Wheat is the backbone of food security in India, a lifeline for millions of farming families, and feeds more than 800 million people daily. Yet scientists are increasingly warning about a hidden threat that remains unknown outside research circles. https://bit.ly/4ufZ1Ne

Final call for session submissions! Don’t miss your opportunity to shape the program of the 2026 Chemistry, Quality, and Technology Conference. Submit by June 5: https://bit.ly/4tEVpF5 #cerealchemistry #grainscience #2026conference #sessionsubmissions

Join us on June 4 for our upcoming webinar, "Developing Fit for Purpose #grainsampling Processes to Optimize Your Test Results," to learn practical strategies for improving sampling accuracy in grain testing. https://bit.ly/42g4fgE #QAQC #foodtesting #theoryofsampling

How confident are you in your Farinograph curve interpretation? Join us on June 16 for a webinar focused on interpreting Farinograph mixing curves in alignment with 𝘈𝘈𝘊𝘊 𝘈𝘱𝘱𝘳𝘰𝘷𝘦𝘥 𝘔𝘦𝘵𝘩𝘰𝘥𝘴. Free for members: https://bit.ly/4dTawpb #cerealscience #foodscience #bakingscience

Cereal Chemistry Editor's Pick: "Comparison of Amperometric and Enzymatic Methods to Measure Damaged Starch Content in Wheat and Pulse Flours With Different Particle Sizes, " by Bei Shen, Jing Qi, Yonghui Li, Kaliramesh Siliveru, and Yong-Cheng Shi: https://bit.ly/4tG6TY4

Build skills beyond traditional lab methods. Learn how hyperspectral imaging + machine learning evaluate pea quality—and when to use regression vs. classification. Watch now: https://bit.ly/4tkCb6E #ondemand #research #studentspotlight

New insights to share? The 2026 Chemistry, Quality, and Technology Conference is your time to shine! #abstractsubmissions are open for #research, method validation, and more—all aligned with the theme "From Kernel to Consumer." Submit by June 26: https://bit.ly/42H7T3i

The future of the cereals and grains profession depends on strong leadership. We are now accepting applications for the 2026 Board of Directors election. Applications are open now through July 1, 2026. Apply: https://bit.ly/4wXy1EM #leadership #boardofdirectors #applynow

Soy is a nutritional powerhouse, but its “beany” or “painty” flavors limit its use in foods. Researchers combined their expertise in molecular biology, plant breeding, and food science to create a trait combination that reduces these off-flavors. Read now: https://bit.ly/4wT2LHf

Only one week remains to submit your session proposals! Have an idea that bridges grain science, processing technology, and food system transparency? Now’s the time to share it. #sessionsubmissions close June 5—submit: https://bit.ly/4tEVpF5 #cerealsgrains #2026conference

Submit an abstract to the 2026 Chemistry, Quality & Technology Conference to share data-driven insights in analytical methods, grain chemistry, processing, or product performance—and contribute to a program. Submit today: https://bit.ly/42H7T3i #abstractsubmissions

Can clay minerals enter plant roots? New research suggests cracks near lateral roots may provide a pathway for particles like montmorillonite—challenging long-held assumptions about plant-soil interactions. Read the article: https://bit.ly/43mJgZO

We are building a Rapid Methods Task Force to advance analytical approaches that meet today’s most urgent industry needs. This is your opportunity to collaborate, share expertise, and help drive meaningful progress. Express your interest: https://bit.ly/4wmPXbG

Have a topic that needs multiple perspectives? Bring it to the stage this November at the 2026 Chemistry, Quality, and Technology Conference! Start your submission today: https://bit.ly/4tEVpF5 The deadline is June 5. #sessionsubmissions #2026conference #scientificprogram

Cereal Chemistry Editor's Pick: "How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents," by Pierre Gélinas and Jérémie Théolier to learn more—available Open Access: https://onlinelibrary.wiley.com/doi/10.1002/cche.70061 #research #grainscience #foodscience

New guidelines for raw and boiled noodles support objective, color meter-based analysis—helping you improve consistency and better meet customer expectations. Access the latest methods through AACC Approved Methods of Analysis. https://bit.ly/3FwLZHJ #AACCmethods

