About the Section
Cereals & Europe is a fresh, dynamic and informal network for individual pan-European Cereal Scientists and Technologists (cerealists). Cereals & Europe is the portal to the largest European cereal network. More than 400 pan-European cereal scientists and technologists connect by regular e-mail Newsletters and through the web site (http://www.cerealsandeurope.net).
C&E Spring Meeting 2013
The C&E Section recently held their 2013 Spring Meeting in Leuven Belgium. A full report on the meeting will be available in the July-August issue of Cereal Foods World. Below is a brief summary of the meeting.
On May 29–31, 2013, more than 200 cereal scientists and technologists from both academia and industry representing 24 countries met in the hometown of KU Leuven during the Cereals and Europe Spring Meeting 2013, which is the fourth two-year event in its kind. The C&E Spring Meeting was organized by the Laboratory of Food Chemistry and Biochemistry and endorsed by AACC International and its European section Cereals & Europe.
The meeting theme was ‘Unlocking the full potential of cereals: Challenges for science based innovation’. Its focus was on different aspects of cereals related to corporate challenges and new technologies, which was reflected in six major session topics including cereal biotechnology, cereal constituents and ingredients, cereal based food production and processing, structure-function relationships, analytical aspects, and nutritional aspects of cereal based foods, food processing and ingredients. These topics were discussed during 55 oral presentations, of which 7 experts from different cereal research areas, and 56 poster presentations.
For a full program on the recent event, visit the meeting website.
Pictures have also been posted on the event website.
12th European Young Cereal Scientists and Technologists Workshop
The12th European Young Cereal Scientists and Technologists Workshop (EYCSTW) organized by Cereals & Europe (C&E) was held from April 10 to 12, and hosted by the University of Nottingham, UK. Thirty young scientists participated together with three senior members, Frédéric Auger from CSM, Germany, and C&E board member, Barry McCleary, CEO of Megazyme International, Ireland, and Koushik Seetharaman, associate professor and cereals chair from University of Guelph, Canada. The scientists took their journey not only from European countries, the UK, Spain, Germany, Hungary, Belgium, Poland, Finland, and Switzerland, but also from Brazil and Canada this year.
The workshop took place at University Park Campus of the University of Nottingham. Topics included: analytics in cereal science, nutrition and fiber enrichment of cereal-based foods, processes and ingredients, and more. Students also toured the Molson Coors Brewery and the National Brewery Centre.
Watch for the full report in the upcoming July-August issue of Cereal Foods World.
Winners of Best Presentation Award: Gold for Magdalena Rückert (Germany), Silver for Attila Bagdi (Hungary)
Young scientists after visiting Molson Coors Brewery in Burton on Trent
|Visiting a pilot plant at School of Biosciences, Sutton Bonington Campus
Nottingham-Tour with Robin Hood