Cereals have been the most important staple food for mankind for several millennia. Cereals are also a main source of raw materials for beverages animal feed and more recently for non-food applications.
Cereal science, often in combination with Enzyme Technology, has played a pivotal role in expanding the applications of cereals in a broad range of products and improving product quality. This has resulted in various benefits, like nutritional and product quality, higher yields, more efficient and more sustainable processing. New technologies and knowledge will help to progress this further.
Since 1915 the world’s largest organisation of cereal scientists, AACC International, is advancing cereal science worldwide and has significantly contributed to the progress in this science. Cereals&Europe as the largest section of AACC International is fulfilling this mission in Europe.
For this reason this year the 6th edition of the C&E Spring Meeting will welcome the important European Symposium of Enzymes in Grain Processing, an unique meeting that covers both classical topics such as enzymes structure-function relationships, baking and brewing, as well as the new genomic technologies and emerging areas for grain research including bioenergy, feed, bio-refineries and functional ingredients.
These unique platforms are the ideal place for European cerealists (institutional, academia and industry) to meet and discuss the European state of the art Cereal Science and Bakery technology. Special attention will be dedicated to the state of the art, insight and knowledge of enzymes in processing grains for food and beverages, feed and non-food.
The lively and historic city of Amsterdam will be the picturesque frame for the biyearly C&E Spring Meeting and triennial ESEGP. The Cereals&Europe team and other organizing and sponsoring parties will do everything to guarantee the friendly environment to our guests for the effective scientific work and networking.