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Agenda

11 March 2018

Afternoon: opening of LACC4

Evening: LACC4 welcome reception at the Conference venue

12 March
Morning and afternoon: LACC4 Scientific Symposium

13 March

Morning and afternoon: LACC4 Scientific Symposium

Evening: LACC conference dinner

14 March

Morning: CIMMYT Headquarters visit

Afternoon: opening of IGW

Evening: IGW welcome reception at the Conference venue

15 March

Morning and afternoon: IGW Scientific Symposium

16 March

Morning and afternoon: IGW Scientific Symposium

Evening: IGW conference dinner

17 March

Morning: IGW Scientific Symposium

Programme for LACC

Main Scientific Topics Sub-topics
Quality and quality assessment – Quality evaluation/management
– Analytical & rheological methods
Cereal processing technologies – Grain storage & milling technology
– Engineering aspects of cereal research/processing
– Novel/emerging technologies
– Ingredients, enzymes, additives & their functionality
– Processing for non-food uses
Cereal foods – Breads around the world, industrial, traditional & artisanal breads
– Tortillas, nixtamalization & other maize based products
– Cakes, cookies, pasta & noodles
– Extruded products, snacks & breakfast cereals
– Traditional grain products & gastronomy
Nutrition and health – Functional cereal foods
– Health benefits of wholegrain products & dietary fiber
– Communication strategies and combating fake news
– Micronutrients & (bio)fortification of cereal products
– Reformulation towards healthier compositions and clean labels
– Gluten free food products
– Pseudocereals – “alternative cereals” as main source of nutrients
Food safety – Food safety assurance in cereal storage & food processing
– Mycotoxins & other contaminants
– New/rapid analytical monitoring methods
Food security

 

– The role of cereals in feeding the world & providing key nutrients
– Impact of climate change & environmental stressors on grain production & quality
– Contribution of cereal grains and pulses to food availability & food access
– Food waste & its reduction
– Contribution of new technologies to food sustainability
Recent developments in breeding and agronomy – New strategies to increase grain production, quality, nutritional properties & safety
– Cereal genetics & biochemistry as related to food production
Food legumes – Processing technologies for pulses, traditional pulse products
– Contribution of legumes to global nutrition and health
– Perspectives for combining pulses and cereals
Feeds and animal feeding – Role of cereals, pulses & their byproducts in animal feeding,
– Feed regulations

Programme for IGW

Main Scientific Topics Sub-topics
Contribution of wheat grain components and their interactions to industrial and nutritional quality (gluten proteins, carbohydrates, lipids, bioactive components, enzymatic activity) – Grain composition in relation to functionality in food processing and end-product quality
– Grain composition in relation to nutritional quality
– Grain functional components influencing health
Innovations on the analysis of wheat quality parameters: technologies and methodologies. – Innovative analytical and rheological equipment and methods to asses composition, processing and end-product quality
– Novel/improved methods to assess micronutrient composition (minerals and vitamins) and other bioactive compounds of grains, flours and wheat-based foods
Progress in milling and processing technologies – Milling as related to flour/semolina processing performance and end-product quality
– Progress in milling technologies to enhance the nutritional and health value of high extraction flours
– Progress in food processing technologies to improve the performance of whole grain and high extraction flours in the manufacture of wheat-based foods
End-use quality of bread and durum wheat and other cereals possessing gluten-like proteins – End-use quality of ancient, modern, and novel wheat cultivars
– End-use quality of cereals possessing gluten-like proteins (triticale, rye, etc.)
Genetics, breeding for wheat processing and nutritional quality improvement and environmental effects – Genetic control and genetic diversity of grain quality (processing and nutritional) traits
– Breeding strategies to improve grain quality traits
– Influence of abiotic stresses on the stability of quality traits
– Influence of wheat diseases on the expression of grain quality traits
– Influence of crop management and fertilization on the expression of wheat quality traits
Non-food uses of wheat and gluten – Wheat as feed grain
– Non-food uses of wheat
– Protein polymers
– Starch polymers
Health benefits of wheat and adverse reactions – The impact of wheat-based foods on health
– Health benefits of whole grain and refined flours
– Gluten composition in relation to gluten sensitivity/intolerance
– Advances in the knowledge of non-celiac gluten sensitivity
Deploying genetic resources for end-use and nutritional quality improvement – Wheat landraces and ancient wheats as a source of variability for quality traits
– Use of wild relatives, synthetics wheat, and other species (Triticale, tritordeum, etc.) to enhance wheat quality