AACC to form new pulse/legume technical committee

by Emily Wilson
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ST. PAUL, MINNEAPOLIS, U.S. — The American Association of Cereal Chemists has created the AACC Pulse and Grain Legume Technical Committee, to work toward the development of methods to assist in the processing and utilization of legumes and pulses.

"Consumption of peas and beans, like soy, along with other legumes is increasing and scientists and practitioners who work in this field have greater need for scientific input and support," said Charles Gaines, chair of the AACC committee responsible for producing the AACC Approved Methods of Analysis. AACC became aware of the needs of this group after professionals approached AACC with the technical committee proposal.

A chair for the committee will soon be selected. Those interested in joining the committee should contact Gaines by e-mailing gaines.31@osu.edu.

Other useful tools and resources from AACC include the upcoming soy short course and the "Pulses — Why all the interest?" symposium at this AACC’s annual meeting October 13–17 in Montreal, Canada, that will explore the health benefits and unique uses for pulses.

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