American Association of Cereal Chemists International (AACC international) had its 98th annual meeting in Albuquerque, New Mexico, 29 Sept-2 Oct 2013. Gathering almost 1000 people both from academia and industry, many parallel programs, large poster session and table top exhibition, the event was an important meeting place for those working in processes based on cereal grains. Prof. Kaisa Poutanen gave two presentations in the Symposium, one about rye and oat bran extrusion "Role of Extrusion in Improving Nutritional Profile of Cereal Foods", and another about the role of food structure for nutritional food quality in the Science Café "Cereal Food Processing: What Are the Benefits?".
Download prof. Poutanen's presentation from below