The Department of Food Science and Human Nutrition (FSHN) in the College of Agriculture and Natural Resources (CANR) at Michigan State University (MSU) invites applications for a full‐time, 9-month tenure system Assistant Professor to conduct research and teach in the general area of cereal science processing and health. You can read more details here.
Questions regarding this position can be addressed to the Search Committee Chair: Dr. Sarah Comstock, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA, This email address is being protected from spambots. You need JavaScript enabled to view it.; +1 517-353-3415.
Professor Hamit Koksel, Chair of the ICC Academy, participated in the 5th International Symposium on Food Science and Human Health held in China (Wuhan, Hubei; 3-4 August 2024). This impressive event successfully showcased the latest advancements in food science and nutrition. The symposium attracted an impressive audience, with approximately 1,700 participants attending in person and many thousands joining online. The event was organized by the Beijing Academy of Food Sciences (BAFS) and China Food Publishing Co., with support from 14 co-organizing institutions. During the symposium, around 640 presentations were delivered, covering a wide range of topics related to food science and human health. Professor Koksel's participation and his speech highlighted ICC's commitment to advancing cereal science globally and fostering international collaborations. As an expert in cereal science and technology, he shared valuable insights on grain research and its implications for human health.
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.
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. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.
The Alveograph has been used for a century for its capacity to analyze rheological properties of the dough such as tenacity or elasticity. Whilst proving very effective to analyze all types of wheat flours, this method requires to make a dough at constant hydration which may under-hydrate the flours presenting high absorption capacities. A method at adapted hydration has been developed to simulate baking conditions more accurately and has now been officially standardized under ICC 188. The webinar is presented in 1 session with different time zones. Read more here.
Dates: 16/10/2024, 10:00-11:00 AM CEST & 03:00 - 04:00 PM CEST in English and
30/10/2024, 04:00 - 05:00 PM CET in Spanish
Presenter: Lena Bosc-Bierne, Food, Applications and Products Manager at CHOPIN Technologies/KPM Analytics.
The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by by KPM Analytics.
This webinar highlights how precise flour and dough analysis directly leads to consistent product quality, which is essential for maintaining customer trust and meeting industry standards. It emphasizes the importance of continuous monitoring of grain and flour quality across the entire supply chain, from cereal breeding to ready-to-eat food product manufacturing helps prevent product failures, ensuring that end products consistently meet consumer expectations. The session focuses on in-depth analysis methods which, compared to less detailed rapid methods, offer superior insights that drive informed decision-making and ultimately enhance product quality. Modern laboratory instruments will be shown which accurately simulate baking processes, providing realistic predictions of production outcomes and enabling manufacturers to optimize their processes. The webinar finally highlights the evolution of traditional quality control technologies into advanced, automated systems now delivers greater precision and efficiency, making it easier for customers to achieve reliable results, improve production consistency, and innovate in product development. Read more here.
Date: 21 November 2024, 08:00-09:00 AM CET & 05:00-06:00 PM CET (1 session presented in different time zones)
Presenter: Mr. Markus Löns, Product Manager Food at Anton Paar TorqueTec GmbH, Duisburg (DE)
The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by Anton Paar.
