REGULAR REGISTRATION ENDING SOON!
Final Programme is available - VIEW IT ONLINE
GF19 is entitled “Building Products by Knowledge” and will offer a multidisciplinary perspective on present challenges associated with science-based innovation and designing satisfying, gluten-free products. This meeting will deal with the current issues, trends and perspectives, with a focus on: (i) gluten-free raw materials, (II) starch and protein ingredients and (iii) the newest solutions for different products, including bakery products and beer.
Keynote talks are:
"Gluten-free science and market developments: beliefs, facts and future directions" - Fred Brouns
"The clinical spectrum of gluten-related disorders" - Tim Vanuytsel
"Advances in gluten-free cereal research" - Elke Arendt
"Nutritional, functional and sensory properties of glutenfree raw materials" - Katharina Scherf
"Making gluten-free bread is more than mixing healthy ingredients" - Cristina Rosell
"The clinical spectrum of gluten-related disorders" - Tim Vanuytsel
"Advances in gluten-free cereal research" - Elke Arendt
"Nutritional, functional and sensory properties of glutenfree raw materials" - Katharina Scherf
"Making gluten-free bread is more than mixing healthy ingredients" - Cristina Rosell
Regular online registration is only open until 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
