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DF18 - the 7th International Dietary Fibre Conference in Rotterdam/NL is the place-to-be for getting an overview of trending dietary fibre topics.

The preliminary programme is now available! VIEW PROGRAMME

Have you registered yet? Register today! ICC Members benefit from significantly reduced registration fees. Contact officeicc [dot] or [dot] at to get your member discount code! Not a member yet? Join the ICC family!

Two pre-conference workshops on Monday morning are completing the official programme. See their detailed agenda and sign up for any of them as soon as possible since places are limited.

With sadness, the family announced the peaceful passing of Walter Bushuk on October 14, 2017. Dr. Walter Bushuk is survived by his loving wife, Jean, sons Darrell and Daniel and grandchildren. A memorial service will be held at the Fort Garry United Church (Winnipeg, Canada) on October 27, 2017.

 Dr. Walter Bushuk was born in 1929 in Eastern Poland, now Belarus. In 1939, his family came to Canada looking for of a better life for their children. The family settled on a farm in Manitoba, where, he began his education in Canada. He received his B.Sc. and M.Sc. in biochemistry at the University of Manitoba and a Ph.D. in physical chemistry at McGill University. Walter Bushuk went to France for one year for postdoctoral studies at the Macromolecular Centre in Strasbourg.

In his professional career Dr. Walter Bushuk worked at the Grain Research Laboratory, a commercial flour mill and the Canadian International Grains Institute. Then he started as Professor in the Department of Plant Science, University of Manitoba. He retired in 1993, but continued research as Professor Emeritus.

ICC welcomes GlycoSpot as new ICC Corporate member!

GlycoSpot is a biotechnology company specializing in the development and production of assay kits for carbohydrate active enzymes based on the industry-standard 96 well format. Enzymes are essential components of many industrial processes and are increasingly regarded as attractive alternatives to traditional chemical-based processing since they are effective, environmentally benign, cost effective, and precise in their mode of action. There is a vast diversity of industrially relevant enzymes in nature (especially in microorganisms) and recent advances in nucleotide sequencing have enabled enzyme producers and academics to mine genomes for enzyme-encoding genes. However, there is currently a serious deficiency in technologies for empirically screening the activities of expressed enzymes and culture broths. This has created a bottleneck in enzyme discovery programmes. GlycoSpot assay kits tackle this bottleneck and release the potential of enzyme technology The company is based on knowhow developed at the University of Copenhagen (KU) and the Technical University of Denmark (DTU) and the founders have over 30 years combined experience in the field and extensive collaboration with academic and industrial partners.

http://www.glycospot.dk/index.html http://www.glycospot.dk/index.html

Within the FooD-STA project the project partner ISEKI-Food Association (IFA) and the International Association for Cereal science and Technology (ICC) are organizing a tailor-made IFA-certified workshop "Hands-on training on baking technology" for a limited number of persons, who are teaching cereal technology from 20 - 22 November 2017.

This is an initiative of the FooD-STA project to involve industry in teaching, especially to train the teachers.
The training will be conducted in English, half a day at the Department of Food Science and Technology of the University of Natural Resources and Life Sciences Vienna (BOKU) and then two days at the training lab of the company STAMAG in Vienna/Austria.

Venue:
Monday, 20 November 2017, 13:00-17:00: BOKU, Muthgasse 18, Room 2/28: theoretical introduction
Tuesday, Wednesday, 21-22 November 2017, 09:00-17:00: STAMAG: practical work

Content: from raw materials to final products, learning from mistakes: different products: rye and wheat dough technology, laminated doughs, sweet yeast raised  products and fine bakery ware
Target group (limited to 15 persons): preferable university teachers (teaching cereal technology), food professionals working in cereal technology, master/PhD students

We are pleased to announce the 9^th International Congress “Flour-Bread ’17” and the 11^th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17.” which will take place in Opatija, Croatia from the 25^th to 27^th October 2017.

This year the Congress celebrates the 20th jubilee of gathering numerous researchers and professionals from different parts of the world, with the main aim to feature the latest advances in cereal science and technology.

The Congress programme will include plenary and invited lectures, oral and poster presentations, and the exhibition of process and laboratory equipment, cereal industry products and publications.

You are cordially invited to contribute to the scientific programme of the Congress and to participate in social events that will provide an excellent opportunity to exchange ideas and experiences with colleagues, and discuss possibilities for networking and collaboration.

We look forward to welcome you in Opatija!

For more details please visit www.ptfos.unios.hr/brasno-kruh/ 

ICC is happy to announce its collaboration with Pavan for the Foodtechmaster on Dry Pasta production from 9^th – 13^th October 2017 at the Pavan Conference Centre, Galliera Veneta (Padova).

