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7th International Dietary Fibre Conference 2018 -Programme available - register today!

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 officeaticc [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.

Join the sponsors who are already on board: Ingredion, Rettenmaier & Söhne, Sensus, Allbran, Beneo, Best Cooking Pulses, Eurofins, Grain Millers Inc., Matsutani, Megazyme, Nestlé, CCC, TiFN and IJMS - choose from the attractive sponsorship packages.

LACC4 and IGW - final programme available!

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Thank you to all the submitters of abstracts that have been received!
We are looking forward to an exciting programme at LACC4 in Mexico! "Whole Grains: Just for the Health of It" by Julie Jones or "Flour safety, challenges and innovation" by Gordon Smith or "Maize-based food and nutritional security in the developing world" by B.M. Prasanna are just three examples for the exciting programme lined up - find more speakers in the agenda at

See you soon in Mexico! 


Hamit Koksel (Chair of LACC4 |ICC President)
Michaela Pichler (ICC Secretary General | CEO)
Jennifer Nelson (Global Wheat Program Manager | CIMMYT)
Carlos Guzman (Chair of IGW | CIMMYT)

On behalf of the Conference Committees

CIMMYT and ICC are co-organising LACC4 and IGW 11-17 March 2018 in Mexico City.

7th International Dietary Fibre Conference 2018 - registration and abstract submission will open soon!

DF18 covers all sources of dietary fibre and their diversity regarding impact on food structure, the human gut microbiome and health, including state-of-the art reviews by authoritative speakers and updates on new developments in major international projects. DF18 therefore offers a wide forum for all disciplines and industrial sectors involved in the research, exploitation and utilization of dietary fibre. A rich table top exhibition of products, and scientific tools contributes to giving the participants a comprehensive overview of the state of the art in the field of dietary fibre.

The programme outline and sponsor packages are available at

DF18 continues the highly successful series of the 3-yearly DF Conferences starting from DF2000 (Dublin) till DF15 (Paris): integration of nutritional and consumer science with food technology, product development, analysis and legal aspects. DF18, organized by ICC, Wageningen University and Research (WUR) and TNO, is the occasion where scientists, regulators and industry representatives from all over the world can meet in a unique location where participants can develop new ideas while drawing inspiration from the dynamic city of Rotterdam – less than 30 train-minutes from Amsterdam Airport

Save the dates - registration and abstract submission will open soon!

Walter Bushuk

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

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.

Hands-on training on baking technology, 20-22 November 2017, Vienna, Austria



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.

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

9th International Congress “Flour-Bread ’17” and the 11th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17”

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

FOODTECHMASTER on Dry Pasta Production - ICC Members benefit from reduced registration!

ICC is happy to announce its collaboration with Pavan for the Foodtechmaster on Dry Pasta production from 9th – 13th 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:

LACC4 and IGW, Mexico City, 11 - 17 March 2018 - Registration and abstract submission now open!

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We are pleased to announce that in March 2018 CIMMYT-International Maize and Wheat Improvement Center will host the LACC4 - 4th ICC Latin American Cereals Conference 11-14 March 2018 which will be organized together with ICC-International Association for Cereal Science and Technology as well as the IGW - 13th International Gluten Workshop 14-17 March 2018. Both conferences will be held adjacently at the Hilton Hotel in Mexico City, Mexico. Registration and abstract submission is now open

About the events - all details under

4th ICC Latin American Cereals Conference

11-14 March 2018The 4th ICC Latin American Cereals Conference is an international conference that promotes scientific and technological knowledge related to the production of grains, cereals and food and is aimed at professionals connected to the value chains of grains and cereals, from agricultural production to the food industry and consumers:

•Cereal scientists and researchers from 
agriculture and food research centers
•Universities and academia
•Food industry professionals in research and 
development, production and quality areas
•Policy makers from government institutions
•Trade associations connected to the food industry

At LACC4 researchers from around the world will present on themes related to the productive chain of grain:

•Agricultural production
•Food safety
•Nutritional composition
•Food formulation
•Laboratory analysis
•Regulatory aspects, political and economical

13th International Gluten Workshop

14-17 March 2018

Welcome new ICC Corporate Members - Barilla and Pavan!

