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ICC - International Association for Cereal Science and Technology

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ICC - International Association for Cereal Science and Technology

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ICC is the pre-eminent international association in the field of cereal science and technology. Think cereals - think ICC! www.icc.or.at

ICC is

a unique platform connecting cereal scientists and technologists around the world. an independent, internationally recognized organisation

an apolitical forum for all cereal scientists and technologists

a publisher of international standard methods and a scientific journal

an organiser of major national and international events in the field

a promoter of international cooperation on a global, regional and national level

a significant player in the coordination and participation in international research projects

09/10/2026

🌾 𝗗𝗙𝟮𝟲 𝗯𝗿𝗼𝘂𝗴𝗵𝘁 𝘁𝗵𝗲 𝗱𝗶𝗲𝘁𝗮𝗿𝘆 𝗳𝗶𝗯𝗿𝗲 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝘁𝗼 𝗲𝘅𝗽𝗹𝗼𝗿𝗲 𝗻𝗲𝘄 𝘀𝗰𝗶𝗲𝗻𝗰𝗲, 𝗳𝗼𝗼𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗿𝗼𝗹𝗲 𝗼𝗳 𝘄𝗵𝗼𝗹𝗲 𝗴𝗿𝗮𝗶𝗻𝘀.

The programme featured keynote presentations from:

🍞 𝗙𝗶𝗯𝗿𝗲 𝗙𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹𝗶𝘁𝘆 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗦𝘆𝘀𝘁𝗲𝗺𝘀 explored how fibres can be understood and applied in food product development. 𝗖𝗵𝗿𝗶𝘀𝘁𝗼𝗽𝗵𝗲 𝗖𝗼𝘂𝗿𝘁𝗶𝗻 spoke about mycofibres in our diet, while 𝗔𝗻𝗻𝗲𝗴𝗿𝗲𝘁 𝗕𝗼̈𝗴𝗻𝗲𝗿 considered dietary fibre product development at the intersection of lifestyle and science.

🌾 𝗙𝗿𝗼𝗺 𝗠𝗼𝗹𝗲𝗰𝘂𝗹𝗮𝗿 𝗔𝗿𝗰𝗵𝗶𝘁𝗲𝗰𝘁𝘂𝗿𝗲 𝘁𝗼 𝗙𝘂𝗻𝗰𝘁𝗶𝗼𝗻: 𝗗𝗲𝘀𝗶𝗴𝗻𝗶𝗻𝗴 𝗖𝗲𝗿𝗲𝗮𝗹 𝗣𝗼𝗹𝘆𝘀𝗮𝗰𝗰𝗵𝗮𝗿𝗶𝗱𝗲𝘀 𝗮𝗻𝗱 𝗕𝘆-𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗙𝗶𝗯𝗿𝗲𝘀 𝗳𝗼𝗿 𝗙𝗼𝗼𝗱 𝗮𝗻𝗱 𝗕𝗲𝘆𝗼𝗻𝗱 connected cereal chemistry and processing with fibre functionality. 𝗦𝗲𝗻𝗮𝘆 𝗦𝗶𝗺𝘀𝗲𝗸 presented a 360° view of cereal chemistry and its real-world impact; 𝗖𝗿𝗶𝘀𝘁𝗶𝗻𝗮 𝗥𝗼𝘀𝗲𝗹𝗹 examined processing strategies to modulate the structure and functionality of rice bran fibre.

🩺 𝗙𝗿𝗼𝗺 𝗠𝗲𝗰𝗵𝗮𝗻𝗶𝘀𝗺 𝘁𝗼 𝗠𝗲𝗱𝗶𝗰𝗶𝗻𝗲: 𝗧𝗮𝗶𝗹𝗼𝗿𝗶𝗻𝗴 𝗙𝗶𝗯𝗿𝗲 𝗔𝗿𝗰𝗵𝗶𝘁𝗲𝗰𝘁𝘂𝗿𝗲 𝗮𝗻𝗱 𝗠𝗶𝘅𝘁𝘂𝗿𝗲𝘀 𝗳𝗼𝗿 𝗣𝗿𝗲𝗱𝗶𝗰𝘁𝗮𝗯𝗹𝗲 𝗚𝘂𝘁 𝗮𝗻𝗱 𝗠𝗲𝘁𝗮𝗯𝗼𝗹𝗶𝗰 𝗕𝗲𝗻𝗲𝗳𝗶𝘁𝘀 explored how fibre structure and mixtures relate to gut and metabolic outcomes. 𝗘𝗱𝘄𝗮𝗿𝗱 𝗗𝗲𝗲𝗵𝗮𝗻 discussed precision gut microbiome modulation with discrete fibres, and 𝗕𝗿𝘂𝗰𝗲 𝗛𝗮𝗺𝗮𝗸𝗲𝗿 explored designing fibre mixtures for food-as-medicine outcomes.

