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New ICC Handbook Unveils Insights into 21st Century Cereal Science and Technology

We, International Association for Cereal Science and Technology (ICC), have released our much-anticipated 1st edition ICC Handbook of 21st Century Cereal Science and Technology, offering a comprehensive exploration of the significance of cereals in today's world. This landmark publication provides valuable insights into the foundational structure of cereal grains, including potential contamination factors that can impact cereal and grain yield. 

 

Encompassing the eight major cereal crops—wheat, maize, rice, barley, sorghum, millets, oats, rye, and pseudocereals—the handbook stands as a singular reference offering standardized coverage for detailed comparison. The esteemed work is the collective effort of a global team of expert editors and contributors who bring their vast knowledge to practical insights on the utilization of cereals, grains, and safety assessments. 

 

Endorsed by the ICC, this volume reinforces the association's commitment to fostering international cooperation through the dissemination of knowledge, conducting research, and developing standard methods in the realm of cereal science and technology. 

 

Key Features of the ICC Handbook: 

  • Standardized insights into cereals, their grains, profiles, and uses. 
  • Comprehensive coverage of the eight most utilized cereals, including pseudocereals. 
  • Promotion of a deeper understanding of real-world options for cereal use. 

 

The handbook's target audience includes food science and crop science students at the undergraduate and master's levels, as well as experienced scientists from other disciplines seeking translational insights into the cereal world. 

 

In the preface, Dr. Gerhard Schleining, ICC President 2022-2023, expressed gratitude to the editors and authors for their invaluable contributions. He emphasized that the book is a testament to ICC's role as a global platform, bringing together leading experts from around the world to set a standard for disseminating current scientific knowledge in the cereal sector. 

 

ICC, founded in 1955, is renowned for our dedication to knowledge transfer and dissemination in the cereal sector. Through conferences, workshops, webinars, and publications, ICC ensures the delivery of high-quality, scientifically based information to teachers, trainers, students, food professionals, and individuals worldwide. 

 

With its wide-ranging coverage of cereals, processes, and products, from minor cereal crops to major staples, such as maize, wheat, and rice, the ICC Handbook of 21st Century Cereal Science and Technology promises to be an enjoyable and instructive read for all interested in the world of cereals. 

 

For more information and to secure your copy, visit: https://bit.ly/ICC-HBook 

 

You can also find it on Amazon, here: https://amzn.to/452z2x6

News
6th International Symposium on Gluten-Free Cereal Products and Beverages 2023 - Early Bird deadline extended!

The 6th 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.

EARLY BIRD registration fees are valid until 27 July 2023! Register now -  For all details please visit the conferencce website here.

News
Guidelines for Submitting Organizational Updates | ICC Newsletter

We warmly welcome ICC members to contribute their organization updates to be featured in our newsletter. Here are some guidelines to ensure that the news you share aligns with the interests of our ICC family:

 

Science- and Technology Focused: We encourage you to share information about new technologies and specific challenges. Please ensure that your updates are related to the broad field of cereals, pulses and legumes and their impacts starting from the field to the consumers.  We aim to provide valuable information to our members.

 

Conferences and Events: Feel free to share details about upcoming conferences or events that are relevant to the field of cereals, pulses, and legumes. We encourage you to provide insightful information and emphasize the scientific and technological value or educational opportunities these events offer.

 

Include a summary and photo: In order to present your news efficiently, kindly provide a short summary and a high-definition photo (500 x 500px) that can be used to accompany your update.

 

To submit your update for consideration, kindly send a brief description of your news, as well as a high-resolution picture, to our newsletter team at This email address is being protected from spambots. You need JavaScript enabled to view it..

 

We appreciate your contributions and look forward to sharing your valuable insights with the ICC family.

News

We are happy to present three new Draft ICC Standards:

 

190 Measurement of Available Carbohydrates in Cereals and Cereal Products, Dairy Products, Vegetables, Fruit and Related Food Products and Animal Feeds (DRAFT 2023)

  • This method measures total available carbohydrates in food products, including cereals and cereal products, dairy products, fruits, vegetables, processed foods, food ingredients and animal foods. The method has been validated in a multi-laboratory study. 

 

191 Measurement of Insoluble, Soluble and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography (DRAFT 2023)

  • This method is a modification of ICC method 185 (AOAC Official Method of Analysis (OMA) 2017.16) that allows measurement of insoluble, soluble and total dietary fiber in plant material, foods and food ingredients. 

 

192 Determining the Wet Gluten, Gluten Index and Dry Gluten of the Whole Wheat Meal and Wheat Flour Using Bastak Equipment (DRAFT 2023)

  • The method is applicable to wheat flour (from Triticum aestivum L., or club wheat, Triticum compactum Host.) and whole wheat meal, which have been produced by means of BASTAK[1] 4000 or 4500 model roller mills for the flour, and BASTAK 1900 model hammer mill for the meal. This description specifies a method for the mechanical preparation of Wet Gluten and the determination of the Gluten Index as a measure of gluten quality and finally the determination of Dry Gluten as a measure of gluten quantity without bound water.

 

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
2nd HealthFerm Webinar

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 "Nutrition and Health of Fermented Cereals and Pulses" took place on 15 June 10.30-12.00 CEST and introduced the audience in the science of digestive health and fermented cereals and pulses. How good foods are digested, is a fascinating topic that is considered to be relatively well understood, but with still large challenges to be solved. These challenges and the question what scientific evidence is available if it comes to fermented foods and (long term) health has been addressed during this webinar.
Speakers were:
Prof. Kristin Verbeke - KU Leuven
Prof. Rikard Landberg - Chalmers University of Technology
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union. 

News
  1. Save the Date | TNO Symposium on Optimising Food and Fibre Composition for Enhancing Microbial and General Health
  2. ICC-Austria Symposium: Grain supply in a trade-off between ecological and socioeconomical requirements
  3. Save the Date | 17th ICC International Cereal and Bread Congress
  4. 6th International Symposium on Gluten-Free Cereal Products and Beverages 2023 - Submit your Abstract!