Read program

CONFIRMED SPEAKERS LACC4 – 4th ICC Latin American Cereals Conference

Martin Kropff Director General, CIMMYT, Mexico Global food security and role of CIMMYT
Gordon Smith Head of Department of Grain Science and Industry, Kansas State University, USA Flour safety, challenges and innovation
Wolfgang Pfeiffer Director R&D, HarvestPlus, USA Harvestplus Alliance: Research, Development and Delivery of Micronutrient Dense Crops
Martha Cuniberti Head and Technical Director of Wheat and Soybean Quality Lab, INTA, Argentina Importance of Argentine wheat production and quality in Latin America.
Jan Willem van der Kamp Senior Officer, TNO and Wageningen Research, the Netherlands Whole Grain Dietary Recommendations and Coming to Agreement on Definitions
Nese Sreenivasulu Head of Grain Quality and Nutrition Center, IRRI, Philippines Novel Phenotyping Tools to Assess Glycaemic Potential of Rice Germplasm
Caroline Sluyter Program Director, Whole Grains Council, USA Making Whole Grains the New Norm: Changing Consumer Attitudes & Perceptions in Latin America and Around the World
B.M. Prasanna Director of Global Maize Program, CIMMYT, Kenya Maize-based food and nutritional security in the developing world
Daniel Guerrero LATAM Nutrition and Regulatory Affairs Manager, Cereal Partners Worldwide, Mexico Attitudes to whole grain foods, their benefits and liking: insights from consumers in Mexico, Colombia and a global perspective
Ahmed Regina Research Team Leader, CSIRO, Australia High amylose wheat: a route to healthier foods.
Natalia Palacios Head of Maize Quality lab, CIMMYT, Mexico Biofortified maize: progress and perspectives.
Julie Jones Distinguished Scholar and Professor Emeritus, St Catherine University, USA Whole Grains: Just for the Health of It
Michaela Pichler Secretary General / CEO , ICC, Austria A Global Movement to Increase Whole Grain Intake – Plans and Actions
Marcus Loens Director Food Division, Brabender, Germany New solutions to automate and optimize quality control and lab analytic
Cristina M. Rosell Director, IATA-CSIC, Spain Making healthier cereal foods by applying physical treatments
Juan de Dios Figueroa Professor, CINVESTAV, Mexico Evolution of nixtamalization process: advantages and disadvantages.
Larisa Cato Wheat Quality Technical Markets Manager, AEGIC, Australia Sponge & dough baking with Australian wheat.
Luis Bello Pérez Professor, Instituto Politecnico Nacional, Mexico Retrospective study of starch digestibility in corn tortilla.
Luis Alberto Ramírez Barajas Industry Technology Specialist Novozymes, Mexico Introduction to baking enzymes
Hans Braun Director of Global Wheat Program, CIMMYT, Mexico Beyond the Gluten Debate: Wheat as a Staple Crop in the Developing Country and Its Increasing Importance
Jos Van Boxtel Principal Scientist, Arcadia Biosciences, USA Enhancing shelf life and flavor of whole wheat flour
Pedro Luiz Scheeren Researcher, EMBRAPA, Brazil Biofortification in Brazil: iron and zinc concentration in grains on wheat cultivars grown in different environments.
Senay Simsek Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor, North Dakota State University, USA Mycotoxins and health
Simon Fonteyne Cropping Systems Agronomist, CIMMYT, Mexico MASAGRO´s participative research network across Mexico: adapting conservation agriculture to local conditions
Gideon Kruseman Socio-economics, CIMMYT, Mexico Milling quality: the Achilles heel of cereal foresight studies?


Tatsuya Ikeda Senior Researcher, NARO, Japan International collaboration on wheat quality and safety.
Craig Morris Director, USDA-ARS Western Wheat Quality Lab, USA Enhanced gluten properties in soft kernel durum wheat.
Julie Miller Jones Distinguished Scholar and Professor Emeritus, St Catherine University, USA Gluten: facts, factoids, and fallacies
Mike Sissons Head of Durum Chamistry, NSW Department of Primary Industries Can manipulation of the glutenin composition of durum wheat improve bread loaf volume and still maintain pasta quality?
Markus Brunnbauer Product development , Backaldrin International The Kornspitz Company Modern applications of vital gluten in bakery products and higher demands for its quality.
Alison Lovegrove Senior Research Scientist, Rothamsted, UK Exploiting natural and induced variation to improve the content and composition of dietary fiber in wheat grain.
Susan Altenbach Research Biologist, USDA-ARS Western Regional Research Center,USA Biotechnology and breeding strategies for the development of wheat with reduced allergenic potential.
Jos Van Boxtel Principal Scientist, Arcadia Biosciences Inc., USA Reduced gluten and increased lysine levels by single gene disruption in wheat.
Senay Simsek Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor, North Dakota State University, USA Immunomodulatory activities of wheat arabinoxylan hydrolyzates.
Wujun Ma Professor, Murdoch University, Australia Characterization of cysteine-rich avenin-like proteins in common wheat.
Jayne Bock Global Technical Leader of the Food Division, Brabender Instruments, USA Development of a method to evaluate the quality of vital wheat gluten for bread baking using a high shear technique.
Maryke Labuschagne Professor, University of the Free State, South Africa Proteomics in wheat gluten research: where are we standing and where are we going?
Sewa Ram Principal Scientist and Head of Wheat Quality lab, ICAR-Indian Institute of Wheat and Barley Research, India Assessment of genetic variability and development of high phytase and low phytic acid genotypes in wheat.
Bin Xiao Fu Research Scientist and Program Manager at the Grain Research Laboratory Canadian Grain Comission, Canada Rapid assay for functional protein fractions in wheat flour or wholemeal
Till Pellny Senior Research Scientist, Rothamsted, UK Developing new types of wheat with good processing quality at low grain protein content.
Barbara Laddomada Researcher, CNR ISPA, Italy Variability in phenolic acid composition and content in a collection of CIMMYT durum wheat cultivars and Mexican landraces.
Zhonghu He Distinguished Scientist and Country Liaison Officer, CAAS-CIMMYT, China molecular marker development and application for improving qualities in bread wheat.
Marianna Rakzesgi Leader of Wheat Quality lab, Centre for Agricultural Research, Hungary Aegilops as a source of dietary fiber and drought stress tolerance.
Gilberto Igrejas Professor of Genetics and Biotechnology and Head of the Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, Portugal Proteomics to assess the quality of the Portuguese bread wheat.

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