APGC23 Recap!

The 3rd ICC Asia-Pacific Grain Conference (APGC23), Co-hosted by International Association for Cereal Science and Technology (ICC), Chinese Cereals and Oils Association (CCOA), and Henan University of Technology (HAUT), was held successfully on November 8-10, 2023, in Zhengzhou, China.

Focusing on the theme of "Grain Science and Technology Empowering a Better Life: From the Asia-Pacific to the World", APGC23 built a high-level and cross-field international platform to exchange and discuss the cutting-edge concepts and research results in the fields of green storage, cereal science and technology, oil & fat science and technology, quality and safety and etc. Valuable presentations were delivered including 12 plenary keynote presentations, 179 session presentations within 17 topics. To promote active participation from students, postgraduate student forums were arranged where a total of 45 oral presentations and 13 Best Youth Presentations were selected. Meantime, two Best Posters sponsored by the official journal of ICC— The Journal of Cereal Science were also selected. At the closing ceremony, the Excellent Organization Award and the Outstanding Contribution Award were also presented to session moderators and the companies for their great contribution to APGC23. Activities such as popular science exhibitions, new technologies and achievements exhibitions, and technology visits were also held.

Representatives from the International Association for Cereal Science and Technology (ICC) were also present at this dynamic event, with ICC's Secretary General, Veronika Haslinger, and President, Gerhard Schleining, leading the charge in representing the organization.

This event attracted more than 500 representatives of government agencies, academic institutions, R&D centers and related enterprises in the grain industry and upstream and downstream fields from over 20 countries/regions to gather together to disseminate knowledge, exchange ideas, share achievements, discuss cooperation.

Save the Date | 1st ICC Sustainability Webinar

ICC cordially invites you to join a new lecture series where experts will explore the vital topics related to cereals and sustainability in a relaxed format. The aim is to provide insights into the modern challenges along the cereals' value chain and offer a concise understanding of various issues through short, informative lectures. This lecture series is structured so that each session will cover two distinct aspects within the field of cereals. Details as follows:

Date: 16 January 2024 | 14:00 - 15:00 hrs CET
Fees: 50€*
Register: https://bit.ly/ICC-SWeb

Today, the challenges within the cereal value chain are diverse, and can range from the confines of adaptation to climate change and food loss prevention to issues concerning the assessment of raw materials and their derived products. The goal of this series is to offer ideas and suggestions to address these challenges.


The debut session of this new webinar series will focus on the prevention of food losses during food production and the sustainable cultivation of baking wheat with reduced nitrogen usage. While the reduced input of nitrogen with the same baking quality of the wheat saves both the farmer's wallet and the environment, the avoidance of food waste during production can save resources and costs. These are both pressing issues central to the sustainability of the grain value chain.


The following topics will frame this session:


1) Lossless Food Processing - Potential and Pitfalls

Presenter: Prof. Dr. Nadina Müller, Head of the Research Group Food Technology, ZHAW Life Sciences and Facility Management – Wädenswil, Switzerland

Abstract: A significant portion of our food is lost from the field to the plate, with processing playing a pivotal role in this loss, accounting for 35% of total losses. Often, these losses involve intermediate food products that are relatively uniform and produced in large quantities. In this presentation, we will explore the potential and technological feasibility of adding value to these by-products. We will also address the challenges associated with economically viable further processing and the management of biological and chemical contaminants. The presentation will provide an overview of these topics, supplemented with examples of selected projects.


2) Sustainable Baking Wheat: Balancing Aspiration with Reality

Presenter: Dr. Alexandra Hüsken, Max-Rubner-Institut (MRI), Department of Safety and Quality of Cereals – Detmold, Germany

Abstract: In the 21st century, wheat production faces the dual challenge of efficiently providing high-quality raw materials while conserving resources for future generations. Against the backdrop of the EU's "Farm to Fork" strategy, which aims to reduce nitrogen fertilization significantly, the need for lower-protein standard qualities and quality varieties in the "baking wheat" value chain, which can efficiently use nitrogen to produce high-quality gluten, is anticipated. This presentation will explore how new descriptive variety traits (e.g., protein use efficiency) and innovative concepts (e.g., "Extension of Quality Criteria for Baking Wheat") can promote sustainable, environmentally friendly, and profitable baking wheat production in Europe.

We look forward to your participation in this webinar series as we tackle these vital topics in the world of cereals and sustainability!


Register now: bit.ly/ICC-SWeb


*ICC Members can participate in our webinars for free! For new student members, the fee of participating in this webinar will automatically cover membership fee all through 2024.


Please contact This email address is being protected from spambots. You need JavaScript enabled to view it. for more information.

