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TW18 - Grains for Wellbeing - abstract submission and registration open

Mié, 04/04/2018 - 08:36

We are pleased to announce that the registration and abstract submission is open for 

ICC International Conference - Grains for Wellbeing,
5-8 Nov 2018 in Taipei, Taiwan, R.O.C.
 

Grain is important in our diet, not only for providing energy and the feeling of joy from grain foods and desserts, but also for improving health. Being staple food, refined grains such as rice and wheat have been highly industrialized; their quality and safety remain extremely important. With health benefits, the precious functional components from grain such as beta-glucan, dietary fiber, antioxidants, etc., have enabled the introduction of innovative grain products.

This event will offer the opportunity to reach out to the Asian region by showcasing your company through attractive sponsorhip packages or by submitting your work for oral or poster presentation. Find all information under www.grainsforwellbeing.org

We welcome you to share with us your research and outcome of work in this platform for a wonderful future of grain industry and human life and look forward to welcoming you in Taipei!

Radomir Lásztity

Mié, 03/21/2018 - 07:53

Family and colleagues at the Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics announced that Radomir Lásztity left peacefully on 5 February 2018, in the 89th year of his life.

In his very active professional carrier, Professor Lásztity worked at the Department of Biochemistry and Food Technology (later Department of Applied Biotechnology and Food Science) Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics. He was the vice dean of the Faculty, later the vice rector of the University. Between 1972 and 1993 he was the head of the Department. His decades of teaching activity helped the generations of chemical and bioengineers. As Vice-Dean and Vice-Rector, he was one of the main organizers of the modernization of education, such as introducing the computer, biotechnology and environmental sciences into the higher education. As professor emeritus he helped and supported his colleagues and students almost till the end of his life.

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LACC4 and IGW - thank you to all participants and sponsors!

Mar, 03/20/2018 - 11:14

 

Thanks to over 220 participants, sponsors and exhibitors for making the #LACC2018 the great and multidisciplinary event it was! Read the summary "Global grain research and food industry experts meet to address rising malnutrition" at http://www.cimmyt.org/global-grain-research-and-food-industry-experts-meet-to-address-rising-malnutrition/ 

See you at the next ICC events! 


Sincerely, 

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

http://cereals2018.cimmyt.org/

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Season's Greetings from the ICC President - Hamit Köksel

Jue, 12/21/2017 - 09:43

Dear friends and colleagues,

Serving ICC as the President in 2017 has been an exciting and rewarding experience for my professional life. Over the last year, ICC has continued stable growth with the support of its members. I take this opportunity to thank all of our members, who have offered their hard work to serve ICC. Special thanks should go to the fantastic ICC team at the Headquarters. I would also like to congratulate Dr Charles Brennan as the incoming ICC President Elect. ICC is looking forward to new accomplishments in 2018 and beyond.

ICC will continue to focus on the following priority areas to address future challenges:

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Vienna Whole Grain Declaration published

Lun, 12/18/2017 - 14:07

VIENNA WHOLE GRAIN DECLARATION  - A Call to Action for Increasing Whole Grain Intake

From the participants of the 6th InternationalWhole Grain Summit in Vienna 2017

For over three decades, repeated studies have clearly demonstrated that people eating more whole grains have reduced risks of many diseases compared to those eating less. This has led many countries to adopt specific recommendations for people to choose whole grain-based foods instead of refined grain-based foods. Yet current data suggest that whole grain intake in most countries remains well below existing recommended levels, which is a concern for long-term public health.

To increase whole grain intake, efforts cannot be limited to one or two stakeholders, and must be addressed using the combined efforts of all parties involved in the food supply chain. For this reason, more than 200 renowned experts and leading stakeholders, representing more than 35 countries, came together at the 6th International Whole Grain Summit, 13-15 November 2017 in Vienna, Austria, with the common goal of creating a collective action plan to increase whole grain intake worldwide, for the health and well-being of all people.

This declaration reflects the experts’ consensus on the principal goals that must be addressed, and the actions that must be taken in order to increase whole grain intake.

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Whole Grain Press Release published

Lun, 12/18/2017 - 13:22

The Best Dietary Change According to Experts? Switching to Whole Grains

Vienna, 18.12.2017. New data on the links between diet and health show that replacing refined grains with whole grains globally could reduce the burden of chronic disease more than any other change – including better-known approaches such as reducing sodium, eliminating trans fats or even cutting sugar-sweetened beverages.

This eye-opening data from the Institute for Health Metrics and Evaluation was revealed during the keynote address at the recent Whole Grain Summit in Vienna. In response to the urgent public health challenge documented by experts speaking at this event, more than 200 scientists from 36 countries participating in the Whole Grain Summit worked to craft a two-year global action plan to increase whole grain consumption.

Read the FULL PRESS RELEASE

Season's Greetings 2017/2018

Jue, 12/14/2017 - 09:19

 

Season’s Greetings and our best wishes for the New Year on behalf of all staff at the 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 2017

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 25 December 2017 and 5 January 2018.

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Whole Grain Press Release

Mié, 12/13/2017 - 12:55

 

The Best Dietary Change According to Experts? Switching to Whole Grains

Vienna, 18.12.2017. New data on the links between diet and health show that replacing refined grains with whole grains globally could reduce the burden of chronic disease more than any other change – including better-known approaches such as reducing sodium, eliminating trans fats or even cutting sugar-sweetened beverages.

This eye-opening data from the Institute for Health Metrics and Evaluation was revealed during the keynote address at the recent Whole Grain Summit in Vienna. In response to the urgent public health challenge documented by experts speaking at this event, more than 200 scientists from 36 countries participating in the Whole Grain Summit worked to craft a two-year global action plan to increase whole grain consumption.

