Gluten analysis in practice: RIDASCREEN® Gliadin as an analytical approach for gluten detection in foods31 March 2026, 08:00 - 09:00 AM & 03:00 - 04:00 PM (CEST) - ENGLISH, andGlutentenanalyse in der Praxis: RIDASCREEN® Gliadin als analytischer Ansatz zum Nachweis von Gluten in Lebensmitteln

1 April 2026, 10:00 - 11:00 AM (CEST) - GERMAN

This webinar focuses on the ICC Standard 182/1 RIDASCREEN® Gliadin as a general approach for quantitative gluten residue detection in food. Recent advances in the food segments show great importance of including incurred matrices to the validation of new test methods providing more safety for the consumer. However, extensive validation of the standard reveal its’ wide applicability to foods in general including unprocessed and processed food. Questions that will be discussed during the webinar:

• What are the recent advances in gluten detection methods?
• What are incurred matrices and what are their advantages?
• How was the standard validated?
• What are the challenges and advances of this standard method?

Presenters: Johanna Meder & Anna-Lisa Gerards, Product Managers Allergens at R-Biopharm AG, Germany

The registration fee is sponsored by R-Biopharm AG.

Register here: https://register.gotowebinar.com/rt/7744469977062985562?source=web

News

16 February 2026

The 21st ICC Conference 2025 (ICC2025) in Vienna successfully gathered the global cereal and pulse community to celebrate 70 years of ICC and to advance science‑based transformation of grain‑based food systems. ICC2025 took place from 23–25 September 2025 at BOKU University Vienna under the theme “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System.” Organised by  BOKU’s Department of Biotechnology and Food Science and chaired by Assoc. Prof. Regine Schönlechner, the conference was held under the auspices of Federal Minister Mag. Norbert Totschnig, MSc, and the Mayor and Governor of Vienna, Dr. Michael Ludwig. Continuing the tradition of the “Vienna ICC Conference,” it also marked ICC’s 70‑year jubilee.

Scientific sessions on cereals, legumes and their combinations showed how pulses and cereals together open opportunities for innovative, sustainable products, with a strong focus on fermentation and other novel processing approaches for foods, beverages and packaging materials. Food Safety and Analytics contributions demonstrated advanced NIR, modelling and statistics for acrylamide mitigation, oat protein characterisation and improving wheat falling number, integrating big data and gene‑based tools with classical reference methods. Talks on food products, technological innovation and ingredient functionality covered 70 years of pasta and cereal processing, optimisation of waffles and frozen breads, gluten‑free product mapping, new equipment for whole grain flour, and the underused potential of by‑products and alternative crops as functional ingredients.​

The Nutrition and Health and Biodiversity sessions highlighted indigenous and climate‑resilient crops (such as sorghum, African pulses, millets, pigeon pea, chickpea and kañiwa), progress in delivering health benefits through crop improvement and processing, and the complexity of assessing functional and health effects of new ingredients. A dedicated whole grain session underlined the public‑health importance of whole grains and the work of the Whole Grain Initiative and Whole Grain Summit, calling for engagement of stakeholders along the entire supply chain to strengthen whole grain promotion.​

ICC2025 strongly involved the young generation through oral and poster contributions, which, together with vibrant networking events, was positively reflected in participant feedback on professional networks. With its combination of anniversary reflections, strategy discussions and cutting‑edge science, ICC2025 reaffirmed ICC’s role as a global hub for cereal and pulse science and positioned these crops as central levers for a more sustainable, resilient and health‑promoting food system.

