13th European Nutrition Conference (FENS)
2019-10-15 - 2019-10-18 | Dublin, Spencer Dock, N Wall Quay, North Wall, Dublin, D01 T1W8, Ireland
Welcome,
The Nutrition Society in cooperation with The Nutrition Society Irish Section are pleased, as hosts, to invite you to the 13th European Nutrition Conference, Federation of European Nutrition Societies (FENS) 2019 in Dublin, Ireland. The conference will take place from 15 – 18 October 2019 in the Convention Centre Dublin, Ireland in the heart of Dublin city.
The FENS European Nutrition Conference is held once every four years, and is the premier European meeting in its field.
The theme for the 2019 conference is “Malnutrition in an Obese World: European Perspectives”.
The scientific programme will feature the best international speakers, covering a wide programme of subject areas across the spectrum of nutritional science in plenary and parallel session formats. Both oral and poster presentation opportunities for submitted papers and invited speaker slots, will be included in the four-day programme. A range of other sessions, such as workshops sessions, special “Hot Topic” presentations, industrial symposia, panel debates, and satellite symposia or sessions hosted by related organisations and societies are welcome. There is sufficient meeting space within the venue to accommodate a wide range of smaller meetings and sessions, as well as nearby hotels, should any visiting societies wish to hold private meetings off-site.
HealthGrain Forum contributes with a symposium “Improving diet quality with whole grain and cereal fibres” (Tuesday October 15, 2019 from 15:00-16:30). The following topics will be discussed:

The role of whole grain in improving diet quality. Prof. Chris Seal, University Newcastle, UK
Impact of processing and sprouting on whole grain products. Prof. Christophe Courtin, University of Leuven, Belgium
Effects of whole grain intake on microbiome composition. Prof. Koen Venema, Maastricht University, Netherlands

The symposium is sponsored by Quaker Oats, Mondelez, Bühler, Nestlé Research and Puratos.
Dublin is one of Europe’s great cities. It is presently one of the major cities for industry and sciences. Dublin’s reputation for hospitality and for ensuring a fabulous welcome is legendary. Its cultural pedigree is renowned from the famous Book of Kells in Trinity College, a vibrant traditional music scene, to the fact that it has been designated as a UNESCO City of Literature with a literary heritage stretching over hundreds of years. It is small enough to ensure that all conference events and accommodation will be just a short walk away while large enough to allow one to get lost wandering its museums, music venues, restaurants and, of course, traditional pubs.
We look forward to welcoming and meeting you in Dublin in 2019 for a truly memorable FENS European Nutrition Conference.
Professor Philip Calder & Professor Helene McNulty
Co-Chairs FENS 2019
Dublin, Ireland

Cereals & Grains 2019: Global Food Systems
2019-11-03 - 2019-11-05 | Denver, Sheraton Downtown, 1550 Court Place, Denver, CO, CO80202, United States
The theme for Cereals & Grains 19 is “Global Food Systems.” Our meeting program will revolve around the topics of Food Security, Innovation in the Value Chain; and Health and Wellness.
View the last years recap video

HGF Spring Workshop 2020 - Puratos NV - Belgium
2020-03-30 12:00 - 2020-04-01 17:00 (Europe/Brussels) | Industrelaan 26, 1702 Groot-Bijgaardeen, Belgium

Australian Whole Grain Week
2020-06-15 - 2020-06-21
Another one of the Grains and Legumes Nutrition Council’s annual outreach campaigns is approaching. Whole Grain Week, which will run from 15-21 June this year, emphasizes the nutrition benefits of whole grains, and encourages people to eat a wide variety of whole grains. They provide tips and ideas for swapping from refined to whole grains for improved health. Stay tuned for more details about this year’s event and in the meantime, you can get involved by taking the Whole Grain Challenge!

2nd International Whole Grain Day – 19 November 2020
2020-11-19
Save the date! Our 2nd annual International Whole Grain Day celebration will include will includer celebrations worldwide and online that day. Follow the WGI accounts on Twitter and Instagram to see all the highlights. You all are welcome to jactively celebrate this day and share your activities with us.

FREE ONLINE WHOLEUGRAIN SUMMER SCHOOL
2021-05-17 - 2021-05-19
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.

HGF WEBINAR on Consumer Understanding on Dietary Fibre and Proteins
2021-05-20 13:00 - 14:30 (Europe/Vienna)
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.

1ST FOOD OATS CONFERENCE
2021-06-08 - 2021-06-09
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 WEBINAR on SENSORY ASPECTS OF PLANT-BASED PROTEINS
2021-09-30 12:00 - 13:30 (Europe/Vienna)
HGF WEBINAR on Sensory aspects of plant-based proteins!

Whole Grain Summit 2021
2021-10-25 - 2021-10-27
7th Whole Grain Summit “From Science to Global application” intends to seek ideas and ways to translate the available scientific and technological knowledge into application, resulting into an increase in availability of affordable and acceptable whole grain products in a diversity of markets.

International Whole Grain Day
2021-11-16 15:30 - 17:00 (Europe/Vienna)
On Nov. 16th, 3:30-5:00 PM CET the WGI and a host of global leaders will discuss how the daily consumption of whole grains is a vital part of not only healthy, but also sustainable diets. Watch out the programme and register here. We invite you to participate in this webinar and spread the word throughout your organization and network.

HGF AUTUMN e-WORKSHOP
2021-11-17 14:00 - 2021-11-18 13:30 (Europe/Vienna)
HGF AUTUMN e-WORKSHOP, 17.11.-18.11.2021 – Register now!

