ICBC2021 - Submit your poster abstract and register!

The ICBC2021 is now redesigned as an ONLINE event and will be held from 29 – 31 March 2021 - Join us from the comfort of your own home or office! 

The online 16th ICC Cereal and Bread Congress will give you multidisciplinary and in-depth insight to the hot topics of cereal and bread research and technology in recent years. There will be an online poster display and a best poster award sponsored by the Journal of Cereal Science. A dedicated area for authentic participant interaction and networking is also available to meet peers from all over the globe.

Over 40 international speakers confirmed - see the programme outline HERE

Get your work in front of a focussed group of cereal and bread scientists and technologists from around the world. Showcase your research and your contributions to the field and join your colleagues at the ICBC2021. 

We look forward to meeting many colleagues and collaborators in a digital way during the ICBC2021 and are excited at the prospect of exploring this new event format! 

Welcome to the ICC President Elect 2021!

ICC is pleased to announce that Dr. Gerhard Schleining (BOKU, AT) was elected as ICC President Elect 2021 by the General Assembly in December 2020.

Gerhard Schleining worked until his retirement in March 2020 as head of the Food Physics Laboratory of the Department of Food Science and Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU).

Please read more HERE to learn more about his background and future priorities for ICC.

We look forward to a successful collaboration!




ICC welcomes a new French Deputy Delegate!

ICC is happy to welcome Dr. Luc Saulnier as new Deputy National Delegate from Country Member France!

Luc Saulnier is research senior scientist at INRAE and assistant-director of BIA research unit located at Nantes INRAE research centre in France. He received a PhD degree from Paul Sabatier University (Toulouse, France) in 1987. His research activity is mainly focused on cell wall polysaccharides especially in cereal grains in relation with their functional properties in food technology and nutritional impact in animal and human. He is author of more than 130 original peer-reviewed international publications.

We look forward to a fruitful collaboration!

ICC WEBINAR: Resistant Starch - Physiological effects, health benefits and accurate measurement

Resistant starch (RS) is that component of starch which is resistant to digestion in the human small intestine.

Since being originally described by Englyst in 1982, this topic has attracted major interest from those in academia and industry. Throughout this time, the primary research goals were to understand the mechanisms of how RS exerts its well documented benefits to human health and to accurately determine the RS content within food. This would allow for development of new RS-based functional food ingredients and also provide information on those foods that naturally contain RS with a view to improving the diet of the world’s population. The rapid global increase in such diseases as obesity and type 2 diabetes makes these goals increasingly relevant as time goes on.

This webinar will outline the state of the art in the current understanding of both the analytical methodology and the digestive biology of RS.
Prof. Barry McCleary, CEO and owner of Megazyme wil present on "Approaches to the measurement of Resitant Starch" while
Prof. Bruce R. Hamaker, Ph.D. Professor of Food Science at Purdue University, West Lafayette, Indiana will present on "Resitant starch, it's digestive fate, physiological effects and associated health benefits"
This webinar will be held in English!
You can find further information and register HERE.
New ICC Draft Standards now available!

We are pleased to present two new ICC Draft Standards:

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

This standard specifies a method for determining the variety of rice based on a novel set of 12 simple sequence repeat (SSR) markers for individual rice kernels or a bulk rice sample of non-hybrid variety, and individual rice kernels of hybrid variety.

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

This document specifies a method that uses an Alveolab to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.

These Standards will be available in the online store soon!

ICC Members get discounts on Standards purchases - contact us!