Last chance to register as Early Bird!

Join us at ICC19 and meet some of the renowned confirmed speakers:

  • Bruce Hamaker, Purdue University, USA
    "Fibre molecular structure and specificity of gut microbiota response"
  • Jacqus Le-Gouis, INRA, France
    Climate change and changes in agricultural practices influencing grain quality and characteristics
  • Stefano Renzetti, WUR, the Netherlands
    Harald Perten award-winning research: "Hydrogen bonding interactions as quantitative descriptors of food structuring mechanisms during cereal-based food processing"
  • Katharina Scherf, Leibnitz Institute, Germany
    Gluten Analysis - from the past to the future
  • Peter Shewry, Rothamsted Research
    Designing future wheat with improved quality and pest and disease resistance

Benefit from the Early Bird registration fee - ending, 15 January '19

Register online today!

Abstract submission is still possible until 1 February
Present your work to the international cereal community!
For your information: If you register with the Early Bird rate before receiving confirmation on your abstract within the payment deadline, the Early Bird fee will still apply 7 days after abstract approval.

Attention students!

As a special offer, there will be 5 - 10 free registrations for the best abstracts submitted by students to ICC19. Applicable are ICC student members. Not an ICC student member yet? Benefit from the ICC cereal network and sign up today at

Join our Silver Sponsor Brabender and reach leading experts in the fields of cereal science and technology. Attractive sponsoring and exhibition packages are offered. See all sponsorship opportunities

Alle event info on the event website

Become a Foodtechmaster on Dry Pasta

The topics of this 5 day seminar will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.

This ICC endorsed seminar will focus on issues such as raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying process, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non conventional pasta.

Attention ICC members: benefit from this collaboration and get a 15% discount on your registration! Contact This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code! 

Find the programme and register at:

SAVE-THE-DATE: 10th International Congress "Flour-Bread 19" and 12th Croatian Congress of Cereal Technologists "Brašno-Kruh 19"

We are pleased to announce the 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19” which will take place in Osijek, Croatia from the 11th to 14th June 2019.

This year the Congress celebrates its 10th international jubilee of gathering numerous researchers and professionals from different parts of the world, with the main aim to feature the latest advances in cereal science and technology.

The Congress programme will include plenary and invited lectures, oral and poster presentations, professional workshops, and the exhibition of the process and laboratory equipment, cereal industry products and publications.

ICC cordially invites all experts in the field to contribute to the scientific and professional programme of the congress and to participate in social events that will provide an excellent opportunity to exchange ideas and experience with your colleagues, and discuss possibilities for networking and collaboration.

For more information please check the official conference website:

Upgrade your dry pasta skills and obtain a Certificate of Food Tech Master!

ICC is continuing its collaboration with Pavan for the Foodtechmaster on Dry Pasta production from 11th – 15th February 2019 at the Pavan Conference Centre, Galliera Veneta (Padova). 

The FOODTECHMASTER is a series of professional training courses organised by Pavan with the aim of sharing knowledge and expertise on food production technology. The 5 days seminar will be held by Professors of the academic community, high ranking ICC Experts and Process Engineers of Pavan Dry Pasta Division. Topics will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.

ICC Members will be granted a 15% reduction on registration fees. Contact This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code! 

Find more detailed information and register at:

5th International Symposium on Gluten-Free Cereal Products and Beverages - Call for abstracts!

Join us at the GF19 - the 5th International Symposium on Gluten-Free Cereal Products and Beverages!

The 5th event of this series will be hosted by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven and co-organised by the International Association for Cereal Science and Technology. Taking place on June 26 to 28, 2019 in Leuven, Belgium, the GF19 is entitled “Building products by knowledge” and aims at providing a science platform to present the latest gluten-free research and to discuss relevant structure-function relationships. 

This meeting will wrap-up with the current issues, trends and perspectives:

  1. discuss gluten-free raw materials and plant breeding,
  2. focus on starch and protein ingredients and
  3. cover the newest solutions for different products, including bakery products, dairy alternatives and beer.

The conference addresses scientists as well as representatives of the industry and academia from all over the world, bringing together experts of different areas of gluten-free research including food chemistry, biochemistry, physics, biophysics, technology, processing, quality and nutrition.

By doing so, GF19 will provide multidisciplinary perspectives in order to address the present challenges for science based innovation and to build satisfying, gluten-free products.

GF19 is THE place to be to get the latest state-of-the art on gluten-free topics! Join us in Leuven in June 2019!

Scientific topics 

  1. Issues, Trends and Perspectives in the Gluten-Free Food World
  2. GF Raw Materials, Plant Breeding
  3. GF Ingredients: Starch Focus
  4. GF Ingredients: Protein Focus
  5. GF Products: Bakery Products
  6. GF Products: Beer and other Beverages

Abstract submission for the GF2019 is now open till 1 March 2019. Submit your abstract

Looking to put your company and its competences in the focus of the gluten free sector? We offer attractive sponsoring packages including the opportunity to exhibit at the venue. Become a sponsor.

Register before 15 March 2019 to benefit from reduced registration fees. Register now.

Find all further details about the event at the GF19 website!