Healthgrain Forum (HGF) is a European association that develops and advocates science based concepts fully unlocking the health promoting potential all along the grain food production chain to encourage healthy, convenient and appealing foods. It is the vision of HGF that grain based foods assist consumers in health maintenance worldwide, help reduce health care costs and provide added value for companies in the production chain.
To improve our activities, HGF targets to attract organizations in the grain area to participate actively in our mission and vision. For this aim, we are looking for two active PhD students who have the interest, time and skills to support HGF in reaching out to potentially interested organizations, e.g. via LinkedIn and other internet related media. Furthermore, we will ask the candidates to support us with setting up and conducting a European wide survey amongst organizations conducting grain research and industries producing grain-based products.
The expected profiles for the positions are 1) PhD student in grain/cereal research, 2) having interest in the use of internet related media, 3) having some experience in conducting surveys / interviews with colleagues in the field. The candidates will be able to work on a large European network and get in direct contact with established key persons in the grain research area, food industry and governmental organizations. The work will be mainly volunteering, however a stipend and/or travel funds can be anticipated.
Your application for the position with a short CV and summarizing your motivation can be send to office@healthgrain.org, latest by Feb 14th 2022.

As partner of the Whole Grain Initiative (WGI), HGF is pleased to announce that the WGI has published a global consensus definition of whole grain as an ingredient and whole grain food in the journal Nutrients (December 29, 2021), https://www.mdpi.com/2072-6643/14/1/138.

Globally, whole grain and whole grain food has been inconsistently defined. The new, consensus definitions promote uniformity and consistency among researchers studying intake as well as industry when communicating the presence of whole grain as an ingredient or in products. The published paper will serve as the basis for advocacy efforts to standardize whole grain definitions and their adoption by national and regional authoritative bodies, as well as industry, is encouraged.