Whole Grain Initiative Symposium at ICN 2022, Tokyo, Japan

On behalf of the Whole Grain Initiative, working group of ICC, we´re excited to share recent research and advocacy work at ICN 2022 for the purpose of improving public health. If participating, please make an effort to attend the symposium on Thursday, 8 December 2022, 18:30 - 20:00 (Room 4), organized by Whole Grain Initiative:

 

"The whole grain initiative: research and policy efforts to improve public health".

Chair: Kevin Miller, Bell Institute of Health and Nutrition, USA

 

Symposium Schedule:

Introduction to the Whole Grain Initiative: Goals and Vision for Healthier Dietary Lifestyles

Kevin Miller, Bell Institute of Health and Nutrition, USA

 

Whole Grains and Whole Grain Foods - Newer Global Consensus Definitions and the Role of Fibres and Other Bioactive Compounds

Jan Willem van der Kamp, TNO Healthy Living, Netherlands

 

Healthcare Cost Savings with Increased Whole Grain Intake

Sara Grafenauer, University of New South Wales, Australia

 

Which Food Policies to Promote Whole Grain Consumption?

Gabriel Masset, Nestlé SA, Switzerland

 

Aligning Dietary Guidance - Including Whole Grain in Front of Pack Labelling Schemes

Eleanor J. Beck, University of Wollongong, Australia

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ICC proudly announces its 2022 Awards!

This year's ICC Awards were presented at an awarding ceremony during the 8th International Conference on Dietary Fibre, 16-18 October, in Leuven, Belgium.

We are pleased to announce the awardees:

Clyde H. Bailey Medal, for outstanding achievements in cereal science and technology:

Prof. John R.N. Taylor, University of Pretoria, ZA

Friedrich Schweitzer Medal, for distinguished service in the furtherance of the aims and ideals of ICC:

Prof. Charles Brennan, RMIT University, AUS

Fellowship of the ICC Academy, for significant contributions to cereal science and the aims and objectives of the ICC:

  • Alfred Mar, ICC-Austria, AT
  • Bin Xiao Fu, Canadian Grain Commission, CA
  • Jan de Vries, Nutrition Solutions, NL
  • Maria Papageorgiou, International Hellenic University, GR
  • Nesli Sözer, VTT, FI

 We sincerely congratulate all awardees!

8th International Conference on Dietary Fibre 2022 - Brief Report

The 8th International Dietary Fibre Conference 2022 (DF22), hosted by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven and co-organised by ICC, took place on 16-18 October 2022 in Leuven, Belgium. DF22, entitled “Towards Unlocking the Full Potential of Fibre for Food, Function and Global Health” presented the latest research on dietary fibre. Important topics such as food DF fermentation and the gut microbiome; mixed DF - plant protein systems and sidestream valorisation and biorefining have been discussed.

The keynote opening speech was held by by Professor Bruce Hamaker, Purdue University (US), on the importance of understanding the structure of DF on the mechanisms of health promoting effects.

On day 2 the audience followed a panel discussion during the Healthgrain Forum Session: "What is needed to improve the availability of high-dietary fibre grain-based foods?" Challenges and key questions for the future were summarized, such as: *What more can we do to convince people to consume more fiber-containing products? *What types of fibre do we want in our diets? *What are the sources of dietary fibre and which modified fibre can be used?

200 participants from more than 30 countries around the globe attended the conference. 57 posters and 38 oral presentations contributed to the attractive scientific programme of DF22, presented in 8 sessions.

ICC’s affiliated journal Journal of Cereal Science kindly sponsored two 'Best Poster Awards' for innovative or exceptional work in the dietary fibre research. Also, the scientific journal 'nutrients' by MDPI sponsored one award for the best oral paper.

The awards were given to:

Anne F. Kleijn, Wageningen University and Research, Netherlands

Poster title: "Unravelling the structure-activity relationship of rhamnogalacturonan-I rich pectin and galectin-3"

Ines Pynket, Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium

Poster title: "The impact of kilning, pH and ionic strength on the extractability of oat protein and β-D-glucan"

Wannes de Man, Laboratory of Food Chemistry and Biochemistry, KU Leuven

Lecture title: "Recent advances in the structural characterization of wheat flour arabinoxylan by high-resolution NMR technologies"

 

Congratulations to the winners!

 

15 November 2022: International Whole Grain Day - Save the date!

On Nov. 15th, 3:30-5:00 PM CET the WGI and a host of global leaders will discuss how the daily consumption of whole grains is a vital part of not only healthy, but also sustainable diets. Soon the programme will be published and registration will be opened. We invite you to participate in this webinar and spread the word throughout your organization and network. Watch out the WGI website for more information! 

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