Program Preview >> Registration >> Housing
2012 AACC International Annual Meeting September 30 – October 3 Hollywood Westin Diplomat Resort Hollywood, Florida, U.S.A.
SCIENCE
Register by June 28, 2012, and SAVE!
SAND www.aaccnet.org/meet
SUN Blue Wave Beach and Beach Sunrise courtesy of the Ft. Lauderdale CVB.
Top Science. Top Scientists. AACC International is the foremost organization for cereal grain science research worldwide. The AACCI annual meeting serves to bring together the brightest minds in cereal grain science to discuss breakthrough research, exchange new ideas, and shape the future.
Your link to the grain science industry. This “Must Attend” Meeting Features • Renowned speakers covering the hottest research and trends, including biotechnology, food allergies, sugar reduction, food safety, and more • Top science delivered through 24 symposia and technical sessions, plus more than 200 scientific posters • The popular Science Cafés and PosterTalks, with opportunities for discussion and debate • An exhibition providing direct contact to more than 120 companies and their latest innovations • Your best chance to connect and network with scientists from around the world
Register Early and Save >> Advanced registration ends June 28, 2012. To register and access full program details, visit www.aaccnet.org/meet.
2
2012 AACC International Annual Meeting Program Planning Team
Something for Everyone—Presenter or Attendee! This year’s AACCI Annual Meeting program continues the blend of traditional and new formats for scientific sessions. Symposia and Scientific Cafés focus on multidisciplinary, cross-scientific initiative topics identified by the AACCI community. Symposia—designed for optimal knowledge transfer through traditional 20-minute talks. Science Cafés—developed to foster debate and discussion during 2-hour sessions that combine shorter position talks and plenty of time to discuss! Technical and PosterTalk sessions focus on in-depth coverage of central themes with single scientific initiatives, put together after peer review of submitted abstracts. Technical Sessions—feature 20-minute talks covering new scientific insights and technological advancements in the field. PosterTalks—boast 2 hours of short talks highlighting main findings and take-home messages found on select posters, including in-room poster viewing and discussion.
Program Team Chair: Art Bettge, ADB Wheat Consulting, U.S.A. Program Team Vice Chair: Koushik Seetharaman, University of Guelph, Canada
Scientific Initiative Track Chairs and Vice Chairs Biotechnology & Sustainability Chair: Michael J. Giroux, Montana State University, U.S.A. Vice Chair: Michael Tilley, USDA ARS CGAHR, U.S.A. Chemistry & Interactions Chair: Andrew E. McPherson, Kraft Foods, U.S.A. Vice Chair: Baljit S. Ghotra, National Starch LLC, U.S.A. Engineering & Processing Chair: Clyde Don, Foodphysica, Netherlands Vice Chair: Sathya Kalambur, Pepsico (Frito-Lay, Inc.), U.S.A. Food Safety & Regulatory Chair: Rangan Chinnaswamy, USDA GIPSA, U.S.A. Vice Chair: Andreia Bianchini, University of Nebraska, U.S.A. Health & Nutrition Chair: S. Shea Miller, Agriculture & Agri-Food Canada, Canada Vice Chair: Trust Beta, University of Manitoba, Canada Ingredients & Innovations Chair: Rajen S. Mehta, SunOpta Ingredients Group, U.S.A. Vice Chair: Brian J. Anderson, Bunge, U.S.A. Quality & Analytical Methods Chair: Sean Finnie, Cargill, U.S.A. Vice Chair: Elaine J. Sopiwnyk, Canadian International Grains Institute, Canada www.aaccnet.org/meet 3
2012 Schedule-at-a-Glance (Preliminary—subject to change) “If you’re involved in cereal science, this is the one ‘must attend’ meeting each year. The meeting is focused, not so large to where you get lost in the crowd, and guaranteed to give you a boost that lasts all year. The AACCI annual meeting will be an informative, congenial event for people involved with every step of the grain utilization profession.” Art Bettge 2012 Program Team Chair
Sunday, September 30 4:00 – 4:30 p.m.
Opening General Session Reception
4:30 – 5:30 p.m.
Opening General Session and Awards Ceremony
5:30 – 7:30 p.m.
Grand Opening Exhibition
Monday, October 1 7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings
8:30 – 10:10 a.m.
Scientific Sessions
10:40 a.m. – 12:20 p.m.
Scientific Sessions
12:20 – 2:00 p.m.
Lunch Break—Division Lunches, Poster Viewing
2:00 – 4:00 p.m.
Scientific Sessions
4:00 – 7:00 p.m.
Beer and Poster Viewing Poster Authors Present (all students’ posters only, 4:00 – 5:00 p.m.; even-numbered posters, 5:00 – 6:00 p.m.)
4:00 – 7:00 p.m.
Exhibition Open Open Evening—Division Socials and Dinners
4
Tuesday, October 2 7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings
8:30 – 10:10 a.m.
Scientific Sessions
10:40 a.m. – 12:20 p.m.
Scientific Sessions
12:00 – 2:15 p.m.
Lunch with the Exhibitors and Poster Viewing Poster Authors Present (odd-numbered posters, 1:00 – 2:00 p.m.)
2:30 – 4:30 p.m.
Scientific Sessions Open Evening—Division Socials and Dinners
Wednesday, October 3 7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings
8:30 – 10:10 a.m.
Scientific Sessions
10:40 a.m. – 12:20 p.m.
Scientific Sessions
12:30 – 2:00 p.m.
Lunch Break—Division Lunches, ICC Luncheon
2:00 – 4:00 p.m.
Scientific Sessions
4:15 – 6:00 p.m.
Closing Session and Farewell Reception
“The annual meeting brings together interested people from around the globe—nothing else matches that. In the relaxed venue you have opportunity not only to hear presentations, but you can have discussions with the authors and others interested in that research. There is no better place to bounce around new ideas and challenge some of our old assumptions.” Debi Rogers AACC International President
www.aaccnet.org/meet 5
Meeting Highlights Sunday, September 30
Monday, October 1
Golf at the Westin Diplomat
Student Product Development Competition Presentations
Opening General Session Reception
Finalist Presentations: 10:00 a.m. – 1:00 p.m. Finalists will also present their product posters from 4:00 to 5:00 p.m. The AACCI Student Division’s Product Development Competition (PDC) provides a unique opportunity for students to develop a new food product, present their business case for the product, and compete for financial awards (more than $6,500 was provided last year). Participants may even have an opportunity to cooperate with the food industry to bring their innovative products to market. Students should submit their new product ideas by June 1, 2012, for consideration! Visit http:// www.aaccnet.org/pdc for full details. All attendees are invited to watch the final presentations and encourage these new innovators!
