Words of welcome from the incoming ICC President, Charles Brennan

Dear friends and colleagues,

It is my great pleasure, and privilege, to be elected as President of the International Association for Cereal Science and Technology. Globally, cereal products and technology has received a lot of attention from researchers, industry and consumers, all trying to ensure optimum nutrition, tasty food products and sustainable production techniques. It is an honour to be the president of ICC in these challenging times. For the past 50 + years ICC has been responding to these issues and providing valuable insights to strategically bring resilience and safety to cereal science and technology. It is an honour to work with our technical committees, and the support of our members, to ensure that cereal science and technology continues to advance at a pace required by an ever expanding and demanding consumer population.

As many of you know, I have been involved in cereal science for the last 25 years: since my undergraduate days at London University, UK where I worked on starch biosynthesis pathways, through to my PhD and postdoctoral positions in the 1990’s where we were working on friabalin like proteins (pueroindolines) and the impact of starch-protein and cell wall components on cereal products and human nutrition. More recently the work of my group during the last 15 years has focussed on the effect of ingredients on the textural and nutritional functionality of cereal products, consumer acceptability and novel food processing technologies employed by the food industry, and the link between cereal digestibility and illnesses such as obesity, diabetes and Alzheimer’s disease. The world of cereal science continually amazes me, together with the resourcefulness and enthusiasm of all the colleagues I have had the pleasure to work with throughout the world.

It is my hope that during my term as president of this august institute, I will be able to welcome as many of the cereal community to our conferences, workshops and project activities as I can. The importance of cereal grains, and wholegrains in particular, are of paramount concern to nutritionists, researchers, the industry, consumers and governments across the globe.  It is a vision of mine that through greater co-operation and collaboration we may have a powerful voice in shaping the future of food and cereal science. To this end, I hope that you will join me at the ICC conferences during 2019 and 2020 (especially our home conference in the beautiful city of Vienna in April of 2019), and that we can meet to discuss new ideas and initiatives. 

My kindest regards

Charles Brennan 

Professor of Food Science and Human Nutrition, Lincoln University, New Zealand

GF19 - Call for Abstracts

Taking place on June 26 to 28, 2019 in Leuven, Belgium, the GF19 is entitled “Building products by knowledge” and aims at providing a science platform to present the latest gluten-free research and to discuss relevant structure-function relationships.

Abstracts of original research for presentation as oral or poster presentations, or covering topics of commercial appeal are invited to be presented at the conference.

The five main sub-themes that will drive the conference content and conversation are as follows:

  • New Issues, Trends and Perspectives in Gluten-free Food World
  • Gluten-Free Raw Materials & Plant Breeding
  • Gluten-Free Ingredients with a focus on Starch and Protein
  • Gluten-Free Bakery Products
  • Gluten-Free Beer and other Beverages


It is a fantastic opportunity to showcase research to the world gluten-free community! Abstract submission can be done online at http://gf19.icc.or.at/en/abstracts

The deadline for abstract submission is 15 March 2019.

Subscribe as Early Bird till 15 March 2019 and save!

Join our sponsors and present your company - become a sponsor of GF19!

Find all event info at http://www.gf19.icc.or.at/en/ 

Last chance to register as Early Bird!

Join us at ICC19 and meet some of the renowned confirmed speakers:

  • Bruce Hamaker, Purdue University, USA
    "Fibre molecular structure and specificity of gut microbiota response"
  • Jacqus Le-Gouis, INRA, France
    Climate change and changes in agricultural practices influencing grain quality and characteristics
  • Stefano Renzetti, WUR, the Netherlands
    Harald Perten award-winning research: "Hydrogen bonding interactions as quantitative descriptors of food structuring mechanisms during cereal-based food processing"
  • Katharina Scherf, Leibnitz Institute, Germany
    Gluten Analysis - from the past to the future
  • Peter Shewry, Rothamsted Research
    Designing future wheat with improved quality and pest and disease resistance

Benefit from the Early Bird registration fee - ending, 15 January '19

Register online today!

Abstract submission is still possible until 1 February
Present your work to the international cereal community!
For your information: If you register with the Early Bird rate before receiving confirmation on your abstract within the payment deadline, the Early Bird fee will still apply 7 days after abstract approval.

Attention students!

As a special offer, there will be 5 - 10 free registrations for the best abstracts submitted by students to ICC19. Applicable are ICC student members. Not an ICC student member yet? Benefit from the ICC cereal network and sign up today at www.icc.or.at/membership

Join our Silver Sponsor Brabender and reach leading experts in the fields of cereal science and technology. Attractive sponsoring and exhibition packages are offered. See all sponsorship opportunities

Alle event info on the event website

Become a Foodtechmaster on Dry Pasta

The topics of this 5 day seminar will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.

This ICC endorsed seminar will focus on issues such as raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying process, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non conventional pasta.

Attention ICC members: benefit from this collaboration and get a 15% discount on your registration! Contact This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code! 

Find the programme and register at: https://foodtechmaster.com/dry-pasta/

SAVE-THE-DATE: 10th International Congress "Flour-Bread 19" and 12th Croatian Congress of Cereal Technologists "Brašno-Kruh 19"

We are pleased to announce the 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19” which will take place in Osijek, Croatia from the 11th to 14th June 2019.

This year the Congress celebrates its 10th international jubilee of gathering numerous researchers and professionals from different parts of the world, with the main aim to feature the latest advances in cereal science and technology.

The Congress programme will include plenary and invited lectures, oral and poster presentations, professional workshops, and the exhibition of the process and laboratory equipment, cereal industry products and publications.

ICC cordially invites all experts in the field to contribute to the scientific and professional programme of the congress and to participate in social events that will provide an excellent opportunity to exchange ideas and experience with your colleagues, and discuss possibilities for networking and collaboration.

For more information please check the official conference website: http://www.ptfos.unios.hr/flour-bread/

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