The Alveograph has been used for a century for its capacity to analyze rheological properties of the dough such as tenacity or elasticity. Whilst proving very effective to analyze all types of wheat flours, this method requires to make a dough at constant hydration which may under-hydrate the flours presenting high absorption capacities. A method at adapted hydration has been developed to simulate baking conditions more accurately and has now been officially standardized under ICC 188. The webinar is presented in 1 session with different time zones. Read more here.
Dates: 16/10/2024, 10:00-11:00 AM CEST & 03:00 - 04:00 PM CEST in English and
30/10/2024, 04:00 - 05:00 PM CET in Spanish
Presenter: Lena Bosc-Bierne, Food, Applications and Products Manager at CHOPIN Technologies/KPM Analytics.
The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by by KPM Analytics.
This webinar highlights how precise flour and dough analysis directly leads to consistent product quality, which is essential for maintaining customer trust and meeting industry standards. It emphasizes the importance of continuous monitoring of grain and flour quality across the entire supply chain, from cereal breeding to ready-to-eat food product manufacturing helps prevent product failures, ensuring that end products consistently meet consumer expectations. The session focuses on in-depth analysis methods which, compared to less detailed rapid methods, offer superior insights that drive informed decision-making and ultimately enhance product quality. Modern laboratory instruments will be shown which accurately simulate baking processes, providing realistic predictions of production outcomes and enabling manufacturers to optimize their processes. The webinar finally highlights the evolution of traditional quality control technologies into advanced, automated systems now delivers greater precision and efficiency, making it easier for customers to achieve reliable results, improve production consistency, and innovate in product development. Read more here.
Date: 21 November 2024, 08:00-09:00 AM CET & 05:00-06:00 PM CET (1 session presented in different time zones)
Presenter: Mr. Markus Löns, Product Manager Food at Anton Paar TorqueTec GmbH, Duisburg (DE)
The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by Anton Paar.
Cereals and cereal-related products are at the heart of food systems
The 21st edition of the ICC Conference will once again be dedicated to the major global challenges in the cereals and cereal-associated sector. Experts, interested representatives of private and public institutions and multipliers from various fields of cereal and cereal-related sciences, eg. plant breeding, agronomy, food chain systems, human health and nutrition, cereal technology, milling and baking, food processing, quality and safety analysis as well as professionals will discuss and share latest knowledge,
Furthermore, the marketing, storage and development of innovative cereal products that meet consumer needs (added value in terms of convenience, flavour, nutrition and health, safety and security), the use of new raw materials/ingredients and new technologies, the production of functional foods and the legal framework as well as alternative uses of cereals will be topics of the congress. This conference also celebrates 70 years of ICC, a success story of independent, knowledge-orientated international cooperation in the cereals sector. Further information will be coming soon.
The 8th International Whole Grain Summit intends to seek ideas and ways to translate the available scientific and technological knowledge into application, resulting into an increase in availability of affordable and acceptable whole grain products in a diversity of markets.
The 8th International Whole Grain Summit serves as a forum for exchange and discussion on all key topics related to wholegrain. It invites key players along the entire value chain from business, science, public institutions and other stakeholders to discuss highly relevant topics around benefits, profitability, market relevance, availability, consumer acceptance, recipes, nutrition, sustainability and more to define future action points. The aim is to communicate the needs of individual stakeholder groups and transfer knowledge between them. From science to business to politics, multipliers of consumers and among each other in all variations. The summit will be organised as a highly interactive event, with a state-of-the-art block with impulse, overview presentations and best practice examples on the first day, moderated world cafe rounds on the following day, panel discussions and a concluding take home message. Poster presentations of the latest scientific findings will frame the programme as well as evening programmes, exhibition and product tastings.
Detmold the venue of WGS 2025 is a lovely city with a historical city center and several tiber-framed houses. Detmold is also home to our host, the German Association of Cereal Research (AGF), as well as to the Max Rubner Institute’s (MRI) Department of Safety and Quality of Cereals. The MRI as the federal government's research and advisory institution in the field of nutrition and food is the predecessor of the former Federal Research Center for Cereal Processing. It was starting point for numerous fundamental cereal research activities. The head of this first institute was also initiated the set-up of AGF in 1946 and was one of the founders of ICC in 1955. Detmold is located only 3 ½ hours by train from the German capital Berlin. The organizers will inform soon about possibilities for the best arrival to Detmold and our concept of shuttle services. Please contact This email address is being protected from spambots. You need JavaScript enabled to view it. in case you will arrange your travel package already now.
We invite you to join us as we take an important step towards making Whole Grain an Easy Choice for everyone in our global world. More information will be available on the conference page soon. You can also follow the information on LinkedIn.
We are pleased to announce new extended deadlines for abstract submissions for GFOH24. This is a valuable opportunity for researchers, academics, and industry professionals to showcase their work in the field of cereal science. Important Dates:
Extended Abstract Submission for Oral Presentations: September 15, 2024
Poster Presentations Submission: September 30, 2024
Join us in Taipei from November 25-28, 2024, for GFOH24, where you will have the chance to engage with leading experts and innovators in cereal science. Your insights and research findings can contribute significantly to the discussions and advancements in our field. Why Submit Your Abstract?
Showcase Your Research: Gain visibility and recognition for your contributions to cereal science.
Network with Experts: Connect with fellow researchers and industry leaders to foster collaboration and exchange ideas.
Contribute to Innovation: Be part of the conversation that drives the future of cereal science.
We encourage you to take advantage of this opportunity. Submit your abstract today and make your voice heard in the scientific community. For more information and to submit your abstract, please visit GFOH24. We look forward to your participation at GFOH24!
