Draft programme. Secretary General International Association for Cereal Science and Technology, Austria

Transcription

1 Draft programme Wednesday, June 12, 2013 Session 1: Moderation: Welcome and Opening of Symposium Roland Poms International Association for Cereal Science and Technology, Austria Regine Schoenlechner 9.00 Welcome addresses: Keynote lectures: Josef Glössl Vice Rector Wolfgang Kneifel Head of Department of Food Science and Technology Joel Abecassis President of International Association for Cereal Science and Technology, France Roland Poms Secretary General International Association for Cereal Science and Technology, Austria Regine Schoenlechner Department of Food Science and Technology BOKU University of Natural Resources and Life Sciences, Vienna, Austria Harald Vogelsang Vienna General Hospital, Austria Clinics and diagnosis of adult coeliac disease and non CD gluten sensitivity Andreas and Paul Vecsei St. Anna Children s Hospital, Austria Special considerations regarding celiac disease in the pediatric population and experiences of an adolescent living with celiac disease Coffee break and poster viewing

2 Session 2: The Gluten-Free Diet Hertha Deutsch Austrian Association of Coeliac Disease, Austria Harald Vogelsang Vienna General Hospital, Austria Nicolas Kennedy Irish CD association, Ireland Gluten-free diet (working title) Hertha Deutsch Austrian Association of Coeliac Disease, Austria Gluten-free diet: Codex Standards and EU legislation Michael Abott Health Canada/USA (tbc) Legal aspects in USA and Canada (working title) Fred Brouns University of Maastricht, NL Do wheat lectins have adverse health effects? Julie Jones (tbc) St. Catherine University, USA Are gluten-free products a modern elixor for all ailments: an analysis of wheat belly Lunch and Poster viewing Session 3: Searching of the limits analytical aspects of gluten detection Peter Köhler Roland Poms International Association for Cereal Science and Technology, Austria Peter Köhler Gluten complex composition and analytical challenges Terry Körner Health Canada, Canada Can mass spectrometry and bioinformatics be used to assess the safety of products with hydrolyzed gluten? :00 Päivi Kanerva University of Helsinki, Finland Prolamin-detecting antibodies and ELISA based methods in gluten-free analysis Coffee break and poster viewing

3 Sigrid Haas-Lauterbach R-Biopharm AG, Germany Collaborative studies for RIDASCREEN gliadin and RIDASCREEN gliadin competitive showing low LOQs and good precision Rupert Hochegger AGES-Austrian Agency for Health and Food Safety, Austria Comparison of R5 and G12 antibody based ELISA used for the determination of the gluten-content in official food samples Hetty C. van den Broeck Wageningen University and Research Centre, The Netherlands Label free targeted detection and quantification of celiac disease stimulating epitopes by LC-MS Zsuzsanna Bugyi Budapest University of Technology and Economics, Hungary Investigation of the factors influencing immunoanalytical quantification of gluten proteins connecting analysis and legislation 18:30 Welcome Reception

4 Thursday June 13, 2013 Session 4: Gluten-free food processing and products new trends Elke Arendt University College Cork, Ireland Hannu Salovaara University of Helsinki, Finland Emmerich Berghofer Eimear Gallagher Teagasc Food Research Centre, Ireland Overview of gluten-free processing present state (working title) Hannu Salovaara University of Helsinki, Finland Oats as gluten-free food: regulatory, analytical and clinical aspects Lee Anne Murphy Manitoba Agri-Health Research Network Inc, Canada The role of gluten-free products in addressing chronic disease Sandra Galle University of Alberta, Canada Lactic fermented flaxseed: a functional ingredient for gluten-free product development Nicoletta Pelligrini University of Parma, Italy Dietary Exposure to mycotoxins in a group of adult coeliac patients Coffee break and poster viewing Session 5: Cereal foods I: Novel approaches towards healthier gluten-free bread and pasta products Eimear Gallagher Teagasc Food Research Centre, Ireland Michael G Gänzle University of Alberta, Canada Elke Arendt University College Cork, Ireland Advances in gluten-free cereal processing with special attention to bread and pasta Michael G Gänzle University of Alberta, Canada Selection of competitive starter cultures for gluten-free sourdoughs Cristina M Rosell Institute of Agrochemistry and Food Technology, CSIC, Spain A benchmarking study of bread like gluten-free products: instrumental, sensory and nutritional characteristics

