We are happy to present a versatile and multidisciplinary programme featuring plenary sessions embracing the challenges and opportunities facing the cereal science community. Poster displays and competitions as well as a networking dinner for all our contributors to develop long lasting collaborations throughout the world will complement ICBC2020.
A selection of the talks are:
- "Our daily bread: an exciting and socially relevant research object"
- "Delivering health benefits with bakery products"
- "Flexibility andd transparency, the new challenges for wholesale bakeries"
- "Why do so many consumers purchase ´gluten-free` products?"
- "The balance between oven rise and structure setting in pound cake making"
- "Whole grain food definitions - are we reaching a consensus?
- "Bread dough rheology - measuring it to control the end product quality"
- "Transgenic wheat with elevated endosperm triglyceride lipid - effencts on grain composition and baking"
- "Noodle quality - a molecular approach"
Regular online registration is still open - Take the chance to interact and strengthen you network - sign up today!
Looking to put your company and its competences in the focus of the cereal science and technology sector? Check the conference webpage for detailed information or contact the