In response to the urgent public health challenge documented by Franco Sassi, Imperial College London, and other experts, more than 200 scientists from 36 countries participating in the Whole Grain Summit worked to craft a two-year global action plan to increase whole grain consumption.

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ICC Awards at the Whole Grain Summit

Jue, 12/07/2017 - 10:01

The following awards were announced at the Whole Grain Summit 2017:

Clyde H. Bailey Medal - the most prestigious ICC Award, for outstanding achievements in the service of cereal science and technology, granted once per four years, was given to:

Prof. Dr. Kaisa Poutanen, Research professor, VTT Technical Research Centre of  Finland

Based on her innovative and exceptional contributions to fundamental and more applied aspects on the relationship between cereal chemistry and nutritional and health effects as well her outstanding ability to initiate and lead collaborations between scientist and stakeholders within this important field

Fellowship of the ICC Academy - for significant contributions to cereal science and the aims and objectives of the ICC was given to

Prof. Ke Bian Professor and President, Henan University of Technology, China 

For his excellent achievements in grain science, education and his work of great international importance as Chair of the ISO Cereals and Pulses Committee as evidenced by the high level of activity of the Committee under his chairmanship

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

Mar, 12/05/2017 - 07:52

We are pleased to announce that registration and abstract submission is now open for DF18 - the 7th International Dietary Fibre Conference4-6 June 2018 in Rotterdam, The Netherlands!

Dietary fibre is increasingly becoming a hot topic with its key role for the human gut microbiome contributing to major benefits for health and well-being. Its potential for replacing sugar and fat in a range of products and the availability of new fibre ingredients and products with specific benefits, both for health and sensory aspects underlines the importance of dietary fibre in science and technology.

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.

Early bird registration and abstract submission for oral and poster presentation is now open!

ICC Members benefit from significantly reduced registration fees. Not a member yet? Join the ICC family

Looking to put your company and its competences in the focus of the global dietary fibre sector? Chose from the attractive sponsorship packages and showcase to a targeted international audience!

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LACC4 and IGW - Early Bird Registration ending soon!

Mar, 11/28/2017 - 07:38

 

What do ICC and CIMMYT have in common? Two renowned international cereal organisations - two renowned international cereal events. For the first time, ICC and CIMMYT are collaborating for the LACC4 - 4th ICC Latin American Cereals Conference and IGW - 13th International Gluten Workshop. Cereal science and technology in Latin America will be in the spotlight in March 2018 in Mexico City!

Have you registered yet? Early Bird Registration is ending 1 December - save 10% - benefit from reduced registration today!Single registration for each event is possible or the discounted combined registration package for both events can be taken register now

Abstract submission for oral and poster presentation is open until 15 December! Take this chance to present your work to experts in the Latin American region and from around the world! The full list of topics and sub-topics can be found under http://cereals2018.cimmyt.org/agenda-and-programme/

Attractive opportunities to sponsor both conferences are also available - showcase your company and reach out to the Latin American Region!

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

Mié, 11/22/2017 - 10:16

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 www.dietaryfibre.org

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! www.dietaryfibre.org

Walter Buschuk

Mié, 10/25/2017 - 14:48

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.

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ICC welcomes GlycoSpot as new ICC Corporate Member

Lun, 10/09/2017 - 08:22

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

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

Mar, 09/19/2017 - 07:38

 

 

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

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9th International Congress “Flour-Bread ’17” and the 11th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17” - Early Bird registration ending 15 July!

Mié, 07/12/2017 - 11:00

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 www.ptfos.unios.hr/brasno-kruh/ 

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

Mié, 06/21/2017 - 11:49

ICC is happy to announce its collaboration with Pavan for the 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.

Use the chance for discounted early bird registration until 30.06.2017. ICC Members will be granted a 10% reduction on registration fees. Find more detailed information at: http://www.foodtechmaster.com

LACC4 and IGW, Mexico City, 11 - 17 March 2018 - Save the dates!

Lun, 06/12/2017 - 08:31

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. About the events:

LACC4
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

IGW
13th International Gluten Workshop

14-17 March 2018

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Welcome new ICC Corporate Members - Barilla and Pavan!

Lun, 05/29/2017 - 12:03

 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.

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Whole Grain Summit 2017 - Vienna, 13-15 November 2017 - Registration and Poster abstract submission now open!

Mar, 05/09/2017 - 08:08

The 6th International Whole Grain Summit is the key international conference on whole grains and will use this global reach to establish networks and define action plans to stimulate increased consumption of whole grains and other healthy cereal ingredients.

This Summit will be one of a kind as it will include updates on the latest in science/technology, nutrition and health, business, marketing and regulatory perspectives as well as active discussion sessions in the World Café format leading to a concrete action plan for increasing whole grain consumption.  Participants will not only get state-of-the-art information but also have the unique opportunity to actively contribute to the future of whole grain!

Registration is now open – be an Early Bird and benefit from a reduced registration rate! An attractive ICC membership and registration package is also being offered. View more details and register today https://www.wholegrainsummit.com/registration

Abstract submission for poster presentation is also now open! Submit your work to the core topics of the conference:

* Breeding and technology
* Communication and regulatory issues
* Nutrition and health
* Other related topics

The Whole Grain Summit will be a platform to promote and encourage researchers presenting innovative or exceptional work in the field of whole grains and will thus include best poster awards in their recognition!

To submit your poster abstracts, please go to https://www.wholegrainsummit.com/abstracts.

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