We invite you to the HealthFerm Webinar co-organised by the HealthGrainForum with our excellent speakers!

Microbiology and technology of sourdough production

November 6th, 2024 

2:00-3:30pm CET

• Christophe Courtin from KU Leuven: Introduction

• Luc de Vuyst from Vrije Universiteit Brussels: Microbial aspects of sourdough production

• Kati Katina from University of Helsinki: Technological and sensory aspects of sourdough production

• Valery Gutsal from Chr. Hansen: How do we use this knowledge in an industrial context

Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

Register here

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.

This webinar is free and will be held in English. More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.

News

16 October 2024

The Alveograph has been used for a century for its capacity to analyze rheological properties of the dough such as tenacity or elasticity. Whilst proving very effective to analyze all types of wheat flours, this method requires to make a dough at constant hydration which may under-hydrate the flours presenting high absorption capacities. A method at adapted hydration has been developed to simulate baking conditions more accurately and has now been officially standardized under ICC 188. The webinar is presented in 1 session with different time zones. Read more here.

Dates: 16/10/2024, 10:00-11:00 AM CEST & 03:00 - 04:00 PM CEST in English and

30/10/2024, 04:00 - 05:00 PM CET in Spanish

Presenter: Lena Bosc-Bierne, Food, Applications and Products Manager at CHOPIN Technologies/KPM Analytics.

The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by by KPM Analytics.

REGISTER HERE FOR THE SPANISH SESSION

News

27 September 2024

This webinar highlights how precise flour and dough analysis directly leads to consistent product quality, which is essential for maintaining customer trust and meeting industry standards. It emphasizes the importance of continuous monitoring of grain and flour quality across the entire supply chain, from cereal breeding to ready-to-eat food product manufacturing helps prevent product failures, ensuring that end products consistently meet consumer expectations. The session focuses on in-depth analysis methods which, compared to less detailed rapid methods, offer superior insights that drive informed decision-making and ultimately enhance product quality. Modern laboratory instruments will be shown which accurately simulate baking processes, providing realistic predictions of production outcomes and enabling manufacturers to optimize their processes. The webinar finally highlights the evolution of traditional quality control technologies into advanced, automated systems now delivers greater precision and efficiency, making it easier for customers to achieve reliable results, improve production consistency, and innovate in product development. Read more here.

Date: 21 November 2024, 08:00-09:00 AM CET & 05:00-06:00 PM CET (1 session presented in different time zones)

Presenter: Mr. Markus Löns, Product Manager Food at Anton Paar TorqueTec GmbH, Duisburg (DE)

The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by Anton Paar.

REGISTER HERE!

News

26 September 2024

Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System

The 21st edition of the ICC Conference will once again be dedicated to the major global challenges in the cereals and cereal-associated sector. Experts, interested representatives of private and public institutions and multipliers from various fields of cereal and cereal-related sciences, eg. plant breeding, agronomy, food chain systems, human health and nutrition, cereal technology, milling and baking, food processing, quality and safety analysis as well as professionals will discuss and share latest knowledge.

Furthermore, the marketing, storage and development of innovative cereal products that meet consumer needs (added value in terms of convenience, flavour, nutrition and health, safety and security), the use of new raw materials/ingredients and new technologies, the production of functional foods and the legal framework as well as alternative uses of cereals will be topics of the congress. This conference also celebrates 70 years of ICC, a success story of independent, knowledge-orientated international cooperation in the cereals sector. Further information will be coming soon.

Venue: BOKU University, Muthgasse 18, 1190 Vienna, Austria.

News

24 September 2024