World Flour Day - March 20

Cereal flour is the main ingredient of many different foods, from bread to pasta and more. Wheat flour is one of the most important ingreadients in numerious cultures as it is the main ingredient in their bread and patries.

The FlourWorld Museum in Wittenburg near Hambur, Germany initiated the first World Flour Day on March 20 to celebrate flour in all its globe-spanning significance. It shall be a day of appreciation not only for flour but also for all people working with this important resource!

We would like to invite you to celebrate the range and importance of flour and share with the community your experience, knowledge, pictures, recipes etc. by using #worldflourday and #ICCcereals in social media.

If you want to learn more about the World Flour Day please visit the website established by the initiatiors of this great day! On March 20 you will see there also all posts from others on the World Flour Day!

ICBC2020 - postponed to January 2021!

Due to the current situation with COVID19, the Organisers of ICBC2020 have decided to postpone ICBC2020 based on general recommendations for public health and in favour of wellbeing of all our participants.


The new date for the conference is the 6th-8th of January 2021. The venue remains the same – Rydges Hotel, Christchurch, New Zealand.


Already confirmed registrations and packages will of course be applicable to the new date.


We regret having to take this measure but count on your understanding and look forward to welcoming you in Christchurch in January 2021!


Journal of Cereal Science - New issue published


Volume 92 of the Journal of Cereal Science is now published! The Journal of Cereal Science, the official Journal of ICC,  provides an International forum for the publication of original research papers of high standing covering all aspects of cereal science. ICC Members benefit from reduced subscription fees - contact the ICC Headquarters for more details! Read more about it at the Journal Website


Here are some highlights from this issue:

  • Evaluation of rice as unregulated hidden allergen by fast real-time PCR; Pierboni et al.

  • Acetylation of intact white rice grains to alter the physicochemical properties; Nawaz et al.

  • The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill; Yan et al.

  • Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough; Turksoy et al.

  • Effects of cold temperature on starch molecular structure and gelatinization of late-maturity alpha-amylase affected wheat; Neoh et al.

  • Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol; Xu et al.

  • Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage; Xu et al.

  • Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy; Akin et al.

  • Polysaccharide isolated from fermented barley activates innate immune system and anti-tumor metastasis in mice; Jo et al.

  • Structural characterization and antioxidant activity of condensed tannins fractionated from sorghum grain; Jiang et al.

  • Both genetic and environmental conditions affect wheat grain texture: Consequences for grain fractionation and flour properties; Lullien-Pellerin et al.

  • Characterization of the FODMAP-profile in cereal-product ingredients; Ispiryan et al.

  • Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour; Qian et al.

  • Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley; Acar et al.

  • Effects of different extraction methods on the structural properties and bioactivities of polysaccharides extracted from Qingke (Tibetan hulless barley); He et al.

  • Crucial role of amylose in the rising of gluten- and additive-free rice bread; Aoki et al.

  • Optimisation of droplet digital PCR for determining copy number variation of α-gliadin genes in mutant and gene-edited polyploid bread wheat; Jouanin et al.
FoodFactory-4-Us Final Conference on Sustainable Cereals - 6 March 2020

6 MARCH - 12.30 - 16:00 CET

Register for free at! This conference will be interesting for university students of all levels and academic faculty in any food-related programme, cereal industry representatives, and anyone interested in sustainable food production. See the programme attached with the fresh ideas and topics of the student teams!

Free and open to the public!!

The FOODFACTORY-4-US SUSTAINABLE SUPPLY CHAIN INTERNATIONAL STUDENT COMPETITION - organised by the ISEKI-Food Association in collaboration with ICC -  as part of the NextFOOD project - has been running since November 2019 with student teams from universities worldwide competing in a game based on participatory education and action learning to find the best solutions to how ancient/alternative grains can contribute to improved sustainability in the cereal chain.

To learn more about the student competition, visit us at

Join this free virtual conference on sustainability in the cereal chain!

ICBC2020 - Programme now available!

We are happy to present a versatile and multidisciplinary programme featuring plenary sessions embracing the challenges and opportunities facing the cereal science community. Poster displays and competitions as well as a networking dinner for all our contributors to develop long lasting collaborations throughout the world will complement ICBC2020. 

A selection of the talks are:

  • "Our daily bread: an exciting and socially relevant research object"
  • "Delivering health benefits with bakery products"
  • "Flexibility andd transparency, the new challenges for wholesale bakeries"
  • "Why do so many consumers purchase ´gluten-free` products?"
  • "The balance between oven rise and structure setting in pound cake making"
  • "Whole grain food definitions - are we reaching a consensus?
  • "Bread dough rheology - measuring it to control the end product quality"
  • "Transgenic wheat with elevated endosperm triglyceride lipid - effencts on grain composition and baking"
  • "Noodle quality - a molecular approach"
and many more - view the speakers and ..... DOWNLOAD THE PROGRAMME

Regular online registration is still open - Take the chance to interact and strengthen you network - sign up today!

Looking to put your company and its competences in the focus of the cereal science and technology sector? Check the conference webpage for detailed information or contact the This email address is being protected from spambots. You need JavaScript enabled to view it. for tailormade solutions!