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Legal Notice

Who is Who in the World of Cereal Science and Technology

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PREFACE

Progress - also in the field of cereal science and technology - can only be achieved trough international cooperation. To make this cooperation work, it is essential to know who deals with which specific problems in which country. This knowledge is provided in this book. By consulting this reference book, you will know from which scientists you can receive the latest research results on a specific topic. So this book will certainly make a substantial contribution to promoting an intensive and fruitful international cooperation.
Special thanks and acknowledgements for their valuable work are therefore due to the French colleagues who compiled the data for this reference book.

Prof. Dr. W. Seibel 

The idea was first proposed by Dr Pierre Feillet (former ICC National Delegate, France) at the 1993 ICC International Symposium in South Africa. Afterwards the ICC working group 12.2 was set up to carry out this proposal. Dr Jean Claude Autran, the Chairman, conducted a worldwide survey of cereal specialists to provide up-to-date information about their work.

The first edition was published in June 1994 and the second edition followed in February 1995. For the third edition, Dr Jean-Claude Autran has been compiling research since December 1996 in order to expand the number of people profiled. This new edition also includes a list of ICC corporate members. It is published, as were the previous two editions, with the financial support of the Harald Perten Foundation.

The new edition is a comprehensive source of scientific and technical information and provides quite a representative picture of cereal science and technology around the world profiling more than 400 specialists from the 47 ICC member countries.

The profiles are classified by country and in alphabetical order. Each listing contains updated information about the participant (name, address, phone, fax, E-mail, languages spoken, involvement in ICC activities, etc), a list of key words characterizing the participant's field of expertise, and a list of relevant publications written by the participant. The index of specialised terms is cross-referenced so the reader may find all the specialists involved in a particular field.

Participants were free to select their own key words. but obviously only the most relevant terms were chosen for the index. Key words such as " end products ", " grain quality ", and " technological tests " with very general meanings have not been included.

The editors hope that this new ICC publication will help in intensifying and establishing further contacts and closer collaboration between specialists in Cereal Science and Technology. Furthermore, the editors would like to thank Dr. Helmut Glattes, ICC General Secretariat, Vienna, for his assistance in preparing this new edition.

The third Edition is available as printed book (soft cover) and/or on disc (MS-Excel).
For ordering, please use the prepared ORDER-FORM.

 

 

 

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