FINAL PROGRAMME NOW AVAILABLE - VIEW IT ONLINE
GF19 - “Building Products by Knowledge” will provide added value for scientists and representatives of industry and academia from the international scene and will bring together experts active in different areas of gluten-free research. Focussed oral and poster presentations will offer a multidisciplinary perspective on present challenges associated with science-based innovation and designing satisfying, gluten-free products.
A selection of the talks are:
"Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"
"Solving the gluten free oat dilemma"
"Effects of malted ingredients on gluten-free bread quality"
"The AOECS and the European licensing system"
"Kebari® barley: moving beyond beer"
"Nutritional, functional and sensory properties of gluten-free raw materials"
“Malting process to improve the amino acid profile in buckwheat seeds.”
"Solving the gluten free oat dilemma"
"Effects of malted ingredients on gluten-free bread quality"
"The AOECS and the European licensing system"
"Kebari® barley: moving beyond beer"
"Nutritional, functional and sensory properties of gluten-free raw materials"
“Malting process to improve the amino acid profile in buckwheat seeds.”
Regular online registration is open till 14 June. Take the chance to interact and strengthen your gluten-free network - sign up today!
Thanks to our sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Journal of Cereal Science, Nestlé
