Dear HGF members, our Autumn Workshop 2021 will be organized as an online event on Wednesday 17.11. – 14:00 – 15:30 CET and Thursday 18.11. – 13:30 – 15:30 CET. […]
HGF organises a free webinar on SENSORY ASPECTS OF PLANT-BASED PROTEINS. Join us for this webinar on September 30, 2021 at 12:00 PM – 01:30 PM CEST. You can register […]
Very recently the Well on Wheat project published detailed findings of the Wheat amylase/trypsin inhibitors (ATIs): Wheat ATIs: Characteristics and Role in Human Disease. The paper is open access and can be downloaded from […]
HGF organises a free webinar on CONSUMER UNDERSTANDING ON DIETARY FIBRE AND PROTEINS Join us for this webinar on May 20, 2021 at 1:00 PM CEST. You can register here. […]
Food oat innovations to boost food system sustainability The 1st Food Oats Conference will address the latest findings and innovations in oat based ingredient and food development, as well as […]
The WholEUGrain project Consortium invites you to join a 3-days summer school on the 17th – 19th of May 2021, from 9.00 – 12.00 CET. During the 3-days, you will get […]
Following a gluten-free diet is increasingly popular. Amongst others several top-athletes are consuming gluten-free diets. Potential downsides of such diets are hardly studied. A recent publication, including a short editorial, […]
As partner of the Whole Grain Initiative (WGI), HGF is pleased to announce that the Global Definition of Whole-Grain Food, developed by their International Working Group on Whole Grain Definition(s), […]
Dear HGF members, our Spring Workshop 2021 will be organized as an online event on Thursday 8.04. afternoon and Friday 9.04. morning. The programme will include following sessions: CEREAL PRODUCTS: […]
We would like to draw your attention on two scientific publications, published through the ‘Well on Wheat’ project: “Adverse Reactions to Wheat or Wheat Components” – Fred BROUNS, Gonny VAN […]
