Fellows of the ICC Academy
Cereal scientists, technologists and other individuals deemed to have made significant contributions to cereal science and the aims and objectives of the ICC can be awarded by appointment as member of the ICC Academy. The Academy may advise ICC on issues relevant for cereal science and technology and may propose candidates for Honorary Presidency and recipients of ICC medals.
Name |
Country | Expertise and Experience |
|---|---|---|
| Carmen Benedito de Barber |
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| Eric Bond |
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| Vlyacheslav Butkovsky |
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| Stanley Cauvain |
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Baking; milling; bread; dough processing |
| Ravindra Chibbar |
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| Okkyung Kim Chung |
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Wheat quality; pan-bread quality; wheat lipids; composition and functional properties in bread-making |
| Concha Collar |
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| Bob Cracknell |
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| Raimondo Cubadda |
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| Martha Cuniberti |
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Common wheat and soybean; quality evaluation of cereal grains and oilseeds; prediction of quality for end use; selection and identification of appropriate genetic materials; wheat and soybean quality screening; assessment in standard testing and routine methods: grain commercial quality factors, experimental milling, rheology properties, final product evaluation (bread, cookies and cakes) |
| Vladimir Dashevsky |
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| Jan Delcour |
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Cereal; starch; nonstarch polysaccharides; storage proteins; enzymes; processing; bread; pasta; cookies; cakes; malting |
| Jim Dexter |
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Wheat; milling; baking; pasta; asian noodles; protein |
| Pierre Feillet |
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| Erich Gebhardt |
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Cereal science, food chemistry; characterisation of cereals, flours, cereal products; including analytic, quality testing, functionality; cereals, including rye, wheat, barley, oat, nutrition and health or well-being; processing (milling, baking, extrusion), characterisation of the degree of modification; dietary fibre(s) including analtic, functionality, insoluble fibre, soluble fibre; pentosans (arabinoxylans) fructans, resistant starch, NDO (non digestible oligosaccharides); Non food uses or industrial uses of crops and processing by products |
| Pierre Gélinas |
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quality of cereal foods; flour, bakery and pastry products; fermentation (including baker’s yeast and food starters); food microbial pathogens |
| Helmut Glattes |
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Flour milling and baking technology; cereal chemistry (gluten), GMO, bioactive substances in cereals, organic agriculture; organisation and management in EU-projects |
| Vladimir Kayshev |
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| Radomir Lásztity |
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Cereal proteins (chemistry, biochemistry, functional properties); wheat quality (control, prediction); cereal based functional foods |
| Meinolf G. Lindhauer |
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| David Lineback |
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Carbohydrate and cereal chemistry (science); starch structure, properties, and functionality in foods (major interest and background); food safety, including issues such as heat-formed compounds (i.e. acrylamide) in foods; dietary fiber |
| Barry McCleary |
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Dietary fibre; enzymes; analytical procedures; beta-glucan; starch analysis; alpha-amylase; beta-xylanase |
| Julie Miller Jones |
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| Vassiliki Pattakou |
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| Kaisa Poutanen |
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| András Salgó |
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Quality assessment of cereals; fast and non-destructive analytical methods; near infrared spectroscopy; rheology |
| Peter Shewry |
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| Pieter Steyn |
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Mycotoxins (aflatoxins, ochratoxins, fumonisins, zearalenone and trichothecenes) on grains and grain-derived products; research management; editorial experience |
| Jan Willem van der Kamp (Chair) |
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| Phil Williams |
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| Linda Young † |
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Expert-systems; knowledge-based-systems; artificial-intelligence; software; water-activity; baking-technology |
