At the University of Manitoba, Food and Human Nutritional Sciences Department, there is an open position for an assistant professor in the field of Grain Chemistry and Processing Quality.
The University of Manitoba, founded more than 140 years ago, is located in Winnipeg and is Manitoba's largest research-intensive university. The University community is comprised of close to 30,000 students, 9,000 faculty and staff, and over 140,000 alumni. The Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba invites applications for a full-time, tenure-track position at the rank of Assistant Professor focusing on Grain Chemistry and Processing Quality. The position starts July 1, 2020, or as soon as possible thereafter.
The deadline for applications is April 18th, 2020.
This 2020 WGS aims at building on past experience to update current knowledge worldwide on whole grain and to prioritise interests, focus and leverage people, resources and funding around new models, approaches and initiatives within the food system that help increasing whole grain intake in all sectors of the population. By inviting internationally renowned scientists as well as experts who shape the whole grain food system to participate, we collectively harness and directly apply the current body of biological and behavioural research & technology. This is also accomplished by strategically focusing on the development of new tools, methods, and approaches that fill critical gaps in the whole grain food system, to enhance whole grain availability, accessibility and consumption, safeguarding sustainability and consumers’ health.
The Conference Committees made up of members from a variety of public and private institutions from all over the world will be able to guarantee a plurality of opinions and build an outstanding programme spanning 2.5 days, which encompasses oral presentations, workshops, panel discussions, tabletop exhibitions, poster presentations.
Don’t miss your chance to showcase your research and how it can be translated into application, to interact with your peers, to learn something new, to expand your network, to get inspiration for new ideas and solutions in the magnificent frame of the city of Rome!
We hope to meet many colleagues and collaborators during the WGS 2020 and are excited at the prospect of expanding our network and sharing some Italian hospitality with everyone.
Cereal flour is the main ingredient of many different foods, from bread to pasta and more. Wheat flour is one of the most important ingreadients in numerious cultures as it is the main ingredient in their bread and patries.
The FlourWorld Museum in Wittenburg near Hambur, Germany initiated the first World Flour Day on March 20 to celebrate flour in all its globe-spanning significance. It shall be a day of appreciation not only for flour but also for all people working with this important resource!
We would like to invite you to celebrate the range and importance of flour and share with the community your experience, knowledge, pictures, recipes etc. by using #worldflourday and #ICCcereals in social media.
If you want to learn more about the World Flour Day please visit the website www.worldflourday.com established by the initiatiors of this great day! On March 20 you will see there also all posts from others on the World Flour Day!
Due to the current situation with COVID19, the Organisers of ICBC2020 have decided to postpone ICBC2020 based on general recommendations for public health and in favour of wellbeing of all our participants.
The new date for the conference is the 6th-8th of January 2021. The venue remains the same – Rydges Hotel, Christchurch, New Zealand.
Already confirmed registrations and packages will of course be applicable to the new date.
We regret having to take this measure but count on your understanding and look forward to welcoming you in Christchurch in January 2021!
Volume 92 of the Journal of Cereal Science is now published! The Journal of Cereal Science, the official Journal of ICC, provides an International forum for the publication of original research papers of high standing covering all aspects of cereal science. ICC Members benefit from reduced subscription fees - contact the ICC Headquarters for more details! Read more about it at the Journal Website
Here are some highlights from this issue:
Evaluation of rice as unregulated hidden allergen by fast real-time PCR; Pierboni et al.
Acetylation of intact white rice grains to alter the physicochemical properties; Nawaz et al.
The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill; Yan et al.
Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough; Turksoy et al.
Effects of cold temperature on starch molecular structure and gelatinization of late-maturity alpha-amylase affected wheat; Neoh et al.
Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol; Xu et al.
Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage; Xu et al.
Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy; Akin et al.
Polysaccharide isolated from fermented barley activates innate immune system and anti-tumor metastasis in mice; Jo et al.
Structural characterization and antioxidant activity of condensed tannins fractionated from sorghum grain; Jiang et al.
Both genetic and environmental conditions affect wheat grain texture: Consequences for grain fractionation and flour properties; Lullien-Pellerin et al.
Characterization of the FODMAP-profile in cereal-product ingredients; Ispiryan et al.
Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour; Qian et al.
Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley; Acar et al.
Effects of different extraction methods on the structural properties and bioactivities of polysaccharides extracted from Qingke (Tibetan hulless barley); He et al.
Crucial role of amylose in the rising of gluten- and additive-free rice bread; Aoki et al.
Optimisation of droplet digital PCR for determining copy number variation of α-gliadin genes in mutant and gene-edited polyploid bread wheat; Jouanin et al.
