The MyToolBox Consortium is proud to announce the Stakeholder Training and Workshop, which will take place in April 16-17 in Beijing (China). Thanks to the special contribution of the local MyToolBox partner ASAG, in cooperation with Romer Labs China Ltd, a programme outline has been drafted. ICC is work package leader of WP5 - Exploitation, Dissemination and Communication - responsible for disseminating information about the project and its results to the stakeholders along the food supply chain, facilitating collaboration, information exchange and interaction between different actors and organisations involved in the control and management of mycotoxins. For more details about the event please read here.
Innovation and applications for cereal laboratories
This event will give you multidisciplinary and in-depth insight to the hot topics of cereal research and technology presented by experts from across the globe.
Take your chance and join this experts' event by registering today or putting your company in the spotlight by becoming a sponsor or exhibitor. Submission for poster presentation is also still possible till 8. March 2019.
We are delighted to bring your attention to an event co-hosted by MEP Gentile (IT, S&D) and the Healthgrain Forum (HGF) - the Nutrition and Health Task Force associated with ICC entitled “Embracing Healthy and Sustainable Dietary Switches for You and the Planet’s Health!”, which will take place on:
Thursday 7 March 2019, 11:00-12:30, at the European Parliament, Brussels - room ASP 3H1.
Aims of the Meeting:
1.Raise awareness of the simple, realistic and sustainable dietary switches everyone can make to their diets for better health and for the planet’s well-being, highlighting the important role wholegrain plays in this dietary model.
2 Build up a constructive dialogue between consumers, policy-makers, food industry and retailers on how to best motivate and create enabling environments to nudge consumers into adopting small, yet impactful low environmental impact dietary changes, for a healthy life for present and future generations.
3. Spotlight on Italy: how to increase wholegrain consumption in markets consuming lowest amount of whole grain to improve public health– elucidating the importance of the local context, culinary traditions and habits.
The programme is coming together and we are happy to give you a sneak preview!
Get to know some of the confirmed speakers - by clicking on the photo or name you can view their bio-sketch and a description of their talk. We are excited that we will have a rich programme to offer you soon!
Abstract submission for poster presentation is still possible - Present your work to the international cereal community!
ICC Members get significant discounts off the registration fee. Please contact the ICC Headquarters at This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code!
At the University of Leuven (KU Leuven, Belgium) Centre for Food and Microbial Technology, there is an open position for a professor (Junior/Senior) in the field of Food Chemistry.
The KU Leuven Centre for Food and Microbial Technology research groups focus on raw materials and their constituents, microorganisms and processes that are relevant to biological and biochemical industries in general and to food industries in particular. They generate and disseminate scientific knowledge and apply it in food process innovations with a focus on chemical and microbiological safety, organoleptic properties, shelf life, and nutritional and health aspects. The research activities span the continuum of raw material over production of foods and ingredients to digestion and require multidisciplinary and integrated approaches at molecular, mesoscale and macroscopic scale level. The Centre has a solid research infrastructure, an extensive international network, connections with companies and non-profit organisations, a stable offer of highly talented PhD students and a supportive work environment.
The deadline for applications is February 28th, 2019.
Please feel free to contact This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. if you have more questions.
