Dear Colleagues and Friends,
In the past ICC had a dedicated series of ICC conferences to contribute to the nature of our Association, cereal science and technology. The series started with its 1st ICC Conference in Vienna, Austria in 1956, the year after ICC’s founding and continued more or less every other year till 2002 where the 18th ICC Conference targeted novel raw materials, technologies and products in Budapest, Hungary.
With the 19th ICC Conference 2019 we want to revive this long-lasting tradition in sharing the latest developments in cereal science and technology. The programme of this Conference will be a great forum of discussions between ICC Members and food scientists, producers as well as product developers outside the “ICC family”.
This Conference will be the place to learn, collaborate, network and build bridges from cereal science to technology and vice versa. By creating a better understanding for the hot topics in the different areas long lasting bridges shall be built to contribute together to the urgent needs in the cereal business today.
ICC19 will cover all aspects in the field such as production, processing, nutrition, analysis, new products and technologies, food safety and quality assurance including state-of-the art reviews by authoritative speakers and updates on new developments and research in international projects as well as academia. ICC19 offers a wide forum for all disciplines and sectors involved in cereal research, production and utilisation, where also new technologies practically can be presented.
The 19th ICC Conference will be organised together with the University of Natural Research and Life Science Vienna, Department of Food Science and Technology, and both organisations would like to extend a warm welcome to all participants from all over the world to join this ICC Conference in the beautiful city of Vienna.
We look forward to welcoming you in April 2019!
Charles Brennan, Lincoln University, New Zealand (Scientific Chair)
Regine Schönlechner, BOKU, Austria (Scientific Co-Chair)
Dhan Bhandari, Agriculture and Horticulture Development Board, United Kingdom
Martha Cuniberti, INTA Marcos Juárez, Argentina
Floyd Dowell, USDA ARS, United States of America
Arnaud Dubat, Chopin Technologies, France
Rachel Hsu, China Grain Products R&D Institute, Chinese Taipei
Amine Jbeily, Industrial Research Institute, Lebanon
Hamit Köksel, Hacettepe University, Turkey
Markus Löns, Brabender, Germany
Alfred Mar, ICC – Austria, Austria
Maria Papageorgiou, ATEITh – Alexander Technological Educational Institute of Thessaloniki, Greece
John Taylor, University of Pretoria, South Africa
Jan Willem van der Kamp, TNO/WUR, the Netherlands
Fengcheng Wang, Henan University of Technology, China
Ding Wenping, Wuhan Polytechnic University, China
Bin Xiao Fu, Canadian Grain Commission, Canada
Michaela Pichler, International Association for Cereal Science and Technology, Austria
Marcella Gross-Varga, International Association for Cereal Science and Technology, Austria
Sabine Gratzer, International Association for Cereal Science and Technology, Austria
About the organisers
BOKU – the University of Natural Resources and Life Sciences with the Department of Food Science and Technology performs basic and applied research in order to ensure and improve the resource efficient production of high quality foods. A product driven focus area deals with research related to plant-based products whereas a process driven approach includes aspects such as the recovery, processing and gentle preservation of food ingredients. Cooperation with industrial partners ensures the transfer of the research outcome as well as the support in the area of product and process development. The working group significantly contributes to the interdisciplinary education of future food technologists at BOKU.