Opening General Session and Awards Ceremony
Exhibits with Beer and Poster Viewing
The 18-hole championship golf course, nestled amongst 3,000 coconut and royal palm trees and 50-year-old shady banyans, stretches 6,800 yards and features rolling fairways, 8 acres of lakes and 76 bunkers. Redesigned by golf architect Joe Lee in 2000 and managed by Troon Golf, the layout offers a challenge to even the most accomplished golfer and an enjoyable experience for players of all skill levels. AACC International encourages those that want to play golf to contact Stan Hughes at +1.954.883.4449 or stan.hughes@westin.com to set up a tee time. Current golf pricing is $99, club rental $60. 4:00 – 4:30 p.m.
4:30 – 5:30 p.m. A beverage reception kicks off the opening for the 2012 Annual Meeting, followed by the Opening General Session! Get updates on what your association is doing to further the advancement of grain science, help honor AACCI members who have made significant contributions to the field of grain science, and see who will receive the William F. Geddes Memorial Award.
Grand Opening Exhibition
5:30 – 7:30 p.m. Greet old friends and network with colleagues while you visit with more than 120 of the industry’s leading suppliers during this casual and festive event. Light appetizers and beverages will be served. 6 Science, Sand, & Sun: Find it all at the 2012 AACCI Annual Meeting.
4:00 – 7:00 p.m. Author presentations (all student posters, 4:00 – 5:00 p.m.; even-numbered posters, 5:00 – 6:00 p.m.) Grab a beer, iced tea, or lemonade and visit with industry suppliers at their exhibits, talk with poster authors, or learn more about AACCI’s innovations.
Tuesday, October 2 Best Student Research Paper Competition Symposium
8:30 – 11:00 a.m. This unique competition challenges students to demonstrate superior presentation skills, encourages students to share their research, and highlights the best research conducted by our students. Each department can submit one nomination for the competition, a jury reviews the nominations and chooses six students to advance to the final round of competition during this symposium. All attendees are encouraged to stop by and see the top-notch talent first-hand by attending this fabulous session.
Lunch with the Exhibitors and Poster Viewing
12:00 – 2:15 p.m. Author presentations from 1:00 – 2:00 p.m. (odd-numbered posters) Grab a complimentary lunch and continue the networking and education as you meet with industry suppliers and talk with poster authors.
Speed Mentoring Social
4:30 – 5:30 p.m. Looking for the best way to quickly network with a variety of colleagues? Then the AACCI Speed Mentoring Social is a must attend. 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 your business cards and plan on starting connections that could last a lifetime. Light appetizers and
refreshments will be available. Please plan to join us for this complimentary Speed Mentoring Social. Preregistration required for protégés or mentors. Supported by the Professional Development Panel and the Education Division.
Pairing with a Purpose – Foundation Event
7:00 – 9:00 p.m. The AACCI Foundation invites you to an evening of food, wine, beer and delight at Lola’s on Harrison Restaurant. Known for their beer and food pairings, our evening will also include wine pairings as part of a three course meal. An expert will explain how various beers and wines can enhance food to make a sensational meal! Written up in the New York Times, Lola’s offers sophisticated dining in the heart of the Hollywood downtown area. Enjoy a unique dining experience and know that you are also contributing to the Foundation scholarship program. Must be 21 to participate. Preregistration is required.
Wednesday, October 3 Closing Session and Farewell Reception
4:15 – 6:00 p.m. AACCI takes a new twist to the traditional closing and keynote speaker. More details will follow, but plan your travel so you can attend this session, you’ll be disappointed if you miss it! The session will be followed by a farewell reception featuring great conversation and beverages.
www.aaccnet.org/meet 7
Preliminary Scientific Program—Symposia and Science Cafés Listed alphabetically. Presenters and titles are preliminary and subject to change. Visit www.aaccnet.org/meet (under program) for full session descriptions.
Addressing Texture Challenges in Baked Products Organizer: Yadunandan Dar, Corn Products International/National Starch, Bridgewater, NJ, U.S.A. Scientific Initiative: Ingredients & Innovations • Introduction. Y. DAR, Corn Products International/National Starch, Bridgewater, NJ, U.S.A. • Measuring and addressing texture challenges in healthy baked products. M. WHITWORTH, Campden BRI, Chipping Campden, United Kingdom • Leveraging fiber properties to manage and improve the texture of baked goods. R. MEHTA, SunOpta Ingredients Group, Chelmsford, MA, U.S.A. • Gluten-free food products with texture comparable to wheat flour-based products. D. UZUNALIOGLU, Corn Products International/National Starch, Bridgewater, NJ, U.S.A. • Overcoming the challenges in replacing sugar in bakery products while maintaining desired texture and taste. M. W. J. NOORT, TNO, Zeist, Netherlands
Best Student Research Paper Competition Organizer: Pierra Faa, Frito Lay, Inc., Plano, TX, U.S.A. Sponsor: Professional Development Panel Scientific Initiatives: Covers all initiatives The objectives of this competition are to challenge students to demonstrate superior presentation skills, highlight the best research conducted and presented by students, and offer an opportunity for students to interact with the AACCI community at an early stage in their career. The competition is judged in two stages. During the first phase, university department heads nominate student members who submit an abstract and initial presentation. A jury reviews the many nominations and chooses six students to advance to the final round of competition. This symposium will showcase the top six finalists. Presenters to be announced at a later date.
