Dear HGF members,

our Spring Workshop 2022 will be organized as an online event on Wednesday 27.4. – 15:00 – 16:30 CEST and Thursday 28.11. – 14:30 – 16:30 CEST.

The programme will include following two sessions:

BREAKING DOWN THE BARRIERS TO INNOVATION

UNDERSTANDING THE PROTEIN TRANSITION

You can find a detailed programme here.

On Thursday, Apr. 28, 2022, 14:30-15:15 CEST the HGF General Assembly Meeting will take place. All HGF Members are asked to join us there!

The agenda for the HGF General Assembly Meeting will be soon published in the HGF Member Area (please mind that you need to login!).

Please find below following link to register and please note, as HGF Member you can join this workshop for free. In case you did not receive your discount code, please contact the HGF Secretariat!

After registering, all participants wil receive a confirmation email containing information about how to join the workshop.

HGF organises a free webinar on DIETARY FIBER AND THE GUT MICROBIOME.

Join us for this webinar on February 15, 2022 at 2:00 PM – 3:00 PM CET. You can register here.

Bruce Hamaker is Distinguished Professor of Food Science at Purdue University, West Lafayette, Indiana. He also holds the Roy L. Whistler Chair and is Director of the Whistler Center of Carbohydrate Research. He obtained his undergraduate degree in biological sciences from Indiana University; his graduate studies were in human nutrition (M.S.) and food chemistry (Ph.D.) from Purdue University, and post-doctoral study at the Instituto de Investigacion Nutricional in Lima, Peru (supervisor, George Graham, Johns Hopkins University). He was in the U.S. Peace Corps in Liberia, West Africa from 1977-1979. He has over 280 refereed publications in food science, human nutrition, biochemistry and broad-spectrum journals, as well as numerous book chapters. He has advised over 70 M.S and Ph.D. students and 25 post-doctoral scientists. Bruce’s research is known in the area of food carbohydrates and proteins with applications related to topics of processing, nutrition, health and wellness. He has been and continues to be active in international research collaborations in Africa, Asia and Latin America; and particularly in development-oriented research and applied programs in West and East Africa.

Presentation title: “Gut microbiome composition in relation to structure-function of dietary fibers”.

Frank Schuren received his PhD at Groningen University in 1987 on the molecular biological analysis of fungal development. After a postdoc on genetic transformation systems in filamentous fungi at the same University and a postdoc at the ETH Zurich in Switzerland he joined TNO in 1996. At TNO he started the implementation of microarray technology in applied research which led to successful implementation in applied microbial research. These include novel diagnostic tools which enable the discrimination between closely related bacterial strains (such as the Legionella chip) and the analysis of complex microbial populations (such as the intestinal and vaginal microbiota). Also tools for analyzing the immediate responses of microbes or microbial populations towards multiple stressors have been developed. Furthermore Frank has extensive experience with different approaches for novel antimicrobial strategies. Currently Frank is senior scientist in the Microbiology team within TNO and actively involved in activities towards better understanding the role of the microbiome in human health and especially in ways to modulate microbiome in order to improve human health.

Presentation title: “Individual and group-based differences in gut microbiota responses to in vitro fiber interventions”

Jan de Vries (Nutrition solutions & HGF Board Communication Manager) will moderate this webinar.

After registering, you will receive a confirmation email containing information about joining the webinar.

P.S. YOUR CALENDAR DOES NOT ALLOW YOU TIME TO PARTICIPATE? Register to automatically receive the recording of this webinar afterwards.

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.

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.

The programme will include following two sessions:

    • CONSUMER INTEREST AND PERCEPTION FOR GRAINS
    • CEREAL PRODUCTS: IMPROVE SUSTAINABILITY THROUGHOUT THE FOOD-CHAIN

Find here the detailed programme for the HGF Online Autumn Workshop .

On Thursday, Nov. 18, 2021, 13:30-14:15 CET the HGF General Assembly Meeting will take place. All HGF Members are asked to join us there!

The agenda for the HGF General Assembly Meeting will be soon published in the HGF Member Area (please mind that you need to login!).

Please find below following link to register and please note, as HGF Member you can join this workshop for free. In case you did not receive your discount code, please contact the HGF Secretariat!

After registering, all participants wil receive a confirmation email containing information about how to join the workshop.

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 here.

