The MyNewGut Project (Microbiome influence on energy balance and brain development/function put into action to tackle diet-related diseases and behaviour), investigates how the human gut microbiota and its genome (microbiome) influence diet-related diseases, such as obesity and metabolic syndrome, and behavioural disorders and vice versa. It also aims to identify specific dietary strategies to improve the long-term health of the population. ICC is task leader in WP11 and will be involved in the organisation of targeted public health workshops and will furthermore disseminate the project results (WP12). The MyNewGut consortium has worked on the scientific, technological, dissemination and managerial activities as scheduled for the 30 months reporting period for most of the tasks. Read more about the resulting achievements at www.icc.or.at/projects/mynewgut.
Within a new EU Horizon 2020 initiative, a group of scientists, engineers and IT specialists have teamed up to provide knowledge transfer to farmers and other decision makers in the food and feed chains. 23 partners from 11 countries will work on the shared goal for an integrated (My)ToolBox to reduce mycotoxin contamination along the food and feed chain.
ICC, as responsible for the dissemination of information on the project and its results to a wide audience, successfully launched at the end of June 2016 the new project's website www.mytoolbox.eu as well as the project's social media channel on Twitter. All relevant data as well as results will be published on the website during the duration of the project.
ICC members benefit from free subscription to the ICC scientific journal QAS - Quality Assurance and Safety of Crops & Foods. Enjoy reading!
QAS is the international peer-reviewed journal publishing research and review papers associated with the quality and safety of crops. It provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research. It targets plant-based primary raw materials, their harvesting, storage and conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. Because crop and food production is complex and new issues emerge on a regular basis, QAS has a scope which embraces many aspects related to food quality. In addition to analytical techniques, food manufacture must also embrace socio-economic impacts, regulation and legal requirements, food security and sustainability. The quality and safety of food is multi-disciplinary with many global issues and it is these that QAS seeks to address.
We are pleased to announce that ICC will co-organise a special session on "Food security and sustainability in the perspective of cereals and grains" during the 30th EFFoST International Conference, 28-30 November 2016 in Vienna, Austria. You are invited to submit your abstracts by using the online abstract submission system. The deadline for abstract submissions is 3 June 2016.
The 15th International Cereal and Bread Congress (ICBC) was organized by ICC - International Association for Cereal Science and Technology – and ICC's national representation in Turkey, Hacettepe University, on 18-21 April 2016 in Istanbul, Turkey. The 15th ICBC connected the East and the West in Istanbul, right at the crossroad of different continents and cultures. It was the first International Cereal and Bread Congress organized in Turkey and its neighbouring countries. The congress was endorsed by the major international research institutions CIMMYT, ICARDA and IRRI.
The 15th ICBC attracted a large number of great researchers from various significant institutions despite the recent unfortunate incidents in Turkey and in Europe. We had 440 participants from around 50 countries, addressing researchers, policy makers, regulatory bodies, industries, SMEs, students and professionals. The event was an excellent opportunity for networking, getting up-to-date information and establishing international collaboration.
Around 150 oral presentations and more than 200 poster presentations covered the main scientific topics of the conference as they were:
Cereals and cereal product quality evaluation/quality management
Cereal processing technologies
Bread and other cereal foods
Nutrition and health
Food safety and security
Research on genetics, breeding and agronomy to enhance global cereal production and quality
Storage and packaging
Sugar, chocolate and confectionery products
Plenary session's talks were given by internationally recognized scientists:
Hans-Joachim BRAUN - CIMMYT - 100 years of Global Wheat Food Security: From Norman Borlaug to 2050
Peter SHEWRY - Challenges for Improving Wheat Grain Quality
Jan DELCOUR - Our Daily Bread: An Exciting and Socially Relevant Research Object
The congress received a lot of support from a number of individuals and institutions. The Organizers of the 15th ICBC wish to thank all speakers and poster presenters for their valuable contribution to the Congress. They also wish to thank all sponsors and exhibitors for their highly appreciated support and for helping to make 15th ICBC such a successful event! They would also like to thank the scientific, organizing and advisory committees for their contribution and finally yet importantly, the Organizers would like to thank Dr. Kadir Topbaş, the Mayor of Istanbul Metropolitan Municipality, and his team who supported us throughout each and every stage of this organization. It was a great pleasure to host the 15th ICBC in Istanbul!
Finally, ICC would like to take the opportunity and announce that the 16th International Cereal and Bread Congress will be co-organized by the Lincoln University in spring 2020 in Christchurch, New Zealand.
For more information on the 15th ICBC, pictures and the presentations, please visit the congress web site at www.icbc2016.org.
Hamit KÖKSEL Chair of 15th ICBC ICC President Elect
Distinguished Research Fellow at Rothamsted Research and Professor of Plants and Health at the University of Reading, United Kingdom, for his outstanding research on wheat and other cereal grains, ranging from grain structure and functionality to molecular genetics.
Harald Perten Prize - for outstanding achievements in science, research, teaching or transmission of knowledge, which serve cereal sciences and technology - primarily recognizing practical applications in the areas of starch, gluten and enzymes, was given to:
He has covered areas of gluten, starch and enzymes in his long ambitious list of scientific papers and appearances. Being an active professor in Turkey and worldwide has also lead to extensive transmission of knowledge.
It is a great pleasure to announce that our highly esteemed colleague Eng. Amine Jbeily was officially elected as new ICC Technical Director by the ICC Executive Committee during its meeting in Istanbul on 18 April 2016.
Among all applicants for this position Mr. Jbeily was considered the best choice for leading the Technical Committee as this is a very important representative body for ICC. Dr. Meinolf G. Lindhauer will furtheron share his valuable experience and support Mr. Jbeily and the Technical Committee as Technical Co-Director.
