ICC Welcomes new Croatian National Delelegates!

ICC is happy to welcome the new National Delegates and Deputy National Delegate from Country Member Croatia:

Dr. Durdica Ackar - National Delegate

Đurđica Ačkar is an associate professor employed at Faculty of Food Technology Osijek, Department of Food Technologies, Sub-department of Carbohydrate Technology since 2005. She received her PhD degree in 2010 with PhD thesis “Isolation, Modification and Characterisation of Wheat Starch”. Her scientific field is food technology, primarily starch, extrusion and chocolate with respect to re-use of food industry by-products and food safety (HMF, acrylamide content, microbial quality). She has co-authored 6 book chapters, over 70 scientific articles, participated in scientific congresses with over 70 presentations. Professionally, she is also engaged in hygiene and sanitation of food premises. She has been through several seminars and workshops regarding food safety systems. She has experience in working in teams, both as a leader (several scientific projects, head of Department of Food Technologies since 2016, head of Sub-department of Carbohydrate Technologies 2013 – 2015, President of Society of Chemists and Chemical Engineers Osijek 2014 – 2018) and as a team member (scientific and professional projects, Faculty committees, scientific and organizing committees of professional and scientific conferences, etc.). She is a member of EHEDG, Croatian Association of Chemical Engineers, Asian Council of Scientific Editors.

Prof. Ivica STRELEC - Deputy National Delegate

Ivica Strelec is professor at the Faculty of Food Technology Osijek of the Josip Juraj Strossmayer University of Osijek, Croatia. He obtained MEng degree in the field of Food Technology at the Faculty of Food Technology Osijek of the Josip Juraj Strossmayer University of Osijek in 1998, MSc degree in the field of Chemistry/Biochemistry at the Faculty of Sciences of the University of Zagreb in 2004, and PhD degree in the field of Biotechnology at the Faculty of Food Technology and Biotechnology of the University of Zagreb in 2007. He was researcher/collaborator of several national research projects, and principal investigator of two national research projects, all related to Food Science and Technology with emphasis to Food Biochemistry. Professor Ivica Strelec was the President of the Organizing Committee of the 9th International Congress “Flour-Bread ‘17” held in Opatija, Croatia, and of the 10th International Congress “Flour-Bread ‘19” held in Osijek, Croatia. He was a Head of Department of Applied Chemistry and Ecology of the Faculty of Food Technology Osijek (2012-2014), and a Head of Sub-department of Biochemistry and Toxicology (2014-2016; 2018-onward). His research is oriented toward studying proteins and enzymes using various techniques (protein electrophoresis, enzyme kinetics, spectroscopic methods, chromatographic methods), both in the field of Basic and Food Biochemistry. He published more than 30 scientific articles in peer reviewed journals, 10 articles in Congress Proceedings, and had more than 40 oral and poster presentations at International meetings. He was an Editor of 3 Congress Abstract Books, 1 Proceeding and 1 Monography. Ivica is a member of Global Harmonization Initiative (GHI), Croatian Society of Biochemistry and Molecular Biology, Croatian Society of Chemical Engineers and Croatian Microbiological Society.

We look forward to a fruitful collaboration!

Comprehensive Reviews: Adverse Reactions to Wheat or Wheat Components

Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects.

Read the full article by the ICC Fellows Fred Brouns, Peter Shewry et al - DOWNLOAD HERE

Job posting: Deputy Director for Research

CTI Executive Search is seeking a Deputy Director for Research (DDG-R) who, as a member of the senior management team, will provide strategic leadership for CIMMYT’s research agenda. The DDG-R manages the global research portfolio and assures that programs and projects are in line with CIMMYTs and CGIARs strategy and research priorities. The DDG-R monitors the evolving needs of key stakeholders and investors, and leads timely reviews and updates of CIMMYT’s research and development agendas towards maximum impact.

The DDG-R will lead visionary thinking and priority setting, including identifying new research needs and opportunities with the senior management team for CIMMYT that stimulate innovation and lead to greater impacts from science for our beneficiaries. S/he will seek new approaches and models for enhancing technology innovation throughout CIMMYT’s global offices.

Find all details in the job description

ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, the Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group, China, located in Beijing.

Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group, China, technically supported by Insititute of Food Science and Technology, Chinese Academy of Agricultural Sciences and Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, China. Jinshahe Academy, located in Beijing, has three divisions: Food Machinery & Engineering Division, Food Quality & Development Division, and Market and Strategy Division.

Hebei Jinshahe Flour and Noodle Group Co. Ltd., founded in 1996 and headquartered in Xingtai, Hebei Province, China. Jinshahe’s business activities include grains planting and storage, wheat flour milling and noodle production, coarse grain proce ssing as well as agricultural products logistics and e-commerce. The Group has a workforce of about 5,000 people. All factories totally yearly process 3 million tons of wheat and produce 1 million tons of noodles. Jinshahe ranks No.1 in terms of noodle production in China.

We look forward to a fruitful cooperation!

Thanks to all participants of the GF19!

Following a half-day tour to Beneo and the welcome reception in the City Hall, the 5th International Symposium on Gluten-Free Cereal Products and Beverages kicked off in Leuven, Belgium with opening keynote talks by Gerard Govers, Fred Brouns, André De Laporte and Tim Vanuytsel setting the scene for this multi-disciplinary event in gluten-free production in the historic KU Leuven Promotiezaal. The participation of scientists and technologists in the gluten-free sector from around the globe shows the high relevance in industry and health! A corporate and poster exhibition complemented and a networking dinner at the scenic Begijnhof rounded off this fruitful event! 

Scientific and technological updates on gluten-free production during the poster and oral presentations as well as lively personal interaction and networking among the international experts was characteristic for the 5th Gluten-free Symposium. We thank all the sponsors, exhibitors and participants for making this a remarkable event! We also congratulate the young scientists who won one of the awards sponsored by the Journal of Cereal Science and Nestle.

Two best poster awards sponsored by the Journal of Cereal Science, an Elsevier Journal, were granted to young scientists at GF19. Congratulations to the proud winners:

Hanna AHOLA / University of Helsinki (note: a co-author accepted the award on her behalf)

“IMMUNOCHEMICAL ANALYSIS OF OAT PROLAMINS IN EUROPEAN OAT CULTIVARS”

Caroline CAYRES / Federal University of Rio de Janeiro
“IMPROVING THE CONTENT AND THE DIGESTIBILITY OF PROTEIN IN GLUTEN-FREE SORGHUM-BASED CAKE PREMIXES”

Congratulations also to the proud winners of the young scientist awards sponsored by Nestlé:

Hellen WATSON / Ghent University, BE
 “HUNT FOR GLUTEN PEPTIDES IN INDUSTRIAL AN-PEP TREATED MALT BEERS”

Christoph PACZKOWSKI / TUM, DE
 “QUALITY OF GLUTEN FREE BREAD – ALL ABOUT THE GAS INCORPORATION”

 

 We already look forward to the sixth Symposium in 2022!

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