The education committee's role is to arrange short courses for the purpose of developing, improving and maintaining work related skills and knowledge of cereal chemists.

The RACI Cereal Chemistry Courses and Workshops

2006 Control of texture, and sensory aspects of noodles, pasta and cakes.

• Sensory Training- texture. Larisa Cato, Hannah Williams, Vicky Solah
• Colour, Gloss, Translucency Nick Harkness, Tony Blakeney, Vicky Solah
• Defining product texture with links to eating quality and visual impact. Control of structure related to product texture in bread, cakes and biscuits. Ingredient-recipe- process interactions. Stanley Cauvain and Linda Young

2006 Understanding and interpreting instrumental methods used for wheat quality assessment. (Sponsored by the Value Added Wheat CRC) Helen Allen and Tony Blakeney.

2005 Carbohydrate and Enzymes of Importance in Defining cereal Quality. Barry McCleary

2005 Australian Grain Industry Workshops. (Sponsored by the Value Added Wheat CRC) J. Angus, R. Williams, J. Harvey, D. Miskelly, H. Allen, A. Blakeney, L. O'Brien, I. Rose, C. Wrigley, M. Turner.

2004 A Short Course on Grain Morphology Tony Evers, Tony Blakeney, Celia Miller and Margaret McCully(sponsored by Value Added Wheat CRC)

2004 Understanding Genomics. Dr Geoff Fincher (sponsored by Value Added Wheat CRC)

2003 Advances in Bread & Cake Technology- Campden & Chorleywood Food Research Association UK.
Stanley Cauvain, Director of Cereals & Cereal Processing Division
Linda Young, Technology Transfer Manager, Cereals & Cereal Processing

2002 Prebiotic Carbohydrates and Gut Health (sponsored by Value Added Wheat CRC)
Dr. Martin Playne

2001 Colour Workshop
Nick Harkness

2000 Enzymes in Food Processing Technology
Dr. Andrew Ross

1999 Starch and Protein Short Course
Professor Carl Hoseney and Dr. Colin Wrigley.

For further information, please contact the Education Convenor, Samantha Openshaw.