Recently the new ICC Initiative on Global Food and Nutrition Security was initiated by Martijn Noort (chair), John Taylor, Bruce Hamaker) and Jan Willem van der Kamp.

The  Initiative will be highlighted at ICBC24 with:

on Tuesday, 23 April from 09:00:

• Plenary keynote lecture by Dr Kevin Miller (Bill & Melinda Gates Foundation): Kevin is looking forward to discussions with attendants and sharing ideas and experiences

on Wednesday, 24 April from 08:30 - 10:00:

• Global Food and Nutrition Security session, ending with a discussion, on  how to Strengthen ICC’s Science Community for Improving Global Food and Nutrition Security

As organizers of the Initiative, we will highly appreciate when you can complete the form below for indicating your scientific or technological expertise/activities related to Food and Nutrition Security, ICC will use the information to create an internal database of expertise.  The database will not be shared externally.

Please reply HERE before 15 April 2024.

With best regards from the organizers of the Initiative: 

Martijn Noort, Bruce Hamaker, John Taylor, Jan Willem van der Kamp

News

09 April 2024

We are pleased to inform you that the Healthgrain Forum (HGF) is preparing to showcase its collaboration and activities at the 17th International Cereal and Bread Congress (ICBC24) in Nantes, France from April 22 – 25!

ICBC24 is organized by the International Association for Cereal Science and Technology (ICC) and is designed to offer a diverse range of informative sessions, each exploring various aspects of cereal science, ranging from the intricacies of agricultural policies to the progressive innovations of processing technologies.

“ICBC24 is a significant conference, serving as a meeting point for thought leaders, researchers, and industry professionals in the field of cereal science and technology“, adds Kristof Brijs, Chair of the Board of HGF.

Kicking off with a preliminary activity, the HGF General Assembly and strategy workshop are scheduled for Monday, April 22, 2024, from 16:00 to 18:00. During this meeting, Kristof Brijs, the recently appointed Chair of the Board of HGF, will elaborate on the goals and activities of HGF for the near future. This pre-conference platform will also offer members the opportunity to engage in strategic discussions. Furthermore, HGF will host a special session during the conference to highlight the research contributions of its esteemed members.

HGF members will receive exclusive benefits for this important conference. HGF Members are eligible for an extended early bird rate until March 31st, 2024, along with an additional -25% discount for at least one member from your organization.

To receive these exclusive offers, HGF members are encouraged to reach out to This email address is being protected from spambots. You need JavaScript enabled to view it. for their registration code. Join this immersive experience designed to inspire, connect, and pave the way for the future of cereal science and technology.

News

08 February 2024

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 yogurt 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.

Health Aspects of Plant-Based Fermented Foods: A Point of View from the HealthFerm Project

Feb 21, 2024 10:00 AM CET

Register Now!

*This webinar, conducted in English, is open to all and free of charge.

Webinar Overview: Unraveling the Health Aspects of Plant-Based Fermented Foods

This upcoming webinar will introduce you to the health aspects of plant-based fermented foods, focusing on insights from the HealthFerm project. Food fermentations are often said to improve the nutritional and health profile of fermented foods. In this webinar, we look at this from different angles. After covering the basics aspects of plant-based food fermentation and its consequences for the fermented foods, we look deeper into potential mechanisms for health benefits and end with a presentation on existing evidence for health effects of fermented foods. 

Speakers:

1. Prof. Christophe Courtin – KU Leuven

Abstract: In this introductory presentation, we first look at different types of fermentation and fermented foods. We then discuss why food fermentation has gained renewed interest in industry and society. In the third part, the consequences of fermentation for food composition are considered. Finally, some prospects regarding food fermentation research are presented.

2. Prof. Kristin Verbeke – KU Leuven

Abstract: The internet and popular media mention plenty of reasons why we should eat fermented food products. This presentation will delve deeper in the potential mechanisms that may explain the presumed health benefits of plant-based fermented foods. These mechanisms are not uniform for all fermented foods but depend on the type of food, the type of microorganism and the type of processing.