The FOODTECHMASTER is a series of professional training courses organized by Pavan with the aim of sharing knowledge and expertise on food production technology. The 5 days seminar will be held by Professors of the academic community, high ranking ICC Experts and Process Engineers of Pavan Dry Pasta Division. Topics will cover the entire pasta production process, from theoretical aspects to practical issues.

ICC Members will be granted a 10% reduction on registration fees. Find more detailed information at: http://www.foodtechmaster.com

Benvenuti! Two global companies who share the Italian passion for cereal products: Barilla and Pavan! ICC is proud to welcome its new Corporate Members - the Barilla Group and the Pavan Group!

Barilla Group:
Barilla is an Italian family-owned food company. Established in 1877, it is now an international Group present in more than 100 countries. A world leader in the markets of pasta and ready–to–use sauces in continental Europe, bakery products in Italy and crispbread in Scandinavia, the Barilla Group is recognized worldwide as a symbol of Italian know–how.

The Whole Grain Summit 2017 in Vienna brought together some 220 public health experts and PR managers, manufacturers and marketers, grain scientists and government regulators from 36 countries from all continents aiming at coming to consensus and measurable results on how to increase consumption of whole grains.

Day 1 featured the latest updates on whole grain science, technology, nutrition and health, along with business marketing and regulatory perspectives. On Day 2 all participants had the chance to contribute to interactive workshops, using the proven World Café model. The third day continued these discussions in a very lively panel discussion and the overall outcome of the interaction will lead to a joint Whole Grain Declaration which is now being finalised.

In addition, the best posters were presented in plenary and awards were granted. The Young Scientist Award, sponsored by Quaker was awarded to Caleigh Sawicki; the Best Poster Award sponsored by Nestlé was awarded to Catarina Villa Real and the two ICC Awards for Wholegrain Research sponsored by ICC-Austria were granted to Yujie Wang and Sara Roberts for their exceptional work in the field! 

Get impressions from this vibrant and inspiring event now under www.facebook.com/ICCcereals/! Thank you to all participants, endorsers and sponsors of the 6^th International Whole Grain Summit 2017!

Would you like to get current event news and event coverage? Follow ICC on Facebook and LinkedIn to get the latest info and impressions!

@ICCcereals on Facebook

ICC on LinkedIn 

A new year brings new activities. To better keep in touch with our members and stakeholders, ICC is now also present on facebook. We will continuously use this as a platform to inform about ICC activities but also to present news from our members and news on cereals. We invite our members to share with us related news to reach a broader community.

Let’s grow the cereals community - follow us at @ICCcereals!

Dear friends and colleagues,

I am honoured to start serving as the new President of ICC for 2017-2018.

Over the last decade, ICC has continued healthy growth and overcoming challenges under the exceptional leadership of the Past Presidents and ICC’s Secretary Generals. I take this chance to thank the previous ICC Presidents, in particular Dr. Fengcheng Wang and Dr. Joel Abecassis who have offered their hard work to serve our Association. Special thanks should go to the Secretary General, Ms. Michaela Pichler, who has made outstanding contributions to the progress of ICC since she has started, and to the fantastic ICC team at the Headquarters in Vienna. I would also like to congratulate Dr. Stefan Wagener from Canada as the incoming ICC President Elect. ICC is looking forward to new accomplishments with this new team in 2017 and beyond.

For the near future in 2017-2018, ICC will continue to focus on the following priority areas to address future challenges effectively

• Developing internationally accepted standard methods for grains and grain based products is still one of the primary objectives of the ICC. This will require speeding up the revision of some existing ICC standards and the development of new methods. A number of new working groups are already established. Additional working groups will be initiated soon, in which we will be committed to constituting an efficient international participation. We would like to include the best experts around the world and become more effective in terms of method standardization and validation. We will focus on standards for regional foods, whole grains, alternative grains, and new testing methods for all cereals, pseudo-cereals and pulses.
• As a global organization responsible for all aspects of cereal foods, our Association will continue to take an active part in designing and coordinating research projects on cereal-based issues, similar to the highly successful MoniQA and HealthGrain projects. At the same time ICC will attempt to actively link various initiatives of international consortia, the European Commission, and other related bodies to ICC and its members. We wish ICC to strengthen its position as a widely respected leader in food quality, safety and security, as well as technology innovation within the next couple of years.

