Radomir Lásztity

His wife, Dr Anna Halász, his family and his colleagues at the Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics announced that Radomir Lásztity left peacefully on 5 February 2018, in the 89th year of his life.

In his very active professional carrier, Professor Lásztity worked at the Department of Biochemistry and Food Technology (later Department of Applied Biotechnology and Food Science), Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics. He served as vice dean of the Faculty, later as vice rector of the University. Between 1972 and 1993 he led the Department. His decades of teaching activity contributed significantly to the generations of chemical and bioengineers. As Vice-Dean and Vice-Rector, he was one of the innovator of the modernization of education, such as introducing the computer science, molecular biochemistry, biotechnology and environmental sciences into the higher education of chemical and bioengineers. As professor emeritus he helped and supported his colleagues and students almost till the end of his life.

In addition to his initiative educational activities, Professor Lásztity was also excellence in research. His main focus of interest was the cereals sciences, with special emphases on food rheology. But he was active also in cereal biochemistry, nutrition, looking for relationships between structural and technological properties of cereals and related products. His most famous contribution of cereal science is his pioneering work in describing the molecular structure of the gluten complex, establishing the first linear structural model. Professor Lásztity became the doctor of the Hungarian Academy of Sciences (DSc) in 1968 and he took part in the work of The Committee of Food Science, Hungarian Academy of Sciences till his last months. He is author or coauthor of more than 900 scientific publications and books translated and published in 13 languages. He was an internationally acknowledged scientist with world-wide reputation, one of the key players of his generation. Colin Wrigley introducing him, as chairman at one of his numerous appearances at international research forums, as the Hungarian Pomeranz. His activities have been rewarded by numerous domestic and international professional and social awards and prizes. Among others he received the Bailey Medal and the Schweitzer Medal of ICC, the Gold Medal of Czech Academy, the Award of Hungarian Academy of Sciences and some other national governmental honors. He worked for different international organizations like FAO, WHO, UNIDO, UNESCO and he was the head of FAO/WHO Codex Committee on Methods of Analysis and Sampling FAO between 1973-1988.

Dr. Lásztity served the ICC almost from the beginnings. He was the President of ICC between 1980-1984, later he was elected to Honorary President. He took part continuously in the different scientific committees of the organization. ICC would like to express its condolences to his wife and his family, to his colleagues and friends at BME, in Hungary and all over the world, to everybody, who knew him. Rest in peace!

Press Release: The Best Dietary Change According to Experts? Switching to Whole Grains

The Best Dietary Change According to Experts? Switching to Whole Grains

Vienna, 18.12.2017. New data on the links between diet and health show that replacing refined grains with whole grains globally could reduce the burden of chronic disease more than any other change – including better-known approaches such as reducing sodium, eliminating trans fats or even cutting sugar-sweetened beverages.

This eye-opening data from the Institute for Health Metrics and Evaluation was revealed during the keynote address at the recent Whole Grain Summit in Vienna. In response to the urgent public health challenge documented by experts speaking at this event, more than 200 scientists from 36 countries participating in the Whole Grain Summit worked to craft a two-year global action plan to increase whole grain consumption.


 LACC4 and IGW - final programme available!

Thank you to all the submitters of abstracts that have been received! 
We are looking forward to an exciting programme at LACC4 in Mexico! "Whole Grains: Just for the Health of It" by Julie Jones or "Flour safety, challenges and innovation" by Gordon Smith or "Maize-based food and nutritional security in the developing world" by B.M. Prasanna are just three examples for the exciting programme lined up - find more speakers in the agenda at http://cereals2018.cimmyt.org/

See you soon in Mexico! 

We are pleased to announce that registration and abstract submission is open for DF18 - the 7th International Dietary Fibre Conference4-6 June 2018 in Rotterdam, The Netherlands!

Dietary fibre is increasingly becoming a hot topic with its key role for the human gut microbiome contributing to major benefits for health and well-being. Its potential for replacing sugar and fat in a range of products and the availability of new fibre ingredients and products with specific benefits, both for health and sensory aspects underlines the importance of dietary fibre in science and technology.

DF18 covers all sources of dietary fibre and their diversity regarding impact on food structure, the human gut microbiome and health, including state-of-the art reviews by authoritative speakers and updates on new developments in major international projects.

Early bird registration and abstract submission for poster presentation is still open!

ICC Members benefit from significantly reduced registration fees. Not a member yet? Join the ICC family

Looking to put your company and its competences in the focus of the global dietary fibre sector? Chose from the attractive sponsorship packages and showcase to a targeted international audience!

All details can be found under www.dietaryfibre.org

ICC welcomes GlycoSpot as new ICC Corporate member!

ICC welcomes GlycoSpot as new ICC Corporate member! GlycoSpot is a biotechnology company specializing in the development and production of assay kits for carbohydrate active enzymes based on the industry-standard 96 well format. Enzymes are essential components of many industrial processes and are increasingly regarded as attractive alternatives to traditional chemical-based processing since they are effective, environmentally benign, cost effective, and precise in their mode of action.

There is a vast diversity of industrially relevant enzymes in nature (especially in microorganisms) and recent advances in nucleotide sequencing have enabled enzyme producers and academics to mine genomes for enzyme-encoding genes. However, there is currently a serious deficiency in technologies for empirically screening the activities of expressed enzymes and culture broths. This has created a bottleneck in enzyme discovery programmes. GlycoSpot assay kits tackle this bottleneck and release the potential of enzyme technology The company is based on knowhow developed at the University of Copenhagen (KU) and the Technical University of Denmark (DTU) and the founders have over 30 years combined experience in the field and extensive collaboration with academic and industrial partners. http://www.glycospot.dk/index.html

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