IV International Conference "The Quality of Grain, Flour and Bread" - registration now possible!

ICC is pleased to announce the IV International Conference "The Quality of Grain, Flour and Bread" will will be organised by the International Industrial Academy in collaboration with ICC.

The conference is taking place on November 25 to 27, 2019 in Moscow, Russia and aims at presenting latest research and practical implementation of the following topics:

  • The quality of grain in different countries of the world
  • Breeding and seed production: The current state and future development
  • Innovative technologies and equipment for post-harvest processing and storage of grain, equipment for the production
    of flour, cereals and bread
  • Current issues of technical regulation and standardization
  • Safety of grain, products of its processing and bakery products
  • The role of cereal products in healthy nutrition
  • Training of industry experts and professional development

This networking event will include:

  • Plenary sessions
  • Symposium of International Association for Cereal Science and Technology (ICC)
  • Thematic focus sessions:
     - Fighting the loss of grain resources - a global trend
     - Innovative technologies to ensure the quality of grain, flour and bread
     - Modern methods and devices for grain, flour and bread quality and safety control
  • International review of Flour and Bread quality
  • Exhibition of equipment for grain, flour and bread quality control
  • Exhibition of products of enterprises participating in the Flour and Bread Quality Review
  • Exhibition and sale of scientific and technical literature
  • Cultural program

The conference aims at heads and representatives of national and international unions and associations, specialists of large grain companies, mills and bakeries, scientists specializing in the production and storage of grain, technology and quality of processed products of grain, bread and other bakery products, equipment and instrument manufacturers, industry journalists not only from Russia but all countries.

For any further details, please contact Dr. Larisa Ustinova or check out the conference webpage

To showcase your products and/activities please choose one of the attractive sponsor package!

Online registration is already possible by following this link.

 

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

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