1st HealthFerm Webinar

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.

The webinar on the "Impact of microbial fermentation on food composition and nutritional attributes" will take place on 24 February 10.30-12.00 CET and will provide a state of the art on microbial fermentation technologies that are used to produce foods. The impact of the fermentation processes on food composition and nutritional attributes will be presented in relation to the raw materials used to produce final products. The presentations wil cover the selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.
Speakers will be:
Prof. Marco Gobbetti - Free University of Bozen-Bolzano
Dr. Rossana Coda - University of Helsinki
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

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. 

ICC Member WUR organizes the 17th Summer Course Glycosciences in Wageningen (NL)

From 11 – 15 June 2023, the 17th Summer Course Glycosciences, will take place in Wageningen, The Netherlands.

This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins.

The course consists of introductory and more in-depth lectures sessions. In addition many interactive elements are part of the programme (e.g. poster sessions, interviews with lecturers, lunches and dinners) to encourage networking between participants and lecturers.

The course is at graduate level. The course is a must for those working in academia, research institutes or industry that want to refresh and deepen their knowledge on carbohydrates and for graduate students working on a PhD project related to carbohydrate chemistry, biochemistry, biology, chemical technology or food science. All participants are encouraged to bring a poster in which they introduce themselves and their work.

More information on the course: https://www.vlaggraduateschool.nl/en/courses/course/glyco23.htm

New ICC Standards now available!

We are pleased to announce 2 ICC Standard Methods, which have been adopted end of last year:

ICC STANDARD No. 187 "Identification of rice varieties using 12 simple sequence repeat (SSR) markers"


ICC STANDARD No. 188 "Determination of Alveolab properties of dough at adapted hydration from commercial or test flours"

These Standards are available in the online store and can be immediately downloaded after purchase!

ICC Members get discounts on Standards purchases - contact us!

20th Anniversary of the ICC General Secretariat, hosted by the Austrian Federal Ministry for Agriculture, Forestry, Regions and Water Management

ICC, the International Association for Cereal Science and Technology thanks the Austrian Federal Ministry for Agriculture, Regions and Water Management for 20 years of supportive hosting of the ICC Headquarters and hopes of further good cooperation for the benefits of both sides. This anniversary also coincides with the 20th ICC Conference in Vienna in 2022 in spring, where we were honored to hear an opening speech by the current Minister, Mag. Norbert Totschnig, MSc.

Mag. Wilhelm Molterer, former Minister of Agriculture, had underlined with his decision in 2002 the importance of ICC as global scientific and technological network dedicated to international cooperation, dissemination of knowledge and the improvement in safety and quality of cereal-based foods.

After 30 years in Austria’s largest Milling Company “Vonwiller/Schöller”, ICC moved in November 2002  to a new renovated building in the centre of Vienna and remains in grateful connection to the  successful early decades of the ICC Headquarters at “Vonwiller/Schöller”.

Additionally, ICC had to thank Mrs. Dr. Ingrid Tomasitz and Dr. Herbert Etz for guiding the preparation and relocation process and the great support for ICC. Dr. Helmut Glattes, ICC Secretary General in 2002, and Dr. Gerhard Schleining, the current ICC President, recently visited Dr. Herbert Etz to celebrate this anniversary.

Whole Grain Initiative Symposium at ICN 2022, Tokyo, Japan

On behalf of the Whole Grain Initiative, working group of ICC, we´re excited to share recent research and advocacy work at ICN 2022 for the purpose of improving public health. If participating, please make an effort to attend the symposium on Thursday, 8 December 2022, 18:30 - 20:00 (Room 4), organized by Whole Grain Initiative:


"The whole grain initiative: research and policy efforts to improve public health".

Chair: Kevin Miller, Bell Institute of Health and Nutrition, USA


Symposium Schedule:

Introduction to the Whole Grain Initiative: Goals and Vision for Healthier Dietary Lifestyles

Kevin Miller, Bell Institute of Health and Nutrition, USA


Whole Grains and Whole Grain Foods - Newer Global Consensus Definitions and the Role of Fibres and Other Bioactive Compounds

Jan Willem van der Kamp, TNO Healthy Living, Netherlands


Healthcare Cost Savings with Increased Whole Grain Intake

Sara Grafenauer, University of New South Wales, Australia


Which Food Policies to Promote Whole Grain Consumption?

Gabriel Masset, Nestlé SA, Switzerland


Aligning Dietary Guidance - Including Whole Grain in Front of Pack Labelling Schemes

Eleanor J. Beck, University of Wollongong, Australia