The digital 16th ICC Cereal and Bread Congress 2021 (ICBC2021) kicked off with opening keynote talks on „Delivering Health Benefits with Bakery Products” and “Preharvest Sprouting”.
Conference topics were:
- 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
The participation of 230 experts from 38 countries around the globe showed the high relevance of this sector in industry and health.
81 posters and 44 oral presentations contributed to the attractive scientific programme of ICBC2021, presented in 13 sessions.
ICC’s affiliated journal „Journal of Cereal Science“ kindly sponsored the two best poster presentations with the Young Scientist Award.
The awards were given to:
Ana Magallanes Lopez, North Dakota State University, US, who presented her work on SOLVENT RETENTION CAPACITY: SUPPLEMENTAL SOLVENTS FOR EVALUATION GLUTEN QUALITY
and
Ángel L. Gutiérrez, University of Valladolid, ES, showing work on STUDY OF DIFFERENT PRESOAKING TEMPERATURES OF BUCKWHEAT WHOLE GRAINS TREATED WITH HIGH HYDROSTATIC PRESSURE: EFFECTS ON FUNCTIONAL, TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF FLOURS