The programme also included two special sessions:

🌱 𝗜𝗖𝗖 𝗪𝗵𝗼𝗹𝗲 𝗚𝗿𝗮𝗶𝗻 𝗜𝗻𝗶𝘁𝗶𝗮𝘁𝗶𝘃𝗲: “𝗘𝗮𝘁 𝗠𝗼𝗿𝗲 𝗪𝗵𝗼𝗹𝗲 𝗚𝗿𝗮𝗶𝗻𝘀—𝗪𝗵𝘆 𝗜𝘀 𝗧𝗵𝗶𝘀 𝗮𝗻 𝗜𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝘁 (𝗙𝗶𝗯𝗿𝗲) 𝗠𝗲𝘀𝘀𝗮𝗴𝗲?” explored the evidence and implications of whole grains for health and dietary guidance. 𝗔𝗻𝗱𝗿𝗲𝘄 𝗥𝗲𝘆𝗻𝗼𝗹𝗱𝘀 discussed evidence on whole and refined grains, while 𝗥𝗶𝗸𝗮𝗿𝗱 𝗟𝗮𝗻𝗱𝗯𝗲𝗿𝗴 considered whole grains in the context of the green transition, ultra-processing and personalized nutrition.

🧫 𝗛𝗲𝗮𝗹𝘁𝗵𝗴𝗿𝗮𝗶𝗻 𝗙𝗼𝗿𝘂𝗺 𝗮𝗻𝗱 𝗛𝗲𝗮𝗹𝘁𝗵𝗙𝗲𝗿𝗺: “𝗗𝗶𝗲𝘁𝗮𝗿𝘆 𝗙𝗶𝗯𝗿𝗲𝘀 𝗶𝗻 𝗖𝗲𝗿𝗲𝗮𝗹 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝘀: 𝗜𝗺𝗽𝗮𝗰𝘁 𝗼𝗳 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗼𝗻 𝗙𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗛𝗲𝗮𝗹𝘁𝗵” examined how fermentation and processing can shape fibre functionality and health impacts in cereal products, with topics ranging from multi-fibre reformulation of staple foods to bioactive oligomers and industrial fermentation.

Thank you to all the keynote speakers, session chairs and participants for the research and perspectives they brought to DF26. 🤝✨

👉 Learn more about the conference: dietaryfibre.org

08/10/2026

🌾 A warm welcome to the DF26 community in Norwich! 🤝

On Tuesday, 6 October, the welcome reception at the JIC Conference Centre marked the start of the 9th International Conference on Dietary Fibre, hosted by the Quadram Institute.

The evening began with a short welcome address from Dhan Bhandari, President of ICC, before participants gathered to connect ahead of the scientific programme. 🎤✨

The reception brought together the dietary fibre community to exchange ideas, share research and explore opportunities for collaboration. 💬

A heartfelt thank you to everyone who joined us and helped get DF26 off to a welcoming start! 🙌 We’re delighted to bring our community together through this conference. 🌍

👉 Discover DF26: dietaryfibre.org

07/10/2026

🌾 The global dietary fibre community is coming together at DF26! 🌍

The opening morning of the 9th International Conference on Dietary Fibre is setting the scene for exploring how science, technology and innovation can help close the fibre gap.

🎤 Cathrina Edwards, DF26 Scientific Chair, Quadram Institute, and Dhan Bhandari, ICC President, are welcoming participants and chairing the opening ceremony, themed:

“Bridging Fibre Gaps: Harmonizing Definitions, Methods, and Functional Food Solutions”

The session features two keynote presentations:

🔬 Elke Arendt, University College Cork, Ireland — Clyde H. Bailey Medal Awardee 2026
Closing the Fibre Gap: Novel Ingredients, Fermentation Technology and Health-Oriented Food Design

📊 Barry McCleary, FiberCarb, Ireland
Defining and Measuring Dietary Fibre

We’re kicking off the scientific programme with an opening morning connecting fundamental fibre science with practical food solutions—and setting the stage for discussion and collaboration! 🤝✨

📅 Wednesday, 7 October 2026
🕣 Welcome words: 08:30–09:00 | Opening ceremony: 09:00–10:05 BST
📍 Auditorium, JIC Conference Centre, Norwich, UK

👉 Discover DF26: dietaryfibre.org

30/09/2026

🏆 Your DF26 presentation could be award-winning!