Chemistry and Nutrition of Pulses and Minor Cereals Organizers: El-Sayed Abdel-Aal, Agriculture & Agri-Food Canada, Guelph, ON, Canada; Shea Miller, Agriculture & Agri-Food Canada, Ottawa, ON, Canada; Sathya Kalambur and Supriya Varma, Frito-Lay, Inc., Plano, TX, U.S.A.; Koushik Seetharaman, University of Guelph, Guelph, ON, Canada Scientific Initiative: Health & Nutrition • Influence of pH on structure and function of amaranth (Amaranthus hypochondriacus) protein isolates. L. ABUGOCH, University of Chile, Santiago, Region Metropo, Chile
8 The top science. The top scientists.
• Effect of Amaranthus and buckwheat proteins on wheat dough properties and noodle quality. H. CORKE, University of Hong Kong, Cereal Science Laboratory, Department of Botany, Hong Kong • An overview of human subject study-based evidence for health benefits of cereals and pulses. D. RAMDATH, Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada • Overview of nutritional aspects of millets and minor millets. K. SEETHARAMAN, University of Guelph, Guelph, ON, Canada • Breadmaking use of Andean crops quinoa, kañiwa, kiwicha, and tarwi. C. ROSELL, Institute of Agrochemistry and Food Technology, Valencia, Spain
Current Status and Development Trends of Asian Products Organizers: Larisa Cato, Department of Agriculture and Food WA, South Perth, WA, Australia; Gary Hou, Wheat Marketing Portland, Portland, OR, U.S.A. Sponsor: Asian Products Technical Committee Scientific Initiatives: Biotechnology & Sustainability, Chemistry & Interactions, Health & Nutrition, Quality & Analytical Methods • Current status and development trend of Asian products in China. C. E. WANG, Yihai Kerry Investments Co., Ltd., Shanghai, Peoples Republic of China • Current status and development trend of Asian products in Indonesia. M. Y. LIKUMAHWA, Bogasari Flour Mills, Jakarta, Indonesia • Current status and development trend of Asian products in Brazil. C. J. STEEL, University of Campinas (UNICAMP), Campinas SP, Brazil • Review of Asian product research. D. HATCHER, Canadian Grain Commission, Winnipeg, MB, Canada
Enzymes in Cereal Science: From Improving Dough & Product Quality to Improving Bioavailability of Functional Compounds Organizers: Girish Ganjyal and Sathya Kalambur, PepsiCo, Plano, TX, U.S.A.; Andy McPherson, Kraft Foods, Glenview, IL, U.S.A.; Buddhi Lamsal, Iowa State University, Ames, IA, U.S.A. Financial Sponsor: Novozymes, DSM, Caravan Ingredients Scientific Initiatives: Biotechnology & Sustainability, Chemistry & Interactions, Health & Nutrition • Production of prebiotic arabinoxylan oligosaccharides during whole grain bread making: From concept and clinical trials. C. COURTIN, KU Leuven, Leuven, Belgium • Enzymatic modification of wheat and rye brans—Effects on technological and physiological functionality. K. POUTANEN, VTT Technical Research Centre of Finland & University of Eastern Finland, Espoo, Finland • Improving functionality and bioavailability of phenolics in wheat bran. R. RUAN, University of Minnesota, St. Paul, MN, U.S.A. • Xylanases in baking. M. M. ENGELSEN, Novozymes A/S, Copenhagen, Denmark • Novel applications of enzymes for baking. S. WEST, BioCatalysts Ltd., Cardiff, Wales, United Kingdom
continued www.aaccnet.org/meet 9
Preliminary Scientific Program—Symposia and Science Cafés
Exploring the Differences Between Conventional and Modern Biotechnology—A Focus on Grains Organizers: Brian Beecher, USDA ARS, Wheat Quality Lab. Pullman, WA, U.S.A.; Tandace Scholdberg, USDA-GIPSA, Kansas City, MO, U.S.A.; Michael Giroux, Montana State University, Bozeman, MT, U.S.A. Sponsor: Biotechnology Division Scientific Initiatives: Biotechnology & Sustainability, Quality & Analytical Methods • Mapping of quality traits in soft white wheat. C. MORRIS, USDA-ARS, Washington State University, Pullman, WA, U.S.A. • Improving nontransgenic crop varieties using plant transformation approaches. M. P. SCOTT, USDA-ARS, Iowa State University, Ames, IA, U.S.A. • Advances in barley transgenic traits. R. CHIBBAR, University of Saskatchewan, Saskatoon, SK, Canada • Molecular and genetic characterization of polyphenol oxidase genes in wheat. B. BEECHER, USDA-ARS, Washington State University, Pullman, WA, U.S.A.
Food Allergy Thresholds and Risk Assessment: Potential Stakeholder Benefits Organizers: Andreia Bianchini, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A.; Joseph L. Baumert, Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, U.S.A. Sponsor: Food Safety and Microbiology Technical Committee Scientific Initiative: Food Safety & Regulatory 10 Visit the annual meeting website for full session descriptions.
• Challenges for the food-allergic consumer: Potential benefits of food allergen thresholds for finished product labeling. M. ACEBAL, FAAN (The Food Allergy & Anaphylaxis Network), Fairfax, VA, U.S.A. • The food industry perspective on thresholds for allergen control and labeling. C. LLEWELLYN, The Coca-Cola Company, Atlanta, GA, U.S.A. • The scientific and clinical case for food allergen thresholds. J. L. BAUMERT, Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, U.S.A. • The use of food allergen thresholds for quantitative risk assessment approaches. B. REMINGTON, University of Nebraska, Lincoln, NE, U.S.A.
Formulating Grain-Based Food for Glucose Control Organizers: Susan Tosh, Agriculture & Agri-Food Canada, Guelph, ON, Canada; Satya Jonnalagadda, General Mills, Golden Valley, MN, U.S.A.; Anne Birkett, Kellogg Company, Battle Creek, MI, U.S.A. Sponsor: Nutrition Division Financial Sponsors: Cargill Inc., J. Rettenmaier USA LP, Matsutani/ADM Scientific Initiative: Health & Nutrition • Session introduction by moderators: A. BIRKETT, S. JONNALAGADDA • Glycemic control—Definition and physiological effects. T. WOLEVER, University of Toronto, Toronto, ON, Canada • Food processing effects on glycemic response. S. TOSH, Agriculture & Agri-Food Canada, Guelph, ON, Canada • Food formulation effects on glycemic response. M. HAUB, Kansas State University, Manhattan, KS, U.S.A. • Issues and considerations with glycemic labeling and its regulation. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A.
