The 6th International Symposium on Gluten-Free Cereal Products and Beverages 2023, entitled "Gluten-Free Cereal Products and Beverages: Designing Food for Individual Needs and Choices”, which took place in Rome from 18 to 20 October 2023, was hosted by the Research Centre for Food and Nutrition of CREA, the Italian Council for Agricultural Research and Economics, and co-organised by ICC.
GF23 brought together scientists and representatives of academia and the industry from all over the world working in all fields of gluten-free grain products. The latest findings on coeliac disease research has been presented, as well as on foods and beverages developed for people who benefit from or consciously choose a gluten-free diet.
96 participants from more than 22 countries around the globe attended the conference. 38 posters, 27 oral presentations and 5 short oral presentations contributed to the attractive scientific programme of GF23, presented in 8 sessions.
Three keynote opening speeches were held by by Professor Carlo Catassi, Polytechnic University of Marche (IT), on how to cope with the growing celiac iceberg - by Susanna Neuhold, AOECS (IT) on what do gluten-free consumers want - and by Thomas Weiss, R-Biopharm (DE) on the new approval of the RIDASCREEN® GLIADIN ELISA. Also during the afternoon session and the second day session other two keynotes presentations were held by Professor Emanuele Zannini, Sapienzy University of Rome (IT) on the irritable bowel syndrome and why patients feel better on a gluten-free diet and by Professor Cristina M. Rosell, University of Manitoba (CA) on exploring the evolution of gluten-free bread.
ICC’s official journal Journal of Cereal Science kindly sponsored two 'Best Poster Awards' for innovative or exceptional work in the gluten-free research. Also, the scientific journal 'Foods' by MDPI sponsored two 'Best Speakers' Awards'.
The awards were given to:
Caleb S. Calix-Rivera, PROCEREALtech, Department of Agriculture and Forestry Engineering, University of Valladolid, ES
Poster title: "SUITABILITY OF BREADFRUIT FLOUR AS A GLUTEN-FREE INGREDIENT: FUNCTIONAL, THERMAL, PASTING PROPERTIES AND RHEOLOGICAL CHARACTERIZATION"
Silvia Cera, University of Helsinki, FI
Poster title: "IMPROVEMENT OF FIBER AND PROTEIN CONTENT OF A FERMENTED AND GLUTEN-FREE PLANT-BASED DAIRY ALTERNATIVE “GURT"
Theresa Böck, University College Cork, IE
Lecture title: "COMPREHENSIVE CHARACTERIZATION OF STARCH SIDE-STREAMS FROM LENTIL, CHICKPEA, FABA BEAN AND QUINOA PROTEIN EXTRACTION PROCESSES"
Natalie Feller, University of Hohenheim, DE
Lecture title: "CONTROLLING FOAM STABILITY IN GLUTEN-FREE DOUGHS BY PLANT-BASED SURFACTANTS"
Congratulations to the winners!
