112 / MARCH–APRIL 2014, VOL. 59, NO. 2

Cash Prizes for Product Development

Competition in Providence, RI

AACCI student members are invited to compete in the 2014 AACCI Product Devel-opment Competition (PDC) with their new product, which must contain at least one major ingredient from cereals or legumes. The top five teams will be chosen to partici-pate in the poster, oral, and product sam-

pling sessions at the 2014 AACCI Annual Meeting, October 5–8, in Providence, RI. Cash prizes will be awarded to each team competing at the annual meeting! Visit the AACCI Stu-dent Division web page (www.aaccnet.org/membership/divisions/Pages/Student.aspx) for details and information on how to get started or contact AACCI Student Division PDC Chair Elena de la Pena (Elena.delapena@my.ndsu.edu).

New! Barley: Chemistry and Technology, Second Edition Now on Sale

Barley: Chemistry and Technology, Second Edition, the latest book in the AACCI PRESS Monograph series, is now available. This completely revised and updated work covers the mas-sive increase in barley knowledge gained over the past 20 years and is an important reference for food sci-entists, nutritionists, and profes-sionals dealing with barley grains, particularly those who must under-

stand the development, structure, composition, and end-use properties of barley for cultivation, trade, and utilization. New material includes

Latest applications in barley milling, breeding, and pro-duction for food, feed, malting, brewing, distilling, and biofuels

Updated information on barley’s many components,including proteins, carbohydrates, arabinoxylans, miner-als, lipids, terpenoids, phenolics, vitamins, and bioactive effects

Updated chapters on barley’s plant and grain development from both the physiological and genetic perspectives

A new chapter on the health benefits of barley Coverage of molecular breeding for malting quality

Barley: Chemistry and Technology, Second Edition, is on sale through April 30, 2014, for $50 off the regular cover price, and other books in the AACCI PRESS Monograph series are also on sale for 15% off through April 30, 2014.

News

Abstract Submission for

2014 AACCI Annual Meeting Now Open

Make sure your research is part of the 2014 AACC Interna-tional Annual Meeting, October 5–8, in Providence, RI, by sub-mitting your abstract. Acceptance of presentations for the meet-ing is based on an anonymous peer-review process with the same requirements used for review of submissions to AACCI scientific publications. Guidelines for submission are available online at www.aaccnet.org. Abstract submission closes April 15.

New MembersAdams, M. R., Oregon State University, Portland, OR, U.S.A.Bertran, E. E., technical department, Llopartec S.L., Barcelona,

SpainBrahma, S., University of Nebraska, Lincoln, NE, U.S.A.Cheruvathoor, S. G., Minneapolis, MN, U.S.A.Chin, C. C. L., Charles Sturt University, Wagga Wagga, NSW,

AustraliaCollman, A. B., quality assurance technician, The Mennel Mill-

ing Co., Mt. Olive, IL, U.S.A.Girard, A. L., graduate student, Texas A&M University, College

Station, TX, U.S.A.Herzig, P. R., senior scientist, Monsanto Co., Ankeny, IA,

U.S.A.Kammeraad, J. D., Bozeman, MT, U.S.A.Kandhola, G., University of Illinois at Urbana-Champaign,

Champaign, IL, U.S.A.Li, Z., CSIRO Plant Industry, Canberra, ACT, AustraliaLien, C. L., Johnson & Wales University, Kingston, JamaicaMcKeown, N. M., scientist, USDA Human Nutrition Research

Center on Aging, Tufts University, Boston, MA, U.S.A.Mu, K., Winnipeg, CanadaMuehlherr, C., senior project manager, R&D, Bühler AG,

Uzwil, SwitzerlandNeedham, A., graduate student, University of Wollongong,

Mangerton, NSW, AustraliaNoh, K. Y., Seoul, South KoreaOnigbogi, I., chief lecturer, Moshood Abiola Poltechnic, Abeo-

kuta, Ogun State, NigeriaPasupuleti, S. K., graduate research associate, Oklahoma State

University, Stillwater, OK, U.S.A.Sampson, E. S., North Dakota State University, Fargo, ND,

U.S.A.Sandoval, L., Mexico City, MexicoShi, L., University of Manitoba, Winnipeg, MB, CanadaStewart, E., process and technical manager, J. M. Smucker Co.,

Scottsville, KY, U.S.A.Sumargo, F., University of Nebraska, Lincoln, NE, U.S.A.Webb, J. M., sales engineer, LECO Corporation, Cheney, KS,

U.S.A.

CEREAL FOODS WORLD / 113

Four New Associate Editors Join Cereal Chemistry Editorial Board

With 251 manuscripts received in 2013 alone—compared to 166 the previous year—the editors of Cereal Chemistry have not only been busy, but also more selective, raising the bar with a 70% rejection rate. “Fair, timely, and rigorous peer reviews are the cornerstone of the high quality of science published byCereal Chemistry,” said Editor-in-Chief Craig Morris. Toaccommodate the large influx of submitted papers, Morris has added four associate editors to his editorial board.