Gluten Free: Opportunities and Challenges Across the Supply Chain Organizers: Rajen Mehta, SunOpta Ingredients Group, Chelmsford, MA, U.S.A.; Satya Jonnalagadda, General Mills Inc., Golden Valley, MN, U.S.A.; Andreia Bianchini, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A. Sponsors: Nutrition Division, Food Safety and Microbiology Technical Committee Financial Sponsors: Cargill Inc.; J. Rettenmaier USA LP; Matsutani/ADM; General Mills, Inc.; SunOpta Ingredients Group Scientific Initiatives: Food Safety & Regulatory, Health & Nutrition • Impact of new regulations in the food industry. B. JACOB, General Mills Inc., Minneapolis, MN, U.S.A. • Product development opportunities and challenges. R. MEHTA, SunOpta Ingredients Group, Chelmsford, MA, U.S.A. • Product development challenges and potential solutions for high-quality gluten-free products. Y. DAR, Corn Products International/National Starch, Bridgewater, NJ, U.S.A. • Detection methods for ensuring labeling compliance of gluten-free products (ELISA, MS, PCR). J. L. BAUMERT, Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, U.S.A. • Process control and validation strategies for gluten-free product manufacturing. S. HEGENBART, ConAgra Foods, Inc., Omaha, NE, U.S.A.
Healthy Food Manufacturing: Process Challenges & Solutions for Salt Reduction, Fat Reduction, and Fiber Enhancement Organizers: John Mathew, Frito-Lay, Inc., Plano, TX, U.S.A.; Clyde Don, Foodphysica, Driel, Netherlands Sponsor: Engineering & Processing Division Scientific Initiatives: Engineering & Processing, Health & Nutrition • Strategies for developing healthier bakery products. F. GATES, Campden BRI, Chipping Campden, United Kingdom • Reducing oil uptake in extruded snacks—Mechanisms for fat absorption and distribution in a cellular matrix. S. ALAVI, Kansas State University, Manhattan, KS, U.S.A. • Strategies in reducing fat using starch. P. BUWALDA, AVEBE, Veendam, Netherlands • Salt reduction: New challenges. S. HILL, University of Nottingham, Loughborough Leicestershire, United Kingdom • The influence of healthy ingredients on food texture. L. OUDHUIS, TNO/ Netherlands Organization for Applied Scientific Research, Zeist, Netherlands
continued www.aaccnet.org/meet 11
Preliminary Scientific Program—Symposia and Science Cafés Is It Sweet Enough? A Dialogue on Sugar Reduction Organizer: Andrew McPherson, Kraft Foods, Glenview, IL, U.S.A. Sponsors: Carbohydrate Division, Nutrition Division Scientific Initiatives: Chemistry & Interactions, Health & Nutrition, Ingredients & Innovations • Sugars and obesity: Broadening our perspective. K. GREAVES, Kellogg Company, Battle Creek, MI, U.S.A. • Ingredient options for sugar reduction. E. SHINSATO, Corn Products International, Westchester, IL, U.S.A. • Combination approach using high-potency sweeteners and bulking agents for effective sugar reduction in foods. A. EVANS, Tate and Lyle, Decatur, IL, U.S.A. • Practical considerations in caloric sugar reduction. D. VELLUCCI, Kraft Foods, Tarrytown, NY, U.S.A.
Leveraging Innovation, Cost Management, and Sustainability for Profitability Organizer: Rajen Mehta, SunOpta Ingredients Group, Chelmsford, MA, U.S.A. Sponsor: Nutrition Division Financial Sponsors: Cargill Inc., J. Rettenmaier USA LP, Matsutani/ADM, SunOpta Ingredients Group Scientific Initiative: Ingredients & Innovations • Leveraging continuous improvement and other tools for profitability and cost reduction. R. MEHTA, SunOpta Ingredients Group, Chelmsford, MA, U.S.A. 12 Visit the annual meeting website for full session descriptions.
• Kaizen usage to drive continuous improvement. L. MURRAY, Bunge North America, St. Louis, MO, U.S.A. • Science and technology insights to reduce costs and deliver sustainability. J. KEPPLINGER, Kellogg Company, Battle Creek, MI, U.S.A. • Challenges and opportunities in improving profitability by managing costs. E. ARNDT, ConAgra Foods Inc., Omaha, NE, U.S.A. • Value matters: Case studies in value optimization without compromise using advanced texturizers. Y. DAR, Corn Products International/National Starch, Bridgewater, NJ, U.S.A. • Use of statistical process control to improve manufacturing process performance. K. GARDNER, eMRI, Saline, MI, U.S.A.
Lipids in Baking: Minor Components with Major Impact Organizers: Sean Finnie, Cargill, Inc., Plymouth, MN, U.S.A.; Bram Pareyt, KU Leuven, Leuven, Belgium Scientific Initiatives: Chemistry & Interactions, Engineering & Processing, Ingredients & Innovations, Quality & Analytical Methods • Shortening and oil processing: Tools of the trade. R. JOHNSON, Bunge Oils, Bradley, IL, U.S.A. • Role of fat crystallization in bakery products. S. METIN, Cargill, Global Food Research, Wayzata, MN, U.S.A. • Functionality of oils and shortenings in baking. S. FINNIE, Cargill, Bakery Technology Team, Plymouth, MN, U.S.A. • Functionality of emulsifiers in breadmaking. P. KOEHLER, Hans-Dieter-BelitzInstitute for Cereal Grain, Freising, Bavaria, Germany • Endogenous wheat flour lipids and their interactions during breadmaking. B. PAREYT, KU Leuven, Leuven, Belgium
The New Generation of Professionals: Opportunities and Challenges in Transitioning from School to Work Organizers: Rajen Mehta, SunOpta Ingredients Group, Chelmsford, MA, U.S.A.; Shane Walker, University of Guelph, Guelph, ON, Canada Sponsors: Student Division, Education Division, Nutrition Division Financial Sponsors: Cargill Inc., J. Rettenmaier USA LP, Matsutani/ADM, SunOpta Ingredients Group Scientific Initiative: Ingredients & Innovations • The challenge of transitioning the Net Generation into the professional world. R. MEHTA, SunOpta Ingredients Group, Chelmsford, MA, U.S.A. • How schools train students to be productive professionals in the cereal food industry. D. MYERS SR., North Dakota State University, Fargo, ND, U.S.A. • How Kansas State University prepares undergraduate and graduate students to be productive professionals in the cereal food industry. D. MAIER, Kansas State University, Manhattan, KS, U.S.A. • Opportunities for professionals in the cereal science and bakery industry. D. HAYMAN, Kellogg Company, Battle Creek, MI, U.S.A. • Opportunities for professionals in the food industry. E. ARNDT, ConAgra Foods Inc., Omaha, NE, U.S.A. • A student’s expectations in transitioning from school to work. L. BREWER, Kansas State University, Manhattan, KS, U.S.A. • An international perspective on entering the North American workplace. S. WALKER, University of Guelph, Guelph, ON, Canada
Peter Wood Memorial Organizers: Bill Atwell, Bill Atwell Consulting LLC, Champlin, MN, U.S.A.; Shea Miller, Agriculture & Agri-Food Canada, Ottawa, ON, Canada; Kris Spence, Kellogg Company, Battle Creek, MI, U.S.A. Sponsors: Carbohydrate Division, Nutrition Division Scientific Initiatives: Chemistry & Interactions, Health & Nutrition, Ingredients & Innovations • The life, times, and science of Peter Wood. B. ATWELL, Bill Atwell Consulting LLC, Champlin, MN, U.S.A. • An overview of beta glucans. S. TOSH, Agriculture and Agri-Food Canada, Guelph, ON, Canada • Current research on arabinoxylans. C. COURTIN, KU Leuven, Leuven, Belgium • Cell wall polysaccharides. G. FULCHER, University of Manitoba, Winnipeg, MB, Canada • Measurement of soluble fibers. B. MCCLEARY, Megazyme Intl. Ireland Ltd., County Wicklow, Ireland • Rheology of polysaccharides in the digestive tract and impact on health. P. ELLIS, King’s College London, London, United Kingdom • Soluble fibers and health. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A.
