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| Image: The Joneses |
Don't miss the chance to hear Professor Peter Robert Shewry, Distinguished Research Fellow at Rothamsted Research and Professor of Plants and Health at the University of Reading, United Kingdom.
Professor Shewry leads a research programme on the development, structures and composition of wheat grain, focusing on improving the quality of wheat for human health, notably the content and composition of dietary fibre and phenolic acids, and for milling and breadmaking including grain architecture and the deposition, composition and properties of grain proteins and lipids.
He is the author of numerous refereed papers in international journals, has edited or co-edited 18 books (four for AACC including the 4th edition of Wheat: Chemistry and Technology and the 2nd edition of Barley: Chemistry and Technology) and has written many major reviews and book chapters.
In 2000 he was awarded the Thomas Burr Osborne medal and in 2002 was the joint recipient (with Donald Kasarda) of the Rank Prize for Nutrition. He was elected Fellow of the ICC Academy in 2009.
Over a 40-year career he has collaborated with many international scientists, most recently on the EU FP7 HEALTHGRAIN project (Exploiting the bioactivity of European cereal grains for improved nutrition and health benefits).
He is currently Reviews Editor for Journal of Cereal Science and a Trustee and Chair of the Nutrition Committee of the Rank Prize Funds.
He will be presenting on 'Optimising the health benefits of wheat products by exploiting variation in grain composition and processing conditions.'
The GRAPAS Conference - for rice and flour millers across Europe - costs just €75 for the full day.
See the conference agenda and register HERE.
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