Fellows of the ICC Academy
Cereal scientists, technologists and other individuals deemed to have made significant contributions to cereal science and the aims and objectives of the ICC can be awarded by appointment as member of the ICC Academy. The Academy may advise ICC on issues relevant for cereal science and technology and may propose candidates for Honorary Presidency and recipients of ICC medals.
| # |
Name |
Country | Expertise and Experience | |
|---|---|---|---|---|
| 1 |
 |
Elke Arendt |
|
cereal related food and health research, gluten free foods and beverages |
| 2 |
|
Carmen Benedito de Barber |
|
|
| 3 |
 |
Fred Brouns |
|
|
| 4 |
 |
Walter Bushuk † |
|
|
| 5 |
|
Vlyacheslav Butkovsky |
|
|
| 6 |
 |
Marina Carcea |
|
|
| 7 |
 |
Stanley Cauvain |
|
Baking; milling; bread; dough processing |
| 8 |
 |
Ravindra Chibbar |
|
Grain quality, cereals and pulse grains, molecular biology, genetics, genomics, carbohydrate modification, abiotic stress tolerance, health benefits of carbohydrates. |
| 9 |
 |
Okkyung Kim Chung |
|
Wheat quality; pan-bread quality; wheat lipids; composition and functional properties in bread-making |
| 10 |
|
Concha Collar |
|
|
| 11 |
 |
Christophe Courtin |
|
|
| 12 |
|
Raimondo Cubadda |
|
|
| 13 |
 |
Martha Cuniberti |
|
Common wheat and soybean; quality evaluation of cereal grains and oilseeds; prediction of quality for end use; selection and identification of appropriate genetic materials; wheat and soybean quality screening; assessment in standard testing and routine methods: grain commercial quality factors, experimental milling, rheology properties, final product evaluation (bread, cookies and cakes) |
| 14 |
 |
Vladimir Dashevsky |
|
grain, flour milling and bakery industry |
| 15 |
|
Jim Dexter |
|
Wheat; milling; baking; pasta; asian noodles; protein |
| 16 |
 |
Floyd Dowell |
|
Spectroscopy, measuring grain traits, reducing storage losses in developing countries. |
| 17 |
|
Pierre Feillet |
|
|
| 18 |
|
Helmut Glattes |
|
Flour milling and baking technology; cereal chemistry (gluten), GMO, bioactive substances in cereals, organic agriculture; organisation and management in EU-projects |
| 19 |
|
Vladimir Kayshev |
|
|
| 20 |
|
Bian Ke |
|
|
| 21 |
 |
Peter Koehler |
|
|
| 22 |
 |
Radomir Lásztity † |
|
Cereal proteins (chemistry, biochemistry, functional properties); wheat quality (control, prediction); cereal based functional foods |
| 23 |
 |
Meinolf G. Lindhauer |
|
|
| 24 |
|
David Lineback |
|
Carbohydrate and cereal chemistry (science); starch structure, properties, and functionality in foods (major interest and background); food safety, including issues such as heat-formed compounds (i.e. acrylamide) in foods; dietary fiber |
| 25 |
|
Finlay MacRitchie |
|
|
| 26 |
|
Barry McCleary |
|
Dietary fibre; enzymes; analytical procedures; beta-glucan; starch analysis; alpha-amylase; beta-xylanase |
| 27 |
 |
Sam Millar |
|
|
| 28 |
 |
Julie Miller Jones |
|
|
| 29 |
 |
Matthew Morell |
|
|
| 30 |
 |
Perry K.W. Ng |
|
|
| 31 |
|
Vassiliki Pattakou |
|
|
| 32 |
 |
Roberto Javier Peña |
|
|
| 33 |
|
Kaisa Poutanen |
|
|
| 34 |
 |
Peter Shewry |
|
|
| 35 |
|
Pieter Steyn |
|
Mycotoxins (aflatoxins, ochratoxins, fumonisins, zearalenone and trichothecenes) on grains and grain-derived products; research management; editorial experience |
| 36 |
 |
John Taylor |
|
|
| 37 |
 |
Jan Willem van der Kamp (Chair) |
|
|
| 38 |
|
Phil Williams |
|
