ICC Members can participate in LIVE webinars for free! All webinars include a live Question & Answer session with the presenters. Members can claim their free discount code at the ICC Headquarters. After registering, you will receive a confirmation email containing information about joining the webinar. Reminders will be send 1 day and 1 hour prior to the live webinar.

Upcoming Webinars

icc_webinar_ccoa_in_cooperation_with_250.jpg

Development and healthy upgrading of grain industry in the post-epidemic era

25/06/2021


In order to promote the development and healthy upgrading of the food industry in the post epidemic era, CCOA and ICC invited three experts in the industry to discuss the three topics

Xinzhong Hu from Shaanxi Normal University will introduce Processing technology innovation and Glycemic Index evaluation of Coarse Cereals.

Jian Xie from China Grain Wuhan Scientific Research & Design Institute will describe Healthy development of rice industry in China in the post epidemic Era

Yuanrong Jiang of Wilmar Global R&D Center will discuss Upgrading and innovation of plant protein industry.

This webinar will be held in English!
To read more and register click HERE.

webinar-filler-250x146-filler.jpg

Create an ICC Webinar with us!

Would you like to share your expertise and interact with the global cereal community? As ICC member you can co-organise webinars - you provide the content, we provide the facilities and promotion!

ICC Webinars are a great way to get closer to your target group! Get in touch with us for your next webinar!

 

 

Past Webinars


ICC Members can watch all recordings from past webinars on demand in the ICC Member Area (when logged in). Not sure whether your organisation is an ICC Member or not? Please contact the ICC Headquarters!
icc_webinar_fructans_in_cooperation_with_250.jpg

Fructan: Functional food ingredient here or food intolerance villain? Exploring physiological effects and suitable analytical methods

14/04/2021


Fructan is the term used to describe oligomeric or polymeric chains containing primarily fructose monomers. Fructan received much attention at the beginning of this century as our knowledge on dietary fiber expanded and the CODEX definition came to encapsulate low-molecular weight fibres including fructan and FOS. These compounds occur naturally in certain foods and a number of food manufacturers have developed fructan based functional food ingredients, promoting their prebiotic potential as dietary fibres. Interestingly however, fructan has recently been implicated as the potential root cause of typical IBS symptoms in individuals that claim to suffer with gluten intolerance. In addition to exploring these contrasting effects, the analytical methodology required to accurately quantify the various types of fructan will be discussed. The analytical challenges and required solutions will be described in some detail.

Prof. Jane Muir, Head of Translational Nutrition Science at Monash University in Melbourne, will introduce a new family of short chain carbohydrates called FODMAPs.

Dr. David Mangan, Research Director at Megazyme, will describe known fructan chemical structures and present a mini-review of the instrument-based analytical methodology available for the analysis of fructan.

Prof. Barry McCleary
, Strategic Advisor of Megazyme, developed two of the AOAC approved methods for fructan determination (999.03 and 2018.07) and will discuss these in some detail.

This webinar will be held in English!
Click HERE to watch the recording of the live webinar on demand (login necessary).

icc_webinar_sourdough_in_cooperation_with_boku_250.jpg

Sourdough: A tool to improve flavour, sustainability, and digestibility

21/04/2021


Sourdough technology has been used for centuries in breadmaking. Nowadays the interest of consumers regarding sourdough products is again growing due to its beneficial properties.

Lactic acid bacteria and yeasts that are naturally present in sourdough contribute to improved sensory attributes and enhanced shelf-life. Due to the elongated storage of fermented products an important contribution to sustainability can be made. Further, an increased number of people is suffering from wheat hypersensitivity reactions. But, sourdough processing was proven to be an effective tool to reduce wheat components that are known to elicit adverse reactions when consuming wheat and other cereals.

By identifying strains of yeasts and lactic acid bacteria and characterizing their metabolisms, specific sourdough cultures might be selected in order to address individual health conditions and needs. 

Vera Fraberger from BOKU will cover "Sustainability improvement by sourdough processing" while

Lisa Call from BOKU will present "Sourdough as a tool to improve digestibility"

This webinar will be held in English!

Click HERE to watch the recording of the live webinar on demand (login necessary).

 

 
icc_webinar_labpic_in_cooperation_with_3.jpg

Simple Approach of ICC Standards: from collaborative study to routine use - Part 2  02/02/2021


Standard methods are an essential part of a laboratory proper functioning and are essential for anyone wishing to agree on accepting a good or fixing a price based on laboratory analysis. But what does "standard" really mean?

ICC Standards describe the operating mode of an analytical method and/or provide quantified data that makes it possible to know the performances achievable by the method when the protocol is respected.

Where do the data in the ICC Standards come from? What do they mean in regard of the precision of the method? Most importantly: How to use them to insure a proper communication, but internally and externally?

Lena BOSC-BIERNE, Products and Application Specialist at CHOPIN Technologies, explained in this 2. part of the two-stage webinar, within the scope of the ICC Draft Standard No. 188 – Determination of Alveolab properties of dough at adapted hydration from commercial or test flours, how to ensure a proper communication with its partners based on the standard data.

