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ICC - International Association for Cereal Science and Technology

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ICC - International Association for Cereal Science and Technology

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

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

28/08/2026

⏰ DF26 Regular Registration Deadline: 31 August 2026

Planning to join us at the 9th International Conference on Dietary Fibre 2026 (DF26) in Norwich, UK, from 6–8 October 2026? 🌾

This is your reminder that Regular registration rates are available only until 31 August 2026. After that, registration will remain open, but late registration rates will apply.

🔬 DF26 will bring together scientists, academics, industry experts and other stakeholders from around the world for three days of cutting-edge research, discussion, networking and exchange around dietary fibre.

🤝 Your conference registration also includes the Welcome Reception on 6 October – a great opportunity to meet and reconnect with colleagues from across the international dietary fibre community.

👉 Register by 31 August and secure the regular registration rate:
https://www.dietaryfibre.org/registration

We look forward to welcoming you to Norwich this October!

17/08/2026

🎙️ Meet Two More Keynote Speakers |

We are proud to announce two more world-class keynote speakers at the 9th International Conference on Dietary Fibre 2026! Join their session on Wednesday, 7 October, 15:30–16:30.

🏆 Senay Simsek — Professor and holder of the Dean's Chair in Food Science, and Head of the Department of Food Science at Purdue University, where she also serves as Assistant Dean of One Health Initiatives. An internationally recognized expert in cereal science and carbohydrate chemistry 🌾, she leads the Simsek Lab at the renowned Whistler Center for Carbohydrate Research. She is one of two recipients of the Harald Perten Prize 2026, shared with Dr. Sean M. Finnie (Sif Grains, LLC), and will deliver Award Lecture 1, "Wheat Arabinoxylans: A 360° Perspective from Structure and Function to Nutrition and Health," in recognition of this honour.

🔬 Cristina Rosell — Head of the Department of Food and Human Nutritional Sciences at the University of Manitoba and Adjunct Professor at IATA-CSIC (Spanish National Research Council), where she previously served as Director. An expert in cereal chemistry, dough rheology, and starch functionality, she has authored more than 350 peer-reviewed publications 📚 and currently serves as Editor-in-Chief of the Journal of Cereal Science. Her keynote, "Modulating Dietary Fiber Functionality in Rice Bran through Enzymatic and High-Pressure Processing Treatments," will explore new approaches to enhancing fibre functionality.

📍 Join us to hear these two leading voices shape the future of dietary fibre science. 🔗 www.dietaryfibre.org

📣 Last call! Today, 17 August, is the final day to submit your poster abstract — don't miss your chance to contribute! 🗓️⏰ Don't forget: the standard registration rate is available until the end of August — a great opportunity to secure your spot at a great value.
We look forward to welcoming you and your contributions! 🌾🤝

11/08/2026

🎙️ Meet Two More Keynote Speakers |

We are delighted to introduce two more outstanding keynote speakers joining us at the 9th International Conference on Dietary Fibre 2026 (DF26)! 🎉

🌿 Annegret Bögner — Expert in Nutrition and Regulatory Affairs at J. Rettenmaier & Söhne (JRS), Germany, one of the world’s leading innovators in plant-based fibre technology. Bringing together nutrition science, food regulation and industry expertise, Annegret works at the intersection of dietary fibre research, functional food development and international regulatory frameworks. Her current interests focus particularly on the fermentability and physiological effects of insoluble dietary fibre, including its potential role in supporting gut health and preventing metabolic diseases such as type 2 diabetes.

🔬 Christophe Courtin — Full Professor at the Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium. His research explores cereal constituents and dietary fibre, the enzymes that degrade them, and the role of microorganisms in cereal processing and health. Christophe coordinates the Horizon Europe HealthFerm project and has authored or co-authored more than 350 peer-reviewed papers, alongside patents in 12 patent families. He also organised and chaired the 8th Dietary Fibre Conference in Leuven together with ICC.

🌾 Together, they bring complementary perspectives from industry and academia, linking fundamental fibre science with food innovation, regulation and real-world applications.

📍 Join us in Norwich, UK, from 6–8 October 2026 for DF26 – “Dietary Fibre in Focus: Bridging Science, Technology, and Global Health” – and hear leading experts from around the world discuss the latest developments shaping dietary fibre science, technology and health.

🔗 www.dietaryfibre.org

📣 And a final reminder: poster abstract submissions were extended to 17 August!

We look forward to welcoming you to Norwich! 🌾🤝

05/08/2026

📢 Deadline Extended!

Great news for researchers and professionals in dietary fibre science — the deadline for poster abstract submissions to the 9th International Conference on Dietary Fibre 2026 has been extended to 17 August 2026!

This is your opportunity to present your research to a global community of scientists, industry experts, and academics at one of the leading international events in dietary fibre research.