News

22 December 2025

We are proud to present this year’s ICC Awards, which will be celebrated at the ICC2025 Jubilee Conference, honouring individuals whose leadership, service, and scientific achievements have significantly advanced cereal science and the mission of ICC. The awards recognise both long-standing commitment to the association and outstanding scientific and professional contributions on a global scale.​

The ICC Friedrich Schweitzer Medal is awarded to Jaan Perten in recognition of his distinguished service in furthering ICC’s aims and ideals over several decades. As successor to his father, Harald Perten, he assumed the presidency of the Harald Perten Foundation in 1992 and has since chaired its board with great conscientiousness, guiding its support for cereal science worldwide. Under his leadership, the Foundation has continuously supported the Harald Perten Prize for outstanding achievements in cereal science and technology—particularly in the fields of starch, gluten, and enzymes—provided numerous scholarships for promising scientists, and regularly funded ICC activities, thereby strengthening the association’s mission and global reach. Beyond the Foundation, Jaan Perten also led the Harald Perten Company, offering substantial support to ICC through personal engagement, sponsorship, and active encouragement of staff participation in ICC committees and conferences.​

The ICC Fellowship Awards this year highlight three outstanding scientists whose work and leadership have advanced cereal science and its impact on health, policy, and sustainability.

• • Prof. Eleanor Beck (UNSW Sydney, Australia) is recognised for exceptional contributions to whole grain science and policy, including leadership roles such as chairing the Whole Grain Initiative’s Dietary Recommendation Group and active involvement in international definition work, including ISO, while her innovative teaching and public health engagement foster new expertise in whole grains.
  • Assoc. Prof. Alessandra Marti (Università degli Studi di Milano, Italy) is celebrated for transformative research in cereal science and technology, advancing understanding of grain quality, gluten-free systems, and the structural and nutritional optimisation of grain-based foods, with strong implications for product sustainability and health impact worldwide.
  • Martijn Noort (Wageningen University & Research, The Netherlands) is honoured for significant applied research and project leadership, particularly in the sustainable reformulation of bakery products and the development of climate-resilient foods, as well as for extensive international collaboration with industry and organisations such as WHO and FAO in support of ICC’s mission.​

Warm congratulations go to all awardees for their remarkable contributions to cereal science and to the ICC community. Sincere thanks are also extended to the honorary speakers Meinolf Georg Lindhauer, Jan Willem Van Der Kamp, Hamit Koksel, and Bertrand Matthäus, whose insightful laudations highlighted the awardees’ achievements and enriched the celebrations at the ICC Jubilee Conference.

News

22 December 2025

At ICC2025, scientific excellence and innovation took centre stage as we recognised outstanding contributions from our cereal science community. The Journal of Cereal Science (JCS), published by Elsevier, proudly sponsored the “Best Speaker” and “Best Poster” awards at ICC2025, shining a spotlight on excellence and innovation within our community. JCS was represented onsite by Qierui Zhang, who joined us in celebrating the awardees.​

We warmly congratulate the winners of the Best Speaker Awards, whose presentations inspired and energised the audience.​

• Fang Fang, Aarhus University, Denmark: “Three-way interactions among polyphenols, cell walls, and starch: implications for starch swelling, retrogradation, and digestibility.” This work provides new biochemical insights with relevance for both academia and industry.​
• Robert Fribus, University of Hohenheim, Germany: “In-situ structuring and texture moderation of starch-based materials using a microfoaming-assisted 3D-printing approach.” The presentation introduced an innovative approach at the intersection of texture engineering and food processing.​

Sincere thanks go to the award committee, chaired by ICC President Elect Dhan Bhandari, for reviewing a large number of excellent poster contributions. The selected posters demonstrate how current research is driving cereal science forward.​

• Ngo Van Tai & Naphatrapi Luangsakul, King Mongkut’s Institute of Technology Ladkrabang, Thailand: “Designing elderly-friendly rice porridge: role of flour type and concentration on digestibility, texture, and bioaccessibility properties.”​
• Rafaela Scheibelberger, Eleonora Pichler, Jana Kant, Viktoria Zettel, Gisela Wenger-Oehn, Mario Jekle & Regine Schönlechner, BOKU Food Tech, University, Austria: “Impact of roasting on the functional and nutritional properties of sorghum grain.”​

Warm thanks to all presenters and participants whose contributions fostered lively discussion, new ideas and international collaboration in cereal science. The award-winning work sets new benchmarks for our field and underlines the importance of global partnerships in research and innovation.​

News

22 December 2025