continued www.aaccnet.org/meet 13
Preliminary Scientific Program—Symposia and Science Cafés
Protein & Starch Changes Occurring During Various Cold-Forming and Dehydration Processing of Pasta, Noodle, & Pretzel Products Organizers: Vamshi Puppala, Sathya Kalambur, and Supriya Varma, Frito-Lay, Inc., Plano, TX, U.S.A. Financial Sponsor: Frito-Lay, Inc. Scientific Initiatives: Chemistry & Interactions, Engineering & Processing • Process mapping: What we can learn from this approach. K. SEETHARAMAN, University of Guelph, Guelph, ON, Canada • Product model systems approach to study thermomechanical effects on wheat starch and protein. C. DON, Foodphysica, Driel, Netherlands • A molecular view of individual processing steps in pasta making. S. IAMETTI, Dept. of Food, Nutrition, & Environmental Sciences, University of Milan, Milano, Italy • Structuring of pasta components during processing: Impact on starch & protein digestibility. V. MICARD, INRA, Montpellier, France • Innovations in extrusion—Configuring a multioperation, low-shear, semi-cold process for novel & nutritious products. S. ALAVI, Kansas State University, Manhattan, KS, U.S.A.
Protein Quality in Product Development: Regulatory Considerations Organizer: Viswas Ghorpade, Kellogg Company, Battle Creek, MI, U.S.A. Sponsor: Protein Division Scientific Initiative: Health & Nutrition • Protein quality: Methodology and benefits in grain-based foods. K. GREAVES, Kellogg Company, Battle Creek, MI, U.S.A. • U.S. regulatory perspective—Claims regarding protein quality. R. VAN LAACK, Hyman, Phelps, & McNamara, P.C., Washington, DC, U.S.A. • Protein quality: Canada perspective—Is there movement toward the use of PDCAAS? L. DIFRANCESCO, Source! Nutrition, Toronto, ON, Canada • FAO/WHO perspective—Upper limit of 1.0 for PDCAAS or unlimited. C. KRUGER, SPHERIX, Bethesda, MD, U.S.A. • Grain proteins—Combining incomplete proteins and amino acids for improved protein quality. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A.
Starch Modification Organizers: Baljit Ghotra, National Starch, Bridgewater, NJ, U.S.A.; Richard Rogers, Grain Processing Corp., Muscatine, IA, U.S.A. Sponsor: Carbohydrate Division Scientific Initiative: Chemistry & Interactions • Fundamental aspects of chemical modification. K. HUBER, University of Idaho, Moscow, ID, U.S.A.
14 Visit the annual meeting website for full session descriptions.
• Amylose inclusion complexes produced by combining various ligands with jetcooked amylose. F. FELKER, USDA ARS NCAUR, Peoria, IL, U.S.A. • Exploring granular architecture of starches through physical modifications. V. VAMADEVAN, University of Guelph, Guelph, ON, Canada • Preparation, structure, and properties of octenyl succinic starch. Y. C. SHI, Kansas State University, Manhattan, KS, U.S.A. • Using alcohol in starch modification process. A. EVANS, Tate and Lyle, Decatur, IL, U.S.A.
Statistical Tools Supporting Food Safety, Regulatory, and Processing Organizer: Michelle Manderfeld, General Mills, Minneapolis, MN, U.S.A. Sponsor: Statistical Advisory Technical Committee Scientific Initiatives: Engineering & Processing, Food Safety & Regulatory, Quality & Analytical Methods • Using statistical models to understand food safety risk. Presenter to be announced • Labeling compliance: Overage & impact on cost of goods. R. ROBERTSON and R. STACKOW, Kellogg Company, Battle Creek, MI, U.S.A. • Ongoing process monitoring. T. MCKAMEY, Silliker Inc., Madison, WI, U.S.A. • Measurement close to zero. P. WEHLING, General Mills, Inc., Minneapolis, MN, U.S.A. • Sampling applications in research and quality. T. C. NELSEN, Independent Statistical Consultant, Port Byron, IL, U.S.A.
