Kun Wang et al. present a modified gluten index protocol designed to evaluate wheat gluten quality independent of protein content for hard red spring wheat. Read the open access Cereal Chemistry article to learn more: https://onlinelibrary.wiley.com/doi/10.1002/cche.70068 #grainscience
August 2, 2026 at 12:12 AM
Kun Wang et al. present a modified gluten index protocol designed to evaluate wheat gluten quality independent of protein content for hard red spring wheat. Read the open access Cereal Chemistry article to learn more: https://onlinelibrary.wiley.com/doi/10.1002/cche.70068 #grainscience
Gain practical guidance on interpreting Farinograph mixing curves from industry experts Helga Gschwind (Anton Paar), Jayne Bock (Wheat Marketing Center), and Tim Pohlman (Bay State Milling Company).
Join us on June 16: https://bit.ly/4dTawpb
#grainscience #foodquality #milling
Join us on June 16: https://bit.ly/4dTawpb
#grainscience #foodquality #milling
June 9, 2026 at 10:51 PM
Gain practical guidance on interpreting Farinograph mixing curves from industry experts Helga Gschwind (Anton Paar), Jayne Bock (Wheat Marketing Center), and Tim Pohlman (Bay State Milling Company).
Join us on June 16: https://bit.ly/4dTawpb
#grainscience #foodquality #milling
Join us on June 16: https://bit.ly/4dTawpb
#grainscience #foodquality #milling
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
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
June 4, 2026 at 6:59 PM
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
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
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
#research #grainscience #foodscience
May 21, 2026 at 7:12 PM
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
#research #grainscience #foodscience
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
Enrollment closes in two days—register: https://bit.ly/47XFOI8
#2026ricecourse #grainscience #ricequality
May 15, 2026 at 7:36 PM
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
Enrollment closes in two days—register: https://bit.ly/47XFOI8
#2026ricecourse #grainscience #ricequality
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
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
May 14, 2026 at 6:36 PM
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
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
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
• 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
May 12, 2026 at 10:27 PM
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
• 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
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
Dr. Mahfuzur Rahman brings expertise in processing and modifying plant-based ingredients.
Join us—online or in person: https://bit.ly/47XFOI8
#grainscience #2026ricecourse
May 8, 2026 at 3:46 PM
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
Dr. Mahfuzur Rahman brings expertise in processing and modifying plant-based ingredients.
Join us—online or in person: https://bit.ly/47XFOI8
#grainscience #2026ricecourse
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
No flights. No hotels. Just focused on learning from anywhere.
Enroll: https://bit.ly/47XFOI8
#grainscience #2026ricecourse #virtuallearning
May 6, 2026 at 3:45 PM
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
No flights. No hotels. Just focused on learning from anywhere.
Enroll: https://bit.ly/47XFOI8
#grainscience #2026ricecourse #virtuallearning
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
Join us on-site or attend virtually: https://bit.ly/47XFOI8
#2026ricecourse #ricequality #grainscience
May 5, 2026 at 12:14 AM
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
Join us on-site or attend virtually: https://bit.ly/47XFOI8
#2026ricecourse #ricequality #grainscience
Join Charlie Kauffman from Perten Instruments/PerkinElmer as he shares practical insights on applying high-temperature Rapid Visco Analysis (RVA) to evaluate pulse ingredient performance.
Gain new insights: https://bit.ly/3P1wSux
#grainscience #rvamethods
Gain new insights: https://bit.ly/3P1wSux
#grainscience #rvamethods
March 20, 2026 at 8:53 PM
Join Charlie Kauffman from Perten Instruments/PerkinElmer as he shares practical insights on applying high-temperature Rapid Visco Analysis (RVA) to evaluate pulse ingredient performance.
Gain new insights: https://bit.ly/3P1wSux
#grainscience #rvamethods
Gain new insights: https://bit.ly/3P1wSux
#grainscience #rvamethods
Last day to register! Registration closes today for the Milling & Baking Division Spring Technical Conference on February 16 in Chicago.
Secure your spot: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience #bakingindustry
Secure your spot: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience #bakingindustry
February 10, 2026 at 9:40 PM
Last day to register! Registration closes today for the Milling & Baking Division Spring Technical Conference on February 16 in Chicago.