Joseph Awika (associate professor, Texas A&M University) teaches several classes, including undergraduate courses in food product development and the fundamentals of baking and a graduate course in carbohydrate chemistry. He has also served as an associate editor with the Journal of the Science of Food and Agriculture (2011 to present). He received his B.S. degree at Egerton University in Kenya.

Brian Beecher (chemist, USDA Grain Inspection, Packersand Stockyards Administration) graduated with bachelor’s and doctoral degrees in biochemistry from the University of Mis-souri–Columbia. He has been investigating the moleculargenetics and biochemical basis for cereal quality since 1999.In that time he has authored or coauthored more than 40 peer-reviewed journal articles and has served as chair of the AACCI Biotechnology Division. He has previously served on the edito-rial board of Cereal Chemistry and is happy to resume his duties there.

Joe Panozzo (senior research scientist, Department of Envi-ronment and Primary Industries [DEPI]) is currently involved in wheat and pulse grain quality testing at DEPI’s Grain Innova-tion Park in Horsham, Victoria, Australia. His research interests cover the association between grain composition and quality traits, particularly in high-throughput nondestructive testing to determine quality traits. Panozzo holds an honorary position with the University of Melbourne and supervises Ph.D. stu-dents from three Australian universities. In the past, he has held

chair positions for the Royal Australian Chemical Institute,Cereal Chemistry Division. He is current vice chair of the Australian Grain Science Association. In addition to serving as an associate editor on the Cereal Chemistry Editorial Board, Panozzo also serves on the AACCI Pulse and Legumes Techni-cal Committee.

Koushik Seetharaman (associate professor and General Mills Cereals Research Chair, University of Minnesota) received his Ph.D. degree from Texas A&M University, after which he worked as a consultant to the food industry before returningto academia as a postdoctoral research associate at Iowa State University and then as a faculty member at The Pennsylvania State University. Seetharaman also served as an associate pro-fessor and cereals industry research chair at the University of Guelph in Canada, where he established the graduate Cereal Research program in the Food Science Department focused on grain biopolymer interactions, particularly related to starch, protein, and lipids. He is establishing a similar program at the University of Minnesota. Over the past 10 years, Seetharaman has graduated more than 25 students and authored more than 100 peer-reviewed publications. He also mentors more than15 graduate students, postdoctoral research associates, research fellows, and visiting students and has active collaborations in more than a half dozen universities around the world. He has taught an undergraduate course in cereal science and has co-ordinated workshops in flour quality and fundamentals of baking. He is also actively involved in international ruraldevelopment programs and has worked or is working on proj-ects in a number of countries, including Namibia, India, Nepal, and Sri Lanka. Seetharaman joined AACCI in 1991 and has been an active member of the Carbohydrate Division and orga-nized a number of symposia. He has also served as a member of the AACCI Centennial Planning Committee, Scientific Advi-sory Committee, and Texture Technologies Awards Committee and as program chair for the 2013 AACCI Annual Meeting.

IGP Conference CenterDepartment of Grain Science and IndustryKansas State UniversityManhattan, Kansas

For Brochure with Details and Registration Information Please Visit the IGP Website at www. k s .edu/igp

Or Contact: Valarie Lamoreaux-Reist • Email: vreist@ksu.edu • Ph: 785-532-4071

Extrusion Processing Technology and Commercialization An International Grains Program Short Course

August 5–8, 2014

Special 10-Year Edition!Optional Supplement:

Pet Food Workshop: August 4, 2014

IGP • Email: IGP@ksu.edu • Ph: 785-532-4070

114 / MARCH–APRIL 2014, VOL. 59, NO. 2

Have You Read the Most

Popular Cereal Chemistry Articles

Published in 2013?

1. Correlation of Sensory, Cooking, Physical, and Chemi-cal Properties of Whole Grain Rice with Diverse Bran Color

2. Recovery of Resistant Starch by a Classical and a New Assay for Dietary Fiber

3. The Performing Protein: Beyond Wheat Proteomics?4. What Is Being Learned About Starch Properties from

Multiple-Level Characterization5. Detailed Composition Analyses of Diverse Oat Geno-

type Kernels Grown in Different Environments in North Dakota

6. From Molecules to Products: Some Aspects of Struc-ture–Function Relationships in Cereal Starches

7. Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Tex-tural Properties of Cooked Chinese White SaltedNoodles

8. Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase

9. On the Building Block and Backbone Concepts ofAmylopectin Structure

10. Characteristics of Modern Triticale Quality: The Rela-tionship Between Carbohydrate Properties, -Amylase Activity, and Falling Number

Consider publication in Cereal Chemistry, the premier journal for our discipline. Cereal Chemistry authors can fol-low and expand their impact through key features, such as citation tracking, linkable citations through CrossRef, and the ability to download references into citation management software. Standard-length papers accepted for publication no longer incur page charges. Learn more about publishing in Cereal Chemistry at http://cerealchemistry.aaccnet.org/page/submission.