Whole Grains: Where Are We and Where Are We Going? Organizers: Satya Jonnalagadda, General Mills, Golden Valley, MN, U.S.A.; Len Marquart, University of Minnesota, St. Paul, MN, U.S.A.; Brinda Govindarajan, McDonalds, Chicago, IL, U.S.A. Sponsor: Nutrition Division Financial Sponsors: Cargill Inc.; J. Rettenmaier USA LP; Matsutani/ADM; General Mills, Inc. Scientific Initiatives: Biotechnology & Sustainability, Engineering & Processing, Food Safety & Regulatory, Health & Nutrition • Current state of global whole grain definition and the future of global whole grain foods definition. J. M. JONES, St. Catherine University, Arden Hills, MN, U.S.A. • Whole grain health claims—Current state, what is needed for the future. K. WIEMER, General Mills, Minneapolis, MN, U.S.A. • Current gaps in whole grains health and nutrition research—What are the future needs. P. JACQUES, Tufts University, USDA-HNRC, Boston, MA, U.S.A. • Meeting the whole grain dietary guidelines—Are they sustainable given the food supply and current consumer food environment. L. MARQUART, University of Minnesota, St. Paul, MN, U.S.A. • Whole grain food technology—What are the current applications and future considerations. E. ARNDT, ConAgra Foods Inc., Omaha, NE, U.S.A.
www.aaccnet.org/meet 15
Preliminary Schedule
(Subject to change)
Includes ticketed (*) event fees. Split pricing indicates regular/student fees.
Saturday, September 29
Monday, October 1
8:00 a.m. – 5:00 p.m. 4:00 – 6:00 p.m.
7:00 – 8:30 a.m.
Approved Methods Technical Committee Meetings • Bread Baking Methods • Food Safety and Microbiology 6:30 – 9:00 p.m. • Physical Testing Methods • Protein and Enzyme Methods • Rice Milling and Quality Sunday, September 30 • Soft Wheat and Flour Products 8:00 – 10:00 a.m. Check Sample Committee Meeting • Statistical Advisory 8:00 a.m. – 2:00 p.m. Exhibitor Set-Up and Registration 7:00 – 8:30 a.m. Whole Grains Working Group 8:30 – 10:30 a.m. Books Committee Meeting 7:00 – 10:00 a.m. Poster Set-Up by Authors 8:30 – 10:30 a.m. Journals Committee Meeting 7:30 a.m. – 6:30 p.m. Registration Open 8:30 – 10:30 a.m. Online Products Committee Meeting 8:30 – 10:10 a.m. Scientific Sessions 10:00 a.m. – 12:00 p.m. 2013 Technical Program Planning—Team Leaders 9:00 a.m. – 12:10 p.m. Supplier Innovation Session I Meeting 10:00 a.m. – 1:00 p.m. Student Product Development Competition 11:30 a.m. – 1:00 p.m. Cereal Chemistry Editorial Board Luncheon Presentations 12:00 – 7:30 p.m. Registration Open 10:00 a.m. – 7:00 p.m. Poster Viewing 1:00 – 2:30 p.m. Leadership Forum, by invitation 10:40 a.m. – 12:20 p.m. Scientific Sessions 2:30 – 4:00 p.m. Approved Methods Technical Committee 12:20 – 2:00 p.m. Lunch Break Chairs Meeting 12:30 – 2:00 p.m. Down Under Section Meeting (bring your own lunch) 3:00 – 4:00 p.m. Awards Committee Meeting 12:30 – 2:00 p.m. Engineering & Processing Division Meeting and 4:00 – 4:30 p.m. Opening General Session Reception Lunch*, Fee: $20/$10 4:30 – 5:30 p.m. Opening General Session and Awards Ceremony 12:30 – 2:00 p.m. Milling & Baking Division Meeting and Networking 5:30 – 6:30 p.m. Student Division Executive Committee and University Lunch*, Fee: $35/$10 Representative Meeting 12:30 – 2:00 p.m. Nutrition Division Meeting and Lunch*, Fee: $40/$20 5:30 – 7:30 p.m. Grand Opening Exhibition 12:30 – 2:00 p.m. Rice Division Lunch*, Fee: $45/$25 16
Board of Directors’ Meeting Milling & Baking Division Executive Committee and Advisory Board Meeting Cincinnati Section Meeting and Dinner
2:00 – 3:30 p.m. 2:00 – 4:00 p.m. 2:00 – 4:10 p.m. 4:00 – 7:00 p.m. 4:00 – 7:00 p.m. 5:30 – 6:00 p.m. 6:00 – 7:00 p.m. 7:00 – 10:00 p.m. 7:00 –10:00 p.m. 7:00 – 10:30 p.m.
Student Division Business Meeting Scientific Sessions Supplier Innovation Session II Beer and Poster Viewing Student Poster Authors Present (4:00 – 5:00 p.m.) Poster Authors Present (even-numbered posters, 5:00 – 6:00 p.m.) Exhibition Open Carbohydrate Division Executive Committee Meeting Carbohydrate Division Meeting Cereals&Europe Section Dinner*, Fee: $55 Northwest Section Dinner Student Division Social and Dinner*, Fee: $35
Tuesday, October 2 7:00 – 8:00 a.m. Grains for Health Foundation Breakfast Meeting*, Fee: $30 7:00 – 8:00 a.m. Past Presidents’ Breakfast 7:00 – 8:30 a.m. Approved Methods Technical Committee Meetings • Biotechnology Methods • Experimental Milling • Methods for Grain and Flour Testing • Oat and Barley Products • Pasta Products Analysis • Yeast Evaluation 7:30 a.m. – 5:00 p.m. Registration Open 8:00 a.m. – 2:30 p.m. Poster Viewing
8:30 – 10:10 a.m. 8:30 – 11:00 a.m. 10:00 a.m. – 12:00 p.m. 10:40 a.m. – 12:20 p.m. 11:00 a.m. – 12:00 p.m. 12:00 – 2:15 p.m. 2:30 – 4:30 p.m. 2:30 – 6:00 p.m. 3:30 – 5:00 p.m. 4:30 – 5:30 p.m. 4:30 – 5:30 p.m. 4:30 – 5:30 p.m. 4:30 – 6:00 p.m. 5:30 – 6:30 p.m. 6:00 – 9:00 p.m. 7:00 – 9:00 p.m.
Scientific Sessions Best Student Research Paper Competition Foundation Board Meeting Scientific Sessions Professional Development Panel Meeting Lunch with the Exhibitors and Poster Viewing Poster Authors Present (odd-numbered posters, 1:00 – 2:00 p.m.) Scientific Sessions Exhibit and Poster Take-Down China Strategies Task Force Meeting Protein Division Business Meeting Speed Mentoring Social 2013 Technical Program Planning Meeting Iowa State University and Friends Reception*, Fee: $10 Protein Division Social*, Fee: $25/$15 Carbohydrate Division Dinner*, Fee: $50/$25 Pairing with a Purpose – Foundation Event*, Fee: $100 * ticket required schedule continued For updates to the schedule, visit www.aaccnet.org/meet. 17
Preliminary Schedule
General Meeting Information
Wednesday, October 3
Student Travel Grants
7:00 – 8:15 a.m. 7:00 – 8:30 a.m.