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.

Pavan Group:
Pavan is among the worldwide leaders, in the design and engineering of technologies and integrated product lines for cereal based food processing. Pavan offers the widest range of solutions for the production of all types of pasta: long and short-cut dry pasta, nest shaped, pre-cooked pasta, couscous, as well as machineries for filled, flat, and extruded fresh pasta, convenience food and gnocchi. Through the brand Golfetto Sangati, complete cereal milling plants can be provided.

WGS2017 - Thank you to all participants and sponsors!

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! Thank you to all participants, endorsers and sponsors of the 6th International Whole Grain Summit 2017!

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ICC Newsletters

ICC regularly sends newletters informing on events, association news, project and partner activities and other cereal related information. Stay informed and


 ICC Newsletters 2017


ICC now on facebook

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!

Letter from the incoming ICC President 2017 - Hamit Köksel

Hamit KökselDear 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.

Letter from the outgoing ICC President 2016 - Fengcheng Wang

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.....

1st ICC Asia-Pacific Grain Conference - Thank you to all participants!


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

ICC congratulates Dr Stefan Wagener to his election as ICC President Elect 2017-2018

Stefan Wagener

In the elections for ICC Officials from 3 to 23 November 2016, Dr. Stefan Wagener from The Canadian Grain Commission, Canada received the majority of votes. Dr. Wagener will become ICC President Elect 2017-2018 and succeed Prof. Hamit Köksel from Turkey as ICC President in 2019-2020. Dr. Stefan Wagener has been connected with ICC as ICC National Delegate and member of the Executive Committee. With Dr. Wagener as incoming President ICC will benefit from his international, diplomatic and scientific experience.

To learn more about Dr. Wagener's motivation to serve as ICC's President, please read his election statement:

Dear Colleagues,

It is an honor and privilege to be nominated as a candidate for the upcoming ICC President Elect position. With Prof. Hamit Köksel starting his presidency in 2017 and Prof. Fengcheng Wang finishing his presidency this year, the ICC has and will see strong leadership and dedication allowing us as an organization to move forward. The ICC has a solid and effective organizational structure. Thanks to the experience and the dedication of the staff at the office in Vienna and the leadership provided by Michaela Pichler we are also well positioned in assisting the ICC officials and our committees in leading the ICC in the years to come.

Season’s Greetings from ICC!


Season’s Greetings and our best wishes for the New Year on behalf of all staff at ICC Headquarters in Vienna and all ICC Officials across the globe!

We can look back at another successful year in ICC, thanks to the great collaboration of the global ICC network of members and stakeholders. Thank you for your trust and collaboration in the past year!

Read some highlights in 2016

On behalf of ICC - International Association for Cereal Science and Technology I would like to wish you a Happy Holiday Season and a Successful New Year!

Michaela Pichler
ICC Secretary General | CEO

PS: Please mind that ICC Headquarters will be closed between 24 December 2016 and 6 January 2017.

Join the ICC family - become a member!

• 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

Sign up today and join the ICC family!

Global Miller’s Symposium “Exchange of knowledge between international wheat millers”

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

Get some impressions from this event at !

30th EFFoST International Conference, 28-30 November 2016 - ICC Special Session; Bilateral Networking Forum - sign up today!

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

Thanks for joining the ICC Luncheon 2016 in Savannah, Georgia, USA

It was a pleasure to see you at the ICC Luncheon!

Recent activities and achievements, as well as upcoming events were announced. The luncheon was a unique opportunity to meet new colleagues and get reacquainted with old friends from our global cereal family!

Details and the agenda are available at

We are looking forward to seeing you again in 2017!

20th work anniversary of Sabine Gratzer

Our ICC Headquarters assistant Sabine Gratzer celebrated on 2nd September 2016 her 20th work anniversary at ICC. We would like to thank Sabine for her long-standing loyalty and are looking forward to having her in our team many more years!


The MyNewGut consortium published the 2nd Project's summary report


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

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