The ICBC2020 will be organised together with the Lincoln University and will feature plenary and concurrent sessions embracing the challenges and opportunities facing the cereal science community, poster displays and competitions, industry focused workshops, a trade display for equipment and food manufacturing as well as a networking dinner for all our contributors to develop long lasting collaborations throughout the world. There will also be the opportunity to participate on study tours to acquaint yourself with the culture, food and environment of New Zealand.
Themes for this event include:
- Cereal nutrition for health-conscious consumers
- Food safety and security
- Sustainable agricultural technology systems
- Milling and bread making technology
- Novel processing techniques for extrusion and biscuit making
- Noodle quality and acceptability
- Wholegrains, their definition and utilisation in foods
- Molecular approaches to grain breeding
- Global supply chain and trade
- Alternative grain crops
- Analytical methods for quality determination
- Consumer perception of grain-based foods
A selection of the confirmed speakers are:
- Cristina Rosell, Spanish National Research Centre, Spain
- Bin Xiao Fu, Canadian Grain Commission, Canada
- Donatella Peressini, University of Udine, Italy
- Guy Della Valle, INRA, France
Online registration is now open - benefit from the early bird registration!
Abstract submission is open - present your work and submit your abstract
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
