ICBC2020 - Abstract submission open!

The 16th ICC Cereal and Bread Congress will be held in Christchurch, New Zealand from 15 to 17 April 2020 and will feature plenary sessions; concurrent sessions embracing the challenges and opportunities facing the cereal science community; poster displays and competitions; a networking dinner for all our contributors to develop long lasting collaborations throughout the world; industry focused workshops; a trade display for equipment and food manufacturing; and of course the opportunity to participate on study tours to acquaint yourself with the culture, food and environment of New Zealand.
Themes for this event include:

  • Cereal nutrition for health-conscious consumers
  • Food safety and security
  • Sustainable agricultural technology systems
  • Milling and bread making technology
  • Novel processing techniques for extrusion and biscuit making
  • Noodle quality and acceptability
  • Wholegrains, their definition and utilisation in foods
  • Molecular approaches to grain breeding
  • Global supply chain and trade
  • Alternative grain crops
  • Analytical methods for quality determination
  • Consumer perception of grain-based foods

The call for abstracts is now open and the early bird registration will start soon.

Sponsorship opportunities are also available- view the options!
We hope to meet many colleagues and collaborators during the ICBC 2020 and are excited at the prospect of expanding the ICC network and sharing some New Zealand hospitality with everyone. 

Find all further details about the event at the ICBC website!

Quality of Grain, Flour and Bread Conference in Moscow - registration and abstract submission open!

Join the IV International Conference "The Quality of Grain, Flour and Bread" organised by the International Industrial Academy in collaboration with ICC.

This conference addresses heads and representatives of national and international unions and associations, specialists of large grain companies, mills and bakeries, scientists specialising in the production and storage of grain, technology and quality of processed products of grain, bread and other bakery products, equipment and instrument manufacturers, industry journalists not only from Russia but all countries. Conference topics will be:

  • The quality of grain in different countries of the world
  • Breeding and seed production: The current state and future development
  • Innovative technologies and equipment for post-harvest processing
  • Current issues of technical regulation and standardisation
  • Safety of grain, products of its processing and bakery products
  • The role of cereal products in healthy nutrition
  • Training of industry experts and professional development

This networking event will include:

  • Thematic focus sessions
  • International review of Flour and Bread quality
  • Exhibition of equipment for grain, flour and bread quality control
  • Exhibition of products of enterprises participating in the Flour and Bread Quality Review
  • Exhibition and sale of scientific and technical literature
  • Cultural program - including an Opera on the new stage of the famous Bolshoi Theater - spaces are limited - register soon!
Abstract submission is also possible - contact the This email address is being protected from spambots. You need JavaScript enabled to view it.
Find all event details at 
ICC Welcomes new Croatian National Delelegates!

ICC is happy to welcome the new National Delegates and Deputy National Delegate from Country Member Croatia:

Dr. Durdica Ackar - National Delegate

Đurđica Ačkar is an associate professor employed at Faculty of Food Technology Osijek, Department of Food Technologies, Sub-department of Carbohydrate Technology since 2005. She received her PhD degree in 2010 with PhD thesis “Isolation, Modification and Characterisation of Wheat Starch”. Her scientific field is food technology, primarily starch, extrusion and chocolate with respect to re-use of food industry by-products and food safety (HMF, acrylamide content, microbial quality). She has co-authored 6 book chapters, over 70 scientific articles, participated in scientific congresses with over 70 presentations. Professionally, she is also engaged in hygiene and sanitation of food premises. She has been through several seminars and workshops regarding food safety systems. She has experience in working in teams, both as a leader (several scientific projects, head of Department of Food Technologies since 2016, head of Sub-department of Carbohydrate Technologies 2013 – 2015, President of Society of Chemists and Chemical Engineers Osijek 2014 – 2018) and as a team member (scientific and professional projects, Faculty committees, scientific and organizing committees of professional and scientific conferences, etc.). She is a member of EHEDG, Croatian Association of Chemical Engineers, Asian Council of Scientific Editors.

Prof. Ivica STRELEC - Deputy National Delegate

Ivica Strelec is professor at the Faculty of Food Technology Osijek of the Josip Juraj Strossmayer University of Osijek, Croatia. He obtained MEng degree in the field of Food Technology at the Faculty of Food Technology Osijek of the Josip Juraj Strossmayer University of Osijek in 1998, MSc degree in the field of Chemistry/Biochemistry at the Faculty of Sciences of the University of Zagreb in 2004, and PhD degree in the field of Biotechnology at the Faculty of Food Technology and Biotechnology of the University of Zagreb in 2007. He was researcher/collaborator of several national research projects, and principal investigator of two national research projects, all related to Food Science and Technology with emphasis to Food Biochemistry. Professor Ivica Strelec was the President of the Organizing Committee of the 9th International Congress “Flour-Bread ‘17” held in Opatija, Croatia, and of the 10th International Congress “Flour-Bread ‘19” held in Osijek, Croatia. He was a Head of Department of Applied Chemistry and Ecology of the Faculty of Food Technology Osijek (2012-2014), and a Head of Sub-department of Biochemistry and Toxicology (2014-2016; 2018-onward). His research is oriented toward studying proteins and enzymes using various techniques (protein electrophoresis, enzyme kinetics, spectroscopic methods, chromatographic methods), both in the field of Basic and Food Biochemistry. He published more than 30 scientific articles in peer reviewed journals, 10 articles in Congress Proceedings, and had more than 40 oral and poster presentations at International meetings. He was an Editor of 3 Congress Abstract Books, 1 Proceeding and 1 Monography. Ivica is a member of Global Harmonization Initiative (GHI), Croatian Society of Biochemistry and Molecular Biology, Croatian Society of Chemical Engineers and Croatian Microbiological Society.

We look forward to a fruitful collaboration!

Comprehensive Reviews: Adverse Reactions to Wheat or Wheat Components

Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects.

Read the full article by the ICC Fellows Fred Brouns, Peter Shewry et al - DOWNLOAD HERE