Curriculum Vitae
 
Dr. Marina Carcea (1957) was awarded a Master Degree in Agricultural Sciences at the University of Pisa, Italy "cum laude" in 1980 and a PhD in Food Science also "cum laude" from the same University. Currently she is a Senior Researcher in the Unit of Studies on Cereals of The National Institute for Research on Food and Nutrition (INRAN) in Rome, a primary research institution in Italy under the aegis of the Ministry of Agriculture, which she joined in 1989 after having worked as a researcher in Italian and English Universities and after a 2 years contract with the Food and Agriculture Organization of the United Nations, Rome. She has a vast experience in the field of research on foods, cereals in particular. In recent years, her main research interests have been the followings: chemical characterisation and study of the functional properties of cereal components such as proteins, starch, pentosans, lipids, antioxidants; study of the interactions between components and of the interrelationships between the biochemical properties of components and the technological properties of the raw material and derived products; development of new, cereal based products; development of methods to assess the technological parameters of the raw material; nutritional value of cereals; developments of systems for the quality assurance of cereals.
She has taken part and/or co-ordinated several research projects within national or international (EU) programmes involving several Institutions. She is the author of more than 100 scientific publications, many in international journals, and of book chapters. She delivered lectures on her research activity at many national and international congresses and she is part of several national and international (Codex Alimentarius, EU) committees regarding food and nutrition topics in general and, in particular, measurement and testing and legislative problems concerning cereals. From 1994 to 2007 she has also been Lecturer of Food Science and Technology at the University of Tor Vergata, Rome.
She is a founding member of AISTEC, the Italian Association of Cereal Science and Technology (which is the national body of ICC) and, since 1996, elected member in the Executive Committee of the same Association. She was in the scientific and organizing committees of many national and international scientific events on cereals and her scientific opinion often appears in popular Italian magazines and newspapers and in TV programmes. Since 2000 she has been the Italian National Delegate of the International Association for Cereal Science and Technology (ICC) where she has had an active role as Co-chairman of working groups "Durum wheat and semolinas" and "Pasta and its cooking properties" and as Auditor. From 2007 she is also member of the Executive Committee of the same association. In 2004 she was the first woman to be awarded the international Harald Perten Prize. Married, 2 daughters, in her spare time (she would like to have more!) she enjoys swimming, hiking and skiing.

 
Carcea's views
 
I believe in cereals.
They are part of my every day life, as, I imagine, for most, if not all, of you. In the country where I come from, Italy, we eat cereals at breakfast, lunch and dinner and moreover, I deal with cereals at work! What I really like about cereals is the idea that everywhere in the world, from the Northern to the Southern hemisphere, from East to West, they are at the base of the daily diet of all human populations. Cereals are truly global.
This also means that they carry many values: genetical, agricultural, commercial, nutritional, and cultural values. So, the protection of cereals and their values is a great opportunity to try and improve the actual quality of life worldwide.
How can this be achieved? There are, in my view, several ways and they can all take advantage of the existence of ICC, this great international organization which, at present, brings together representatives of about fifty countries worldwide.

The following objectives can therefore be pursued by means of ICC:

• to organize scientific events and activities aimed at spreading the culture of quality "from farm to fork" in the interest of all the cereal food chain actors, i.e. breeders, growers, dealers, products manufacturers, equipment manufacturers and most of all consumers;
• to study production and processing systems which are driven by the concept of sustainability;
• to exploit the key role of ICC as publisher of international standard methods to establish common standards of different levels of complexity to cater for the different needs of different countries which might have different levels of development;
• to favour and encourage the application of hi-tech for the development of simple, rapid, easy to use kits that can be applied widely for the screening of quality parameters and the improvement of the cereal sectors also in developing countries.

• to improve and find ways to encourage participation of more countries to ICC for an effective exchange of knowledge and for cross pollination between different knowledge levels and cultures.
• to pay more attention to cereals other than wheat;
• to promote integration between all actors of the cereal food chain;
• to multiply initiatives aimed at spreading knowledge of the existence of the Association itself and its missions also within member countries along with initiatives aimed at encouraging corporate members' and young scientists' participation ;
• to reinforce and possibly enhance ICC influence and authoritativeness upon decision making or consultative bodies at the multinational level (i.e. FAO, WHO, Codex Alimentarius, I.E. European Food Safety Authority, etc.)

For all the above mentioned reasons I would be pleased to be elected and to accept the Presidency of ICC and the challenge which is posed by what I have just exposed. In so doing, I feel I am continuing in the tradition of another Italian ICC President, Professor G. Fabriani, who held this position from 1978 to 1980. Moreover, I would feel ready to follow in the steps of my excellent predecessors for the furtherance of this great organization I am honoured to belong to. Several specific activities have in fact already been undertaken which go in the direction of the promotion and implementation of scientific and technical cooperation such as the cooperation agreements with organizations working in the same or related fields (AACC Int'l, AOAC, ISO, UNIDO, FAO, EBC, ISTA, ISEKI-Food Association, GHI, etc.).
You can trust that, if elected, I will endeavour to seek the involvement and opinion of all the members of the great ICC family which, I am well aware, groups the best scientists and cereal experts worldwide. What convinced me to accept my candidature to ICC President was the deeply rooted idea that there isn't any better forum than ICC to pose the many questions related to cereal science and technology advancement and promotion worldwide for the benefit of all countries.
Looking forward to working with you all.