6th International Symposium on Gluten-Free Cereal Products and Beverages 2023 - Brief Report

The 6th International Symposium on Gluten-Free Cereal Products and Beverages 2023, entitled "Gluten-Free Cereal Products and Beverages: Designing Food for Individual Needs and Choices”, which took place in Rome from 18 to 20 October 2023, was 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 brought 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 has been presented, as well as on foods and beverages developed for people who benefit from or consciously choose a gluten-free diet. 

96 participants from more than 22 countries around the globe attended the conference. 38 posters, 27 oral presentations and 5 short oral presentations contributed to the attractive scientific programme of GF23, presented in 8 sessions.

Three keynote opening speeches were held by by Professor Carlo Catassi, Polytechnic University of Marche (IT), on how to cope with the growing celiac iceberg - by Susanna Neuhold, AOECS (IT) on what do gluten-free consumers want - and by Thomas Weiss, R-Biopharm (DE) on the new approval of the RIDASCREEN® GLIADIN ELISA. Also during the afternoon session and the second day session other two keynotes presentations were held by Professor Emanuele Zannini, Sapienzy University of Rome (IT) on the irritable bowel syndrome and why patients feel better on a gluten-free diet and by Professor Cristina M. Rosell, University of Manitoba (CA) on exploring the evolution of gluten-free bread.

ICC’s official journal Journal of Cereal Science kindly sponsored two 'Best Poster Awards' for innovative or exceptional work in the gluten-free research. Also, the scientific journal 'Foods' by MDPI sponsored two 'Best Speakers' Awards'.

The awards were given to:

Caleb S. Calix-Rivera, PROCEREALtech, Department of Agriculture and Forestry Engineering, University of Valladolid, ES


Silvia Cera, University of Helsinki, FI


Theresa Böck, University College Cork, IE


Natalie Feller, University of Hohenheim, DE



Congratulations to the winners!

Empowering Next Generations with Whole Grain – The International Whole Grain Day Celebration

The International Whole Grain Day celebration is just around the corner, scheduled for November 15, 2023. This annual event, running from 16:00 to 17:30 CET, promises to be a significant gathering of experts, policymakers, academics, and health advocates. The celebration will be hosted both in person at the European Parliament, courtesy of MEP Manuela Ripa, and through a livestream online, making it accessible to a global audience. Organized by the Whole Grain Initiative, the event will tackle the pivotal role of whole grains in promoting healthy and sustainable diets. It will also delve into how science-backed policy initiatives can combat alarmingly low whole grain consumption levels in Europe.


Why Whole Grain Matters

Whole grains are a powerhouse of nutrition and sustainability. They offer an array of health benefits, from improved digestion to a reduced risk of chronic diseases. Additionally, whole grains play a crucial role in sustainable food systems by minimizing environmental impacts. In recognition of their significance, International Whole Grain Day aims to shine a spotlight on these nutritional powerhouses.


A Thought-Provoking Agenda

The event boasts an engaging agenda, featuring two panel discussions. The first panel will underscore the importance of instilling nutritious and sustainable eating habits from a young age. Experts will explore the benefits of incorporating whole grains into children's diets and discuss strategies to make this transition seamless.

In the second panel, a focus will be placed on the need for enhanced education and enabling measures that encourage young people to embrace whole grains. This discussion is crucial as it aims to empower the next generation with the knowledge and tools they need to make healthy choices.


Get Involved

The International Whole Grain Day celebration is open to anyone interested in promoting healthier diets and a more sustainable future. To participate in this enlightening event, please register here. Keep an eye out for the event program, which will be released in the coming weeks, detailing the exciting discussions and esteemed speakers who will grace the occasion.


As the world strives for better health and a more sustainable future, the International Whole Grain Day celebration serves as a beacon of hope and a source of knowledge. Join us on November 15, 2023, as we empower the next generations with the goodness of whole grains and drive positive change in our food systems.


Register now: https://bit.ly/ICC-WGD23

Welcoming Erkaya Instruments to the ICC Community!

We proudly welcome Erkaya Instruments as our newest member. With a steadfast commitment to innovation and precision, Erkaya Instruments is poised to play a pivotal role in shaping the future of the food industry.

A Valuable Addition to the ICC Family

As the ICC continues to expand its global network, the addition of Erkaya Instruments brings a wealth of expertise and insights into the realm of cereal science and technology. Erkaya Instruments' dedication to innovation aligns seamlessly with the ICC's mission to promote excellence, research, and collaboration in this dynamic field.

The ICC community eagerly anticipates the collaborative opportunities and groundbreaking discoveries that will arise from this partnership. Together, we embark on an exciting journey of discovery and innovation with Erkaya Instruments, as we collectively strive to address the evolving challenges and opportunities in cereal science and technology.