The
concentrated know-how of the international milling industry will be represented
in Hamburg (Germany) on 20th and 21st April 2017. The ICC and the flour
improvement and fortification experts from Mühlenchemie will hold the first
joint Global Miller’s Symposium.
• The ICC (International Association for Cereal Science and Technology) and the flour specialists from Mühlenchemie invite millers to take part in an exchange of knowledge on the diverse challenges to flour, our global staple food
• International experts on cereals and flour from the realms of science and industry will discuss innovations and trends
• Keynotes: Drew Lerner will describe the impact of climate change on grain, and Fred Brouns will challenge the apologists of “wheat as a health risk” Hamburg, 29. November 2016.
Research scientists and practitioners from the worldwide milling industry will come together to share their latest information and conclusions as to how the milling industry can meet the challenges of the future.
During the two-day meeting, 27 internationally acknowledged speakers will hold papers at the Hamburg Campus of the Bucerius Law School; their main topics will be “The Market”, “Grain Research & Quality”, “Quality Determination Tools” and “Health & Fortification”.
The papers will provide millers with new information and ideas on current changes and challenges in the industry, such as the increasing demand for food, cost pressure, fertiliser regulations, the effects of climate and health aspects.
The well-known keynote speakers include Drew Lerner, President of World Weather, Inc., and the food and nutrition scientist Fred Brouns from Maastricht University.
At the end of the first day, all the participants will find an opportunity for networking at the Global Miller’s Dinner.
“We regard ourselves as a forum for all cereal technologists and cereal scientists the world over, and hope the symposium will network them on the global, national and regional levels”, says Michaela Pichler, Secretary General of the ICC.
The ICC is the leading international association for cereal science and technology. It devotes itself to international cooperation, the dissemination of knowledge and the improvement of safety and quality in the field of cereal-based foods.
As Lennart Kutschinski, Managing Director of Mühlenchemie, explains: “In the context of our leading topics we will discuss how the wealth of information from the sciences and practical experience can be used to achieve a better supply of food to the world’s population. To do this, we intend to establish networks that will make a useful and long-term contribution to shaping the future of the milling industry beyond the framework of the symposium.”
Mühlenchemie is one of the world’s leading enterprises in the field of flour treatment and flour fortification. The company exports its products to over 120 countries and maintains close partnerships with more than 1,500 mills around the globe.
Read more or register HERE.
• The ICC (International Association for Cereal Science and Technology) and the flour specialists from Mühlenchemie invite millers to take part in an exchange of knowledge on the diverse challenges to flour, our global staple food
• International experts on cereals and flour from the realms of science and industry will discuss innovations and trends
• Keynotes: Drew Lerner will describe the impact of climate change on grain, and Fred Brouns will challenge the apologists of “wheat as a health risk” Hamburg, 29. November 2016.
 |
| www.global-millers-symposium.com |
Research scientists and practitioners from the worldwide milling industry will come together to share their latest information and conclusions as to how the milling industry can meet the challenges of the future.
During the two-day meeting, 27 internationally acknowledged speakers will hold papers at the Hamburg Campus of the Bucerius Law School; their main topics will be “The Market”, “Grain Research & Quality”, “Quality Determination Tools” and “Health & Fortification”.
The papers will provide millers with new information and ideas on current changes and challenges in the industry, such as the increasing demand for food, cost pressure, fertiliser regulations, the effects of climate and health aspects.
The well-known keynote speakers include Drew Lerner, President of World Weather, Inc., and the food and nutrition scientist Fred Brouns from Maastricht University.
At the end of the first day, all the participants will find an opportunity for networking at the Global Miller’s Dinner.
“We regard ourselves as a forum for all cereal technologists and cereal scientists the world over, and hope the symposium will network them on the global, national and regional levels”, says Michaela Pichler, Secretary General of the ICC.
The ICC is the leading international association for cereal science and technology. It devotes itself to international cooperation, the dissemination of knowledge and the improvement of safety and quality in the field of cereal-based foods.
As Lennart Kutschinski, Managing Director of Mühlenchemie, explains: “In the context of our leading topics we will discuss how the wealth of information from the sciences and practical experience can be used to achieve a better supply of food to the world’s population. To do this, we intend to establish networks that will make a useful and long-term contribution to shaping the future of the milling industry beyond the framework of the symposium.”
Mühlenchemie is one of the world’s leading enterprises in the field of flour treatment and flour fortification. The company exports its products to over 120 countries and maintains close partnerships with more than 1,500 mills around the globe.
Read more or register HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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