📅 New deadline: 17 August 2026

🔗 More info and submission details: https://www.dietaryfibre.org/abstracts

03/08/2026

🎙️ Meet Two More Keynote Speakers |

We are proud to announce two more world-class keynote speakers at the 9th International Conference on Dietary Fibre 2026! 🎉

🧪 Ed Deehan — Assistant Professor in the Department of Food Science and Technology at the University of Nebraska-Lincoln, and a Registered Dietitian. Ed's research bridges human nutrition, food science, and microbiology to unlock the health potential of non-digestible carbohydrates, with a focus on how specific dietary fibre structures shape the gut microbiome 🦠. His work spans both academia and industry, aiming to advance fibre-based functional foods and microbiome-targeted therapeutics.

🧬 Bruce Hamaker — Distinguished Professor of Food Science at Purdue University, where he holds the Roy L. Whistler Chair and directs the Whistler Center for Carbohydrate Research. With over 340 peer-reviewed publications 📚 and decades of research on food carbohydrates, dietary fibre, and the gut microbiome, Bruce has also driven applied nutrition programmes across West and East Africa and Latin America, and has mentored more than 100 graduate students and postdoctoral scientists.

📍 Join us to hear these two leading voices shape the future of dietary fibre science. 🔗 www.dietaryfibre.org

📣 We warmly invite you to contribute to the conference by submitting your poster abstract — submissions are still open until 11 August! 🗓️💡 Don't forget: the standard registration rate is available until the end of August — a great opportunity to secure your spot at a great value. We look forward to welcoming you and your contributions! 🌾🤝

27/07/2026

🔬 Spotlight on our host: the Quadram Institute! 🌾

We're excited to be heading to the Quadram Institute in Norwich, UK, this October — the venue hosting the 9th International Conference on Dietary Fibre 2026 (DF26), from 6–8 October 2026. 📅

The Quadram Institute is home to scientists 🧑‍🔬, academics 🎓, and NHS clinicians working side by side (plus Europe's largest endoscopy unit!) to understand how food 🍽️ and microbes 🦠 interact to support human health.
Their work spans gut health, the microbiome, food innovation, and healthy ageing — a perfect match for everything we'll be exploring at DF26. ✨

Can't wait to bring the dietary fibre community together in such a fitting setting! 🙌

🔗 Discover the Quadram Institute: https://quadram.ac.uk 🔗

Find out more about DF26: https://www.dietaryfibre.org

27/07/2026

🌾 Big news for ! 🎉

We're thrilled to reveal two incredible keynote speakers joining us at the 9th International Conference on Dietary Fibre!

🔬 Barry McCleary, founder of Megazyme and the scientist behind many of the world's standard methods for measuring dietary fibre (yes, the actual Codex Alimentarius international standards!), will speak on "Defining and Measuring Dietary Fibre."

🧪 Prof. Elke Arendt from University College Cork — one of the world's most cited food scientists with 500+ publications and an h-index of 124 — will tackle one of the biggest challenges in food today: "Closing the Fibre Gap: Novel Ingredients, Fermentation Technology and Health-Oriented Food Design."

Two brilliant minds. One stage. Don't miss it! 🙌

📣 Want to be part of the conversation? We warmly invite you to submit your poster abstract — submissions are still open until 11 August! 🗓️💡
And if you haven't registered yet, the standard registration rate is available until the end of August — a great time to grab your spot! 🎟️ We can't wait to welcome you and your contributions! 🌾🤝

👉 Find out more and register at www.dietaryfibre.org

23/07/2026

🌾 Something new for the milling industry! 🌾

The Milling Forum Europe 2026 is coming to Brussels, Belgium from 7–9 September 2026 — a brand-new meeting point bringing together experts from the European grain and milling sector.

Organized by the Association of Cereal Research (AGF), this three-day event is packed with: ✅ Expert presentations and keynote speeches on the latest science, technology, and market trends ✅ Great networking opportunities across the industry ✅ A trade exhibition with 40+ exhibiting companies ✅ An exclusive tour of the BiGu Group's state-of-the-art CERES mill. 🏭

With around 300 industry representatives, researchers, and professionals from across Europe expected to attend, this is one to add to your calendar!

💡 ICC Technical Committee members: you get a 50% discount on registration! Just reach out to [email protected] to coordinate (spots are limited).

Registration is open now: https://www.millingforum.eu 🔗

23/07/2026

Meet the DF26 sponsors!

A huge thank you to our agreed sponsors of the 9th International Conference on Dietary Fibre 2026 (DF26)! 🌾🙏

Sponsorship opportunities for the Conference are still available! More information is available here: https://www.dietaryfibre.org/overview

Their support makes it possible to bring together the global dietary fibre community in Norwich, UK, this October — and we're delighted to showcase them here.

🥇 Gold Sponsors 🔗 ANKOM Technology – https://www.ankom.com 🔗 PepsiCo – https://www.pepsico.com

🥈 Silver Sponsors 🔗 Clonbio Foods – https://www.clonbiofoods.com/ 🔗 FiberCarb Consultants 🔗 J. Rettenmaier & Söhne (JRS) – https://www.jrs.eu/en/ 🔗 Eurofins – https://www.eurofins.com 🔗 HealthGrain Forum – https://healthgrain.org

We're grateful for their commitment to advancing dietary fibre science, technology, and global health. Please take a moment to explore what they do!

👉 Discover more about DF26: https://www.dietaryfibre.org/

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

Webseite

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

Benachrichtigungen

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