#abstractsubmissions are now open for the 2026 Chemistry, Quality & Technology Conference! Share your research, methods, and findings with professionals working across #cerealgrain systems. Submit by June 26: https://bit.ly/42H7T3i #foodscience #2026conference

Inconsistent results often start with inconsistent sampling. Learn how to evaluate and optimize your sampling processes—from primary sampling to comminution—in our upcoming June 4 webinar. Save your spot: https://bit.ly/42g4fgE #analyticalscience #foodquality #theoryofsampling

Last chance to register! Join our #2026ricequality and gain: 🌾 Advanced insight into rice production and processing 🌾 A deeper understanding of quality drivers 🌾 Practical knowledge you can apply immediately https://bit.ly/47XFOI8 Registration closes tomorrow.

Dr. Rusty Bautista brings extensive experience in grain quality, processing, and sustainability—bridging academic research and industry implementation. Enrollment closes in two days—register: https://bit.ly/47XFOI8 #2026ricecourse #grainscience #ricequality

A new study has identified a previously unknown genetic locus in the agricultural weed Elymus repens that provides strong resistance to Fusarium head blight (FHB), one of the most damaging fungal diseases affecting cereal crops worldwide. Read more: https://bit.ly/4uf9olq

Lead the conversation, not just contribute to it. Session submissions allow you to shape how key topics are explored. Submit your proposal by June 5: https://bit.ly/4tEVpF5 #2026conference #grainscience #cerealscience #foodscience

Help shape the future of rapid methods in cereals and grains. Join our Rapid Methods Task Force to collaborate with peers and contribute to the development of faster, science-based analytical solutions for time-sensitive industry challenges. Sign up: https://bit.ly/4wmPXbG

This isn’t just theory. Don't miss: • 10 expert-led modules • 2 Live lab demonstrations • Interactive exercises (on-site) • Practical tools you can apply immediately Final spots remaining—sign up: https://bit.ly/47XFOI8 #grainscience #2026ricequality #education

New guidelines for raw and boiled noodles support objective, color meter-based analysis—helping you improve consistency and better meet customer expectations. Access the latest methods through AACC Approved Methods of Analysis. https://bit.ly/3FwLZHJ #AACCmethods

The plant-based food market continues to grow rapidly, as consumers seek healthier, more sustainable, and personalized nutrition. As these demands evolve, innovation is moving beyond meat mimicry and “one-size-fits-all” products. Read more: https://bit.ly/4f9wvcd

Learn from experts advancing the science behind grain functionality. Dr. Mahfuzur Rahman brings expertise in processing and modifying plant-based ingredients. Join us—online or in person: https://bit.ly/47XFOI8 #grainscience #2026ricecourse

Discover how hyperspectral imaging + machine learning enable rapid, non-destructive pea quality assessment—from protein prediction to functional properties. Watch the latest Student Spotlight (≈30 min, on demand): https://bit.ly/4tkCb6E #ondemand #research #studentspotlight

Grain sampling plays a critical role in the accuracy of your test results. Join our June 4 webinar to explore the Theory of Sampling and practical strategies to improve measurement reliability. Register for FREE: https://bit.ly/42g4fgE #cerealsgrains #foodscience #grainanalysis

Can’t travel? You don’t have to miss out on the insights! Attend the Rice Quality and Evaluation Course virtually! No flights. No hotels. Just focused on learning from anywhere. Enroll: https://bit.ly/47XFOI8 #grainscience #2026ricecourse #virtuallearning

Why submit a scientific session for the 2026 Chemistry, Quality, and Technology Conference? It’s your opportunity to contribute to the programming! Learn how to propose a session and be a part of the action this November: https://bit.ly/4tEVpF5 #2026conference #sessions

The LPRP SW1 Series now offers Solvent Retention Capacity (SRC) alongside core analytes. The four-SRC solvent system delivers actionable data for evaluating flour performance and supporting specification conformance decisions. Learn more & subscribe: https://bit.ly/3LhghRl

Our Rice Quality and Evaluation course blends lectures, applied insights, and lab-based context to deepen your understanding of rice physiology, milling, and functionality. Join us on-site or attend virtually: https://bit.ly/47XFOI8 #2026ricecourse #ricequality #grainscience

