ICC International Conference

GRAINS FOR WELLBEING

Taipei, Chinese Taipei

5 - 8 November 2018

06Days

22Hours

:

21Minutes

:

44Seconds

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

Chair of Scientific Committee, ICC President

Hacettepe University

Jong-i Hu

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

Committees

Scientific committee

Hamit Koksel (Co-chair), International Association for Cereal Science and Technology, Turky
An-I Yeh (Cochair), Graduate Institute of Food Science and Technology, National Taiwan University
Joel Abecassis, NPRA, France
Marina Carcea, VREA, Italy
Peter Robert SHEWRY, University of Reading, United Kingdom
Ya-Jan Wang, University of Arkansas, United States
Amine Jbeily, International Association of cereal science and technology, Lebanon
Ken’ichi OHTSUBO, Niigata University, Japan
Gyebi Doudu, University of Pretoria, South Africa
Larisa Cato, AEGIC, Australia
Amy Lin, University of Idaho, United States
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
Yann-Rong Lin, Department of Agronomy, 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