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 […]
HGF organises a free webinar on HEALTH BENEFITS FROM GRAIN METABOLITES Join us for this webinar on September 16, 2020 at 3:00 PM CEST. You can register here. Ville Koistinen […]
We proudly announce that the article “Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review” is among the top 10% most downloaded papers in Comprehensive […]
On May 13, 2020 at 1:00 PM CEST HGF organised a free webinar for all its members on Sourdough – many thanks to our presenters as well as to all participants! […]
On April 08, 2020 at 1:00 PM CEST HGF organised a free webinar for all its members on Sprouted Grains – many thanks to our presenters as well as to […]
