HGF joins ICBC24!

We are pleased to inform you that the Healthgrain Forum (HGF) is preparing to showcase its collaboration and activities at the 17th International Cereal and Bread Congress (ICBC24) in Nantes, France from April 22 – 25!

ICBC24 is organized by the International Association for Cereal Science and Technology (ICC) and is designed to offer a diverse range of informative sessions, each exploring various aspects of cereal science, ranging from the intricacies of agricultural policies to the progressive innovations of processing technologies.

“ICBC24 is a significant conference, serving as a meeting point for thought leaders, researchers, and industry professionals in the field of cereal science and technology“, adds Kristof Brijs, Chair of the Board of HGF.

Kicking off with a preliminary activity, the HGF General Assembly and strategy workshop are scheduled for Monday, April 22, 2024, from 16:00 to 18:00. During this meeting, Kristof Brijs, the recently appointed Chair of the Board of HGF, will elaborate on the goals and activities of HGF for the near future. This pre-conference platform will also offer members the opportunity to engage in strategic discussions. Furthermore, HGF will host a special session during the conference to highlight the research contributions of its esteemed members.

In order to enhance the ICBC24 experience, HGF members will receive exclusive benefits for this important conference. Members are eligible for an extended early bird rate until March 31st, 2024, along with an additional -25% discount for at least one member from your organization.

To receive these exclusive offers, HGF members are encouraged to reach out to office@icc.or.at for their registration code. Join this immersive experience designed to inspire, connect, and pave the way for the future of cereal science and technology.

Best regards,
The HGF Board

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HealthFerm Webinar | Health Aspects of Plant-Based Fermented Foods: A Point of View from the HealthFerm Project

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yogurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. 

Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.

Health Aspects of Plant-Based Fermented Foods: A Point of View from the HealthFerm Project

Feb 21, 2024 10:00 AM CET

Register Now!

*This webinar, conducted in English, is open to all and free of charge.

 

Webinar Overview: Unraveling the Health Aspects of Plant-Based Fermented Foods

This upcoming webinar will introduce you to the health aspects of plant-based fermented foods, focusing on insights from the HealthFerm project. Food fermentations are often said to improve the nutritional and health profile of fermented foods. In this webinar, we look at this from different angles. After covering the basics aspects of plant-based food fermentation and its consequences for the fermented foods, we look deeper into potential mechanisms for health benefits and end with a presentation on existing evidence for health effects of fermented foods. 

 

Speakers:

1. Prof. Christophe Courtin – KU Leuven

Abstract: In this introductory presentation, we first look at different types of fermentation and fermented foods. We then discuss why food fermentation has gained renewed interest in industry and society. In the third part, the consequences of fermentation for food composition are considered. Finally, some prospects regarding food fermentation research are presented.

2. Prof. Kristin Verbeke – KU Leuven

Abstract: The internet and popular media mention plenty of reasons why we should eat fermented food products. This presentation will delve deeper in the potential mechanisms that may explain the presumed health benefits of plant-based fermented foods. These mechanisms are not uniform for all fermented foods but depend on the type of food, the type of microorganism and the type of processing.

3. Prof. Marjukka Kolehmainen – University of Eastern Finland

Abstract: The presentation will explore the potential gut mediated health impact of plant based foods. After this critical discussion will focus on the current evidence on health impact of fermented plant based foods, and justification why fermentation could be regarded as improving the health impact of plant based foods.

 

Moderator: Jan de Vries, Communication Manager of the Healthgrain Forum

 

For more detailed information about the HealthFerm project, please visit: www.healthferm.eu. The project is funded by the European Union. The views and opinions expressed in this webinar belong to the author(s) and do not necessarily reflect those of the European Union. The European Union and the granting authority cannot be held responsible for them.

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