In a recent engagement, the International Association for Cereal Science and Technology (ICC) were welcomed from the Taiwan Flour Mills Association, the China Grain Products Research & Development Institute, the Food Industry Research and Development Institute and the Taiwan Grain Industry Association for insightful discussions on cereal science and food technology.
The Taiwan Flour Mills Association, represented by Executive Director Tony I-T Chen, highlighted its 24 members with a processing capacity of approximately 2 million metric tons. Key discussions centered on emerging challenges in wheat product consumption, including gluten-free alternatives, whole grain developments, and dietary intolerances related to FODMAPS. During the visit, representatives from the China Grain Research & Development Institute, including President Kuen-Ho Shih, Deputy Director Yi-Hong Chen, and Rachel Hsu, showcased their impressive educational facilities. The institute's bakery training center offers comprehensive courses in bread, cake, and pastry production using rice and wheat, providing a unique hands-on learning experience.
The institute's research center focuses on critical food quality and safety issues, investigating topics such as acrylamide and mycotoxins. Notably, their research approaches closely align with those of other ICC members, demonstrating a shared commitment to advancing cereal science. The China Grain Research & Development Institute has been an engaged ICC member since 2006, underscoring the organization's long-standing commitment to international collaboration in cereal science and technology.
FIRDI, the Food Industry Research and Development Institutes with Director General Chii-Cherng Liao, Deputy Director Chih-Hong Tung and his team showed ICC Delegates the impressive activities in the fields of quality management and analysis, product development the extensive bioresource collection and its training activities. The Taiwan Grain Industry Association with Directors General Weng-chang Chinag, Jimmy Kwan-Han, An-I Yeh and Secretary General Hua-Tsung Lin with his team gave insights in the extensive training and support activities of the association and fruitful discussions about whole grain and topics around gluten free products. The ICC Delegates President Bertrand Matthäus and Secretary General Veronika Haslinger express sincere gratitude for the hospitality, the knowledge exchange with the focus on collaborative projects in line with ICC´s mission, for the opportunity to engage with these important institutions and for the organizational support of ICC Delegate Rachel Hsu.