HGF WEBINAR on DIETARY FIBER AND THE GUT MICROBIOME
2022-02-15 14:00 - 15:00 (Europe/Vienna)

HGF Online Spring Workshop 2022
2022-04-27 15:00 - 2022-04-28 16:30 (Europe/Vienna)
The full program of the virtual spring workshop will be soon published on the HGF website. To tease a little bit, in the afternoon of Wednesday April 27, several speakers are invited to provide more backgrounds on OPEN INNOVATION. The speakers will give some examples on start-ups and disruptive ideas in the cereal area. In the afternoon of Thursday April 28, this will be followed by several speakers that touch upon a better understanding of the protein transition, where cereals may well play an important role in the near future.
For more information: https://healthgrain.org/hgf-spring-e-workshop-2022/

20th ICC Conference 2022
2022-07-05 - 2022-07-07 | Vienna, Muthgasse 18, Vienna, 1190, Austria
ICC in cooperation with BOKU (University of Natural Resources and Life Sciences, Vienna) are organizing the 20th ICC Conference as hybrid event, taking physically place in Vienna and supported by an interactive digital platform. The program will cover aspects and latest developments starting from crop production with special emphasis on the climate change and its influence on world nutrition, via cereal processing, nutrition, analytics, quality and safety up to market trends and consumer demands to tackle the needs in the cereal business today and tomorrow.

8th International Dietary Fibre Conference 2022
2022-10-16 18:00 - 2022-10-18 18:00 (Europe/Brussels) | Leuven, Naamsestraat 22, Leuven, 3000, Belgium
https://www.dietaryfibre.org/en/#

International Whole Grain Day 2022 - 15.11.2022
2022-11-15 15:30 - 17:00 (Europe/Vienna)
Do not miss the International Whole Grain Day and the free webinar @15.30-17 CET! For more details and registration view the WGI webpage.

HGF Online General Assembly - 24.11.2022
2022-11-24 14:00 - 15:00 (Europe/Vienna)
HGF Members are invited to participate! by invitation only

HealthFerm Webinar: Impact of microbial fermentation on food composition and nutritional attributes
2023-02-24 10:30 - 12:00 (Europe/Vienna)
Join us for a free HealthFerm webinar!

HGF Spring Workshop 2023 - Belgium
2023-04-26 - 2023-04-27
SAVE THE DATES!
26-27 April
https://healthgrain.org/hgf-spring-workshop-in-groot-bijgaarden-and-leuven-belgium-26-4-27-4-2023-save-the-date/

17th Summer Course Glycosciences in Wageningen (NL)
2023-06-11 - 2023-06-15
From 11 – 15 June 2023, the 17th Summer Course Glycosciences, will take place in Wageningen, The Netherlands.
This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins.
The course consists of introductory and more in-depth lectures sessions. In addition many interactive elements are part of the programme (e.g. poster sessions, interviews with lecturers, lunches and dinners) to encourage networking between participants and lecturers.
The course is at graduate level. The course is a must for those working in academia, research institutes or industry that want to refresh and deepen their knowledge on carbohydrates and for graduate students working on a PhD project related to carbohydrate chemistry, biochemistry, biology, chemical technology or food science. All participants are encouraged to bring a poster in which they introduce themselves and their work.
More information on the course: https://www.vlaggraduateschool.nl/en/courses/course/glyco23.htm

2nd HealthFerm Webinar on NUTRITION AND HEALTH OF FERMENTED CEREALS AND PULSES
2023-06-15 10:30 - 12:00 (Europe/Vienna)

TNO Symposium on Optimising Food and Fibre Composition
2023-09-20 12:45 - 17:00 (Europe/Vienna)
Join the TNO Symposium on Optimising Food and Fibre Composition – 20 September in Leiden, NL!

Join the TNO Symposium on Optimising Food and Fibre Composition – 20 September in Leiden, NL

6TH INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES 2023
2023-10-18 - 2023-10-20 | Roma Eventi – Fontana di Trevi – Piazza della Pilotta, 4 – 00187 Roma – Italy
HGF endorses the 6TH INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES 2023!

EFFoST 2023 - Sustainable Food and Industry 4.0: Towards the 2030 Agenda | Valencia, Spain
2023-11-06 - 2023-11-08
Home

14th European Nutrition Conference (ENC) FENS 2023
2023-11-14 - 2023-11-17
https://fens2023.org/

The International Whole Grain Day 2023
2023-11-15 16:00 - 17:30 (Europe/Vienna)
https://www.wholegraininitiative.org/wholegrainday

HealthFerm Webinar | Health Aspects of Plant-Based Fermented Foods: A Point of View from the HealthFerm Project
2024-02-21 10:00 - 11:30 (Europe/Vienna)
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:

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.

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.

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.

17th ICC International Cereal and Bread Congress
2024-04-22 - 2024-04-25 | Nantes, France
https://www.icc-icbc.com/en/

3rdHealthFerm Webinar: Microbiology and technology of sourdough production
2024-11-06 14:00 - 15:30 (Europe/Vienna)
We are happy to invite you to the HealthFerm webinar on 6th of November 2pm-3:30pm CET:
Microbiology and technology of sourdough production
Moderator: Jan de Vries, Nutrition Solutions, Gorssel, The Netherlands
Speakers:

Christophe Courtin: Introduction
Luc de Vuyst: Microbial aspects of sourdough production
Kati Katina: Technological and sensory aspects of sourdough production
Valery Gutsal: how do we use this knowledge in an industrial contex

Register for this free webinar here: https://attendee.gotowebinar.com/register/5743386291592241757?source=hgf