Secure your spot: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience #bakingindustry
Secure your spot: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience #bakingindustry
#millingbaking2026 is almost here! Join industry experts and peers for technical presentations, industry updates, and collaborative discussions that deliver practical value.
Feb 10 is the last day to register: https://bit.ly/42aaAKE
#grainscience #foodscience #baking #milling
Feb 10 is the last day to register: https://bit.ly/42aaAKE
#grainscience #foodscience #baking #milling
February 6, 2026 at 8:00 PM
#millingbaking2026 is almost here! Join industry experts and peers for technical presentations, industry updates, and collaborative discussions that deliver practical value.
Feb 10 is the last day to register: https://bit.ly/42aaAKE
#grainscience #foodscience #baking #milling
Feb 10 is the last day to register: https://bit.ly/42aaAKE
#grainscience #foodscience #baking #milling
Are you ready to advance your expertise and stay competitive? #millingbaking2026 delivers practical technical insights, industry updates, and peer discussions that support real professional growth.
Invest in you: https://bit.ly/42aaAKE
#grainscience #bakingindustry
Invest in you: https://bit.ly/42aaAKE
#grainscience #bakingindustry
February 5, 2026 at 12:21 AM
Are you ready to advance your expertise and stay competitive? #millingbaking2026 delivers practical technical insights, industry updates, and peer discussions that support real professional growth.
Invest in you: https://bit.ly/42aaAKE
#grainscience #bakingindustry
Invest in you: https://bit.ly/42aaAKE
#grainscience #bakingindustry
Don’t miss critical insights on wheat genomics, analytical methods, and regulatory trends at #millingBaking2026 on Feb 16 in Chicago.
Sign up today: https://bit.ly/42aaAKE
#grainscience #bakingTECH
Sign up today: https://bit.ly/42aaAKE
#grainscience #bakingTECH
January 15, 2026 at 2:38 PM
Don’t miss critical insights on wheat genomics, analytical methods, and regulatory trends at #millingBaking2026 on Feb 16 in Chicago.
Sign up today: https://bit.ly/42aaAKE
#grainscience #bakingTECH
Sign up today: https://bit.ly/42aaAKE
#grainscience #bakingTECH
Go beyond theory at #millingbaking2026. Get practical insights on wheat genomics, analytical methods, industry updates, and more—Feb 16 in Chicago, ahead of #bakingTECH 2026.
Register by Jan 15 to be part of it: https://bit.ly/42aaAKE
#grainscience
Register by Jan 15 to be part of it: https://bit.ly/42aaAKE
#grainscience
January 14, 2026 at 4:54 PM
Go beyond theory at #millingbaking2026. Get practical insights on wheat genomics, analytical methods, industry updates, and more—Feb 16 in Chicago, ahead of #bakingTECH 2026.
Register by Jan 15 to be part of it: https://bit.ly/42aaAKE
#grainscience
Register by Jan 15 to be part of it: https://bit.ly/42aaAKE
#grainscience
Collaboration takes center stage at #millingbaking2026. Join the interactive roundtable discussion focused on analytical methods. Industry experts exchange best practices and explore real-world applications across milling and baking.
https://bit.ly/42aaAKE
#grainscience
https://bit.ly/42aaAKE
#grainscience
January 13, 2026 at 8:12 PM
Collaboration takes center stage at #millingbaking2026. Join the interactive roundtable discussion focused on analytical methods. Industry experts exchange best practices and explore real-world applications across milling and baking.
https://bit.ly/42aaAKE
#grainscience
https://bit.ly/42aaAKE
#grainscience
Ready to take your lab’s accuracy to the next level? If you rely on AACC Approved Methods, it’s time to validate your results with the Laboratory Proficiency Rating Program (LPRP)!
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
January 12, 2026 at 5:58 PM
Ready to take your lab’s accuracy to the next level? If you rely on AACC Approved Methods, it’s time to validate your results with the Laboratory Proficiency Rating Program (LPRP)!
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
The 2026 Milling & Baking Division Spring Technical Conference features presentations on emerging market trends and upcoming regulatory considerations that directly impact milling and baking operations.
Join us Feb 16: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience
Join us Feb 16: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience
January 8, 2026 at 11:25 PM
The 2026 Milling & Baking Division Spring Technical Conference features presentations on emerging market trends and upcoming regulatory considerations that directly impact milling and baking operations.
Join us Feb 16: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience
Join us Feb 16: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience