2nd Asia-Pacific Grains Conference - Save the date!

We are happy to announce the 2nd ICC Asia Pacific Grains Conference which will be held in Tianjin, Xinmao Tiancai Hotel from 7 - 9 November 2019.

The theme of the conference is “Food Technology and Innovation: From Asia Pacific to the World” and will be hosted by the International Association for Cereal Science and Technology (ICC) and Tianjin University of Commerce (TJCU). More than 200 experts and scholars from all over the world will attend the conference, which is of great significance to promote the innovation and sustainable development of the grain industry.

The main topics of this meeting will include

  • Grain Processing
  • Grain Storage and Safety
  • Grain Nutrition
  • Whole Grain Foods and Health
  • Oil Technology
  • Legume and Potato Foods Development

Abstract submission will open soon - stay tuned!

Registration is now open - register online today!

 

Find all further details about the event at the APGC website!

GF19 - Regular registration ending soon!

REGULAR REGISTRATION ENDING SOON!

Final Programme is available - VIEW IT ONLINE


GF19 is entitled “Building Products by Knowledge” and will offer a multidisciplinary perspective on present challenges associated with science-based innovation and designing satisfying, gluten-free products. This meeting will deal with the current issues, trends and perspectives, with a focus on: (i) gluten-free raw materials, (II) starch and protein ingredients and (iii) the newest solutions for different products, including bakery products and beer.

Keynote talks are:

"Gluten-free science and market developments: beliefs, facts and future directions" - Fred Brouns
"The clinical spectrum of gluten-related disorders" - Tim Vanuytsel
"Advances in gluten-free cereal research" - Elke Arendt
"Nutritional, functional and sensory properties of glutenfree raw materials" - Katharina Scherf
"Making gluten-free bread is more than mixing healthy ingredients" -  Cristina Rosell

Regular online registration is only open until 14 June. Take the chance to interact and strengthen your gluten-free network - sign up today!

Thanks to our sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Journal of Cereal Science, Nestlé
GF19 - Final programme now available

FINAL PROGRAMME NOW AVAILABLE - VIEW IT ONLINE

GF19 - “Building Products by Knowledge” will provide added value for scientists and representatives of industry and academia from the international scene and will bring together experts active in different areas of gluten-free research. Focussed oral and poster presentations will offer a multidisciplinary perspective on present challenges associated with science-based innovation and designing satisfying, gluten-free products.

A selection of the talks are:

"Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"
 "Solving the gluten free oat dilemma"
"Effects of malted ingredients on gluten-free bread quality"
"The AOECS and the European licensing system"
"Kebari® barley: moving beyond beer"
"Nutritional, functional and sensory properties of gluten-free raw materials"
“Malting process to improve the amino acid profile in buckwheat seeds.”

Regular online registration is open till 14 June. Take the chance to interact and strengthen your gluten-free network - sign up today!

Thanks to our sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Journal of Cereal Science, Nestlé
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“ 

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