ICC2022 - Brief Report

After a long time attending virtual conferences, ICC in cooperation with BOKU (University of Natural Resources and Life Sciences, Vienna) organized the 20th ICC Conference 2022 as hybrid event. The conference took place from 5-7 July 2022 in Vienna, Austria.

The successful conference kicked off with a kind welcome address by the BOKU Rector Prof. Dr. Eva Schulev-Steindl and the Austrian Federal Minister of Agriculture, Regions and Tourism,  Norbert Totschnig.  Prof. Martin Schönhart from BOKU showed in his keynote speech "Future framework conditions of cereals sector in Europe" in several scenaries how key factors of global change, such as climate change and changing dietary habits, affect the agricultural and food system. This presentation perfectly introduced this year's conference themes:

  • Crop production and agricultural challenges
  • Grain Biodiversity and Food Security
  • Grain Nutrition and Health
  • Processing and Cereal products
  • Grain quality, safety and analytical tools
  • Market Trends and Consumer Demands

More than 150 participants from nearly 40 countries around the globe showed the high relevance of the topics in the cereal sector and related sectors like nutrition, health and sustainability. 61 posters (physically and virtually) and 47 oral presentations contributed to the attractive scientific programme of ICC2022, presented in 10 sessions.

ICC’s affiliated journal Journal of Cereal Science kindly sponsored two 'Best Poster Awards' for innovative or exceptional work in cereral science and technology research. Also, the scientific journal 'plants' by MDPI sponsored one award for the best oral paper.

The awards were given to:

Esteban Gutierrez-La-Torre, University of Hohenheim, DE

Poster title: "Influence of the sourdough produced with Weissella confusa on the quality of Peruvian maize bread"

Johannes Nagel-Held, University of Hohenheim, DE

Poster title: "Improvement of quick wheat quality assessment by combining Raman, fluorescence, and near-infrared spectroscopy"

Wisse Hermans, KU Leuven, BE

Lecture title: "Protein distribution analysis of the wheat endosperm reveals potential of bran selection for bread making"


Also, the Harald Perten Prize 2022 has been handed over to Prof. Katharina Scherf, Karlsruhe Institute of Technology, DE.

Congratulations to the winners!


ICC welcomes a new Institutional Member!

ICC is pleased to welcome its new Institutional Member, Food Industries Polytechnic, Saudi Arabia.

Food Industries Polytechnic(FIP) is one of TVET institutes established under the umbrella of National Center for Strategic Partnerships, Technical & Vocational Training Corporation (TVTC), Kingdom of Saudi Arabia. This institute was established in 2009 primarily to cater the manpower requirements of the local industry in the sector of Food & Agriculture. Currently FIP is running 4 major programs and 9 qualifications namely; Animal Production (with 1 qualification), Food Technology (with 3 qualifications), Maintenance & Repair (with 4 qualifications), and Sales & Accounting in Food Industries (1 qualification). These qualifications are delivered in the state of the art Laboratories, Pilot Plants, and well equipped workshops. All these programs and qualifications are nationally and internationally accredited.

We look forward to a fruitful collaboration!

Web: www.fip.edu.sa

8th International Conference on Dietary Fibre 2022 - Abstract submission deadline extended!

The 8th International Conference on Dietary Fibre 2022, organised by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven (BE) and ICC, will be held in Leuven (BE) on 16-18 October 2022.

The deadline for submitting abstracts has been extended and you can submit your abstracts for the DF22 until 21st of June 2022. We would be delighted if you take the opportunity to participate in the extension and make numerous contributions!

DF22 is entitled “Towards Unlocking the Full Potential of Fibre for Food, Function and Global Health” and aims at finding answers to challenging and topical questions, like:

  • Is all undigested food DF?
  • Which novel tools can help unravel DF structure-function relationships in silico and in vivo?
  • What role can DF play in animal protein replacement strategies?
  • Can DF-plant protein interactions be leveraged to improve functionality in food systems?
  • Can food fermentation be used to enhance the functional and nutritional properties of DF?
  • Do purified DF and DF in an intact plant matrix exert different functionalities and health benefits?
  • Can DF properties be directed to optimise the composition of the gut microbiome?
  • The conference addresses scientists and representatives of the industry and academia from all over the world, bringing together experts of different areas of dietary fibre research, including food (bio)chemistry, (bio)physics, technology, processing, fermentation, quality and human and animal health.

For more information please visit the conference website.

20th ICC Conference 2022 in Vienna - programme now available!

The 20th ICC Conference 2022 will be organised together with BOKU (University of Natural Resources and Life Sciences Vienna) as hybrid event in Vienna from July 5-7, 2022. 

The programme is now available:

  • "Future framework conditions of cereals sector in Europe"
  • "Global grain markets in turmoil"
  • "Plant-based meat alternatives and ultrasonics as an online tool to control their physical quality"
  • "Dry heat treated flour, concept and application in a sponge cake"

and many more...

Over 45 international speakers confirmed - see the programme HERE

Registration is still open - sign up today!

Don’t miss your chance to showcase your research, to interact with your peers, to learn something new, to expand your network and to get inspiration for new ideas and solutions!

ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, General Mills, Bell Institute of Health and Nutrition, USA.

General Mill’s Bell Institute of Health and Nutrition is the company’s source for scientific health and nutrition expertise that creates value and growth for General Mills. The Bell Institute is comprised of passionate doctorate and master-level scientists and registered dietitians with backgrounds in public health, nutrition science, food science, microbiology, and more. Their nutrition experts focus on a variety of topics including whole grain, nutrient density, dietary intake research, and personalized nutrition. 

We look forward to a fruitful collaboration!

Web: www.bellinstitute.com