The 6^th International Symposium on Gluten-Free Cereal Products and Beverages 2023, which will take place in Rome from 18 to 20 October 2023, is hosted by the Research Centre for Food and Nutrition of CREA  the Italian Council for Agricultural Research and Economics, and co-organised by ICC.

GF23 is entitled "Gluten-Free Cereal Products and Beverages: Designing Food for Individual Needs and Choices” and aims to bring together scientists and representatives of academia and the industry from all over the world working in all fields of gluten-free grain products. The latest findings on coeliac disease research will be presented, as well as on foods and beverages developed for people who benefit from or consciously choose a gluten-free diet. 

This meeting will focus on current issues, trends and perspectives: Coeliac disease and gluten allergies, nutrition and health, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing and engineering, food sustainability, sensomic, marketing, legislation, and citizen perception - covering the newest solutions for different products, including bakery products, dairy alternatives and beer.

Online registration as well as abstract submission will open soon!

News

23 February 2023

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.

The webinar on the "Impact of microbial fermentation on food composition and nutritional attributes" will take place on 24 February 10.30-12.00 CET and will provide a state of the art on microbial fermentation technologies that are used to produce foods. The impact of the fermentation processes on food composition and nutritional attributes will be presented in relation to the raw materials used to produce final products. The presentations wil cover the selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.
Speakers will be:
Prof. Marco Gobbetti - Free University of Bozen-Bolzano
Dr. Rossana Coda - University of Helsinki
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

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. 

News

08 February 2023

From 11 – 15 June 2023, the 17th Summer Course Glycosciences, will take place in Wageningen, The Netherlands.

This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins.

The course consists of introductory and more in-depth lectures sessions. In addition many interactive elements are part of the programme (e.g. poster sessions, interviews with lecturers, lunches and dinners) to encourage networking between participants and lecturers.

The course is at graduate level. The course is a must for those working in academia, research institutes or industry that want to refresh and deepen their knowledge on carbohydrates and for graduate students working on a PhD project related to carbohydrate chemistry, biochemistry, biology, chemical technology or food science. All participants are encouraged to bring a poster in which they introduce themselves and their work.

More information on the course: https://www.vlaggraduateschool.nl/en/courses/course/glyco23.htm

News

08 February 2023

We are pleased to announce 2 ICC Standard Methods, which have been adopted end of last year:

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

and

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

These Standards are available in the online store and can be immediately downloaded after purchase!

ICC Members get discounts on Standards purchases - contact us!

News

26 January 2023