DDGS is one of the main coproducts obtained from corn dry grind ethanol processing. Cake formation/agglomeration in DDGS has been recognized as a major problem in its flowability and long term storage. In our previous studies, the physical and flow properties of DDGS were investigated using the Carr powder tester and Jenike shear testing. In addition to those, the surface characteristics of DDGS are very important, as these properties will impact the resulting flow behavior of DDGS during storage, handling, and transportation. These types of properties, however, have not been determined for DDGS. As a first step toward that, the objective of this study was to characterize the glass transition temperature of various DDGS samples using differential scanning calorimetry (DSC). The DDGS investigated included unmodified DDGS, reduced fat DDGS, de-waxed DDGS, and DDG. The glass transition was observed to occur near 20oC for all the samples. The next step in this research will be to link glass transition temperature with other physical and flow properties.