“As a member of AACC International for over 20 years, I have gained a wealth of knowledge and professional experience in cereal grain science by attending annual meetings, getting involved in various technical committees, organizing symposia, and networking with fellow members. AACCI is home to all scientists and professionals who share a common interest in cereal grain science. Let’s reunite at the Centennial Meeting in Minneapolis in 2015.”

GARY HOUTechnical DirectorWheat Marketing Center

NETWORK WITH THEFACES OFTHE FUTURE 2015 AACC International Centennial MeetingOctober 18–21Minneapolis, MN, U.S.A.

aaccnet.org/meet

2015 Centennial

Register and Book YourHotel Room Today

Exhibits and Poster Viewing with AuthorsMonday, October 19, and Tuesday, October 204:00 – 7:00 p.m.

Coffee with the ExhibitorsWednesday, October 218:30 – 10:00 a.m.

Science Connections through AACCI DivisionsAACCI Divisions are your direct link to AACCI’s scientific community. Stop by the Science Connections area in the Exhibit Hall to network with experts and learn how you can directly engage in the areas of biotechnology, carbohydrates, engineering and processing, milling and baking, nutrition, protein, rheology, and rice.

AACCI Central and Networking AreasBrowse the latest in books and online products and take some time to relax and connect with friends in this newly expanded area.

Bundy Baking Museum Display Take a journey through time and tradition at this curated display of baking equipment and memorabilia from the Bundy Baking Museum in Urbana, Ohio. This unique journey is provided by Bundy Baking Solutions.

Opening Night CelebrationWe’re taking the reception out of the Exhibit Hall for the Centennial Meeting Opening Celebration on Sunday night. Attendees can kick back and celebrate with colleagues and friends during a fun and relaxing opening reception. Eat, drink, and celebrate 100 years of cereal grain science!

Expanded Centennial Exhibit Hall ExperienceThe action will take place in the expanded exhibit hall—the place to be for networking, relaxing, dining, connecting with exhibitors, and sharing the latest in our science. Here is what is happening:

Grand Opening ExhibitionMonday, October 1912:00 – 2:00 p.m.

Meet with more than 120 of the industry’s leading suppliers while enjoying lunch and networking with colleagues.

Centennial Cooking Demonstrations featuring “All Star” Grain ChefsMonday, October 19, and Tuesday, October 2012:00 – 2:00 p.m.

All Star grain chefs Tim Christensen, Cargill; Michael Hollerman, InHarvest; Jim Kyndberg, Radisson Blu; and cookbook author Robin Asbell will prepare one of their favorite grain-based recipes right before your eyes and provide tasty samples.

NEW at the

AACCI Centennial

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Photo reprinted with permission of Russell T. Bundy Associates

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MEETING HIGHLIGHTS

AACCI Centennial MeetingOctober 18–21, 2015 • Minneapolis, Minnesota, U.S.A.

With an eye to the future, the AACCI Centennial Meeting will focus on the next 100 years of cereal grain science innovation. This year’s meeting will provide ample opportunities to

connect with fellow scientists, share research, and discuss the future of the industry.

NETWORK WITH THE FACES OF THE FUTURE

Daily HighlightsSaturday, October 17Workshop: How to Be a ‘Savvy Consumer’ of Proficiency Data in the Next Generation9:00 a.m. – 4:00 p.m.

Hosted at the Medallion Laboratories/General Mills location, this workshop will take a detailed look at the various aspects of a quality management system, including calibration, sample planning tools, measurement uncertainty, statistical approaches, proficiency tracking, root cause analysis, lab accreditation, and more. Samples from the AACCI Check Sample Program will be used to illustrate these topic areas.

Workshop: Trends in Nutritional Labeling9:00 a.m. – 4:00 p.m.

Medallion Labs, in collaboration with General Mills, will host this workshop at the Medallion Laboratories/General Mills location. This workshop will include: • Regulation Updates• The Latest in Health Claims in Food (High Protein,

Gluten-Free, Good Source of Fiber) • Substantiating Nutrient Content Part 1: Shelf Life• Substantiating Nutrient Content Part 2: Solid Testing Plan

Sunday, October 18Workshop: Recent Advances on Enzymes in Baked Goods 2:00 – 5:00 p.m.

The importance of enzymes has increased as consumers demand “clean label” products that are free of chemical additives. This workshop will feature professionals from the enzyme industry and academia who are leaders in the latest developments in enzyme applications in baked goods.

New Event and Time! Opening Centennial Celebration6:30 – 9:30 p.m. Ballroom, Minneapolis Convention Center

The centennial celebration and the 2015 meeting start with a newly formatted Opening Centennial Celebration. Reconnect with friends and colleagues and make new connections.

Monday, October 19New! Opening General Session, Awards, and Keynote Speaker Jack Uldrich 8:30 – 10:00 a.m.

Monday morning it’s down to business with an impressive opening session that includes updates on how AACC International is looking forward toward the advancement of grain science, honoring members who have made significant contributions to the field of grain science, and the presentation of several association awards. This session will include a presentation by global

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Scientific ProgramWith a Focus on the Future – Top Science fromTop Scientists

This is YOUR meeting and YOUR science and we continue to find new ways to share with you the excellent scientific content that will be presented at this centennial meeting.

In addition to the traditional• Symposia – Aimed at optimal knowledge transfer through

regular 20 minute talks with time for topical questions.• Science Cafés – A combination of shorter and more

elaborate position talks with debate and discussion. • Technical Sessions – Featured 20 minute talks covering

new scientific insights and technological advancements in the field.