This webinar was held in English and Spanish!
Click HERE to watch the recording of the live webinar on demand (login necessary).
webinar-bild-in-coop-250px.png

Resistant Starch: Physiological effects, health benefits and accurate measurement

26/01/2021


Resistant starch (RS) is that component of starch which is resistant to digestion in the human small intestine.
Since being originally described by Englyst in 1982, this topic has attracted major interest from those in academia and industry. Throughout this time, the primary research goals were to understand the mechanisms of how RS exerts its well documented benefits to human health and to accurately determine the RS content within food. This would allow for development of new RS-based functional food ingredients and also provide information on those foods that naturally contain RS with a view to improving the diet of the world’s population. The rapid global increase in such diseases as obesity and type 2 diabetes makes these goals increasingly relevant as time goes on.
This webinar will outline the state of the art in the current understanding of both the analytical methodology and the digestive biology of RS.

Prof. Barry McCleary, CEO and owner of Megazyme presented on "Approaches to the measurement of Resistant Starch" while

Prof. Bruce R. Hamaker, Ph.D. Professor of Food Science at Purdue University, West Lafayette, Indiana talked about "Resistant starch, it's digestive fate, physiological effects and associated health benefits"

This webinar was held in English!
Click HERE to watch the recording of the live webinar on demand (login necessary).
icc_webinar_labpic_in_cooperation_with_3.jpg

Simple Approach of ICC Standards: from collaborative study to routine use - Part 1  19/01/2021


Standard methods are an essential part of a laboratory proper functioning and are essential for anyone wishing to agree on accepting a good or fixing a price based on laboratory analysis. But what does "standard" really mean?

ICC Standards describe the operating mode of an analytical method and/or provide quantified data that makes it possible to know the performances achievable by the method when the protocol is respected.

Where do the data in the ICC Standards come from? What do they mean in regard of the precision of the method? Most importantly: How to use them to insure a proper communication, but internally and externally?

Lena BOSC-BIERNE, Products and Application Specialist at CHOPIN Technologies, explained in this 1 part of the two-stage webinar, within the scope of the ICC Draft Standard No. 188 – Determination of Alveolab properties of dough at adapted hydration from commercial or test flours, the standardization process and internal use of the fidelity date from the collaborative study to the control chart.

This webinar was held in English and Spanish!
Click HERE to watch the recording of the live webinar on demand (login necessary).
wm_ib_glutenfree_flours_2018-07---250.jpg

Gluten-free: from a trend towards high quality products - Part 2  15/12/2020


Gluten-free food is present everywhere nowadays. Although only a small percentage of buyers of gluten-free products are gluten intolerant or gluten sensitive, the market grows about 25% per year.

What's the background of this nutritional trend? And how to make a good and tasty bread without gluten? What about the analytical methods to measure flour quality of e.g. wheat - can they also be used for rice, corn and chickpea flour?

Speakers in this 2-stage webinar have been:

  • Aylin Sahin, University College Cork, Ireland
  • Stefan Jansen, Brabender, Germany
  • Jessica Wiertz, Brabender, Germany 
Click HERE to watch the recording of the live webinar on demand (login necessary).
logo.jpg

International Whole Grain Day: Building Healthy, Sustainable and Resilient Food Systems 19/11/2020


2020 has brought many things, including a reminder of how important resilient, sustainable, productive, and healthy food systems are in our lives. For policy makers, it is a fundamental task to continue to invest in policies to tackle the "triple challenge" of simultaneously providing food security and nutrition to a growing population, ensuring the livelihoods of millions of people working along the food chain farm to fork, and ensuring the environmental sustainability of the sector in the medium and long term. Studies show that whole grain foods save water, provide more food and less waste, and support better land use and healthy soil.

Join the WGI, the FAO, and a host of global leaders to discuss how the daily consumption of whole grains is a vital part of not only healthy, but also sustainable diets. 
Click HERE to watch the recording of the live webinar on demand (login necessary).
rice-variety_ss_504014536_250x160px.jpg

A new protocol for RICE VARIETY IDENTIFICATION  20/10/2020


Dr. Kae-kang HWU, from the Department of Agronomy at the National Taiwan University, established a protocol for rice variety identification with a novel set of 12 simple sequence repeats (SSR) markers, which has been tested by two stages of international ring trials. This identification method has been applied for an ICC Standard and is introduced during this webinar.

This webinar consists of:
  • 5 self-study tutorials providing recorded presentations and videos
  • A live discussion sessions to discuss all Questions & Answers
Click HERE to watch the recording of the live webinar on demand (login necessary).
dietary-fibre-auswahl-250px.png

DIETARY FIBER MEASUREMENT HAS CHANGED - what does this mean for you? 13/10/2020


In this webinar Prof. Barry McCleary, CEO and owner of Megazyme and method's author:
  • Highlights what has changed and why
  • Provides guidance on how to select the correct method for a particular food sample (incl. RS2 or RS3)
Furthermore, Dr. Dave Plank, Managing Principal of WRSS Food & Nutrition Insights:
  • Focuses on the impact this change in DF measurement will have on regulatory compliance by examining the US as a case study
  • Outlines in detail the essentials of the analytical documentation needed to support compliant dietary fiber labelling for Nutrition Facts Disclosures in the US
Click HERE to watch the recording of the live webinar on demand (login necessary).