Cereals and Europe

5th International/7th National Congress of Cereal Technologists

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In this series of well reputed workshops, the first one was initiated by INRA  in 1980, in Nantes and the two last  ones were organised in Viterbo  (Italy) in 2003 and  in San Francisco in 2006.
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We are approaching rapidly August, 3-5, when the 8^th EYCSTW at the University of Tuscia, Viterbo, Italy will be held. Many companies have already offered their support for this three day workshop for PhD students and young professionals, working in the field of cereal science and technology. The aim of the workshop is to especially attract (young) people, new to the field of cereal science and to cover a broad range of cereal related topics, including breeding, biotechnology, ingredients- functionality, processing, nutrition....

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This meeting will be the third in a series of ‘whole grain’ meetings, hosted first by VTT Biotechnology, Finland in 2001 and then by the University of Minnesota, US in 2005, and reflects the growing International interest in whole grain research. The health benefits of whole grains are well established and have led to the introduction of health claims in the US and Europe, and universal recommendations to increase the consumption of wholegrain foods. Research on the health benefits of whole grains and in the development of novel wholegrain foods has attracted significant funding across Europe and North America; the number of scientific publications in this area is expanding exponentially. The meeting will focus on nutritional aspects of whole grain, consumer issues, regulatory issues related to whole grain, technological aspects of producing whole grain ingredients and products, scientific hurdles of producing tasty whole grain products, scientific hurdles in delivering healthy constituents of whole grain to the consumer, analytical methodology related to whole grain.

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The objective of this Master Class, taught by representatives of and consultants to the major extrusion companies, is to improve your understanding of the extrusion process; provide you with up-to-date information about the state of extrusion processing; and improve your skills in designing and troubleshooting the extrusion process. Food Extrusion will primarily be a lecture course with ample time provided for questions and answers and discussion of problems. Complementing the course on day two is an afternoon field trip to Coperion Werner & Pfleiderer. All participants will receive comprehensive written notes to supplement the oral presentations

Cereal products and health-Consumer perceptions and behaviour

Diversity of Grains