We are happy to present you the draft programme for the 5th International Symposium on Gluten-Free Cereal Products and Beverages
GF2019 will offer state-of-the-art presentations addressing the present challenges for gluten-free innovation and product development. GF19 will have a strong focus on gluten-free ingredients as well as gluten-free baking but will also cover detection and quantification, malting and brewing, gluten-free pasta and noodle making.
A selection of the confirmed speakers and their talks are:
Fred Brouns: "Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"
Cristina Rosell: "Making gluten free bread is more than mixing healthy ingredients"
Elke Arendt: “Advances in gluten free cereal research“
Stefano Renzetti: "Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads"
Katharina Scherf: "Nutritional, functional and sensory properties of gluten-free raw materials"
Denisse Bender: “Ohmic heating – a novel approach for gluten-free bread baking“
Take advantage of this rare opportunity to join the focused world gluten-free community!
Registration is still open - sign up today - register online
Showcase your activities and products in the gluten-free field by becoming a sponsor or exhibitor at GF19 - join our sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Elsevier/Journal of Cereal Science
