GF19 - Draft programme now available!

We are happy to present you the draft programme for the 5th International Symposium on Gluten-Free Cereal Products and Beverages


GF2019 will offer state-of-the-art presentations addressing the present challenges for gluten-free innovation and product development. GF19 will have a strong focus on gluten-free ingredients as well as gluten-free baking but will also cover detection and quantification, malting and brewing, gluten-free pasta and noodle making.

A selection of the confirmed speakers and their talks are:

Fred Brouns: "Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"
Cristina Rosell: "Making gluten free bread is more than mixing healthy ingredients"
Elke Arendt: “Advances in gluten free cereal research“
Stefano Renzetti: "Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads"
Katharina Scherf: "Nutritional, functional and sensory properties of gluten-free raw materials"
Denisse Bender: “Ohmic heating – a novel approach for gluten-free bread baking“
 

Take advantage of this rare opportunity to join the focused world gluten-free community!
 

Registration is still open - sign up today - register online  


Showcase your activities and products in the gluten-free field by becoming a sponsor or exhibitor at GF19 - join our  sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Elsevier/Journal of Cereal Science


VIEW THE PROGRAMME

Thanks to all participants of the 19th ICC Conference 2019!

ICC2019 in a nutshell: 180 participants, 37 countries, 13 sessions, 65 oral presenations, 75 poster presentations.

The 19th ICC Conference 2019 - Science meets Technology kicked off with opening keynote talks by Alfred Mar on the Impact of climate change on cereal science and technology as well as Charles Brennan on Grains for the future: how wholegrain science and technology can be harnessed for the health of our nations. The opening session was concluded by Stefano Renzetti, the winner of the Harald Perten Prize with his ground breaking work on Formulating with hydrogen-bond interactions: a tool to design bakery products with improved nutritional composition. 

The participation of cereal scientists and technologists from around the globe shows the high relevance of this sector in industry and health! A corporate and poster exhibition complemented and a networking dinner at the scenic Danube Tower Vienna rounded off this very lively event! 

Two best poster awards sponsored by the Journal of Cereal Science, an Elsevier Journal, were granted to young scientists at ICC2019. Congratulations to the proud winners:

Debora GIORDANO from Università degli Studi di Torino
 “Comparison of stone-milled and recombinded whole grain flours for their reological properties and bioactive compound content”

Denisse BENDER from BOKU University
“Effect of Ultrasonic Pre-Treatment on the Hydration kinetics and Digestibility of Chickpeas (cicer Arietinum)”

There were also ICC19 Awards for Best Abstracts submitted by ICC Student Members 

Yamina DE BONDT / KU Leuven  
“The effect of wheat (triticum aestivum l.) bran on starch gelatinization” (Oral presentation)

Adetiya RACHMAN / Lincoln University 
“Effect of egg protein and soy protein fortification on physicochemical characteristics of banana pasta” (Oral presentation)

Liwen WANG / Lincoln University 
“Enriching noodles with shiitake mushroom (lentinus edodes): relationships between antioxidant properties, glycaemic load and in vitro digestion” (Oral presentation)

Vera FRABERGER / BOKU
“Sourdough related yeasts and the applicability to reduce fructans” (Poster presentation)

During this event the collaboration between ICC and the Journal of Cereal Science and Technology was also officially announced! The main aims of this agreement are to foster collaboration between the Journal and ICC in cereal science and to promote publication in the Journal by ICC members. We look forward to this collaboration as well as the next "episode" of the series of ICC conference!

Thanks to all participants, speakers, sponsors and endorsers for making ICC2019 the great event it was!

credits: „Foto: ICC / Marko Kovic“ 

ICC19 - Cereal Science meets Technology - regular registration ending soon!

19th ICC Conference 2019 - "Science meets Technology"

13 Sessions packed with state-of-the-art cereal research and technological findings and high ranking cereal scientist is the reason why ICC2019 is a must in your calendar - get all your cereal networking done in 2 days!

Picking out just one of the sessions, ICC Corporate Member CHOPIN Technologies invites you to attend the special Corporate Member session «Innovations and Applications for Cereal Laboratories » This session will bring together four great scientists who will present real solutions to applications which aim to provide comprehensive solutions to today's laboratory challenges - READ MORE

VIEW THE COMPLETE ICC2019 PROGRAMME

 

Regular registration ends 14 April - register today and meet your peers and colleagues from around the globe!

There are only very few Networking Dinner spots at the famous 360° Panarama Restaurant at the Danube Tower available - secure yours today!

As a special offer ICC2019 participants get a 15% disount on concerts at "Schloss Schönbrunn"- performed daily at 20:30. Book at www.imagevienna.com/de/promotion  and use the discount code "ICC2019" (valid from 17-30 April 2019). A CD from the Schloss Schönbrunn Orchestra as a souvenir from the evening is also included.

All information and the link to registration can be found at: http://icc2019.icc.or.at

Join us in April in Vienna - we look forward to welcoming you!

ICC2019 - Final programme available!

The final programme is now available for the
19th ICC Conference 2019 - "Science meets Technology"


VIEW THE PROGRAMME

65 Oral and 75 poster presentations will guarantee a truly multidisciplinary event including presentations such as: 

  • "Impact of climate change on cereal science and technology"
  • "Grains for the future: how wholegrain science and technology can be harnessed for the health of our nations"
  • "Influence of processing on cereal health potential: holistic versus reductionist approaches"
  • "Designing future wheat for improved health benefits"
  • "Shaping the future of nutrition: the case of personalised nutrition"
  • "Development of a novel phospholipase to reduce potential risk of off-flavor in rich baking recipies"
  • "Fibre molecular structure and specificity of gut microbiota response"
  • "Insights on wheat quality evaluation along the value chain"
  • "Role of rheology as quality predictor in gluten free based foods"

Register today and meet your peers and colleagues from the cereal sector!
Only very few Networking Dinner spots available - secure yours today.

All information and the link to registration can be found at: http://icc2019.icc.or.at

Join us in April in Vienna!

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