ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, General Mills, Bell Institute of Health and Nutrition, USA.

General Mill’s Bell Institute of Health and Nutrition is the company’s source for scientific health and nutrition expertise that creates value and growth for General Mills. The Bell Institute is comprised of passionate doctorate and master-level scientists and registered dietitians with backgrounds in public health, nutrition science, food science, microbiology, and more. Their nutrition experts focus on a variety of topics including whole grain, nutrient density, dietary intake research, and personalized nutrition. 

We look forward to a fruitful collaboration!

Web: www.bellinstitute.com

ICC Webinar: Dietary fibres in human nutrition food applications and EU regulations

We are pleased to announce a new free ICC webinar, in cooperation with JRS, on dietary fibres in human nutrition food applications and EU regulations to be held on 12 May 2022.

The nutritional benefit of extracted fibres as valuable and legal food ingredient has been developed and established in the last 20 years (Stephen, 2017). As nutritive support and completion to intrinsic fibers, like whole grain or bran, fibre concentrates are capable to reduce the existing fiber gap in human nutrition (Miller Jones, 2012).

From the early 1990 JRS, a traditional milling company, developed dietary fibre concentrates based on cereals, vegetables and fruits. With clinical studies and other investigations (fibre enrichment, energy reduction, improvement of insulin sensitivity, maintenance of normal defection, colon fermentation) their nutritive impact on human physiology has been documented in a comprehensive scientific way. This feasible concept for a sustainable fibre addition in a broad range of food categories allows the food industry to face the growing numbers of NCDs. With high quality fibre enriched and/or energy reduced convenience products known for their high acceptance in the market, this conceptual approach for a higher fibre consumption could be made available to a broader group of consumers (Enable, 2015-2018).


Annegret Bögner (JRS): "Scientific evidence promises efficacy of a more comprehensive approach to increase dietary fiber intake"

Richard Lau (JRS): "Fiber in different food applications"

Nikolaus Klein (JRS Austria): "J. Rettenmaier & Söhne – A Dietary Fiber Producer"

Jürgen Sieg (JRS): "EU Regulations to evaluate dietary fibers"


For more details and registration click HERE.

8th International Conference on Dietary Fibre 2022 - Submit your abstract!

The 8th International Conference on Dietary Fibre 2022, organised by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven (BE) and ICC, will be held in Leuven (BE) on 16-18 October 2022.

Online registration and abstract submission are open now and we are looking forward to your submissions!

DF22 is entitled “Towards Unlocking the Full Potential of Fibre for Food, Function and Global Health” and aims at finding answers to challenging and topical questions, like:

  • Is all undigested food DF?
  • Which novel tools can help unravel DF structure-function relationships in silico and in vivo?
  • What role can DF play in animal protein replacement strategies?
  • Can DF-plant protein interactions be leveraged to improve functionality in food systems?
  • Can food fermentation be used to enhance the functional and nutritional properties of DF?
  • Do purified DF and DF in an intact plant matrix exert different functionalities and health benefits?
  • Can DF properties be directed to optimise the composition of the gut microbiome?
  • The conference addresses scientists and representatives of the industry and academia from all over the world, bringing together experts of different areas of dietary fibre research, including food (bio)chemistry, (bio)physics, technology, processing, fermentation, quality and human and animal health.


For more information please visit the conference website.

20th ICC Conference 2022 in Vienna - Abstract submission deadline extended!

The 20th ICC Conference 2022 will be organised together with BOKU (University of Natural Resources and Life Sciences Vienna) as hybrid event in Vienna from July 5-7, 2022. 

The deadline for submitting abstracts has been extended and you can submit your abstracts for the ICC2022 online until 19th April 2022. We would be delighted if you take the opportunity to participate in the extension and make numerous contributions!

Benefit from the early bird registration!

Don’t miss your chance to showcase your research, to interact with your peers, to learn something new, to expand your network and to get inspiration for new ideas and solutions!

Harald Perten Prize 2022 to Prof. Dr. Katharina Scherf

The Harald Perten Prize is intended to recognize and reward outstanding achievements in science, research, teaching or transmission of knowledge which serve the cereal sciences and technology, primarily recognizing practical applications in the areas of starch, gluten and enzymes.

In full accordance with these demands this year's Harald Perten Prize is awarded to Katharina Scherf, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany, and will be officially announced at the ICC2022 Conference in July 2022.

Prof. Dr. Katharina Scherf is heading the Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences (KIT). Together with her team, she studies the complex interplay between structure, functionality and bioactivity of food biopolymers and uses these fundamental insights to improve food security, quality and safety.

Since 2012 her main interest has been laid on the functional properties of gluten and the effect of enzymes on gluten and bread. Additionally, her specific efforts have been focused on analytical, immunological, and biochemical aspects of celiac disease, non-celiac gluten sensitivity and wheat allergy. Having studied food chemistry, Katharina Scherf obtained her PhD degree from the Technical University of Munich (TUM) and was a research group leader at the Leibniz-Institute for Food Systems Biology at the TUM.

Her research was awarded with several prestigious scientific prizes, including the Research Award of the German Coeliac Society (2019 and 2014), the Young Scientist Research Award of the Cereals & Grains Association (2018) and the Gerhard-Billek-Prize of the German Chemical Society (2015).

Katharina Scherf is an exceptional scientist having brought her research to an impressive internationally esteemed level and, thus, is a worthy recipient of the Harald Perten Prize 2022.