New this year, students can apply for an AACCI Student Travel Award as part of the abstract submission process. Applicants must be an AACCI student member, submit an accepted abstract, register, and present a poster or oral presentation during the 2012 Annual Meeting to be eligible.
7:00 – 8:30 a.m. 7:00 – 8:30 a.m. 7:30 a.m. – 2:30 p.m. 8:30 – 10:10 a.m. 10:00 – 11:00 a.m. 10:40 a.m. – 12:20 p.m. 12:30 – 1:30 p.m. 12:30 – 2:00 p.m. 12:30 – 2:00 p.m. 12:30 – 3:30 p.m. 2:00 – 4:00 p.m. 4:15 – 6:00 p.m.
Kansas State University Breakfast*, Fee: $35/$10 Approved Methods Technical Committee Meetings • Asian Products • Bioactive Compounds Methods • Chemical Leavening Agents • Dietary Fiber and Other Carbohydrates • Near Infrared Analysis • Pulse and Legume • Vitamins, Minerals, and Lipids North Dakota State University Alumni and Friends Breakfast*, Fee: $30/$15 Scientific Advisory Panel Registration Open Scientific Sessions Nominating Committee Meeting Scientific Sessions Rheology Division Meeting and Lunch*, Fee: $20 Lunch Break ICC Luncheon*, Fee: $40/$20 Approved Methods Technical Committee Chairs Meeting and Lunch Scientific Sessions Closing Session and Farewell Reception
*ticket required 18 Enjoy the company of world-renowned scientists from nearly 40 countries.
New! AACC International Job Center Those interested in highlighting their job opportunities at the meeting should bring copies of their job openings to post on the board in the registration area. For jobs posted on the new AACCnet Job Center, make sure to add a note to your posting if you will have a contact at the meeting, visit www.aaccnet.org/jobs.
Attendees from Outside the United States Attendees from a country outside the United States will need a valid passport or visa. Visas can take up to 3 months to obtain. The U.S. government is working to expedite visa processing, however, we encourage you to plan ahead to avoid any delays. Note: U.S. legislation requires foreign nationals to provide to air carriers a valid U.S. address during their stay prior to departure of their U.S.-bound flight. Most airlines require a passport number, as well as a valid U.S. address for the passenger’s stay, at the time of booking. Visit www.aaccnet.org/meet (under city/travel) for more information.
Media Media representatives are extended complimentary registration to the annual meeting. To register, add your name to the media contact list, or to make additional arrangements, contact Karen Deuschle at +1.651.994.3804 or e-mail kdeuschle@scisoc.org.
Meeting Registration Please note: The printable version of the registration form is available on the annual meeting website: www.aaccnet.org/meet (under the registration tab). Fees for ticketed events are listed as part of the program schedule on pages 16–18 of this brochure.
Registration may be made in one of the following ways: Internet: www.aaccnet.org/meet Fax or Mail: Complete the Registration Form (found on website) Fax: +1.651.454.0766 Mail: AACCI Annual Meeting Registration 3340 Pilot Knob Road St. Paul, MN 55121 U.S.A.
Not an AACCI Member? Connect & Save with Meeting Plus Membership Joining AACCI with your meeting registration instantly connects you to the most active global community of cereal grain scientists and practitioners year round, while at the same time provides a significant discount on your registration and membership fees. A special “Meeting Plus Membership” option is offered on the registration form. All the benefits of membership are included in this offer, and a follow-up e-mail will be sent regarding journal options and other membership selections. Simply select the “Meeting Plus Membership” registration rate and join today!
Registration includes all sessions, posters, exhibition, Opening General Session Reception, Grand Opening Exhibition, Tuesday Lunch, and Farewell Reception.
Registration Fees Advance Regular Late/Onsite by June 28 by Aug. 30 starting Aug. 31 Member $585 $660 $700 Presenter $535 $610 $650 Student Member $190 $210 $250 Meeting Plus Membership Regular $670 $745 $785 Student $235 $255 $295 Nonmember $685 $760 $800 Life Member $200 $200 $200 Exhibitor $425 $475 $475 Single Day $315 $315 $315
Presenter Rates Reduced presenter registration fees are offered for special sessions (symposia), oral technical, and poster presenters.
Cancellation/Refund Policy Registration cancellations must be made in writing and received by AACCI no later than August 23, 2012. Cancellations received by this date are subject to a $125 processing fee; ticketed events will be fully refunded. Ticketed events and meeting registration cancellations received after August 23, 2012, are not subject to a refund. Registration form is available at www..aaccnet.org/meet. 19
Hotel Information and Reservations The Westin Diplomat Hotel serves as the headquarters hotel and the location of all the meetings. The Crowne Plaza Hollywood Beach serves as an overflow hotel. Staying at an AACCI-designated hotel supports the meeting and keeps meeting facility rentals lower, thus keeping registration fees low.
Hotel Reservations Hotel reservations for the annual meeting should be made directly through the hotel and will be accepted online and by phone. Note: Convention rates are available 3 days before and 3 days following the annual meeting dates, subject to availability at the time of booking reservation.
AACC International has negotiated discount rates at the following hotels: The Westin Diplomat Hotel (beach-front property) (headquarters hotel and location for the entire annual meeting) Discounted Rates: Standard Single/Double: $179, plus 11% tax Government rate available on request with proper ID and based on limited availability Reservations: Internet: www.aaccnet.org/meet Telephone: +1.888.627.7218 (for government rate call +1.954.602.8700) (Inform the operator that you are attending the AACC International Annual Meeting.) Questions? E-mail: 01402.diplomatreservations@westin.com Check In: 4:00 p.m.; Check Out: 11:00 a.m. Parking/Day: $20 + tax (in and out privileges) self-park; $24 + tax (in and out privileges) valet Hotel Amenities and Services: Complimentary high-speed internet access; refrigerator; beach/pool bed, loungers, and umbrellas; two outdoor pools; golf course; full spa; marina on site; fitness center; business center, 24-hour room service; technology helpdesk
The Westin Diplomat Hotel 20 Sand & Sun: AACCI meets for the first time in this beautiful beach town.