Researchers are advancing new ways to biofortify staple crops like rice, wheat, and maize—enhancing protein and amino acid profiles. The result: stronger nutrition, improved public health, and more climate-resilient food systems. Read more: https://bit.ly/4w95Cvi

It's almost time for the #ricequality & Evaluation Course, starting May 20 with @uarkansas.bsky.social#ricequalityexperts. Secure your on-site spot. Virtual option available. Don't miss 2 days of genetics, milling, quality assessment & sensory science: https://bit.ly/47XFOI8 #cerealsandgrains

Cereal Chemistry Editor's Pick: "Understanding the Impact of Mild Wet Fractionation on Pea Starch Yield and Functional Properties," by Amrit B K et al. Read the article to learn more: https://onlinelibrary.wiley.com/doi/full/10.1002/cche.70038 #foodscience #pulsescience #research

#ICYMI: @UniversityOfArk Rice Processing Program is hosting the annual Industry Alliance Meeting on May 19, followed by our #ricequality & Evaluation Course May 20-21. Learn from the nation's top rice researchers—on-site or virtual. Full article: https://bit.ly/4e3XNQT

Inconsistent noodle color? New guidelines from Cereals & Grains Association provide a standardized approach to measuring color—helping you reduce variability and improve consistency. Explore AACC Approved Methods of Analysis: https://bit.ly/3FwLZHJ

Cereals and grains feed the world—and our volunteers help advance the science that makes it possible. This #volunteermonth, we're honoring the members who give their time and expertise to Cereals & Grains Association. Thanks for all you do! #cerealsgrains #volunteerappreciation

New this year: Submit a scientific session proposal for the 2026 Chemistry, Quality & Technology Conference. We’re looking for timely, technical, and interactive sessions aligned with "From Kernel to Consumer." Submit now: https://bit.ly/4tEVpF5 #cerealsgrains #submissions

Our members value learning from one another. The inGRAINed Member Spotlight series highlights the people behind cereal science—your work, your challenges, and your advice for the next generation. Submissions are open. Submit today: https://bit.ly/4k4q4aW #membership #spotlight

#earthday is a reminder that the future of food starts with science. Cereal grains make up nearly 75% of the world’s diet. Today and every day, our community is driving innovation to support a more resilient global food system. Happy Earth Day! #foodscience #sustainability #cerealgrains

One month until our Rice Quality & Evaluation Course! Choose on-site with hands-on labs OR virtual with live presentations. Join us May 20-21. Register: https://bit.ly/47XFOI8 #ricequality

Improving wheat resilience to climate change—without sacrificing yields—is a growing priority. A new study from the University of Barcelona and Agrotecnio shows how AI and advanced tech can help identify the best-performing varieties. Read the article: https://bit.ly/4cP7W2F

“Great way to learn the basics and build your network!” –Staci Seibold, Partners in Food Solutions Join our Rice Quality & Evaluation Course and learn from experts May 20-21. On-site or virtual options: https://bit.ly/47XFOI8 #ricequality #cerealsandgrains

According to Kansas State University economist Gregg Ibendahl, higher oil prices are already creating a ripple effect through key farm inputs, particularly diesel fuel and fertilizer. Read more: https://bit.ly/41naMFF

How are researchers advancing the science behind pulse ingredients and products? The Student Spotlight Series from the Cereals & Grains Association highlights emerging work. Watch now: https://bit.ly/4unWBgP

Help shape the future of rapid methods. Members have identified a need for faster, more reproducible analytical solutions—now we want your input. Take the 2-question survey now: https://bit.ly/47TjrDA

Cereal Chemistry Editor's Pick: "Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta," by Andrea Bresciani et al. Read the open access article to learn more: https://onlinelibrary.wiley.com/doi/10.1002/cche.70047 #foodscience #research

New #AACCApprovedMethod 22-16.01 offers a faster, safer way to measure diastatic activity in wheat flour and semolina. Streamline analysis and gain reliable insight into enzymatic strength and ingredient performance. Get the method: https://bit.ly/3FwLZHJ