Standard methods are an essential part of a laboratory proper functioning and are essential for anyone wishing to agree on accepting a good or fixing a price based on laboratory analysis. But what does “standard” really mean?
Where do the data in the standards come from? What do they mean in regard of the precision of the method? Most importantly: How to use them to insure a proper communication, both internally and externally?
Lena BOSC-BIERNE, Products and Application Specialists at CHOPIN Technologies, will answer in this 2-stage webinar (19 January and 2 February 2020), within the scope of the ICC Standard No. 121 – Method for using the Chopin Alveograph, all those questions using concrete examples from everyday needs.
The webinar will be held in English and Spanish!
You can find further information and register HERE.
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.
The this year's Harald Perten Prize Awardee is Christophe Courtin, KU Leuven, Belgium and will be officially announced at the ICBC2020 Online Conference in March 2021.
Christophe Courtin is full professor of Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven and prior to that was Head, Centre of Food and Microbial Technology, KU Leuven from 2013-2017, and Vice dean, Faculty of Bioscience Engineering, KU Leuven 2015-2019.
Since 1998, Christophe Courtin has published over 285 peer reviewed papers, and his papers have been cited over 9000 times. His teaching and leadership roles are exemplary having to date successfully (co-)supervised 33 PhD students and (co-)supervises 11. Anyone who has listened to any of Christoph’s keynote addresses will attest to his rare ability to present complex subjects in a clear and understandable manner.
Dr Courtin’s research focuses on cereal starch and non-starch carbohydrates and dietary fiber, the enzymes that degrade them and yeast in cereal processing. Dietary fibres under study are arabinoxylans, arabinoxylan-oligosaccharides, fructans and cereal bran, and more recently cellulose and beta-glucan. The emphasis is on basic understanding of the structure and properties of these carbohydrates (as individual molecules and as components of complex 3D structures) as well as on their technological and health functionality in cereal based processes and products, using, amongst others, molecular biology as a tool.
He has been Invited to present at numerous internationally established conferences including the Whole Grain Summit, Vienna, 2017, Glycoscience Tools for Biotechnology and Bioenergy, BBSRC, Cambridge, 2017, 15th ICC Cereal and Bread Congress, Istanbul, 2016, Invited lectures at AACC International Annual meetings from 2010 to 2019, and the W.F. Geddes Memorial Lectureship Award lecture, Minneapolis, 2010.
In summary therefore, Christophe Courtin is an exceptional cereal scientist, teacher and researcher who is a worthy recipient of the Harald Perten Prize for 2020.
Due to the ongoing situation caused by the Covid-19 pandemic, the announcement of the ICC Awards 2020 originally foreseen in April this year, had to be postponed and will officially be announced at the ICBC2020 Online Conference in March 2021 as follows:
Friedrich Schweitzer Medal, for distinguished service in the furtherance of the aims and ideals of ICC.
Awardees 2020 are:
- Amine Jbeily, Industrial Research Institute, LB
- Hamit Köksel, Istinye University, TR
Fellowship of the ICC Academy, for significant contributions to cereal science and the aims and objectives of the ICC.
Awardees 2020 are:
- Regine Schönlecher, BOKU - University of Natural Resources and Applied Life Sciences, AT
- Fengcheng Wang, Henan University of Technology, CN
The ICC General Assembly will take place on 9 December 2020 from 10:00 - 11:30 am CET (by tele-conference). All ICC members are kindly invited to attend this meeting!
Some of the agenda items are e.g. the appointment of the ICC President Elect 2021, the election of new Executive Committee Members, and the adoption of new ICC Draft Standards, etc.
For more details please contact the This email address is being protected from spambots. You need JavaScript enabled to view it..
After the Global Definition of Whole Grain as Food Ingredient, the WGI International Working Group on Whole Grain Definitions elaborated in the past month a proposal for a Global Whole-Grain Food Definition. Before official approval as final WGI Output, Jan Willem van der Kamp, as Chair of the Working Group, and some further Working Group representatives will introduce this Global Whole Grain Food Definition in a short webinar on 2. December 2020, 4:00-5:00 PM CET. We invite all our members to join this webinar to get a better understanding of the working group's discussions and the achieved consesus. You can register HERE.
Note: All those registered will receive a link to the recording in case they haven't been able to participate live online. Questions can be submitted not only prior to the event (in the frame of the registration procedure) but also live.
