Sustainability, ingredient safety on tap for Cereals & Grains 18

by Holly Demaree-Saddler
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ST. PAUL, MINNESOTA, U.S. — Cereal grain scientists and food industry professionals from around the world will meet in London, U.K., Oct. 21-23, 2018, to share their research at AACC International's annual meeting, Cereals & Grains 18.

The meeting will offer attendees an opportunity to connect with European leaders in cereal science from academia, government and industry. This year's meeting will highlight the latest changes, challenges, research and innovations along the whole value chain of cereals seen from different international perspectives — from the field to the fork.

The meeting will convene at Hilton London Metropole’s modern conference facilities, giving attendees the chance to network and make new connections. There will be featured sessions with up to 400 participants, focus sessions with about 150 attendees and deep dives for around 50 specialists. In addition, each day will have a specific theme with sessions organized by industry leaders including:

Oct. 21 – Sustainability from Gene to Field:

  • Keynote Achim Doberman, Rothamsted Research: Leading from an illustrious past into a demanding future
  • Technologies for Grain Production – the latest developments in precision agriculture
  • Exploiting Ancient, Traditional and Exotic Wheats
  • The value of Data Science for Cereal Science, Bakery and Patisserie
  • Wheat Breeding for Quality
  • Rice, Pulses
  • The challenges and future of managing the grain industry from international perspectives

Oct. 22 – Safe Ingredients and Quality Products:

  • Keynote Ian Roberts, Bühler Group: Digitization to revolutionize the grain value chain of the future
  • Challenges of Managing Food Safety
  • Current innovations and challenges in extrusion of grains and legumes
  • EU Starch Roundtable
  • Shelf Life Challenges in the New Retail Model
  • Fermentation Science: Bread to Beer
  • Bioprocessing: designer tool for food structure and texture
  • Linking Consumer perceptions with analytical data to address consumer needs
  • Mycotoxins
  • Innovation in cereal research and analytical methods
  • Carbohydrate Quality with Glycemic Index point/counter point discussion

Oct. 23 – Formulating for Health and Wellness:

  • Processing for Health: how to steer processing for improved health benefits of cereal products
  • Reduced Sugar, Sodium & Fat
  • Game Changers II: Demystifying Grains and Nutrition
  • Health aspects of grain-based products
  • Moving the Whole Grain Definition Forward: Perspectives from the Stakeholders (AACCI-ICC Joint Panel)
  • Sourdough & Rye: New insights, new innovations
  • Innovation in quality testing and manufacturing of wheat based products – an Asian perspective
  • Fostering Innovation – General Session Panel led by Thorsten Koenig, EIT
 For more details including session descriptions, featured speakers, exhibitors, pre and post meeting opportunities visit AACC’s website
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