Cereals and Europe

Professional

• AETC Asociación Española de Técnicos Cerealistas
  

  
  

  
  

Research groups

Austria

• Institute of Food Technology, University of Agricultural Sciences
  

  Vienna

  Contact: Emmerich Berghofer

  
  
• Versuchsanstalt Fuer Getreideverarbeitung
  

  Wien

  Contact: Gerhard Schöggl

  
  

Belgium

• Laboratory of Food Chemistry, Katholic University
  

  Leuven

  Contact: Jan Delcour

  
  
• Research Group of Industrial Microbiology Vrije Universiteit
  

  Brussels

  Contact: Patricia Neysens

  
  

Czech Republic

• Institute of Chemical Technology
  

  Prag

  Contact: J. Prihoda

  
  
• The Agricultural Research Institute
  

  Kromeriz

  Contact: Kvetoslav Hubik

  
  

Denmark

• Dairy and Food Science, Royal Vet. & Agric. University
  

  Copenhagen

  Contact: Åse Hansen

  
  

Finland

• Abo Academy University; Department of Biochemistry and Pharmacy
  

  Contact: Eric Bertoft

  
  
• MTT Agrifood Research Finland, Jokioinen
  

  Contact: Veli Hietamini

  
  
• University of Helsinki, Department of Food Technology
  

  Contact: Hannu Salovaara

  
  
• VTT Technical Research Centre of Finland
  

  Contact: Kaisa Poutanen, Karin Autio

  
  

France

• Nutrition, Food and Food Safety Department, INRA
  

  Contact: Marie-Helene Morel, Paul Colonna Fleurat-Lessard

  
  

Germany

• Bundesanstalt für Getreide-, Kartoffel- und Fettforschung (BAGKF)
  

  Detmold

  Contact: Meinolf Lindauer

  
  
• DFA Deutsche Forschungsanstalt für Lebensmittelchemie
  

  Garshing

  Contact: Rolf Kieffer, Herbert Wieser

  
  
• Die IGV Institut für Getreideverarbeitung GmbH
  

  Bergholz-Rehbrücke

  Contact: Erich Gebhardt

  
  
• Food Technology, University of Hohenheim
  

  Contact: Marcus Brandt

  
  
• Institut für Lebensmitteltechnologie, Technical University of Berlin
  

  Contact: Friedrich Meuser, Sabine Laemmche

  
  
• Lebensmitteltechnologie - Getreidetechnologie; TFH Univ of Applied Sciences
  

  Berlin

  Contact: Rudolf Klingler

  
  

Greece

• The National Agricultural Research Foundation (N.AG.RE.F.)
  

  Thessaloniki

  Contact: Maria Papageorgious

  
  

Hungary

• University of Szeged
  

  Contact: Erno Gyimes

  
  

Ireland

• Department of Food Science, Food Technology and Nutrition, University College Cork
  

  Contact: Elke Arendt, Yrjo Roos

  
  
• The National Food Centre (NFC)
  

  Contact: Eimear Gallagher

  
  

Italy

• Univ Degli Studi Del Molise
  

  Contact: Emanuele Marconi

  
  

Norway

• Department of Food Science, Agricultural University of Norway (NLH)
  

  Ås

  Contact: Birger Svihus

  
  
• MATFORSK; Norwegian Food Research Institute
  

  Ås

  Contact: Ellen Merethe Magnus, Stefan Sahlstrøm

  
  

Portugal

• Organic Chemistry, Natural and Agro-Food Products Research Unit, Univ de Aveiro
  

  Contact: Lopes Da Silva

  
  

Spain

• Asociación Española de Técnicos Cerealistas
  

  Contact: J. Mª Carrillo

  
  
• Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA)
  

  Valencia

  Contact: Mª Antonia Martínez-Anaya

  
  

Sweden

• Division of Plant Products, Swedish Agricultural University (SLU)
  

  Uppsala

  Contact: Per Åman, Roger Andersson

  
  
• Food Technology Department, Lund University (LTH)
  

  Contact: Ann-Charlotte Eliasson

  
  

Switzerland

• Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH
  

  Zurich

  Contact: Renato Amado, Astrid Schenk

  
  

The Netherlands

• TNO Nutrition and Food Research Inst
  

  Contact: J. W. van der Kamp, Peter Steeneken

  
  
• TNO Nutrition and Food Research Inst
  

  Contact: Peter Steeneken

  
  
• Wageningen Centre for Food Sciences
  

  Wageningen

  Contact: R.J. Hamer

  
  
• Wageningen University
  

  Wageningen

  Contact: Dick Van Zuilichem, Willem Stolp

  
  

Turkey

• Department of Food Engineering; Middle East Technical University
  

  Contact: Hatice Bilgic

  
  
• Dept. Food Engineering, Istanbul Technical University
  

  Contact: M. Hikmet Boyacioglu

  
  

UK

• Cereal and Cereal Processing, Campden & Chorleywood Food Research Association (CCFRA)
  

  Contact: Samuel Miller, Stanley Cauvain

  
  
• IACR Long Ashton Research Station
  

  Contact: Peter Shewry

  
  
• School of Food Biosciences, The University of Reading.
  

  Contact: J.D. Schofield