Dear Colleagues, Dear Members, Dear Friends:

With finishing my presidency by now, I would like to thank you all for your help, support, and collaboration during this period with special thanks to all staff at ICC Headquarters who have worked hard to reach out to our members and realizing the Association's aims. Our objectives to develop an association that is represented globally as well as to bring more services to its members have been pursued during the past two years. Several new members have joined our association. We are pleased to welcome the Australian Export Grains Innovation Centre as the new ICC country member organization for Australia, three new corporate members: International Industrial Academy, Russian Union of Flour Mills and Cereal Plants, and JSC "Ortus Malgrain" from Russia, one new corporate member Kastenmüller GmbH from Germany, and another new corporate member RBML Food Microbiology Labs from Lebanon. ICC also newly offers individual membership which is open for any natural person wishing to promote and contribute to the aims and activities of the Association.

The past two years were also an opportunity to make the international activities of our organization more visible by seeking to respond ever more to the needs of our members as well as to act as a partner involved in international and EU funded research projects (e.g. iFAAM, MycoSpec, Capsuled, MyNewGut, and MyToolBox). ICC has also contributed to the dissemination of scientific and technical knowledge by organizing international conferences in different regions of the world.....

The 1st ICC Asia-Pacific Grains Conference (APGC) which was co-organised by ICC - The International Association for Cereal Science and Technology and CCOA - The Chinese Cereals and Oils Association,  took place in Xiamen, a beautiful coastal city in southeast China, May 21-24, 2017 and attracted over 500 participants. 

The 1st APGC was appreciated highly by representations from the region and abroad on the wide subjects, high level presentations and high attention to industry and beyond. This event premiere promoted the exchange and cooperation in grain & oil science and technology and will benefit the sustainable development and science and technology innovation in Asia pacific region.

Thank you to all speakers, sponsors, exhibitors and participants for making this event premiere such a success!

Find the Best Youth Speakers and Best Posters listed in the full REPORT

• Do you join ICC meetings and events and would like to get discounts on registration?
• Would you like to consult with experts in cereal science and technology?
• Would you like to get more involved in ICC activities e.g. in the ICC Working Groups?
• Do you want to showcase your professional skills to the international cereals community?

If you said yes to any of these questions, then an ICC Membership is the right thing for you! In addition to the ICC Country, Corporate and Institutional Membership, ICC now also offers a new ICC Individual Membership. See all the benefits and the link to online subscription under www.icc.or.at/members.

Sign up today and join the ICC family!

Thanks to the speakers and participants for contributing to this successful event with around 300 participants from 54 countries!

The World of Milling met in Hamburg, Germany, from 20 -21 April 2017 at the first Global Miller‘s Symposium “Exchange of knowledge between international wheat millers”!

This symposium was designed for professionals of the milling industry, scientists, members of ICC and cereal executives. Representatives from all continents shared their knowledge on trends in the global wheat market, flour treatment and fortification as well as new baking applications.

Selected Symposium topics were:

• Market: Risk reduction by hedging
• Grain research & quality: The potential of growing wheat in sub-Saharan countries and other regions
• Quality determination tools: At-line determination of flour fortificants
• Health & fortification: Does wheat make you sick?
• Culture, cultivation, climate & collection: Cultivated wheat – wheat culture
• Flour quality, processing & improvement: Lipase-treated wheat lipids and their effects in bread-making
• Coping with the ban of azodicarbonamide
• Improvement of pasta flour

Find more programme and event details at www.global-millers-symposium.com.

Get some impressions from this event at www.facebook.com/ICCcereals/ !

Join us for the 30th EFFoST International Conference "Targeted Technologies for Sustainable Food Systems" from 28-30 November 2016 in Vienna, Austria!

Sessions to watch out for:

ICC Special Session "Food security and sustainability in the perspective of cereals and grains"
The special session endorsed by ICC within the EFFoST Conference will be held on Wednesday, 30 November. ICC Secretary General, Michaela Pichler and the ICC Immediate Past President, Dr. Joel Abecassis (INRA, France) will open this session with a talk on challenges and solutions for future food security and sustainability followed by selected presentations from the submitted abstracts. Visit the conference website for more details www.effostconference.com.

The MyNewGut Project (Microbiome influence on energy balance and brain development/function put into action to tackle diet-related diseases and behaviour), investigates how the human gut microbiota and its genome (microbiome) influence diet-related diseases, such as obesity and metabolic syndrome, and behavioural disorders and vice versa. It also aims to identify specific dietary strategies to improve the long-term health of the population. ICC is task leader in WP11 and will be involved in the organisation of targeted public health workshops and will furthermore disseminate the project results (WP12). The MyNewGut consortium has worked on the scientific, technological, dissemination and managerial activities as scheduled for the 30 months reporting period for most of the tasks. Read more about the resulting achievements at www.icc.or.at/projects/mynewgut.