ICC WEBINAR: Resistant Starch - Physiological effects, health benefits and accurate measurement

Resistant starch (RS) is that component of starch which is resistant to digestion in the human small intestine.

Since being originally described by Englyst in 1982, this topic has attracted major interest from those in academia and industry. Throughout this time, the primary research goals were to understand the mechanisms of how RS exerts its well documented benefits to human health and to accurately determine the RS content within food. This would allow for development of new RS-based functional food ingredients and also provide information on those foods that naturally contain RS with a view to improving the diet of the world’s population. The rapid global increase in such diseases as obesity and type 2 diabetes makes these goals increasingly relevant as time goes on.

This webinar will outline the state of the art in the current understanding of both the analytical methodology and the digestive biology of RS.
Prof. Barry McCleary, CEO and owner of Megazyme wil present on "Approaches to the measurement of Resitant Starch" while
Prof. Bruce R. Hamaker, Ph.D. Professor of Food Science at Purdue University, West Lafayette, Indiana will present on "Resitant starch, it's digestive fate, physiological effects and associated health benefits"
This webinar will be held in English!
You can find further information and register HERE.
New ICC Draft Standards now available!

We are pleased to present two new ICC Draft Standards:

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

This standard specifies a method for determining the variety of rice based on a novel set of 12 simple sequence repeat (SSR) markers for individual rice kernels or a bulk rice sample of non-hybrid variety, and individual rice kernels of hybrid variety.

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

This document specifies a method that uses an Alveolab to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.

These Standards will be available in the online store soon!

ICC Members get discounts on Standards purchases - contact us!

ICC WEBINAR: Simple Approach of ICC Standards - from collaborative study to routine use

Standard methods are an essential part of a laboratory proper functioning and are essential for anyone wishing to agree on accepting a good or fixing a price based on laboratory analysis. But what does “standard” really mean?

Where do the data in the standards come from? What do they mean in regard of the precision of the method? Most importantly: How to use them to insure a proper communication, both internally and externally?

Lena BOSC-BIERNE, Products and Application Specialists at CHOPIN Technologies, will answer in this 2-stage webinar (19 January and 2 February 2020), within the scope of the ICC Standard No. 121 – Method for using the Chopin Alveograph, all those questions using concrete examples from everyday needs.

The webinar will be held in English and Spanish!

You can find further information and register HERE.

Harald Perten Prize 2020 to Prof. Dr. Christophe Courtin

The Harald Perten Prize is intended to recognize and reward outstanding achievements in science, research, teaching or transmission of knowledge which serve the cereal sciences and technology, primarily recognizing practical applications in the areas of starch, gluten and enzymes.

The this year's Harald Perten Prize Awardee is Christophe Courtin, KU Leuven, Belgium and will be officially announced at the ICBC2020 Online Conference in March 2021.

Christophe Courtin is full professor of Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven and prior to that was Head, Centre of Food and Microbial Technology, KU Leuven from 2013-2017, and Vice dean, Faculty of Bioscience Engineering, KU Leuven 2015-2019. 

Since 1998, Christophe Courtin has published over 285 peer reviewed papers, and his papers have been cited over 9000 times. His teaching and leadership roles are exemplary having to date successfully (co-)supervised 33 PhD students and (co-)supervises 11.  Anyone who has listened to any of Christoph’s keynote addresses will attest to his rare ability to present complex subjects in a clear and understandable manner.

Dr Courtin’s research focuses on cereal starch and non-starch carbohydrates and dietary fiber, the enzymes that degrade them and yeast in cereal processing. Dietary fibres under study are arabinoxylans, arabinoxylan-oligosaccharides, fructans and cereal bran, and more recently cellulose and beta-glucan. The emphasis is on basic understanding of the structure and properties of these carbohydrates (as individual molecules and as components of complex 3D structures) as well as on their technological and health functionality in cereal based processes and products, using, amongst others, molecular biology as a tool.

He has been Invited to present at numerous internationally established conferences including the Whole Grain Summit, Vienna, 2017,  Glycoscience Tools for Biotechnology and Bioenergy, BBSRC, Cambridge, 2017,  15th ICC Cereal and Bread Congress, Istanbul, 2016, Invited lectures at AACC International Annual meetings from 2010 to 2019, and the W.F. Geddes Memorial Lectureship Award lecture, Minneapolis, 2010.

In summary therefore, Christophe Courtin is an exceptional cereal scientist, teacher and researcher who is a worthy recipient of the Harald Perten Prize for 2020.

ICC proudly announces its 2020 Awards!

Due to the ongoing situation caused by the Covid-19 pandemic, the announcement of the ICC Awards 2020 originally foreseen in April this year, had to be postponed and will officially be announced at the ICBC2020 Online Conference in March 2021 as follows:


Friedrich Schweitzer Medal, for distinguished service in the furtherance of the aims and ideals of ICC.

Awardees 2020 are:

- Amine Jbeily, Industrial Research Institute, LB

- Hamit Köksel, Istinye University, TR


Fellowship of the ICC Academy, for significant contributions to cereal science and the aims and objectives of the ICC.

Awardees 2020 are:

- Regine Schönlecher, BOKU - University of Natural Resources and Applied Life Sciences, AT

- Fengcheng Wang, Henan University of Technology, CN


We sincerely congratulate all awardees!