As a proud partner of the PRIMA European Project, ICC is excited to promote the upcoming Flatbread Workshop in Alberobello.
The Flat Bread Mine PRIMA European Project coordination team, in partnership with the Università degli Studi di Bari Aldo Moro and Matarrese srl company, is pleased to announce that the final demonstration workshop for the Flat Bread Mine Project will be held on Friday, February 21, 2025, from 10 a.m. to 3 p.m. in Matarrese Srl company, Bari, Alberobello, Italy.
This free workshop is open to all stakeholders interested in flatbread and the baking industry, including representatives from food industries, equipment manufacturers, academia, regulatory authorities, and EU Commission members.
We announce an extension of the early bird registration deadline to January 19, 2025. This extension provides participants with an additional opportunity to secure reduced-rate tickets for this prestigious event.
Scheduled to take place from March 31 to April 2, 2025, in Detmold, Germany, the 8th International Whole Grain Summit promises to be a landmark gathering for professionals across the grain supply chain. The summit aims to foster innovation, discuss nutrition strategies, and promote sustainability in the whole grain sector.Key features of the summit include:
A deep thematic World Café format facilitating collaborative discussions
Networking opportunities with international whole grain experts
Chances to contribute to global whole grain advocacy efforts
A platform for sharing research through poster presentations
Participants are encouraged to submit their poster abstracts by February 28, 2025, to showcase their latest findings and innovations in whole grain research.
The Whole Grain Summit has a proven track record of driving significant changes in the whole grain landscape since its inception in 2001.
From establishing international definitions to influencing food policies, the summit has consistently been at the forefront of whole grain advocacy.This three-day event will bring together key players from business, science, public institutions, and other stakeholders to discuss crucial topics such as whole grain benefits, market relevance, consumer acceptance, nutrition, and sustainability.
Interested participants can register for the event through the official website. Don't miss this opportunity to be part of a summit that shapes the future of whole grains and contributes to a healthier global food system.
Webinar Announcement: Exploring Omics Technologies in Food Fermentation Processes.
The ICC as partner of the HealthFerm project is set to host a groundbreaking webinar on February 13, 2025, from 14:00 to 15:30 CET, focusing on the application of omics technologies in food fermentation processes.
This event brings together a panel of experts to discuss how multi-omics technologies are revolutionizing food fermentation, offering unprecedented insights into microbial communities and fermentation processes. The webinar aims to showcase cutting-edge research driving food innovation.
Expert Speakers
The webinar will feature presentations from:
Christophe Courtin (KU Leuven): Introduction
Stefan Weckx (Vrije Universiteit Brussel): Genomics in Food Fermentation
Kati Hanhineva (University of Turku): Metabolomics Insights
Azadeh Tina Mohammadi (Puratos): Omics in Industry Transformation
Jan de Vries, Nutrition Solutions and HealthGrain Forum Communication Manager, will moderate the event.
Key Takeaways
Attendees can expect to:
Gain understanding of how multi-omics approaches enhance food quality
Explore advanced techniques in fermentation research
Discover innovations shaping the future of food production
This webinar is part of a series organized by HealthFerm partners, aimed at network-level training of junior and senior researchers in various project areas.
It represents an opportunity for food scientists, industry professionals, and researchers to learn from leading experts in the field.Those interested in attending can register through the provided link. The event promises to be a valuable resource for anyone involved in food science, fermentation processes, or biotechnology.
HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.
This webinar is free and will be held in English. More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.
We are excited to announce important updates regarding the upcoming 8th International Whole Grain Summit, scheduled for 31 March - 2 April 2025 in Detmold, Germany. The event aims to bring together key players from across the entire value chain, including business, science, public institutions, and other stakeholders.
First Programme Draft
The summit will serve as a dynamic forum for exchange and discussion on key topics related to whole grains. Our preliminary programme for the first day is now available at our website! We do not have confirmed all speakers so far and we will update you with the names soon.
Extended Early Bird Registration to 14 January 2025
Good news! We have extended the early bird registration deadline to 14 January 2025. This extension provides more participants with the opportunity to take advantage of reduced rates, making the summit more accessible to a wider audience
Call for Poster Submissions
We warmly invite you to share your work and findings with the global whole grain community by submitting a poster abstract. The deadline for abstract submissions is considered for the 28 February 2025 and early submissions enables you to use the early bird discount.
Invitation to sponsor
We would like to take a moment to express our heartfelt gratitude to our sponsors for their invaluable support in making the 8th International Whole Grain Summit possible. Your contributions play a crucial role in ensuring the success of this important event, and we appreciate your commitment to advancing the whole grain movement. We believe that with your support, we can create an impactful and memorable summit that drives progress in the whole grain community.
For more information on sponsorship opportunities, please visit our website at www.wholegrainsummit.com or contact us directly. Together, we can make this conference a resounding success
To submit your abstract or for more information about the summit, please visit www.wholegrainsummit.com.Don't miss this opportunity to join colleagues
In a recent engagement, the International Association for Cereal Science and Technology (ICC) were welcomed from the Taiwan Flour Mills Association, the China Grain Products Research & Development Institute, the Food Industry Research and Development Institute and the Taiwan Grain Industry Association for insightful discussions on cereal science and food technology.
The Taiwan Flour Mills Association, represented by Executive Director Tony I-T Chen, highlighted its 24 members with a processing capacity of approximately 2 million metric tons. Key discussions centered on emerging challenges in wheat product consumption, including gluten-free alternatives, whole grain developments, and dietary intolerances related to FODMAPS. During the visit, representatives from the China Grain Research & Development Institute, including President Kuen-Ho Shih, Deputy Director Yi-Hong Chen, and Rachel Hsu, showcased their impressive educational facilities. The institute's bakery training center offers comprehensive courses in bread, cake, and pastry production using rice and wheat, providing a unique hands-on learning experience.
The institute's research center focuses on critical food quality and safety issues, investigating topics such as acrylamide and mycotoxins. Notably, their research approaches closely align with those of other ICC members, demonstrating a shared commitment to advancing cereal science. The China Grain Research & Development Institute has been an engaged ICC member since 2006, underscoring the organization's long-standing commitment to international collaboration in cereal science and technology.
FIRDI, the Food Industry Research and Development Institutes with Director General Chii-Cherng Liao, Deputy Director Chih-Hong Tung and his team showed ICC Delegates the impressive activities in the fields of quality management and analysis, product development the extensive bioresource collection and its training activities. The Taiwan Grain Industry Association with Directors General Weng-chang Chinag, Jimmy Kwan-Han, An-I Yeh and Secretary General Hua-Tsung Lin with his team gave insights in the extensive training and support activities of the association and fruitful discussions about whole grain and topics around gluten free products. The ICC Delegates President Bertrand Matthäus and Secretary General Veronika Haslinger express sincere gratitude for the hospitality, the knowledge exchange with the focus on collaborative projects in line with ICC´s mission, for the opportunity to engage with these important institutions and for the organizational support of ICC Delegate Rachel Hsu.
