International Association for Cereal Science and Technology

Webinar: Advancing Low-Carbon Cereal-Based Food Production in Asia

Open Access Webinar on 22 May at 10 AM CEST (4 PM BKK)

Advancing Low-Carbon Cereal-Based Food Production in Asia: Innovations, Technologies and Policy Pathways

Innovations, Technologies, and Policy Pathways

Featuring Professor Anil Kumar Anal

Asian Institute of Technology, Thailand

How can Asia feed its growing population while reducing greenhouse gas emissions?

Cereal-based foods — including rice, wheat, and maize — are staples across Asia and essential to global food security. But producing these foods comes with a cost: significant greenhouse gas (GHG) emissions from agriculture, processing, and packaging.

How can we rethink the cereal supply chain to make it more sustainable — without compromising food security or economic viability?

Join us for a webinar with Professor Anil Kumar Anal from the Asian Institute of Technology (AIT), a leading expert in food innovation, nutrition, and sustainable food systems.

What to Expect

This timely webinar explores cutting-edge solutions for reducing the carbon footprint of cereal-based food production in Asia. Professor Anal will share insights from his research on:

Energy-efficient food processing technologies
Precision fermentation and alternative proteins
Smart packaging solutions to minimize waste
The role of automation, digital tools, and renewable energy in food manufacturing
Policy pathways and industry incentives to accelerate sustainable innovation

The presentation highlights how technological advancements must go hand-in-hand with smart policy frameworks and research collaborations to drive real change across the cereal supply chain.

About the Speaker

Professor Anil Kumar Anal is globally recognized as one of the top Food Scienctists. He is Professor and Chair of Food Innovation, Nutrition, and Health at AIT in Thailand and an expert advisor to international organizations including the European Union, World Bank, UN-FAO, UNEP, and leading industry partners.

With over 200 publications, 10 patents, and research projects across Asia-Pacific, Europe, and the US, Professor Anal brings deep expertise in sustainable food systems, bioeconomy, food safety, and nutrition security.

Why Attend?

This webinar is essential for:

Food industry professionals and manufacturers
Policy makers and regulators
Sustainability and climate change experts
Researchers and students in food science, engineering, or agriculture
Anyone interested in sustainable food production and innovation in Asia

Registration & Access

This webinar is free and open to all.

Join us on 22 May at 10 AM CEST (4 PM BKK)

→ Register Here: https://attendee.gotowebinar.com/register/6806251200400659543

Don’t miss this opportunity to learn from one of the world’s leading voices on sustainable food innovation and discover actionable pathways to reduce the carbon footprint of cereal-based foods in Asia.

: News; 08 April 2025

ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, Mondeléz from France.

Mondeléz International is an American multinational food company created in October 2012 and based in Chicago. Mondeléz operates in approx. 160 countries with about 91000 employees. It manufactures mainly chocholate, cookies, biskuits, bars, gum and confectionary, and powdered beverages. Research activites of Mondeléz are spread over 11 key Technical Centers worldwide employing about 2500 scientists.

We look forward to a fruitful collaboration!

Web: www.mondelezinternational.com

: News; 30 March 2025

Flat Bread Mine Workshop in Alberobello

As a proud partner of the PRIMA European Project, ICC is excited to promote the upcoming Flatbread Workshop in Alberobello.

The Flat Bread Mine PRIMA European Project coordination team, in partnership with the Università degli Studi di Bari Aldo Moro and Matarrese srl company, is pleased to announce that the final demonstration workshop for the Flat Bread Mine Project will be held on Friday, February 21, 2025, from 10 a.m. to 3 p.m. in Matarrese Srl company, Bari, Alberobello, Italy.

This free workshop is open to all stakeholders interested in flatbread and the baking industry, including representatives from food industries, equipment manufacturers, academia, regulatory authorities, and EU Commission members.

Registration is free of charge but mandatory. Please register via the following link: https://forms.gle/7DDB8xKjKiZ3YxyX8

: News; 29 January 2025

Exciting news for whole grain enthusiasts! Early Bird Registration Deadline for WGS25 is now extended until 19 January 2025

We announce an extension of the early bird registration deadline to January 19, 2025. This extension provides participants with an additional opportunity to secure reduced-rate tickets for this prestigious event.

Scheduled to take place from March 31 to April 2, 2025, in Detmold, Germany, the 8th International Whole Grain Summit promises to be a landmark gathering for professionals across the grain supply chain.
The summit aims to foster innovation, discuss nutrition strategies, and promote sustainability in the whole grain sector.Key features of the summit include:

A deep thematic World Café format facilitating collaborative discussions
Networking opportunities with international whole grain experts
Chances to contribute to global whole grain advocacy efforts
A platform for sharing research through poster presentations

Participants are encouraged to submit their poster abstracts by February 28, 2025, to showcase their latest findings and innovations in whole grain research.

The Whole Grain Summit has a proven track record of driving significant changes in the whole grain landscape since its inception in 2001.

From establishing international definitions to influencing food policies, the summit has consistently been at the forefront of whole grain advocacy.This three-day event will bring together key players from business, science, public institutions, and other stakeholders to discuss crucial topics such as whole grain benefits, market relevance, consumer acceptance, nutrition, and sustainability.

Interested participants can register for the event through the official website. Don't miss this opportunity to be part of a summit that shapes the future of whole grains and contributes to a healthier global food system.

: News; 15 January 2025

Next Healthferm Webinar on February 13th 2pm CET: Omics technologies in Food Fermentation Processes

Webinar Announcement: Exploring Omics Technologies in Food Fermentation Processes.

The ICC as partner of the HealthFerm project is set to host a groundbreaking webinar on February 13, 2025, from 14:00 to 15:30 CET, focusing on the application of omics technologies in food fermentation processes.

Register here

This event brings together a panel of experts to discuss how multi-omics technologies are revolutionizing food fermentation, offering unprecedented insights into microbial communities and fermentation processes . The webinar aims to showcase cutting-edge research driving food innovation.

Expert Speakers

The webinar will feature presentations from:

Christophe Courtin (KU Leuven): Introduction
Stefan Weckx (Vrije Universiteit Brussel): Genomics in Food Fermentation
Kati Hanhineva (University of Turku): Metabolomics Insights
Azadeh Tina Mohammadi (Puratos): Omics in Industry Transformation

Jan de Vries, Nutrition Solutions and HealthGrain Forum Communication Manager, will moderate the event.

Key Takeaways

Attendees can expect to:

Gain understanding of how multi-omics approaches enhance food quality
Explore advanced techniques in fermentation research
Discover innovations shaping the future of food production

This webinar is part of a series organized by HealthFerm partners, aimed at network-level training of junior and senior researchers in various project areas.

It represents an opportunity for food scientists, industry professionals, and researchers to learn from leading experts in the field.Those interested in attending can register through the provided link. The event promises to be a valuable resource for anyone involved in food science, fermentation processes, or biotechnology.

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.

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. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.

: News; 08 January 2025