Purdue University, West Lafayette, IN, U.S.A.Gong, L., Zhejiang University, Hangzhou, Zhejiang, ChinaGonzalez, T. D., scientist, General Mills, Inc., Minneapolis,

MN, U.S.A.Grace, T. A., CEO, Bia Diagnostics, LLC, Burlington, VT,

U.S.A.Hamed, A. M., graduate student, University of Guelph, Guelph,

ON, CanadaHan, A., University of Arkansas, Fayetteville, AR, U.S.A.Herrman, D., College Station, TX, U.S.A.

Hou, H., associate professor, Shandong Agricultural University, Tai’an, China

Huck, A., Springdale, AR, U.S.A.Huey, D., Toronto, ON, CanadaInskeep, T. P., quality assurance administrator, Pendleton Flour

Mills, Pendleton, OR, U.S.A.Jain, P., Kanpur, IndiaJernigan, K. L., graduate research assistant, Washington State

University, Pullman, WA, U.S.A.Khalid, K. H., graduate student, North Dakota State University,

Fargo, ND, U.S.A.Knott, C., Cain Food Industries, Inc., Dallas, TX, U.S.A.Lai, R.-H., senior scientist, General Mills, Inc., Minneapolis,

MN, U.S.A.Legge, R., ConAgra Foods, Inc., Omaha, NE, U.S.A.Li, J., research assistant, Louisiana State University, Baton

Rouge, LA, U.S.A.Liu, Q.-Q., Yangzhou University, Yangzhou, Jiangsu, ChinaLiu, Y., North Dakota State University, Fargo, ND, U.S.A.Manepalli, P. H., Kansas State University, Manhattan, KS,

U.S.A.Marjanovic, N., malt extract expert, Nestle PTC Orbe, Orbe,

Vaud, SwitzerlandMattson, J. E., Corvallis, OR, U.S.A.Milanowski, N., Horizon Milling, Minnetonka, MN, U.S.A.Miyamoto, H., post-doc, Yokohama National University, Yoko-

hama, JapanMohammad, T., Kansas State University, Manhattan, KS,

U.S.A.Moore, C. A., Prairie Grove, AR, U.S.A.O’Brien, N., account manager, DuPont Nutrition & Health, St.

Louis, MO, U.S.A.Olivas, R., food technologist, Mission Foods Corporation –

GRUMA, Rancho Cucamonga, CA, U.S.A.Pagel, A., University of Minnesota, Maple Grove, MN, U.S.A.Paiva, C., Sete Lagoas, BrazilPapafili, A., Mills Papafili S.A., Korinthos, GreecePaske, E., Avebe, Veendam, NetherlandsPauly, A., Katholieke University Leuven, Heverlee, BelgiumQuinn, E., College Station, TX, U.S.A.Rao, S., Hampton Creek Foods, San Francisco, CA, U.S.A.Richter, K., Horizon Milling, Minnetonka, MN, U.S.A.Ringo, S., technical services senior supervisor, Cargill, Wayzata,

MN, U.S.A.Shen, Y., Louisiana State University, Baton Rouge, LA, U.S.A.Simnadis, T., Wollongong, Australia

Important AACCI Dates

August 2013

29. Regular AACCI Annual Meeting registration deadline

September 2013

3. Hotel reservation deadline for AACCI Annual Meeting

29–October 2. AACCI Annual Meeting, Albuquerque, NM, U.S.A.________________

More information is available on AACCnet. www.aaccnet.org

222 / JULY–AUGUST 2013, VOL. 58, NO. 4

Snelders, J., graduate student, Katholieke University Leuven, Heverlee, Belgium

Tabara, A., post-doc, Kobe Women’s University, Kobe, JapanVan Steertegem, B., Katholieke University Leuven, Leuven,

BelgiumVouris, D., Aristotle University of Thessaloniki, Thessaloniki,

GreeceWalter, T., German Research Center for Food Chemistry, Freis-

ing, GermanyWang, H., graduate research assistant, University of Nebraska,

Lincoln, NE, U.S.A.Weber, B. J., laboratory manager, Archer Daniels Midland,

Mount Vernon, IN, U.S.A.Westbom, R., team leader of analysis laboratory, Lantmannen

Lantbruk, Svalov, SwedenXu, L., University of Nebraska, Lincoln, NE, U.S.A.Yakovenko, A., leading chemist, Interstarch Ukraine LTD, Kiev,

UkraineYim, S., East Lansing, MI, U.S.A.Zhang, L., St. Paul, MN, U.S.A.

PeopleAACCI member Kevin

Hicks, a research leader for the Sustainable BiofuelsResearch Unit, EasternRegional Research Center, ARS, USDA, was presented the Fuel Ethanol Award of Excellence at the 29th Inter-national Fuel Ethanol Work-

shop in St. Louis, MO, on June 11, 2013. The award, given by BBI Inc., recognizes individuals who have made significant con-tributions to the fuel ethanol industry through their research, technical advisory, or development activities. Kevin has con-ducted research for over 15 years that has resulted in many new publications, patents, methods, varieties of new cereal and bio-mass feedstocks, biofuel processes, and coproducts that have benefited the biofuels industry.

AACCI member Wei Tang has joined Novel Ingredient Ser-vices as director of technical services. She has spent more than 16 years in the chemical, food, and personal care industries and has extensive expertise in technical services, raw ingredient and finished product testing and qualifications, and commercializa-tion. In her new position, Wei will provide technical expertise and support to both existing and new clients and contribute to various quality-improvement initiatives.

Cassie Beers has been promoted to senior applications tech-nologist–grain at FONA International. She has served custom-ers and the grain team with excellence by focusing on building strong partnerships and providing outstanding technical service and flavor solutions. In her new role, she will continue to help solve technical challenges and create the flavors customersdesire.

CompaniesCSM has changed its name to Corbion. The new name and

business strategy mark the latest stage of the ongoing transfor-mation of the company into a leading provider of biobased prod-ucts, with activities in biobased food ingredients and biochem-icals. Built on the strong foundations of Caravan Ingredients and Purac, Corbion has a wealth of expertise in the world of bio-based food ingredients and biochemicals combined with a rich history of service and innovation spanning more than a century.

Westin Foods has expanded its Health and Wellness Division by acquiring a majority interest in Dominex, LC, creating Dom-inex Natural Foods. Dominex currently offers a diverse array of all-natural vegetarian frozen products. Westin seeks to continue providing consumers with consistent, high-quality food prod-ucts and services.

Tate & Lyle, a global business offering quality specialty food ingredients, has announced several major expansions. The com-pany recently acquired Swedish oat β-glucan manufacturer Bio-velop, which produces a range of oat-based ingredients that include oat protein, dextrin, and insoluble fiber. Tate & Lyle has also opened a new technical service facility in Mexico City that will provide the latest in technology and innovation to aid Mex-ican and Central American food and beverage manufacturers in product development.

Sign up to be an AACCI Partner for 2013

and give your business benefits like these:

a. Align with a recognized scientific and technical resourceb. Raise your company’s profile among AACCI membersc. Keep in front of the entire AACCI audience year round d. Set up your advertising for the whole yeare. Reach, impact, and influence your target audience f. Receive location preference on your meeting exhibitg. Experience opportunities only for AACCI Partners

Contact: Cindy Anderson, Director of Sales

+1.651.994.3848 canderson@scisoc.org

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