Awards announced at the ICC Jubilee Luncheon 2015

Fengcheng Wang, Stanley Cauvain, Jan Willem van der Kamp, Meinolf G. Lindhauer and Michaela Pichler contributed to the programme at the ICC Jubilee Luncheon 2015 on the occasion of the 3rd ICC Latin American Cereal Conference (LACC3) in Curitiba, Brazil on 31 March 2015. The following awards were announced at the meeting:

Fellowship 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 Fellow of the ICC Academy.

Fred BrounsProf. Dr. Fred Brouns, Maastricht University, Netherlands

Professor Brouns was praised in particular for his wide range and continuing activities in providing science based replies - in publications, social media activities and new research projects - to the many myths and fancy stories about the unhealthiness of wheat and gluten.

 

ICC Honorary President:

Cereal scientists may be awarded as ICC Honorary Presidents in recognition of contributions to ICC and to international cereal science and technology.

John TaylorProf. Dr. John Taylor, University of Pretoria, South Africa

Professor Taylor was awarded for his continued contributions to the aims and ideals of ICC, going far beyond ICC's Presidential duties.

 

Harald Perten Prize:

The Harald Perten Prize is rewarded for outstanding achievements in science, research, teaching or transmission of knowledge, which serve cereal sciences and technology.

Alberto Edel LeónProf. Dr. Alberto Edel León, University of Cordoba, Argentina

Professor León - as leading cereal scientist in Latin America - was awarded for his major achievements in research, teaching and enhancing wide collaborations in Latin America and Spain.

 

Jan DelcourProf. Dr. Jan Delcour, Katholieke Universiteit Leuven, Belgium

Professor Delcour was awarded for his impressive achievements in cereal science, including fundamental studies and applications in the area of enzymes, and in teaching. He will receive the award later this year.

 

ICC congratulates the awardees and appreciates their contribution to cereal science and technology as well as their collaboration with ICC and the global cereals and grain community.