At the 9th International Conference on Dietary Fibre, we’ll recognise outstanding research through two award programmes:

🎤🖼️ ICC Best Speaker and Best Poster Awards; sponsored by the Journal of Cereal Science, published by Elsevier. An international jury will select two speakers and two poster presenters, with €500 for each award. Recipients whose work fits the journal’s scope will also be invited to submit a paper based on their presentation or poster, subject to the journal’s usual independent peer-review process.

🎙️ Best Short Oral Presentation Award; sponsored by Wiley, with the support of Food Science & Nutrition and Molecular Nutrition & Food Research. One outstanding short oral presenter will receive £500.

We can’t wait to hear the ideas you’ll bring to Norwich on 6–8 October 2026! 🌾

Please note that recipients must be present at the conference to receive an award.

👉 Explore the awards and their rules: dietaryfibre.org/awards

29/09/2026

How can we close the fibre gap? 🌾

Join us for the closing panel discussion of DF26:

🎙️ Closing the Fibre Gap: What Science Knows and What Industry and Consumers Need

On 8 October, the session will bring together perspectives from academia and industry to explore what it will take to make fibre-rich foods an easier, more appealing choice. 💬

The discussion will address key questions, including:

🔬 Why does the fibre gap persist?
🥣 How can innovation make fibre-rich foods more attractive to consumers?
📋 What scientific, regulatory and technological barriers must be overcome?
🌍 Which changes in science, policy or product innovation could make the greatest difference over the next decade?

The panel will be moderated by Cathrina Edwards (Quadram Institute, UK) and Sean Finnie (Sifgrains, US; 2026 Harald Perten Prize Winner), and features:

• Pierre Berbezy — Limagrain, France
• Alison Lovegrove — Rothamsted Research, UK
• Maria Traka — Quadram Institute, UK
• Eleanor Beck — UNSW Sydney, Australia

Following a statement from Sean Finnie, the panel will open the conversation to the audience—so bring your questions and perspectives! 🙌

📅 Thursday, 8 October 2026 | 15:30–16:30
📍 Auditorium, DF26, Norwich, UK

👉 Explore the conference: dietaryfibre.org

23/09/2026

More sponsors have joined DF26 since our last thank-you post! 🌾

A warm welcome to Grain Millers, Oatly and the Taiwan Grain Industry Association (TGIA)! 🎉👏 We’re delighted to have you alongside the organisations already supporting the 9th International Conference on Dietary Fibre. 🤝

🥇 Gold sponsors:
🔗 ANKOM Technology – ankom.com
🔗 PepsiCo – pepsico.com

🥈 Silver sponsors:
🔗 Clonbio Foods – clonbiofoods.com
🔗 FiberCarb Consultants
🔗 J. Rettenmaier & Söhne (JRS) – rettenmaier.uk
🔗 Eurofins – carbohydratestesting.com
🔗 HealthGrain Forum – healthgrain.org
🔗 Grain Millers – grainmillers.com
🔗 Oatly – professionals.oatly.com/health
🔗 Taiwan Grain Industry Association (TGIA) – tgia.org.tw

Thank you to every sponsor for supporting DF26 and helping bring the dietary fibre community together in Norwich, UK, on 6–8 October 2026. 🌍 Your support helps make this important exchange of knowledge, ideas and connections possible! 🙏✨

👉 Meet our sponsors: dietaryfibre.org/our-sponsors

18/09/2026

🌾🍞 With DF26 fast approaching, we are delighted to showcase another special session in the programme – organised by the ICC Whole Grain Initiative.

🥣 Eat More Whole Grains – Why is This an Important (Fibre) Message?

