The programme is coming together and we are happy to give you a sneak preview!
Get to know some of the confirmed speakers - by clicking on the photo or name you can view their bio-sketch and a description of their talk. We are excited that we will have a rich programme to offer you soon!
Abstract submission for poster presentation is still possible - Present your work to the international cereal community!
ICC Members get significant discounts off the registration fee. Please contact the ICC Headquarters at This email address is being protected from spambots. You need JavaScript enabled to view it. to get your discount code!
At the University of Leuven (KU Leuven, Belgium) Centre for Food and Microbial Technology, there is an open position for a professor (Junior/Senior) in the field of Food Chemistry.
The KU Leuven Centre for Food and Microbial Technology research groups focus on raw materials and their constituents, microorganisms and processes that are relevant to biological and biochemical industries in general and to food industries in particular. They generate and disseminate scientific knowledge and apply it in food process innovations with a focus on chemical and microbiological safety, organoleptic properties, shelf life, and nutritional and health aspects. The research activities span the continuum of raw material over production of foods and ingredients to digestion and require multidisciplinary and integrated approaches at molecular, mesoscale and macroscopic scale level. The Centre has a solid research infrastructure, an extensive international network, connections with companies and non-profit organisations, a stable offer of highly talented PhD students and a supportive work environment.
The deadline for applications is February 28th, 2019.
Please feel free to contact This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. if you have more questions.
The International Association for Cereal Science and Technology (ICC) highly welcomes the efforts of the EAT-Lancet Commission to convene leading scientists from various countries and disciplines to globally agree scientific targets for healthy diets and sustainable food production. The Commission’s Report is a great step forward in placing the emphasis on healthy eating and sustainable food production being a driver for creating food systems which will work in harmony with the global challenges in agri-food production. Ensuring that the food production systems we utilise are in tune with the biodiversity and general ecology of the world are essential for the survival of future generations. Equally, food choice and the adaption of healthy diets are crucial to redress issues around global malnutrition and over nutrition. There is no doubt that cereal grains form the basis of many of our diets and their importance not only in terms of their contributions for calories but also in terms of bioactive nutrients and dietary fibre, go far beyond dietary intake and into human nutrition and disease prevention. It is therefore welcome to see the importance placed on wholegrain foods in this report. From the view of the International Association of Cereal Science and Technology, harnessing the benefits of wholegrain nutrition is one of the key aspects which needs to be addressed by food and nutritional scientists in the very short term, so as to yield benefits for long term welfare of the population and the world.
In line with the EAT-Lancet Commission we believe that when increasing whole grain intake, efforts cannot be limited to one or two stakeholders, but must be addressed using the combined efforts of all parties involved in the food supply chain. For this reason, ICC invited more than 200 renowned experts and leading stakeholders, representing more than 35 countries, to the 6th International Whole Grain Summit 2017. The common goal is to create a collective action plan aiming to address strategies to help promote healthy eating patterns, particularly an increased variety of sustainable whole grain foods, and additionally communication-promotion campaigns based on strong public private partnerships, such as the Danish Whole Grain Partnership.
The Vienna Whole Grain Declaration reflects the experts’ consensus on four key goals and action points that must be met to drive whole grain acceptance and product availability, and to create and execute appropriate communication and education programmes:
Reach consensus on a global whole grain definition.
Establish a quantitative, science-based whole grain intake recommendation.
Document the carbon footprint of whole grains, compared with other dietary choices.
Form strong public-private partnerships to develop campaigns to encourage whole grain consumption.
To carry out the action points necessary to meet these key goals, it was agreed to establish a global interdisciplinary “Whole Grain Initiative” and to initiate international working groups dealing with different aspects of whole grains such as definition, intake recommendation, sustainability and whole grain promotion.
ICC would like to encourage all experts worldwide to consider the recommendations of the EAT-Lancet Report and initiatives like the global Whole Grain Initiative.
Charles Brennan
President of the International Association for Cereal Science and Technology – Vienna, Austria
Professor of Food Science and Nutrition – Lincoln University, New Zealand
It is my great pleasure, and privilege, to be elected as President of the International Association for Cereal Science and Technology. Globally, cereal products and technology has received a lot of attention from researchers, industry and consumers, all trying to ensure optimum nutrition, tasty food products and sustainable production techniques. It is an honour to be the president of ICC in these challenging times. For the past 50 + years ICC has been responding to these issues and providing valuable insights to strategically bring resilience and safety to cereal science and technology. It is an honour to work with our technical committees, and the support of our members, to ensure that cereal science and technology continues to advance at a pace required by an ever expanding and demanding consumer population.
As many of you know, I have been involved in cereal science for the last 25 years: since my undergraduate days at London University, UK where I worked on starch biosynthesis pathways, through to my PhD and postdoctoral positions in the 1990’s where we were working on friabalin like proteins (pueroindolines) and the impact of starch-protein and cell wall components on cereal products and human nutrition. More recently the work of my group during the last 15 years has focussed on the effect of ingredients on the textural and nutritional functionality of cereal products, consumer acceptability and novel food processing technologies employed by the food industry, and the link between cereal digestibility and illnesses such as obesity, diabetes and Alzheimer’s disease. The world of cereal science continually amazes me, together with the resourcefulness and enthusiasm of all the colleagues I have had the pleasure to work with throughout the world.
It is my hope that during my term as president of this august institute, I will be able to welcome as many of the cereal community to our conferences, workshops and project activities as I can. The importance of cereal grains, and wholegrains in particular, are of paramount concern to nutritionists, researchers, the industry, consumers and governments across the globe. It is a vision of mine that through greater co-operation and collaboration we may have a powerful voice in shaping the future of food and cereal science. To this end, I hope that you will join me at the ICC conferences during 2019 and 2020 (especially our home conference in the beautiful city of Vienna in April of 2019), and that we can meet to discuss new ideas and initiatives.
My kindest regards
Charles Brennan
Professor of Food Science and Human Nutrition, Lincoln University, New Zealand
Taking place on June 26 to 28, 2019 in Leuven, Belgium, the GF19 is entitled “Building products by knowledge” and aims at providing a science platform to present the latest gluten-free research and to discuss relevant structure-function relationships.
Abstracts of original research for presentation as oral or poster presentations, or covering topics of commercial appeal are invited to be presented at the conference.
The five main sub-themes that will drive the conference content and conversation are as follows:
New Issues, Trends and Perspectives in Gluten-free Food World
Gluten-Free Raw Materials & Plant Breeding
Gluten-Free Ingredients with a focus on Starch and Protein
Gluten-Free Bakery Products
Gluten-Free Beer and other Beverages
It is a fantastic opportunity to showcase research to the world gluten-free community! Abstract submission can be done online at http://gf19.icc.or.at/en/abstracts
The deadline for abstract submission is 15 March 2019.
Subscribe as Early Bird till 15 March 2019 and save!
Join our sponsors and present your company - become a sponsor of GF19!
