Session 1
Session 2
Session 3
Session 4
Monday 19 June
08:00 – 09:30 Registration
09:30 – 10:00 Welcome AACC-I, C&E

  • Laura Hansen, Peter Weegels
10:00 – 10:50 Opening Keynote

  • Rob Hamer (Unilever)
    Re-engaging the consumer
Session 1
Cereals for a healthy and safe diet
10:50 – 11:20
  • Peter L. Weegels (European Bakery Innovation Centre)
    The future of bread until 2050
11:20 – 11:40
  • Jan-Willem van der Kamp (TNO Food and Nutrition)
    Whole grain: new perspectives for one global definition and for health claims
11:40 – 12:00
  • Kitti Török (Budapest University of Technology and Economics)
    Genetic and environmental variability of arabinoxylans in wheat varieties and breeding lines
12:00 – 13:30 Lunch & Poster viewing
13:30 – 13:50
  • Katharina Scherf (German Research Centre for Food Chemistry)
    Identification of wheat cultivars suitable as new reference material for gluten analysis
13:50 – 14:10
  • Antoine H.P. America (Wageningen University & Research)
    From non-targeted proteomics marker discovery to targeted discrimination of spelt and wheat flours
Session 2
Innovative processes and design of cereals for the future
14:10 – 14:30
  • Claudia Vogel (Deutsche Forschungsanstalt für Lebensmittelchemie)
    Effects of thermal and mechanical treatments on the protein distribution and functional properties of wheat flour
14:30 – 14:50
  • Frederik Janssen (KU Leuven)
    A colloidal approach for studying the role of cereal flour constituents in gas cell stabilization during bread making
14:50 – 15:10
  • Lucas Tiphiane (Irstea)
    Bubble growth in Danish pastry during proving as monitored by MRI
15:10 – 15:40 Coffee break
15:40 – 16:00
  • Alessandra Marti (University of Milan)
    Sprouted wheat: a new ingredient in bread-making?
16:00 – 16:20
  • Christoph  Verheyen (Technical University of Munich)
    Yeast metabolites – potential to control the structural integrity of dough and bread matrices
16:20 – 16:40
  • Martijn Noort (TNO)
    Innovative structure design of bakery products by means of Additive Manufacturing (3D printing)
16:40 – 17:00
  • David Grenier (Irstea)
    Bread baking under partial vacuum and low temperature conditions
17:00 – 17:20
  • Stefano Renzetti (TNO)
    How does bran affect baking performance of wheat dough? – Mechanistic insights from molecular and material science approaches
17:20 – 17:40
  • Agnieszka Nawrocka (Insitute of Agrophysics Polish Academy of Science)
    Aggregation of gluten proteins in gluten dough after fibre polysaccharides addition studied with application of FT-Raman spectroscopy
17:40 End
19:00 Welcome Reception
Tuesday 20 June
Session 3
Product development: novel ingredients and gluten free products
09:00 – 09:40
  • Elke Arendt (University College Cork)
    Advances in gluten free cereal research
09:40 – 10:00
  • Stefan Horstmann (University College Cork)
    Development of a prediction tool for the application of hydrocolloids in a potato starch based bread
10:00 – 10:20
  • Federico Morreale (Department of Food Science – University of Parma)
    Experimental design applied to unravel gluten free breadmaking limitations
10:20 – 10:40
  • Hanne Masure (KU Leuven)
    Electrical resistance oven baking as a tool to study structure formation during gluten-free bread making
10:40 – 11:10 Coffee break
11:10 – 11:30
  • Natalia Rosa-Sibakov (VTT – Technical Research Centre of Finland Ltd)
    Functionality and modification of oat dietary fibre for high-moisture food applications 
11:30 – 11:50
  • Marcin Kurek (Warsaw University of Life Sciences)
    Beta-glucan extraction methods with application of natural flocculants
Session 4
Application of enzymes in cereal-based industries. Baking, Brewing and Functional Foods
11:50 – 12:30
  • Phil Latham (DSM Food Specilaties BV)
    Recent advances in enzymology and enzyme applications
12:30 – 13:30 Lunch
13:30 – 14:10
  • Cristina M. Rosell (Institute of  Agrochemistry and Food Technology (IATA-CSIC))
    Enzymatic modification of starches: from functional to nutritional implications
14:10 – 14:30
  • Neil Carr (Specialities BV)
    The role of phospholipases in cakes: insights on functionality and chemistry
14:30 – 14h50
  • Sofie Leys (KULeuven)
    Investigation of the functionality and activity profile during bread making of xylanases that differ in inhibition sensitivity
14:50 – 15:20 Coffee break
15:20 – 15:40
  • Annelien Verbauwhede (KULeuven)
    Wheat flour inhibitors improve peptidase applications in bread making
15:40 End
19:30 Conference dinner
Wednesday 21 June
Session 4
Application of enzymes in cereal-based industries. Baking, Brewing and Functional Foods (continued)
08:30 – 8:50
  • Claudio Cornaggia (Megazyme)
    Rapid, sensitive and automatable colourimetric assays for the measurement of endo-acting glycosyl hydrolases in both cereals and industrial preparations
08:50 – 09:10
  • Frank Rittig (Novozymes Switzerland AG)
    Enzymes enhance quality of breads made from ancient grains
09:10 – 09:50
  • Gilles Mur (DuPont Industrial Biosciences)
    Malting and Enzymes
09:50 – 10:10
  • Jesper Kjeldgaard Andersen (Novozymes)
    Enzymes enabling the use of sorghum and cassava as raw materials for African breweries
10:10 – 10:40 Coffee break
10:40 – 11:00
  • Ann-Christin Rath (Research and Teaching Institute for Brewing) (TBC)
    Multi-enzyme analysis and micro malting – New possibilities for quality evaluation and selection of new malting barley varieties
11:00 – 11:20
  • Sara Melis (KU Leuven)
    Lipases as processing aids in the separation of wheat flour into gluten and starch
11:20 – 11:40
  • Wilbert Heijne (DSM)
    Enzyme applications in gluten free beer
11:40 – 12:20 Closing Ceremony
12:20 End