The program is now available for the online ICBC - ICC Cereal and Bread Congress from 29 - 31 March 2021
"Delivering Health Benefits with Bakery products"
"Effects of species, breeding and environmental conditions on essential wheat proteins"
"Impact of whole cereal extruded flours in gluten-free bread making"
"Bread dough rheology - measuring it to control the end product quality"
and many more.......
These talks are just some of the specialized talks that will give you an in-depth insight to the hot topics of cereal and bread research and technology.
Over 40 international speakers confirmed - see the program: https://icbc2020.icc.or.at/en/1552-icbc-programme?idU=1#block1
Submit your poster abstract by 14 March.
Find all further details about the event at the ICBC website: https://icbc2020.icc.or.at/en/