Happening today! Join Dr Yong Wang and Dr Rishi Ravindra Naik for the AGSA webinar Design and Functionality of Grain and Plant-Based Foods: From Structure to AI. 📅 Friday October 9 🕒 3:00pm AEDT 🔗vimeo.com/event/6224251/cf28…

AGSA Newsletter September 2026 - mailchi.mp/ausgrainscience/a…

AGSA Newsletter September 2026 - mailchi.mp/ausgrainscience/a…

That's a wrap everyone! Thanks for attending #AGSA26 and we hope you enjoyed the bountiful spread during lunch. – at Sydney, New South Wales

AGSA thanks the sponsors of the 76th Australasian Grain Science Conference! #AGSA2026

Tom Roberts and Ali Khodami thanks Jen Dang, Council, student volunteers and participants of #AGSA26 – at Maianbar, New South Wales

Jen Dang thanks the Council, sponsors, participants, and the #AGSA26 co-chairs Ali Khodami and Tom Roberts. She also wishes the new chair, Bernadine Flanagan all the best in her term. – at Maianbar, New South Wales

Congratulations to the Best Poster and Best Oral Presenters of #AGSA26 – at Maianbar, New South Wales

Chris Blanchard announces in #AGSA26 that the #AGSA27 conference will be held in @latrobe. We hope to see you in Bundoora, VIC in 2027. It's gonna be another awesome year. – at Maianbar, New South Wales

The last presentation for this #AGSA26 session is from Dorothy Nhepera. Their work is on Predicting Polymer Conformation of Oat Beta-Glucan Using Machine Learning Models Trained on Mark-Houwink Parameters. – at Maianbar, New South Wales

Dilini Pereira explores How Heat Treatment Affects Functional Properties of Oat Flour. #AGSA26 – at Maianbar, New South Wales

Keshav Raghav Hegde focuses on Understanding Particle Formation During Milling: Implications for Dry Fractionation of Lupin. Happening right now in #AGSA26 – at Maianbar, New South Wales

Bardha Adhikari presents their work in #AGSA26. Their research is on Airborne Ultrasound as a Strategy to Improve Dry Fractionation of Oats. – at Maianbar, New South Wales

Roman Bucknow is exploring Solid-State Fermentation of Legumes: Texture Engineering and Beany Flavour Masking in Tempe-Like Products. Up next in #AGSA26 – at Maianbar, New South Wales

The last session of #AGSA26 is chaired by Kathy La Macchia on Challenges and Technologies for Foods and Beverages. Mahsa Majzoobi presents their work From Grain to Function: Re-Engineering Grain Systems Through Natural Processing and Circular Innovation. – at Maianbar, New South Wales

The last talk for this session in #AGSA26 is from Kerrie Flett. Their work is on Efficient Ethanol-Based Defatting of Chickpea and Lupin: Implications for Protein Isolate Functional Traits. – at Maianbar, New South Wales

Up next in #AGSA26 is Yadav KC discussing their research From Waste to Wealth: Rice Bran Upcycling Driving Innovation in the Rice Industry. – at Maianbar, New South Wales

It's the last day of #AGSA26. Session 3.1 on Sustainable Grain Utilisation Part 2 is chaired by Chris Blanchard. The first talk from Md Rahmatuzzaman Rana is on Linking Legume Nitrogen Legacies with Wheat Gluten Polymerisation and Dough Functionality. – at Maianbar, New South Wales

Tom Roberts show us how it's done. #AGSA26 – at Maianbar, New South Wales