ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, Eurofins Agroscience Services in Garlin, France.

Part of the Eurofins Scientific Group of companies, Eurofins Agroscience Services aims to be th enumber one contract research organisation in Fields and Laboratories.

Upwards of 1500 employees worldwide. More than 90 fully owned facilities in over 25 countries. A commitment to development an growth in order to meet the needs of the Agrosicence industry.

We look forward to a fruitful cooperation!

Web: www.eurofins.com/agrosicence-services/

Open position at The University of Manitoba, Food and Human Nutritional Sciences Department

At the University of Manitoba, Food and Human Nutritional Sciences Department, there is an open position for an assistant professor in the field of Grain Chemistry and Processing Quality

The University of Manitoba, founded more than 140 years ago, is located in Winnipeg and is Manitoba's largest research-intensive university. The University community is comprised of close to 30,000 students, 9,000 faculty and staff, and over 140,000 alumni. The Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba invites applications for a full-time, tenure-track position at the rank of Assistant Professor focusing on Grain Chemistry and Processing Quality. The position starts July 1, 2020, or as soon as possible thereafter.

The deadline for applications is April 18th, 2020.

For a more detailed vacancy description and more information, please check the advertisment from the Universtiy of Manitoba.

 

 

 

Whole Grain Summit 2020 - Call for Abstracts

The 7th Whole Grain Summit (WGS) with the theme "From Science to Global Application" organised by ICC in collaboration with the Whole Grain Initiative (WGI) and the Council for Agricultural Research and Economics (CREA) will be organised from 16-18 November 2020 in Rome/Italy.

This 2020 WGS aims at building on past experience to update current knowledge worldwide on whole grain and to prioritise interests, focus and leverage people, resources and funding around new models, approaches and initiatives within the food system that help increasing whole grain intake in all sectors of the population. By inviting internationally renowned scientists as well as experts who shape the whole grain food system to participate, we collectively harness and directly apply the current body of biological and behavioural research & technology. This is also accomplished by strategically focusing on the development of new tools, methods, and approaches that fill critical gaps in the whole grain food system, to enhance whole grain availability, accessibility and consumption, safeguarding sustainability and consumers’ health.

The Conference Committees made up of members from a variety of public and private institutions from all over the world will be able to guarantee a plurality of opinions and build an outstanding programme spanning 2.5 days, which encompasses oral presentations, workshops, panel discussions, tabletop exhibitions, poster presentations.

Don’t miss your chance to showcase your research and how it can be translated into application, to interact with your peers, to learn something new, to expand your network, to get inspiration for new ideas and solutions in the magnificent frame of the city of Rome!

The call for abstracts as well as the early bird registration is now open.

Sponsorship opportunities are also available - view the options!

We hope to meet many colleagues and collaborators during the WGS 2020  and are excited at the prospect of expanding our network and sharing some Italian hospitality with everyone. 

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

World Flour Day - March 20

Cereal flour is the main ingredient of many different foods, from bread to pasta and more. Wheat flour is one of the most important ingreadients in numerious cultures as it is the main ingredient in their bread and patries.

The FlourWorld Museum in Wittenburg near Hambur, Germany initiated the first World Flour Day on March 20 to celebrate flour in all its globe-spanning significance. It shall be a day of appreciation not only for flour but also for all people working with this important resource!

We would like to invite you to celebrate the range and importance of flour and share with the community your experience, knowledge, pictures, recipes etc. by using #worldflourday and #ICCcereals in social media.

If you want to learn more about the World Flour Day please visit the website www.worldflourday.com established by the initiatiors of this great day! On March 20 you will see there also all posts from others on the World Flour Day!

ICBC2020 - postponed to January 2021!

Due to the current situation with COVID19, the Organisers of ICBC2020 have decided to postpone ICBC2020 based on general recommendations for public health and in favour of wellbeing of all our participants.

 

The new date for the conference is the 6th-8th of January 2021. The venue remains the same – Rydges Hotel, Christchurch, New Zealand.

 

Already confirmed registrations and packages will of course be applicable to the new date.

 

We regret having to take this measure but count on your understanding and look forward to welcoming you in Christchurch in January 2021!

 

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