• Hot Topics – These sessions provide the latest information and updates on new and developing topics in the industry.

We are continuing• Conversations Matter – Presentations/conversations with

the goal of providing more engagement/conversation in the topic/discussion area between the presenter and the audience to allow for a more meaningful exchange of content and conversation.

• Special Sessions – Unique topics that vary from professional development to the workplace to the science.

And we are adding NEW • Deep Dives – Your opportunity to dive deep into trending

topic areas with selected experts.• Science on the Move – Taking the scientific session outside

the traditional meeting room.

Just for StudentsCereal science students have the opportunity to connect with peers through the Student Association, which was created specifically to meet the needs of those entering the field. At the AACCI Centennial Meeting, students can share their knowledge and learn from each other during the Product Development and Research Paper Competitions, and Student Poster author time.

NETWORK WITH THE FACES OF THE FUTURE

Wednesday, October 21Division Lunches and Meetings 12:00 – 1:30 p.m.

Closing General Session Speaker Valeri Lantz-Gefroh, “Distilling Your Message—Communicating Your Science”4:00 – 5:30 p.m.

Moving cereal grain science forward cannot be done without sharing information and innovations with a broader audience. Can you effectively communicate about science with people outside the field? Through discussions and practice, attendees will learn the fundamental skills required to effectively discuss cereal grain science with the general public, media, students, and

potential employers, funders, and collaborators.

Learn the general principles of how to craft short, clear, conversational statements that are intelligible to nonscientists about what you do and why it matters. Interesting examples will address problems and solutions in public interactions, as well as peer-to-peer communication, using analogies to illuminate unfamiliar concepts.

Complete program details for the 2015AACCI Centennial Meeting, including sessions,

speakers, special events, and hotel andmeeting registration, are available online at

aaccnet.org/meet.

“As cereal grain scientists, we are creating the foundation for our future through research that provides a better understanding of growth and development of cereal crops, grain production, processing, and final product quality. In the end, this will have overall impact not only on issues in our industry, but also on a larger-scale with helping to solve world hunger.”

SHERRILL CROPPERGraduate Research AssistantKansas State University

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futurist, author, and speaker Jack Uldrich on “The Big AHA: How to Future-Proof Your Business against Tomorrow’s Transformational Trends, Today.” Jack Uldrich is a recognized global futurist, speaker, and author of 11 books, including a number of award-winning best sellers.

Exhibition, Poster Viewing, and Lunch with Chef Demonstrations12:00 – 2:00 p.m.

Meet with more than 120 of the industry’s leading suppliers while enjoying lunch and networking with colleagues.

Student Product Development Competition PresentationsFinalist Presentations: 1:30 – 4:00 p.m.

This one-of-a-kind competition highlights grain-based food product development skills and innovations from our up-and-coming scientists.

Exhibits and Poster Viewing with Authors4:00 – 7:00 p.m. Student Poster Authors Present (4:00 – 4:30 p.m.) Poster Authors Present (even-numbered posters 4:30 – 5:45 p.m.)

Tuesday, October 20New! Special Session Speaker Andy Hines, “Foresight and Innovation: Using the Future to Innovate Today”2:30 – 3:45 p.m.

This session and presentation will show how exploring the future can stimulate innovation in the present. Andy Hines is assistant program coordinator of the University of Houston’s Graduate Program in Foresight, bringing together the experience he earned as an organizational, consulting, and academic futurist.

Exhibits and Poster Viewing with Authors4:00 – 7:00 p.m. Poster Authors Present (odd-numbered posters 4:30 – 5:45 p.m.)

Speed Mentoring Event 6:00 – 7:30 p.m.

Through a series of quick exchanges with multiple contacts, you’ll have the chance to seek career and research guidance, hear about the experiences of others, and potentially find a long-term mentor/protégé match. Bring plenty of business cards and plan on starting connections that could last a lifetime.

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Advanced Regular Late/Onsite by by starting July 9 Sept. 10 Sept. 11

Member $690 $740 $780Student Member $100* $270 $310Reg plus Reg Membership $780 $830 $870Reg plus Student Membership $145 $320 $355Nonmember $790 $840 $880Life Member $270 $270 $270Exhibitor $515 $565 $565Single Day $350 $350 $350

2015 Registration

*Special Centennial Meeting advanced rate, made possible through the generous support of the AACCI Foundation

Courtesy of the Hilton Minneapolis

© Meet Minneapolis

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Hotel ReservationsHotel reservations should be made directly with the hotel by September 18 to guarantee convention rates.

Minneapolis Hilton Hotel (headquarters hotel)1001 Marquette Ave.Minneapolis, MN 55403(Approximately 3 blocks from the Convention Center, also connected by skyway)Discounted Standard Single/Double Rate: $199, plus 13.4% tax

(subject to change)

Join Us in Minneapolis – The Mill City Once known as the “Flour Milling Capital of the World,” and more informally as “Mill City,” Minneapolis provides the perfect backdrop for the AACCI Centennial Meeting. Visit the Mill City Museum—built into the ruins of what was once the world’s largest flour mill—to learn about the history of the flour industry and its connection with Minneapolis.

Downtown Minneapolis also features shopping, world-renowned museums, Broadway theater, and a vibrant nightlife where you can find live music every night of the week.

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• Easily post your jobs. • Search the resumé bank to access highly

qualified, relevant candidates.• Receive 20% off any job posting option as an AACCI member. Enter coupon code

“AACCIMember” to apply discount.

Check out this simple, targeted, and relevant tool firsthand at aaccnet.org/jobs and start your search today!w

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AACCI Job Center