american association of cereal chemists, cereal science, food science, cereal grain, education, check sample, grain science, biotechnology, milling, baking, carbohydrates, starch, nutrition, flavors, prtein, rhology, rice, food engineering, food processing, hydrocolloids, emulsifiers, enzymes, colorants, fiber, dietary fiber, fat replacers, sweeteners, flour, wheat, rice, corn, oats, bran, grain storage, microbiology, genetics, molecular biology, research

the american association of cereal chemists (aacc) is a non-profit international organization of nearly 4,000 members who are specialists in the use of cereal grains in foods.