The active ICC Academy Fellows are as follows:
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Ke Bian

Ke Bian is Professor at the Henan University of Technology, China since 1998.
He was engaged in several professional organisations as well as Chinese Journals over the past years.

Read more HERE.

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Fred Brouns

Prof Dr. Fred Brouns obtained a PhD at Maastricht University in the Netherlands for his research “Food and Fluid Related Aspects in Highly Trained athletes”. For this he was awarded the Dutch Sports Medicine Award. Fred has >35 years experience in the field of nutrition sciences and health.

LinkedIn:
https://www.linkedin.com/in/fredbrouns/

Read more HERE.

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Vyacheslav Aronovich Butkovsky

Vyacheslav A. Butkovsky is President of the International Industrial Academy, ICC Academy Fellow, Professor and honored worker of the food industry of the Russian Federation. More than 50 years of experience in the sphere of additional professional education, constantly heading the Institute for Advanced Training of leaders and specialists of the bakery product system, transformed in 1992 into the Institute of Processing Industry, and in 2001 – into the International Industrial Academy (IIA).

Read more HERE.

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Marina Carcea

Dr. Marina Carcea is a Senior Scientist and Vice-Director of the Research Centre for Food and Nutrition of the Council for Agricultural Research and Economics (CREA) in Rome, Italy, a leading research institution under the aegis of the Italian Ministry of Agricultural, Food and Forestry Policies, where she is also a Scientific Advisor.

Read more HERE.

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Stanley Cauvain

An Honorary President and holder of a Friedrich Schweitzer medal (2004), Stan was the recipient of the UK British Baker Special Award (1998 and an Eberhard Paech award from the German Technical Baking Industry (2010). He was an Adjunct Professor of the International Institute of Agri-Food Security, Curtin University, Perth, WA (2015-2018) and was elected as a Liveryman of the Worshipful Company of Bakers (London) in 2019.

Stan spent many years leading multi-faceted research teams at Chorleywood and from 1994-2004 he was Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association. He co-founded the international baking consultancy BakeTran in 2005.

Read more HERE.

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Christophe Courtin

Christophe Courtin is full professor of Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven, Belgium.

LinkedIn:
https://www.linkedin.com/in/christophe-courtin-7858a04/

Read more HERE.

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Robert (Bob) Cracknell

Bob Cracknell is a consultant with over 50 years of experience in the wheat industry, mainly in senior management and technical roles with AWB limited, formerly the Australian Wheat Board. He retired from AWB Limited in 2003 and established his own consultancy, Crackers Consulting.

Read more HERE.

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Vladimir Dashevsky

Vladimir Dashevsky is a Doctor of Technical Sciences, author of more than 150 published works, including Englisch-Russian (five editions) and German-Russian (three editions) Dictionaries of the food industry. He also participated in the drafting and preparation of the publication   “Dictionary of  Cereal Processing  and Cereal Chemistry”, 1982 (Russian party) . On his initiative and with direct participation in Moscow, more than 350 international forums, conferences, symposia and seminars were held at the International Industrial Academy.

Read more HERE.

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Jan A. Delcour

Jan Delcour received his B.S., M.S. and PhD degrees from KU Leuven (www.kuleuven.be) in Leuven, Belgium. As a NATO research fellow at Kansas State University under the supervision of Dr. R. Carl Hoseney, he was introduced to cereal science and technology, a research area he subsequently developed at the KU Leuven. He is currently a full professor at the same University, where he teaches food chemistry and cereal science and technology courses.

Google Scholar:
https://scholar.google.com/scholar?hl=de&as_sdt=0%2C5&q=Jan+A.+Delcour&btnG=

Read more HERE

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Floyd E. Dowell

Floyd Dowell was Research Agricultural Engineer, Collaborator at USDA ARS Center for Grain and Animal Health Research, Manhattan, KS, USA. He is President of Planting Hope International, Manhattan, KS, USA. Floyd is Adjunct Professor at the Biological and Agricultural Engineering Department of the Kansas State University.

ResearchGate:
https://www.researchgate.net/profile/Floyd_Dowell2

LinkedIn:
https://www.linkedin.com/in/floyd-dowell-31196648/

Read more HERE.

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Pierre Gélinas

Pierre Gélinas, Ph.D, is a research scientist at Agriculture and Agri-Food Canada, in Saint-Hyacinthe, Quebec. With his team, he tries to better understand the properties and global quality of flours, breads, and other cereal foods.