📅 Thursday, 8 October 2026
🕘 08:55–10:00
📍 Auditorium, Norwich, UK

Chaired by Eleanor Beck — UNSW — and Mikkel Andersen — Lantmännen Unibake International — this session will bring together scientific perspectives on the evidence, opportunities and challenges behind increasing whole-grain consumption. 📚🔍

The programme will explore:
🌾 Why whole grains should be considered as a food group
💡 How to bridge whole-grain and fibre gaps
📊 Evidence on whole and refined grains in dietary guidance
🌍 The role of whole grains in the green transition
🔬 Whole grains in the era of ultra-processing and personalised nutrition

Speakers include:
👤 Andrew Reynolds, University of Otago
👤 Mikkel Andersen, Lantmännen Unibake
👤 Ennel Ngoc Linh Nguyen, UNSW
👤 Rikard Landberg, Chalmers University

Join us in Norwich for DF26: Dietary Fibre in Focus: Bridging Science, Technology, and Global Health. 🌐🤝

Learn more: dietaryfibre.org

18/09/2026

What happens when cereal science meets fermentation? 🌾🦠 Find out at this special DF26 session!

🌾🧪 As the conference draws closer, we are pleased to highlight one of the special sessions at DF26 – the 9th International Dietary Fibre Conference 2026.

🔬 Dietary Fibres in Cereal Products: Impact of Fermentation and Processing on Functionality and Health

📅 Wednesday, 7 October 2026
🕟 16:30–18:00
📍 Auditorium, Norwich, UK

Hosted by the Healthgrain Forum and HealthFerm, and chaired by Christophe Courtin — HealthFerm Coordinator, KU Leuven — and Kristof Brijs — Healthgrain Forum Chair, KU Leuven — this session will explore how fermentation and processing can influence the functionality and health potential of dietary fibres in cereal products. 🌱⚙️🧬

Topics will include:
✨ Multi-fibre reformulation of staple foods
✨ Bioactive oligomers and dietary fibre functionality
✨ Oat-based yogurt alternatives and cardiometabolic health
✨ Food fermentation and fibre in an industrial context

Featuring contributions from:
👤 Emanuele Zannini, University College Cork
👤 Victor Castro-Alves Castro Alves, Örebro University
👤 Vilma Liikonen, University of Eastern Finland
👤 Ian Noble, Mondelēz

Join the conversation connecting cereal science, food processing and health-oriented innovation. 🌍🤝

Find out more about DF26: dietaryfibre.org

09/09/2026

📢🌾 The updated programme for DF26 is now available!

With the 9th International Conference on Dietary Fibre 2026 getting closer, we are delighted to share the latest version of the conference programme.

Taking place 6–8 October 2026 in Norwich, UK, DF26 will bring together researchers, experts and professionals from around the world to explore the latest developments in dietary fibre science, technology, nutrition and health. 🌍🔬

The updated programme gives a more detailed look at what awaits us in Norwich – from 🎤 keynote lectures and 🔬 scientific sessions to ⚡ flash presentations, 💡 special sessions, poster viewing and opportunities for discussion and exchange.

Topics across the programme span the many dimensions of dietary fibre research – from fibre definition and measurement and its role in food manufacturing to the gut microbiome, health and disease, food innovation, fermentation, processing and whole grains.

📅 Take a look at the updated programme and start planning your DF26 experience!

🔗 Updated programme: https://www.dietaryfibre.org/programme
🔗 More information about the conference: https://www.dietaryfibre.org/

We look forward to welcoming the international dietary fibre community to Norwich this October! 🌾

28/08/2026

🌾 Calling all private sector professionals across the food value chain!

Thank you to EUFIC - European Food Information Council for helping spread the word! Together with our partners at the Whole Grain Initiative, we're bringing this webinar back for a third session — on 13 October, 16:00–17:00 CEST.

Consumer demand for healthier, more sustainable food continues to grow, and the science behind the health benefits of whole grains is well established. Yet in most markets, whole grain consumption still falls well below recommended levels — a public health challenge, but also a real opportunity for businesses ready to lead.

In this free session, we'll explore:
🌾 Why whole grains are becoming a strategic business opportunity
🌾 What actions companies across the food value chain can take to increase availability, visibility and uptake
🌾 How to move from intention to implementation, including collaboration through the Whole Grain Initiative

The conditions for change are in place. The question is: will you lead?

🔗 Register for the free webinar: https://attendee.gotowebinar.com/register/5558573795300213599

👉 Find out more here: https://www.wholegraininitiative.org/news/join-the-icc-wgi-webinar-closing-the-whole-grain-gap-13-10-2026

Adresse

Stubenring 12
Wien
1010

Öffnungszeiten

Montag	08:00 - 17:00
Dienstag	08:00 - 17:00
Mittwoch	08:00 - 17:00
Donnerstag	08:00 - 17:00
Freitag	08:00 - 13:00

Telefon

+43 1 70772020

Website

http://www.icc.or.at/

Benachrichtigungen

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