PeopleAACCI member Rebecca (Becky) Miller

has been promoted from research assistant professor to research associate professor in the KSU Department of Grain Science effective July 1, 2014. This is a great pro-fessional accomplishment and reflects the excellence in research scholarship and pro-ductivity of Miller and her research group. Miller’s research interest and expertise is

in wheat and flour quality, testing methods, and baked product quality. In addition to her research efforts and mentoring of undergraduate and graduate students, she serves as director of the Kansas Wheat Quality Laboratory.

AACCI member R. P. Kingsly Ambrose, assistant professor in the KSU Department of Grain Science, is the 2014 winner of the Andersons Cereal and Oilseeds Award of Excellence. The award was created in 1999 to recognize individuals who have made superior contributions to science and/or education related to cereals and oilseeds. The award was presented to Ambrose at

the annual meeting of Mulitstate Project NC-213, “Marketing and Delivery of Quality Grains and BioProcess Corproducts” on February 24, 2014, in Omaha, NE.

Tom Guenther has been named director of food safety engi-neering at Horizon Systems. Tom has more than 30 years of experience in engineering design and project management in the food industry, most recently as design coordinator, project manager, and corporate engineer for MOM Brands. He will be concentrating on food safety in the food and pet food industries.

Mark Duffy has joined FONA International as executive vice president and chief revenue officer. He has more than 20 years of experience in the flavor and food industries. His focus will be on supporting customer needs and building mutually beneficial partnerships.

F. William Collins, a research fellow with Agriculture and Agri-Food Canada (AAFC) in Ontario, Canada, was recently named a senior editor of Cereal Chemistry after serving as an associate editor since 2001. As a senior editor he will helpaccommodate the unprecedented number of manuscript sub-mitted to the journal. “I am delighted to have Dr. Collins accept my invitation to serve as senior editor of Cereal Chemistry,” said Craig Morris, editor-in-chief. “Bill has a tremendous depthand breadth of experience, and his contributions as SE will help ensure that our flagship journal continues its upward trajec-tory.”

Collins’ career in the cereal sciences spans 37 years. He has authored more than 200 papers, conference presentations, and technology transfer contract reports. He also holds more than 30 patents on cereal and oilseed fractionation, purification, and

end-use technologies. He has contributed review chapters to several books, including the recent second edition of Oats: Chemistry and Technology.

In 1992, Collins received the AAFC Certificate of Recogni-tion for Cereal Processing Innovation for AAFC’s patented Oat Fractionation Technology. In 2010, he received the Research Branch Science Achievement Award for hull-less oat develop-ment and processing technology. On February 2, 2013, he won Canada’s Queen Elizabeth Diamond Jubilee Medal for outstand-ing contributions to the field of cereal grain research and tech-nology.

In addition to his time on the Cereal Chemistry editorial board, Collins has been an active member of the AACCI Oat and Barley Products Technical Committee since 1999 and the AACCI Bio-active Compounds Technical Committee since 2009.

F. William Collins Named Cereal Chemistry Senior Editor

CEREAL FOODS WORLD / 115

Advertisers’ Index

Volume 59, Number 2

ADM (www.adm.com) ...................................................................... 71Almond Board of California (www.AlmondBoard.com/foodprofessionals) ........................... 59Brookfield Engineering

(www.brookfielgengineering.com) ...............................................97Cablevey Conveyors (www.cablevey.com) .......................................63 CHOPIN (www.chopin.fr) ..................................................................... C.W. Brabender (www.cwbrabender.com) ..................................... 57 Grain Millers, Inc. (www.grainmillers.com) ....................... Cover III Hughson Nut (www.hughsonnut.com) ........................................... 81 MANE, Inc. (www.mane.com) .............................................. Cover IIMegazyme (www.megazyme.com) .......................................Cover IVPerten Instruments (www.perten.com) ............................................61Siemer Specialty Ingredients (www.siemersi.com) .........................51

2014 Themes

January-February—Grains & PulsesAd Close: December 11, 2013

March-April—Health & NutritionAd Close: February 7, 2014

May-June—ProcessingAd Close: April 8, 2014

July-August—Global Food Security/Pre-annual MeetingAd Close: June 9, 2014

September-October—Whole GrainsAd Close: August 8, 2014

November-December—Product Development & InnovationAd Close: October 29, 2014

Important AACCI Dates

April 2014

23–25. 2014 AACCI Food Extrusion Short Course, Kansas City, MO, U.S.A.

May 2014

15–16. 13th European Young Cereal Scientists and Technologists Workshop, Freising, Germany

June 2014

2. Intent to enter Student Product Development Competi-tion due.4–5. AACCI Food Safety and Traceability Systems for the Grain and Feed Industries Workshop (in conjunction with AOCS and Chicago Section of IFT), during Midwest AOAC Meeting, Oak Brook, IL, U.S.A.4–6. 2014 AACCI Breakfast Cereals Short Course, Tampa, FL, U.S.A.15. Deadline to sponsor a student experience at the AACCI Annual Meeting

October 2014

5–8. AACCI Annual Meeting, Providence, RI, U.S.A.

For more information visitwww.aaccnet.org