Read more HERE.

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Helmut Glattes

Hon. Prof. DI Dr. Helmut Glattes, was Secretary General/CEO of ICC (International Association for Cereal Science and Technology) from 1978 - 2003. At present Dr. Glattes is Honorary President of ICC-Austria, Member of ISEKI-Academy (IA), Fellow of AACCI.

Read more HERE.

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Peter Koehler

Peter Koehler is professor for Food Chemistry at Technische Universität München. Currently, he is chairman of the Working Group on Prolamin Analysis and Toxicity.

Read more HERE.

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Barry McCleary
Barry McCleary is founder, owner and CEO of Megazyme. He received his PhD and DSc degrees from the University of Sydney, at which he is an Adjunct Professor.

ResearchGate:
https://www.researchgate.net/profile/Barry_Mccleary2

Read more HERE.
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Sam Millar
Sam Millar is the Director of Quality for Warburtons Ltd, responsible for product and packaging quality, food safety and regulatory compliance.  Prior to joining Warburtons Ltd, he was the Director of Technology at Campden BRI where he led a team delivering technical leadership and support to the global food and drink industries.

LinkedIn:
https://www.linkedin.com/in/sam-millar-693516a0/

Read more HERE.
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Julie Miller Jones
Julie Jones, a Certified Nutrition Scientist and Certified Food Scientist, is currently a professor emerita from St. Catherine University in St. Paul, MN. She received her BS from Iowa State University (ISU) and her PhD from the University of Minnesota. 

Read more HERE.
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Perry K.W. Ng
Dr. Perry K.W. Ng is Professor of Cereal Science and Associate Chairperson for the Department of Food Science and Human Nutrition, Michigan State University, USA, and Program Director for Food Science at the newly established Michigan State University-Nanjing Agricultural University Joint Institute.

Link to profile:
https://www.canr.msu.edu/people/perry_ng

Read more HERE.
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Roberto Javier Peña
Roberto Peña joined the International Maize and Wheat Improvement Center (CIMMYT) as Post-Doctoral Fellow in 1984 and became Head of Wheat Quality in 1993, and Principal Scientist in 2002. He was international consultant in wheat quality since 2013. Roberto retired from CIMMYT to initiate activities in 2014 as International consultant in Cereal Chemist, with main emphasis in wheat.

LinkedIn:
https://www.linkedin.com/in/roberto-javier-pe%C3%B1a-806a4a32/

Read more HERE.
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Peter Robert Shewry

Peter Shewry is currently a project leader at Rothamsted Research and Emeritus Professor at the University of Reading. He leads a research programme on the development, structure and composition of wheat grain focusing on improving the quality for human health, focusing on the content and composition of dietary fibre, phenolic acids and mineral micronutrients.

Read more HERE.

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Peter Streicher Steyn

Peter Steyn was Consultant to the Maize Trust, Pretoria from 2009 - 2018, and Consultant to InnovUS, the Office of Technology Transfer of SU from 2009- 2019.
Further Peter was ICC President from 1992 - 1994, also he was Chairman of the Organizing Committee of the ICC International Symposium – Cereal Science and Technology: Impact on a Changing Africa, Pretoria, May 1992.

Read more HERE.

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John R.N. Taylor

John Taylor is a Senior Research Fellow in the Department of Consumer and Food Sciences of the University of Pretoria, South Africa https://www.up.ac.za/

He is an Honorary President and Past president of the International Association for Cereal Science and Technology and Fellow of the ICC Academy, the Cereal and Grains Association and the International Academy of Food Science and Technology, and a member of the Academy of Science of South Africa.

Read more HERE.

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Jan Willem van der Kamp
After his chemistry study and positions  in food research and product development in Unilever, Jan Willem van der Kamp joined in 1985 TNO, the Netherlands Organisation for Applied Scientific Research as director of cereal research. In his position as Senior Officer International Projects at TNO he was and is involved in a wide range of EU- and other international projects and in conferences,  focusing on cereal science [HEALTHGRAIN (2005-2010) and HealthBread (2012-2014), as coordinator], dietary fibre and the gut microbiome [ MyNewGut  (2013-2018)].

Read more HERE.
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Phil Williams
Phil Williams was born on May 26th, 1933. He finished his Ph.D. work at Aberystwyth in 1957, and gained his Ph.D. in 1958.

Read more HERE.