WHAT DOES CST-SA DO?
Promotes active collaboration between
cereal scientists and technologists and
advances the knowledge of the science
and technology of cereals and other
grains.
WHAT IS CEREAL
SCIENCE AND
TECHNOLOGY-SA
(CST-SA)?
CST-SA
is
an
association
of
organisations and individuals (from both
the private and public sectors) who are
actively involved in the science and
technology of cereals.
CST-SA
is South and Southern
Africa’s official link to the ICC
(International Association for Cereal
Science
and
Technology),
AACC
International and the international cereal
science and technology community at
large.
HOW MUCH DOES IT
COST?
Tertiary institution membership:
Only
R 682 per year
HOW: By organising lectures, meetings,
conferences, symposia and workshops
with local and international experts in
the field.
Company membership:
Encourages research in the science and
technology of cereals and other grains.
Only
HOW: CST-SA awards a student travel
award and an excellence in research and
development prize annually.
Advises on world trends in the science and
technology of cereals and other grains,
and
scientific
and
technological
developments
within
ICC
(the
International Association for Cereal
Science and Technology) and AACC
International.
HOW: By circulating ICC and AACC
International newsletters.
Only
R 1350 per year
Individual membership
R 473 per year
WHAT DO I GET FOR
MY MONEY?
Lecture evenings: Usually bi-monthly talks
given by local and international experts on
all aspects of cereal and grain science.
Workshops: Each year CST-SA organises
a workshop or conference on a specific
aspect of cereal and grain science with
reduced registration fees for members.
CST-SA Student travel award of R30 000
is awarded annually to the best
postgraduate student attending a South
African University and studying some
aspect of cereal science.
CST-SA Excellence in Research and
Development prize of R30 000 is awarded
annually to an individual who has shown
excellence in cereal science and
technology research and development in
South Africa over the previous 5 years.
ICC Newsletter and AACC International
E-News Capsule: CST-SA members
receive the ICC Newsletter and the AACC
International E-News Capsule, giving all
the latest news, activities and events
taking place under the auspices of each of
the organisations
Interaction with experts: CST-SA
members through their interaction with
ICC at the local and international level can
get in touch with relevant experts in
Cereal Science and Technology in all parts
of the world.
Methods of analysis and Working and
study groups: CST-SA members have
access to the official Standard Methods
in Cereal Science and Technology
published by the ICC. CST-SA members
can become members of the
approximately 40 ICC working and study
groups, which cover virtually all
specialised areas of Cereal Science and
Technology.
Access to Cereal Chemistry and Cereal
Foods World: As a corporate member of
AACC International, CST-SA has access
to the latest research and developments
in cereal science and technology published
in the journals Cereal Chemistry and
Cereal Foods World. Members of CST-SA
are able to access these journals.
INTERESTED JUST
CONTACT:
Dr Laura da Silva
Chair: Cereal Science and Technology – SA
Lecturer (Food Technology)
Department of Biotechnology and Food
Technology
Faculty of Science
Tshwane University of Technology
Arcadia Campus
175 Nelson Mandela Drive
Building 4-Room 104
Tel: 012 382 6240/6361
Fax: 012 382 6256
OR
Dr Janet Taylor
Executive Member: Cereal Science and
Technology – SA
Department of Food Science
University of Pretoria
Pretoria 0002
South Africa
E-mail: [email protected]
Tel: +27-12-420-5865