The programme is now available for the online ICBC - ICC Cereal and Bread Congress from 29 - 31 March 2021
 

• "Delivering Health Benefits with Bakery products"
• "Effects of species, breeding and environmental conditions on essential wheat proteins"
• "Impact of whole cereal extruded flours in gluten-free bread making"
• "Bread dough rheology - measuring it to control the end product quality"
• and many more.......

These talks are just some of the specialised talks that will give you an in-depth insight to the hot topics of cereal and bread research and technology. 

Over 40 international speakers confirmed - see the programme HERE 
 

• View the conference topics and submit your poster abstract by 14 March
   
• Registration is open - sign up today
   
• Display your company - view the sponsorship opportunities!

 
Join us from the comfort of your own home or office and network with your peers from around the world! 

News

17 February 2021

ICC is pleased to welcome its new Corporate Member, the Bakels Group,Rothenburg, Switzerland.

Bakels operates as a dynamic and successful global organization, while providing best-in-class services to become customers’ first choice for bakery and flour ingredients solutions. We supply every sector of the bakery market, including craft, retail and industrial customers like bakers and millers across the different categories. Bakels collectively support a range of more than 2000 products worldwide, that meet customers’ needs. Manufacturing, distributing and technically supporting high quality ingredients to the global market since 1904operates as a dynamic and successful global organization, while providing best-in-class services to become customers’ first choice for bakery and flour ingredients solutions. We supply every sector of the bakery market, including craft, retail and industrial customers like bakers and millers across the different categories. Bakels collectively support a range of more than 2000 products worldwide, that meet customers’ needs. Manufacturing, distributing and technically supporting high quality ingredients to the global market since 1904.

We look forward to a fruitful collaboration!

Web: www.bakels.com

News

10 February 2021

The ICBC2021 is now redesigned as an ONLINE event and will be held from 29 – 31 March 2021 - Join us from the comfort of your own home or office! 

The online 16^th ICC Cereal and Bread Congress will give you multidisciplinary and in-depth insight to the hot topics of cereal and bread research and technology in recent years. There will be an online poster display and a best poster award sponsored by the Journal of Cereal Science. A dedicated area for authentic participant interaction and networking is also available to meet peers from all over the globe.

Over 40 international speakers confirmed - see the programme outline HERE

Get your work in front of a focussed group of cereal and bread scientists and technologists from around the world. Showcase your research and your contributions to the field and join your colleagues at the ICBC2021. 
 

• View the conference topics and submit your poster abstract
   
• Registration has reopened - sign up today
   
• Display your company - view the sponsorship opportunities!

 
We look forward to meeting many colleagues and collaborators in a digital way during the ICBC2021 and are excited at the prospect of exploring this new event format! 

https://icbc2020.icc.or.at/en/ 

News

02 February 2021

ICC is pleased to announce that Dr. Gerhard Schleining (BOKU, AT) was elected as ICC President Elect 2021 by the General Assembly in December 2020.

Gerhard Schleining worked until his retirement in March 2020 as head of the Food Physics Laboratory of the Department of Food Science and Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU).

Please read more HERE to learn more about his background and future priorities for ICC.

We look forward to a successful collaboration!

News

21 January 2021