The programme is now available for the online ICBC - ICC Cereal and Bread Congress from 29 - 31 March 2021
 

• "Delivering Health Benefits with Bakery products"
• "Effects of species, breeding and environmental conditions on essential wheat proteins"
• "Impact of whole cereal extruded flours in gluten-free bread making"
• "Bread dough rheology - measuring it to control the end product quality"
• and many more.......

These talks are just some of the specialised talks that will give you an in-depth insight to the hot topics of cereal and bread research and technology. 

Over 40 international speakers confirmed - see the programme HERE 
 

• View the conference topics and submit your poster abstract by 14 March
   
• Registration is open - sign up today
   
• Display your company - view the sponsorship opportunities!

 
Join us from the comfort of your own home or office and network with your peers from around the world!