Erminio Monteleone is a Full Professor at University of Florence, where he teaches Sensory Evaluation of Food and Consumer Testing and leads the Sensory Unit. Coordinator of the PhD programme in Sustainable Management of Agricultural, Forestry and Food Resources (UNIFI). From 2010 to 2016 he served as coordinator of the Master in Food Science and Technology at Florence University. His research activity, and his scientific contribution to the sensory food science field is documented by over 120 papers published in peer reviewed international scientific journals indexed on Scopus (h index 34). Permanent member of the Executive Committee of the Pangborn Sensory Science Symposium and of the Eurosense scientific committee. Since 2011 chairman of the Italian Sensory Science Society (SISS). Co-founder of the European Sensory Science Society (E3S). Member of the Accademia dei Georgofili of Florence. Associate Editor of the scientific journal Food Quality and Preference (Elsevier).
Presentation title: “Consumer perception of Alternative Proteins”.

Christoph Hald is Research Associate at the Chair of food chemistry and molecular sensory science at TU Munich. His research field is about the discovery of new taste and color-active molecules in food. In particular, his doctoral work was about taste active metabolites in rapeseed protein isolate. His expertise is compound isolation, structural elucidation, and metabolite quantification in complex samples.

Andrea Spaccasassi is Doctoral student at the Chair of food chemistry and molecular sensory science at TU Munich. His research field is about the untargeted metabolomics of food. In particular, his doctoral work is about the high-throughput screening of culture fermentation performances in pea protein-based emulsions. His expertise is untargeted metabolomics, data processing, and statistical evaluation.
Their presentation title: “Sensometabolomics of plant-based protein: an approach to discover and profile sensory active metabolites in novel plant-based ingredients”. 

Anne Nugent (Queen’s University Belfast) will moderate this webinar.

After registering, you will receive a confirmation email containing information about joining the webinar.

P.S. YOUR CALENDAR DOES NOT ALLOW YOU TIME TO PARTICIPATE? Register to automatically receive the recording of this webinar afterwards.

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 the above link.

 

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.

Dr Kyösti Pennanen is a Senior Scientist at VTT Ltd (Technical Research Centre of Finland) and holds a Docent position at University of Vaasa, School of Marketing and Communication. He has over 15 years of experience in consumer research related to food. He is passionate about understanding food consumption and integrating consumers’ voice with new food product and food technology development aimed at supporting healthy and sustainable life. Recently, he has been leading consumer research in projects dealing with consumer acceptance of sustainable food ingredients.
Presentation title: Consumers’ understanding and views on dietary fibre

Dr Daniele Asioli is Lecturer in Consumer Studies at the Department of Applied Economics and Marketing at the School of Agriculture, Policy and Development at the University of Reading (United Kingdom). His research spans a wide range of topics in domestic and global agrifood systems and focuses on understanding consumer preferences for new food products, and agribusiness decision-making to better inform agribusiness strategies, and food policies. He has research experience in Canada, United States, Italy, Norway, and United Kingdom.
Presentation title: Consumer perspectives on sustainable ingredients

Jan de Vries, Communication Manager of the HealthGrain Forum will moderate this webinar.

After registering, you will receive a confirmation email containing information about joining the webinar.

P.S. YOUR CALENDAR DOES NOT ALLOW YOU TIME TO PARTICIPATE? Register to automatically receive the recording of this webinar afterwards.

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 health impacts and consumer insights. The two-day conference on 8-9 June 2021 will take place as a live-streamed and interactive event, enabling online discussions with the presenters and on demand recording of the presentations.

HGF Members can benefit from an Early Bird Fee also after the deadline of the 7th of May.

Please find all the details on the conference website .

In case you have questions, you can contact the organizers (tapahtumat@amexgbt.com)!

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 inspiring and up-to-date insight and knowledge on: how to establish and develop a national whole grain partnership, as well as the specific health benefits of whole grains – which emphasizes the importance of and the opportunities a whole grain partnership has to offer.

The summer school will be a combination of presentations, panel discussions, videos and Q&A sessions, building on experiences from Denmark, as well as the WholEUGrain partnering countries: Bosnia-Herzegovina, Romania and Slovenia.

After the 3-days, you will be able to critically apply and work with:

  • Why and when is a national whole grain partnership a good idea?
  • What are the prerequisites for a well-functioning partnership?
  • How do you communicate health benefits of whole grain?

For more details about the event and the EU project please read here.

Please register here – dealine is the 14.05.2021!