Crowne Plaza Hollywood Beach Discounted Rates: Standard Single/Double: $139, plus 11% tax Reservations: Internet: www.aaccnet.org/meet Telephone: 1.800.227.6963 (Inform the operator that you are attending the AACC International Annual Meeting.) Questions? +1.954.454.4334, ext. 208; 8:30 a.m. – 5:30 p.m. (EDT) Check In: 4:00 p.m.; Check Out: 11:00 a.m. Crowne Plaza Hollywood Beach Parking/Day: $14 self-park, $18 valet Hotel Amenities and Services: coffee maker; signature Sleep Advantage amenities; complimentary wired and wireless Internet service; large infinity pool; fitness center
Reservation Deadline Reservations must be made by August 30, 2012, to guarantee annual meeting rates. After that date, rooms and rates will be based on availability. All housing changes, cancellations, and inquiries should be made directly with the hotel.
éSpecial Accommodations Indicate any special needs you may have when making reservations either online or by telephone.
Confirmations Confirmation numbers will be e-mailed to attendees making reservations online and given to attendees making reservations by phone.
Room Deposit, Payment Methods, and Tax All rates are per room per night and are subject to applicable taxes/night (subject to change). Reservations will not be accepted without a valid credit card guarantee of one night’s room rate plus tax for each room reserved.
Cancellations After August 30, 2012, rates are subject to availability. Cancellations within 72 hours of the day of arrival will forfeit the entire deposit. Early departures are subject to penalties set by the hotel. Credit cards will only be charged if cancelled within the penalty period. A charge of the first night’s room and tax will be applied and/or forfeited if you do not cancel or do not arrive (no show).
www.aaccnet.org/meet 21
Exhibit Hall Exhibit and Poster Hours Sunday, September 30 8:00 a.m. – 2:00 p.m. Exhibit Set-Up 5:30 – 7:30 p.m. Grand Opening Exhibition “New products come on to the market regularly, and the AACC International’s marketplace and exposition provides an opportunity to see the latest in new and novel products and equipment.” – Art Bettge, 2012 Program Team Chair
Monday, October 1 7:00 – 10:00 a.m. Poster Set-Up by Authors 10:00 a.m. – 7:00 p.m. Poster Viewing 4:00 – 7:00 p.m. Exhibits with Beer and Poster Viewing with Authors Present 4:00 – 5:00 p.m. (all student authors only) 5:00 – 6:00 p.m. (authors of even-numbered posters)
Tuesday, October 2 8:00 a.m. – 2:30 p.m. Poster Viewing 12:00 – 2:15 p.m. Lunch with the Exhibitors Poster Viewing with Authors Present 1:00 – 2:00 p.m. (authors of odd-numbered posters) 2:30 – 6:00 p.m. Exhibit and Poster Take-Down
22 The ideal place to make your industry connections.
The Exhibition Preliminary List of Exhibitors Visit www.aaccnet.org/meet and the Exhibition link for updates. *Indicates an AACCI Corporate Member AB Mauri Food, Inc. ADM/Matsutani, LLC* ADM Milling Co.* AIB International* ANKOM Technology* Arla Food Ingredients, Inc.* Baker Perkins, Inc.* BENEO Inc.* Bepex International LLC* Best Cooking Pulses, Inc.* Blue Diamond Growers Brabender GmbH & Co, KG* Briess Malt & Ingredients Co.* Brolite Products, Inc.* Brookfield Engineering Laboratories, Inc.* Bruker Optics Bühler Inc.* C.W. Brabender Instruments, Inc.*
>>
Calibre Control International Ltd.* California Natural Products* Canadian International Grains Institute* Caremoli USA, Inc.* Charm Sciences, Inc.* CHOPIN Technologies* Church & Dwight Co. Inc.* CII Laboratory Services* Clextral, Inc. Corn Products International, Inc.* CPM Wolverine Proctor* Dakota Specialty Milling, Inc.* David Michael & Co.* Domino Specialty Ingredients Elementar Americas, Inc. EnviroLogix Inc. Enzyme Development Corp.*
Farmer Direct Foods, Inc. Firmenich, Inc. FONA International Fortitech, Inc.* FOSS North America* Glanbia Nutritionals* GNT USA, Inc. Gold Coast Ingredients, Inc.* Grain Millers, Inc.* Grain Processing Corporation (GPC)* Hesco, Inc./Dakota Organic Products* ICL Performance Products LP* Infrared Products (1998) Ltd.* Innophos, Inc.* International Fiber Corp. International Flavors & Fragrances Inc.
J. RETTENMAIER USA LP* Kansas State University/ Department of Grain Science Kudos Blends Ltd.* Lallemand Baking Solutions* Malt Products Corp.* Mane, Inc. McCormick & Co.* Medallion Labs/General Mills* Megazyme International* The Mennel Milling Company* Merlin Development Inc.* MGP Ingredients, Inc.* Mother Murphy’s Laboratories Navas Instruments LLC* Nexira* NP Analytical Laboratories Palsgaard Inc.* Penford Food Ingredients Co.*
Perten Instruments, Inc.* Prayon Inc. QualiTech, Inc.* R-Biopharm, Inc.* Research Products Company* Riviana Foods Inc.* Sensient Colors LLC* Sensient Flavors LLC Sensus America, Inc.* Siemer Specialty Ingredients SPEX SamplePrep LLC SunOpta Ingredients Group* Symrise, Inc.* Texture Technologies Corp.* Thymly Products, Inc.* TIC Gums* Unity Scientific Viterra* Wenger Manufacturing, Inc.*
Exhibit, Sponsorship, and Program Book Advertising Information: www.aaccnet.org/meet (Under the Exhibition Tab) • Contact: Cindy Anderson, Sales • canderson@scisoc.org • Phone: +1.651.994.3848 www.aaccnet.org/meet 23
AACC International 3340 Pilot Knob Road St. Paul, MN 55121 United States of America
Science • Sand • Sun
Annual Meeting Registration Now Open SAVE—Register by June 28, 2012, to receive the Advanced Registration rate
www.aaccnet.org/meet