5 Dana Elgeti Technical University Munich, Germany Surface active components and fractionated pseudocereals as means to improve the foam stability of gluten-free bread Leszek Moscicki Lublin University of Life Sciences, Poland Precooked gluten-free pasta from various raw materials Lunch and poster viewing Session 6: Cereal foods II: Deeper insights in gluten-free baking and processing Joel Abecassis INRA, SupAgro CIRAD University of Montpellier, France Jan Willem van der Kamp TNO, The Netherlands Charles I Speirs Campden BRI Station Road Chipping Campden, UK Process and ingredient interactions in the baking of gluten-free baked goods Stefano Renzetti TNO, The Netherlands Insights on staling mechanisms in gluten-free breads and potential ingredient solutions Gabriela Ratz Aroma improvement of gluten-free bread by means of aroma-active malt preparations Urszula Krupa-Kozak Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland Effect of prebiotics on calcium bioavailability from gluten-free bread by human intestine-like Caco-2 cells Coffee break and poster viewing Session 7: Chairpersons Recent efforts in plant breeding for gluten-free raw materials Herbert Buckenhüskes DLG - German Agricultural Society, Competence Center Agriculture and Food Business, Gemany Luud Gilissen Plant Research International Wageningen UR, The Netherlands Luud Gilissen Plant Research International Wageningen UR, The Netherlands Wheat and oat, how safe can we make it?

6 Angéla Juhász Agricultural Institute CAR HAS, Hungary Identification and prediction of the epitopes in wheat proteins for defining toxic units relevant to human health based on proteomic data Crispin A Howitt CSIRO Food Futures Flagship, Australia Identification of ultra-low gluten barley for food and brewing applications for subjects with gluten intolerance, gluten allergy or coeliac disease 19:00 Conference Dinner

7 Friday June 14, 2013 Session 8: Chairpersons Traditional food processing of minor cereals- future use for gluten-free processing? John Taylor University of Pretoria, South Africa Kaisa Poutanen VTT, Finland Regine Schoenlechner John Taylor University of Pretoria, South Africa Minor cereals and their ethnic foods - What can be learned for gluten-free foods? Kaisa Poutanen VTT, Finland Nutritional potential of quinoa in gluten-free products Maria Dabringer and Regine Schoenlechner University of Vienna, Austria Beyond processing understanding food systems at the intersection of food science and social science Sandor Tömösközi Budapest University of Technology and Economics, Hungary Millet and sorghum and other minor cereals: rheological properties (draft title) Tony Juntachote Thaksin University, Thailand Processing and utilization of mung bean in Thailand Coffee break and poster viewing Session 9: Chairpersons Cereal Foods III: And in the end of the day a beer developments in gluten-free beer brewing Perry KW Ng Michigan State University, USA Martin Zarnkov Technical University Munich, Germany Martin Zarnkow Technical University Munich, Germany Gluten-free cereals like sorghum and millet as basis for fermented beverages Roland Kerpes Technical University Munich, Germany Evaluation of different brewing techniques to decrease gluten content as a basis for gluten-free beers

8 Anna Sophie Hager University College Cork, Ireland Recent developments in the area of gluten free malt, beer and non-alcoholic fermented cereal beverages Verena Knorr German Research Center for Food Chemistry, Germany Generation of malt with high peptidase activity for the production of gluten-free beer Session Moderation: Participants: Podium discussion: Gluten-Free: State-of-the-Art and Future Needs Jan Willem van der Kamp TNO, The Netherlands Hertha Deutsch Austrian Association of Coeliac Disease, Vienna, Austria Andreas Vecsei St. Anna Children s Hospital, Vienna, Austria Peter Köhler Elke Arendt University College Cork, Ireland John Taylor Closing of symposium Lunch Technical tour (DFST, BOKU)