3. Prof. Marjukka Kolehmainen – University of Eastern Finland

Abstract: The presentation will explore the potential gut mediated health impact of plant based foods. After this critical discussion will focus on the current evidence on health impact of fermented plant based foods, and justification why fermentation could be regarded as improving the health impact of plant based foods.

Moderator: Jan de Vries, Communication Manager of the Healthgrain Forum

For more detailed information about the HealthFerm project, please visit: www.healthferm.eu. The project is funded by the European Union. The views and opinions expressed in this webinar belong to the author(s) and do not necessarily reflect those of the European Union. The European Union and the granting authority cannot be held responsible for them.

News

01 February 2024

The Harald Perten Prize, named in honor of Ing. Harald Perten, a committed contributor of ICC, is intended to recognize outstanding achievements in the field of cereal science. While serving as the chairman of the ICC Working Group on Alpha Amylase and Sprouting, Harald Perten played a pivotal role in establishing standard methods, including the renowned "Falling Number" method. This esteemed award symbolizes his exceptional work and is presented every second year, in connection with ICC Congresses.

This year, in a celebration of outstanding contributions to the field of cereal science, the Harald Perten Prize for 2024 has been awarded to two exemplary researchers, Dr. Bruce Hamaker and Prof. Sergio Serna-Saldivar for their pioneering work in advancing our understanding of cereal carbohydrates, proteins, and their profound implications for health and industry.

Dr. Bruce Hamaker

Department of Food Science and Whistler Center for Carbohydrate Research 

Purdue University, USA

Dr. Hamaker has been and continues to be productive and successful in the field of cereal carbohydrates and proteins. His multidisciplinary and unique background spans the fields of biology, human nutrition and food science/chemistry, and an extensive international experience. His groundbreaking research focuses on carbohydrate structures and their intricate interactions with the human body, particularly in the realm of nutrition and health outcomes. Notably, his work has clarified the perception of digestible carbohydrates, demonstrating their potential to be health-promoting rather than non-satiating and fattening. His innovative methods to slow starch digestibility have ushered in a new era of carbohydrate-based processed foods that contribute to weight management and overall well-being.

Recognized for his 30-year commitment to cereal science, Dr. Hamaker's impact extends globally. His research program spans the mechanistic to applied aspects of carbohydrates, physiology, dietary fibers, and gut health, addressing critical challenges facing society. His work has already influenced the cereal science field, with applications in the production of quality slowly digestible carbohydrates for industry and contributions to the burgeoning plant-based protein product market.

Dr. Sergio Serna-Saldivar

Centro de Biotecnología FEMSA

Instituto Tecnológico y de Estudios Superiores de Monterrey, México

Dr. Serna-Saldivar's expertise lies in the processing of maize and its applications, particularly in the production of tortillas and tacos. His research on the loss of starch crystallinity during the transformation of nixtamalized maize flour into these iconic products has reshaped our understanding of their unique texture. Beyond his impact on baked goods, his work on legume starch, particularly beans, has improved techno-functional properties and digestibility.

In addition to his academic achievements, Prof. Serna-Saldivar has contributed to the improvement of food nutrition and accessibility, particularly in developing regions. His research on Mexican autochthonous crops, such as maize and legumes, has revealed novel sources of essential nutrients, offering solutions to combat malnutrition and address food insecurity.

The professor's innovative research on maize processing technology, particularly nixtamalization, has played a pivotal role in the development of the tortilla industry in North America. With 12 awarded patents and seed rights, Prof. Serna-Saldivar has successfully translated scientific knowledge into efficient and sustainable industrial processes for producing healthy and nutritious foods.

The International Association for Cereal Science and Technology applauds both Dr. Bruce Hamaker and Prof. Sergio Serna-Saldivar for their exceptional contributions to the field. The awards are set to be presented at the 17th International Cereal and Bread Congress in Nantes in April 2024. This recognition underscores the significance of the awardees' ongoing impactful work in advancing our understanding of cereals.

News

04 January 2024