Curriculum Vitae
 
Concha Collar (1957) studied chemistry at the University of Valencia, Spain, graduated in 1980 in organic chemistry, and obtained PhD in chemistry in 1983. In 1984 she joined IATA, the Institute of Agrochemistry and Food Technology, as postdoctoral fellow and in 1986 became scientific researcher of the High Council for Scientific Research CSIC, autonomous body of the Spanish Ministry of Science and Education. Currently, she is Head of the Cereals Laboratory (IATA, CSIC), Associated Professor of the Technical University of Valencia (UPV), Invited Professor of the University of Castilla-La Mancha and Member of the Institute of Food Engineering for the Development (IIAD, UPV). Since 1984 she has been involved in national (Spanish Ministry of Science and Technology) and European research projects (�LAIR, FAIR, FLAIR) on basic and applied aspects of breadmaking, has signed contracts with the Industry, conducted Doctoral Thesis, given postgraduated Masters on Food Science and Engineering and Cereal Science and Technology and given training courses to manufacturers. She makes presentations and lectures extensively on breadmaking subjects throughout Europe and America. She is author/co-author of more than one hundred publications in the international scientific and technical literature on cereal science and technology. She has belonged to the Scientific and organizing committees of international events (Euro Food Chem VII 1993, 17th ICC Conference 1999, III Congreso Iberoamericano de Ingenier� de Alimentos (CIBIA-3) y Primer Congreso espa�l de Ingenier� de Alimentos (CESIA-1) 2001, 2nd European Young Cereal Scientists and Technologists Workshop aEs (AACC's European Section, 2003). She is co-editor of Progress in Food Fermentation. Vol. I & II. Proceedings of Euro Food Chem VII. Valencia, Spain, September 20-22, 1993. 598 pages. ISBN: 84-604-7038-5 and co-author of the Spanish version of the ICC Dictionary for Cereal science and Technology. Multilingual dictionary-English, French, German, Spanish, Russian-9400 words. Preprint 1998, corrected and updated 2000. CRC Glossary (4350 words), 2000. http://www.icc.or.at/icc/. She has been member of the AACC and plays an active role in the Spanish Association of Cereal Science and Technology (AETC). Chairperson of the session on cereal nutrition including dietary fiber 17th ICC Conference 1999 Cereals across the Continents, Valencia (SPAIN), she has actively taken part in many ICC conferences, congresses and events since 1988. In 2004 she was appointed as National Delegate of Spain for the ICC and was elected as member of the Executive Committee.
 
Collar's views
 
Current challenges in the world of cereals stress the need to offer healthier, safer, more nutritious and higher functional quality cereals and cereal products to feed a growing world population and to fulfil consumers requirements.
From my point of view, it is essential

• to incorporate environmentally friendly methods, acceptable for producers and consumers into the production system in a sustainable way,
• to concentrate and coordinate the efforts of cereal scientists, technologists, breeders, millers, bakers, nutritionists, engineers, equipment and ingredient suppliers in an integrated, dynamic and multidisciplinary way for the exchange, dissemination and transfer of the knowledge about the production and use of safe cereal foods and ingredients
• to attract and stimulate young cereal scientists and technologists to play an active role in cereal development and to provide freshness and new insights to face cereal challenges with effectiveness

ICC is an international reference for the cereal community and a key frame for the achievement of the objectives already mentioned. The association provides optimum conditions for the establishment and support of effective contacts among cereal scientists and technologists, with a view to taking up, sharing, coordinating and disseminating research activities of interest for cereal producers, users and consumers of cereal-based products. It should be of great interest to strengthen the links previously established among cereal associations at national and international levels (AA CC-AES), to encourage the participation in EU proposals of ICC regular member countries and corporate members to reinforce the links at European level, and to enlarge the participation of the Industry as ICC corporate members and to encourage the active participation in the preparation and revision of the standard methods of ISO and in the selection of the new European standard methods handled by CEN. The world wide extension is and has been a strong objective for the ICC. I think we have the possibility either to enhance and/or to extend the participation of the Latin America countries in the ICC with which we are sharing the same language and culture for more than 500 years. We did encourage Spanish speaking American countries to join ICC in the recent past. We are strongly working with our Argentinean and Chilean colleagues to cooperate jointly in order to organize an ICC conference in 2006 or 2007 in South America.
 
I intend to collaborate seriously to the achievement of the ambitious objectives the cereal community has set up. With my background I believe I can modestly contribute to the goals of ICC with efficiency and reliability. Moreover Spain has never had a President of the Organization in spite of being one of the founder countries of the ICC.
You can trust I am intending to put all my personal determination to receive and study the suggestions and initiatives from all our colleagues to fulfil the ambitious ICC programs. On behalf of Spain, I would like to invite all of you to the next International Cereal and Bread Congress to be held in 2008 in Spain.
Finally, I would like to express my deep gratitude to all the ICC family for the support and sympathy I have received as the incoming ICC President elect (2005-2006).