The Book of Proceedings of the 10th AISTEC Conference "Grains for feeding the world", organised by the Italian Association for Cereal Science and Technology (AISTEC) in collaboration with the International Association for Cereal Science and Technology (ICC) and held at the University of Milan, 1-3 July 2015, with a theme inspired by the broader EXPO theme, "Feeding the planet, energy for life" was published by AISTEC and is available as a digital version in the ICC Online Store.
The event brought together more than 180 participants from more than 20 countries from 5 continents and provided opportunities for both young and senior scientists and industry representatives for networking and exchanging knowledge about grains and derived products. It also marked the 20th anniversary of AISTEC which happened to be in conjunction with the 60th anniversary of ICC.
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If you are affiliated to ICC (for example, as an ICC Official), we encourage you to select ICC - International Association for Cereal Science and Technology as the company on your personal LinkedIn profile. Instructions on how to do so are in the attached PDF file.
From 21-23 September 2015, the 9th Flour Mill 2015 in Moscow (Russia) took place. ICC was invited to participate this conference, which was organized by the Ministry of Agriculture of the Russian Federation, the Russian Union of Flour Mills and Cereal Plants and the International Industrial Academy.
Executives and experts of national and regional bodies of the flour mills and grain market as well as experts from research & educational institutes and representatives of international companies discussed a wide range of questions, including product quality and safety, market perspectives for grain, flour and cereals, latest technical developments for flour mills and grain producers, innovative tools and methods to implement and control quality management systems, new consumer demands etc.
In the frame of this conference ICC Secretary General, Ms. Michaela Pichler, was able to discuss new cooperation possibilities with the Russian representatives and to strengthen again the Russian engagement in the International Association for Cereal Science and Technology. As a result, the Russian Country Membership is currently again under discussion and the International Industrial Academy, the Russian Union of Flour Mills and Cereal Plants, Kirov's Mill and the Maltcev Alliance Group confirmed their ICC Membership from 2016 onwards.
Based on a number of recent studies, the related questions about the level of evidence and a very strong social media drive, to avoid the consumption of gluten-containing grains, there is an urgent need for well controlled studies. The latter is especially the case since in most published studies the types of grains used and the foods produced from them have been very poorly characterized and described, making many conclusions questionable. Future studies should address the detailed composition of different cereals used, the changes in composition that may occur as a result of food processing (dough making using yeast or sourdough culture, extrusion, time, temperature, etc.) as well as final baking, drying, etc.
The ultimate aim of such an approach is to have a full analytical picture of the actual food that will be supplied to individuals for the study of effects on metabolism, symptoms and well-being. When addressing the in vivo effects of wheat based foods, consumed "as part of a typical daily diet", only a known composition will help to obtain reliable data. The latter is of crucial importance to make evidence based recommendations for future product development in the context of "good food for a healthy life". Here we propose an international project of global importance to the cereal supply chain and food industry.
The HealthGrain Forum Europe, endorsed by ICC and AACC, is seeking for active participation of the cereal foods chain related academic and industrial partners. Read the attached PDF files for more information about the backgrounds and aims of this pre-competitive research project.
DF15 - a really stimulating event – this was the main opinion of the over 250 participants from all over the globe from industry, academia and regulatory bodies.
The 6th International Dietary Fibre Conference (DF15), organised in Paris in Les Salons de l'Aveyron from 1-3 June 2015 by INRA - the French National Institute for Agricultural Research – and ICC – the International Association for Cereal Science and Technology – highlighted in 8 sessions a range of new developments in fibre research, including the role of fibres, in:
modulating the human gut microbiome and its impact on health, going far beyond the old notions of just lactobacilli and bifidobacteria as beneficial species and selected fibres as prebiotics;
influencing cognitive functions and mental well-being, where recent research confirms earlier work on beneficial effects of cereal fibres and where mechanistic insights are emerging;
and reducing constipation - dietary changes towards a higher intake of fibre may result here in considerable health care costs savings (for the UK ~ GBP 125 million per year).
The final Round Table discussion brought up a series of remarks and recommendations:
Fibre is not fibre – the properties and physiological impact of fibres varies widely, even within a single type of fibre, such as pectin. Therefore a full description of the source, composition and further relevant physical and chemical properties of the fibres studied is essential.
Priority for research on fibre, the human microbiome and health – preferably in multi-disciplinary consortia of science and industry
It is a great pleasure for me to start serving as the new President of ICC for 2015-2016. I feel very honoured to take over this role, along with its corresponding responsibilities.
Over the past ten years, ICC has continued healthy growth and expansion and conquering challenges under the outstanding leadership of the Past Presidents and ICC's Secretary General, to achieve ICC's mission – that of being the pre-eminent international association in the field of cereal science and technology. It is committed to international cooperation through the dissemination of knowledge, conducting research, and developing standard methods contributing to advance innovation, improve food quality, food safety and food security for the health and well-being of all people in the world.
Since 1 January 2015 Ms. Michaela Pichler is the new Secretary General of ICC Headquarters. Michaela Pichler has a degree in Economics from the University of Economics in Vienna and has worked more than 15 years in the Austrian agricultural administration, where - during the last 10 years - she was responsible for the implementation of various international projects mainly in the context of the EU enlargement. From 2012 to 2014 she was working as Resident Twinning Adviser at the Ministry of Agriculture, Forestry and Rural Development in Pristina, Kosovo where she actively supported the elaboration of the Agricultural and Rural Development Program for 2014-2020. She succeeded Roland Poms, who decided to leave ICC and take on a new professional challenge at the beginning of 2015.
ICC is looking forward to working with Michaela Pichler and thanks Roland Poms for nearly 11 years of serving the Association at the ICC Headquarters in Vienna.