ICC International Conference

GRAINS FOR WELLBEING

Taipei, Chinese Taipei

5 - 8 November 2018

138Days
21Hours
:
52Minutes
:
13Seconds

WELCOME LETTER


Dear Friends and Colleagues,


Grain is important in our diet, not only for providing energy and the feeling of joy from grain desserts, but also for improving health. Being staple food, refined grains such as rice and wheat have been highly industrialized; their quality and safety remain extremely important. With health benefits, the precious functional components from grain such as beta-glucan, dietary fiber, antioxidants, etc., have enabled the introduction of innovative grain products.


In this conference, plenary speeches, keynote speeches, technical oral and poster reports will be included to thoroughly discuss the topics of the quality and safety of grain products, the functional components of grains, the processing of functional grain products as well as the balance between the joy, nutrition and health related to grain desserts.


This 2-day symposium is dedicated to food scientists, dieticians, nutrition researchers, regulatory agency, processers, market channels and interested consumers, to discuss the opportunities and challenges facing the grain industry.


We look forward to welcoming you to Taipei!

Prof. Hamit Köksel

Prof. Hamit Köksel

Chair of Scientific Committee, ICC President

Hacettepe University

Jian-Bin Chen

Director of agriculture and food agency council of agriculture executive yuan, R.O.C.(Taiwan)

Committees

Scientific committee


  • Hamit Koksel (Co-chair), International Association for Cereal Science and Technology
  • An-I Yeh (Cochair), Graduate Institute of Food Science and Technology, National Taiwan University
  • Joel Abecassis, NPRA, France
  • Marina Carcea, VREA, Italy
  • Wen-chang Chiang, Taiwan Grain Industry Association
  • Yung-ho Chang, Department of Food and Nutrition, Providence University
  • Hsi-Mei Lai, Department of Agricultural Chemistry, National Taiwan University
  • Ting-Jang Lu, Graduate Institute of Food Science and Technology, National Taiwan University
  • Rachel Hsu, China Grain Products R&D Institute


Organising committee

  • Ting-Jang Lu, Graduate Institute of Food Science and Technology, National Taiwan University
  • Michaela Pichler, International Association for Cereal Science and Technology
  • Sabine Gratzer, International Association for Cereal Science and Technology
  • Chao-Hsing Huang, Agriculture and Food Agency, Council of Agriculture
  • Yun-Ju Chang, Agriculture and Food Agency, Council of Agriculture
  • Wen-chang Chiang, Taiwan Grain Industry Association
  • An-I Yeh, Graduate Institute of Food Science and Technology, National Taiwan University
  • Yung-ho Chang, Department of Food and Nutrition, Providence University
  • Hsi-Mei Lai, Department of Agricultural Chemistry, National Taiwan University
  • Rachel Hsu, China Grain Products R&D Institute

Venue


Howard Civil Service Internatiional House

Taipei, Taiwan


http://www.howard-hotels.com.tw/en/civil-service/home/ 

Organisers

  • CGPDRI

    CGPRDI

    China Grain Products R&D Institute

  • ICC

    ICC

    International Association for Cereal Science and Technology

  • NTU

    NTU

    National Taiwan University

  • TGIA

    Taiwan Grain Industry Association

Co-Organisers

  • ACST

    ACST

    Agricultural Chemical Society of Taiwan

  • TAFST

    TAFST

    Taiwan Association for Food Science and Technology