Oldways Whole Grains Council & Lantmännen Join ICC!

We're excited to announce the addition of two prominent members to our esteemed community: Oldways Whole Grains Council and Lantmännen. These new members bring a wealth of expertise and enthusiasm, further enhancing ICC's mission to advance cereal science and technology on a global scale.


Oldways: Advocating for Whole Grains

Oldways Whole Grains Council has joined ICC with a shared vision of promoting whole grain consumption for improved health. As a non-profit consumer advocacy group, Oldways is dedicated to increasing awareness and consumption of whole grains. This aligns perfectly with ICC's commitment to knowledge dissemination and innovation. Together, they aim to contribute to better wellness by encouraging increased whole grain consumption. ICC is excited to welcome Oldways to the community and looks forward to collaborating on this important mission. Learn more about their work here.


Lantmännen: A Leader in Northern Europe

ICC is equally thrilled to introduce Lantmännen as a new member. Lantmännen, a leader in agriculture, machinery, bioenergy, and food products in Northern Europe, brings a rich heritage rooted in farming to the ICC family. Their dedication to refining arable land resources and commitment to sustainable practices align perfectly with ICC's mission. Together, ICC and Lantmännen aim to advance cereal science and technology, shaping the industry from field to fork. This partnership promises to drive innovation and contribute to the growth of the global cereal community. Learn more about their work here.


As we continue to expand our reach and influence, the addition of these new members reinforces the organization's position as a leading force in the field of cereal science and technology. Collaborative initiatives with Oldways and Lantmännen will further the mission of enhancing cereal-based products for the betterment of global health and sustainability.

ICC supports HealthFerm's Citizen Science - Get Involved!

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.

Fermented foods are present in our daily diet and across different food cultures: from (sourdough) bread to beer, wine, pickles, sauerkraut, miso, kombucha and many more. Fermentation is on the rise, and many people make their own fermented foods at home. Fermentation technology could help us transition to more plant-based diets. HealthFerm wants to understand the relationships between microorganisms involved in food fermentation, the fermented food products resulting from these processes, and their effects on human health. To reach this goal, the research team of HealthFerm needs the support of citizens willing to participate in this project. At first, citizen scientists will provide information about their fermentation practices and attitudes towards fermented foods. Based on two questionnaires, researchers will select up to 1,000 citizens who can send their fermented foods for analysis, with an initial focus on sourdough.

Get involved and be part of an international community advancing fermented food research! Please find all the details here.

More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union. 

6th International Symposium on Gluten-Free Cereal Products and Beverages 2023 - Submit your Poster Abstract by 22.9.!

The 6th International Symposium on Gluten-Free Cereal Products and Beverages 2023, which will take place in Rome from 18 to 20 October 2023, is hosted by the Research Centre for Food and Nutrition of CREA  the Italian Council for Agricultural Research and Economics, and co-organised by ICC.

GF23 is entitled "Gluten-Free Cereal Products and Beverages: Designing Food for Individual Needs and Choices” and aims to bring together scientists and representatives of academia and the industry from all over the world working in all fields of gluten-free grain products. The latest findings on coeliac disease research will be presented, as well as on foods and beverages developed for people who benefit from or consciously choose a gluten-free diet. 

This meeting will focus on current issues, trends and perspectives: Coeliac disease and gluten allergies, nutrition and health, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing and engineering, food sustainability, sensomic, marketing, legislation, and citizen perception - covering the newest solutions for different products, including bakery products, dairy alternatives and beer.

Submit your Poster Abstract until 22 September 2023 and discover the programme! -  For all details please visit the conferencce website here.

The countdown to the 17th International Cereal and Bread Congress (ICBC24) has officially begun, with the eagerly awaited opening of registration. ICBC24, organized by INRAE, France's National Research Institute for Agriculture, Food, and Environment, in collaboration with ICC, the International Association for Cereal Science and Technology, promises a dynamic exchange of ideas and innovations from April 22 to April 25, 2024


Hosted in the vibrant city of Nantes, France, the event is themed “Healthy Cereal Diets from Sustainable Food Systems”, which comes at a crucial juncture when the world seeks sustainable solutions to food production and consumption. This event is an opportunity to engage with a diverse range of topics that shape the future of cereals. From exploring agricultural policies, addressing the challenges of climate change through grain breeding, to promoting cereal nutrition for health-conscious consumers, this congress covers it all. Moreover, ICBC24 delves into the intriguing world of alternative grain crops, food safety, and the definition and utilization of wholegrains in foods.


ICBC24 is not just a meeting of experts; it's a global conversation. With the congress embracing both conventional and non-conventional cereal processing technologies, it's a platform for learning, innovation, and management in the cereal industry. This event bridges the gap between research and industry, fostering collaboration and innovation.


Interested individuals can secure their spot at ICBC24 by registering on the official congress website. Early registration is encouraged to benefit from discounted rates. For students and emerging professionals, there are special opportunities to engage and learn from industry leaders.


Register now at https://bit.ly/ICBC24-R

3rd Asia-Pacific Grain Conference - Register today!

We are happy to announce the 3rd ICC Asia-Pacific Grain Conference which will be held in Zhengzhou, Henan, China from 8 - 10 November 2023, co-hosted by ICC, the Chinese Cereals and Oils Association (CCOA), and Henan University of Technology (HAUT).

Focusing on the theme of "Grain Science and Technology Empowering a Better Life: From the Asia-Pacific to the World", the conference will actively build a high-level and cross-field international exchange platform in the grain field, promote grain science and technology innovation and high-quality development of the industry, practice the concept of big food, and better meet the public's demand for a better life. The main contents of the conference are to exchange and discuss the cutting-edge concepts and research results in the fields of green storage, cereal science and technology, oil & fat science and technology, quality and safety, efficient utilization of grain resources, and prepared staple foods, to predict the future development trend and direction of grain science and technology, and to shape the new pattern of grain science and technology in the Asia-Pacific region.

We are looking forward to receive your abstract submissions for this conference!

Registration is now open, deadline: 15 October 2023

Please find more information on the APGC website!