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

News

14 January 2019

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/

News

08 January 2019

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

This year the Congress celebrates its 10^th 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/

News

06 December 2018

ICC is continuing its collaboration with Pavan for the Foodtechmaster on Dry Pasta production from 11^th – 15^th February 2019 at the Pavan Conference Centre, Galliera Veneta (Padova). 

The FOODTECHMASTER is a series of professional training courses organised by Pavan with the aim of sharing knowledge and expertise on food production technology. The 5 days seminar will be held by Professors of the academic community, high ranking ICC Experts and Process Engineers of Pavan Dry Pasta Division. Topics 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.

ICC Members will be granted a 15% reduction on registration fees. Contact This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code! 

Find more detailed information and register at: https://foodtechmaster.com/dry-pasta/

News

13 November 2018