Thanks to all participants of the 19th ICC Conference 2019!

ICC2019 in a nutshell: 180 participants, 37 countries, 13 sessions, 65 oral presenations, 75 poster presentations.

The 19th ICC Conference 2019 - Science meets Technology kicked off with opening keynote talks by Alfred Mar on the Impact of climate change on cereal science and technology as well as Charles Brennan on Grains for the future: how wholegrain science and technology can be harnessed for the health of our nations. The opening session was concluded by Stefano Renzetti, the winner of the Harald Perten Prize with his ground breaking work on Formulating with hydrogen-bond interactions: a tool to design bakery products with improved nutritional composition. 

The participation of cereal scientists and technologists from around the globe shows the high relevance of this sector in industry and health! A corporate and poster exhibition complemented and a networking dinner at the scenic Danube Tower Vienna rounded off this very lively event! 

Two best poster awards sponsored by the Journal of Cereal Science, an Elsevier Journal, were granted to young scientists at ICC2019. Congratulations to the proud winners:

Debora GIORDANO from Università degli Studi di Torino
 “Comparison of stone-milled and recombinded whole grain flours for their reological properties and bioactive compound content”

Denisse BENDER from BOKU University
“Effect of Ultrasonic Pre-Treatment on the Hydration kinetics and Digestibility of Chickpeas (cicer Arietinum)”

There were also ICC19 Awards for Best Abstracts submitted by ICC Student Members 

Yamina DE BONDT / KU Leuven  
“The effect of wheat (triticum aestivum l.) bran on starch gelatinization” (Oral presentation)

Adetiya RACHMAN / Lincoln University 
“Effect of egg protein and soy protein fortification on physicochemical characteristics of banana pasta” (Oral presentation)

Liwen WANG / Lincoln University 
“Enriching noodles with shiitake mushroom (lentinus edodes): relationships between antioxidant properties, glycaemic load and in vitro digestion” (Oral presentation)

“Sourdough related yeasts and the applicability to reduce fructans” (Poster presentation)

During this event the collaboration between ICC and the Journal of Cereal Science and Technology was also officially announced! The main aims of this agreement are to foster collaboration between the Journal and ICC in cereal science and to promote publication in the Journal by ICC members. We look forward to this collaboration as well as the next "episode" of the series of ICC conference!

Thanks to all participants, speakers, sponsors and endorsers for making ICC2019 the great event it was!

credits: „Foto: ICC / Marko Kovic“