GF19 - Regular registration ending soon!

REGULAR REGISTRATION ENDING SOON!

Final Programme is available - VIEW IT ONLINE


GF19 is entitled “Building Products by Knowledge” and will offer a multidisciplinary perspective on present challenges associated with science-based innovation and designing satisfying, gluten-free products. This meeting will deal with the current issues, trends and perspectives, with a focus on: (i) gluten-free raw materials, (II) starch and protein ingredients and (iii) the newest solutions for different products, including bakery products and beer.

Keynote talks are:

"Gluten-free science and market developments: beliefs, facts and future directions" - Fred Brouns
"The clinical spectrum of gluten-related disorders" - Tim Vanuytsel
"Advances in gluten-free cereal research" - Elke Arendt
"Nutritional, functional and sensory properties of glutenfree raw materials" - Katharina Scherf
"Making gluten-free bread is more than mixing healthy ingredients" -  Cristina Rosell

Regular online registration is only open until 14 June. Take the chance to interact and strengthen your gluten-free network - sign up today!

Thanks to our sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Journal of Cereal Science, Nestlé
GF19 - Final programme now available

FINAL PROGRAMME NOW AVAILABLE - VIEW IT ONLINE

GF19 - “Building Products by Knowledge” will provide added value for scientists and representatives of industry and academia from the international scene and will bring together experts active in different areas of gluten-free research. Focussed oral and poster presentations will offer a multidisciplinary perspective on present challenges associated with science-based innovation and designing satisfying, gluten-free products.

A selection of the talks are:

"Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"
 "Solving the gluten free oat dilemma"
"Effects of malted ingredients on gluten-free bread quality"
"The AOECS and the European licensing system"
"Kebari® barley: moving beyond beer"
"Nutritional, functional and sensory properties of gluten-free raw materials"
“Malting process to improve the amino acid profile in buckwheat seeds.”

Regular online registration is open till 14 June. Take the chance to interact and strengthen your gluten-free network - sign up today!

Thanks to our sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Journal of Cereal Science, Nestlé
Journal of Cereal Science and ICC sign Affiliation Agreement

In April 2019, the Journal of Cereal Science entered into a non-exclusive affiliation agreement with the International Association for Cereal Science and Technology whereby JCS is now an official journal of ICC. The main aims of the agreement are to foster collaboration between the Journal and ICC in cereal science and to promote publication in the Journal by ICC members.

The agreement was officially announced in April at the 19th ICC Conference “Science Meets Technology” held in Vienna, Austria. 

On signing of the agreement, JCS Editor-in-Chief John Taylor stated “it is fitting that JCS, the premier journal in the discipline of cereal science has now formalised its association with ICC the pre-eminent international association in cereal science and technology. The agreement will contribute significantly to the development of cereal science internationally and will promote the interests of cereal scientists worldwide”.

ICC President Charles Brennan stated “I look forward to a long relationship with the Journal of Cereal Science. JCS is a journal I have long regarded as the main journal in cereal science and my PhD supervisors were the founding editors of the Journal, so it has a special place in my professional and social life”.

Officially announcing the Journal of Cereal Science-ICC affiliation at the ICC Vienna Conference: John Taylor (centre r) and Charles Brennan (centre l), flanked by JCS editors Cristina Rosell and Peter Shewry on the right, and by ICC Past-President Fengcheng Wang and ICC Secretary General/CEO Michaela Pichler on the left.

https://www.journals.elsevier.com/journal-of-cereal-science

credits: Photo: ICC/Marko Kovic

Thanks to all participants of the 19th ICC Conference 2019!

ICC2019 in a nutshell: 180 participants, 37 countries, 13 sessions, 65 oral presenations, 75 poster presentations.

The 19th ICC Conference 2019 - Science meets Technology kicked off with opening keynote talks by Alfred Mar on the Impact of climate change on cereal science and technology as well as Charles Brennan on Grains for the future: how wholegrain science and technology can be harnessed for the health of our nations. The opening session was concluded by Stefano Renzetti, the winner of the Harald Perten Prize with his ground breaking work on Formulating with hydrogen-bond interactions: a tool to design bakery products with improved nutritional composition. 

The participation of cereal scientists and technologists from around the globe shows the high relevance of this sector in industry and health! A corporate and poster exhibition complemented and a networking dinner at the scenic Danube Tower Vienna rounded off this very lively event! 

Two best poster awards sponsored by the Journal of Cereal Science, an Elsevier Journal, were granted to young scientists at ICC2019. Congratulations to the proud winners:

Debora GIORDANO from Università degli Studi di Torino
 “Comparison of stone-milled and recombinded whole grain flours for their reological properties and bioactive compound content”

Denisse BENDER from BOKU University
“Effect of Ultrasonic Pre-Treatment on the Hydration kinetics and Digestibility of Chickpeas (cicer Arietinum)”

There were also ICC19 Awards for Best Abstracts submitted by ICC Student Members 

Yamina DE BONDT / KU Leuven  
“The effect of wheat (triticum aestivum l.) bran on starch gelatinization” (Oral presentation)

Adetiya RACHMAN / Lincoln University 
“Effect of egg protein and soy protein fortification on physicochemical characteristics of banana pasta” (Oral presentation)

Liwen WANG / Lincoln University 
“Enriching noodles with shiitake mushroom (lentinus edodes): relationships between antioxidant properties, glycaemic load and in vitro digestion” (Oral presentation)

Vera FRABERGER / BOKU
“Sourdough related yeasts and the applicability to reduce fructans” (Poster presentation)

During this event the collaboration between ICC and the Journal of Cereal Science and Technology was also officially announced! The main aims of this agreement are to foster collaboration between the Journal and ICC in cereal science and to promote publication in the Journal by ICC members. We look forward to this collaboration as well as the next "episode" of the series of ICC conference!

Thanks to all participants, speakers, sponsors and endorsers for making ICC2019 the great event it was!

credits: „Foto: ICC / Marko Kovic“ 

GF19 - Draft programme now available!

We are happy to present you the draft programme for the 5th International Symposium on Gluten-Free Cereal Products and Beverages


GF2019 will offer state-of-the-art presentations addressing the present challenges for gluten-free innovation and product development. GF19 will have a strong focus on gluten-free ingredients as well as gluten-free baking but will also cover detection and quantification, malting and brewing, gluten-free pasta and noodle making.

A selection of the confirmed speakers and their talks are:

Fred Brouns: "Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"
Cristina Rosell: "Making gluten free bread is more than mixing healthy ingredients"
Elke Arendt: “Advances in gluten free cereal research“
Stefano Renzetti: "Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads"
Katharina Scherf: "Nutritional, functional and sensory properties of gluten-free raw materials"
Denisse Bender: “Ohmic heating – a novel approach for gluten-free bread baking“
 

Take advantage of this rare opportunity to join the focused world gluten-free community!
 

Registration is still open - sign up today - register online  


Showcase your activities and products in the gluten-free field by becoming a sponsor or exhibitor at GF19 - join our  sponsors: Beneo, R-Biopharm, Böcker, Romerlabs, Elsevier/Journal of Cereal Science


VIEW THE PROGRAMME