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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



LACC/IGW looks forward to partnering with key sponsors and exhibitors in the lead up to and during the conference. Companies, sponsors and supporters of LACC and IGW that provide products and services related to the productive chain of grain and cereals, will present stands in the exhibition area of the conference venue. A range of packages have been developed to ensure maximum exposure to conference delegates and benefit to our sponsors. The exhibition is a great showcase for sponsors and supporters who will have directly contact with a targeted public.

Why sponsor LACC and/or IGW conferences?
  • About 450 national and international visitors from all relevant disciplines as well as renowned exhibitors will join the conferences. You will have many options to present your company as sponsor to representatives of industry, science and research, decision makers and interested parties.
  • Sponsoring and exhibiting provides an excellent opportunity to promote your company, to support your brands and to maintain a high profile among delegates before, during and after the conferences.
  • 7-day conferences with a wide range of networking opportunities and possibilities for active involvement.
  • Numerous top speakers from science and industry. Aligning your company with this powerful educational experience demonstrates your commitment to assisting attendee development at a very personal level.
  • Your representatives will network informally with delegates from Mexico, Latino America and overseas.

A variety of prepared packages is offered:

Grupo Bimbo Web

LACC Platinum sponsors

Stable Micro Sytems Web

LACC & IGW SILVER sponsors

Brabender Web

LACC & IGW SILVER sponsors

Chopin Web

LACC & IGW SILVER sponsors


LACC & IGW SILVER sponsors

Bastak Web

LACC SILVER sponsors


LACC & IGW SILVER sponsors

Logo CPW Web

LACC Bronze Sponsor

SI Mexico Logo

LACC & IGW Bronze Sponsor

Agridera Web

IGW GOLD sponsors

WG Logo 2015 K

Exclusive LACC media partner


Special sponsor for LACC & IGW

Hotel accommodation

The Hilton Reforma is the official hotel of the LACC4/IGW events and has offered special discounted room rates for the conference period. In order for us to ‘earmark’ enough of these discounted rooms for LACC/IGW participants, we had to sign a contract guaranteeing that a certain number of our participants will stay in the set of rooms we blocked at the Hilton (called the “block”). Your choice of hotel affects the CIMMYT’s and ICC’s ability to fulfil our contractual agreement with the Hilton. Thus, we kindly ask that if you can, please choose to stay within the LACC/IGW block.

Hilton Reform policies:

  1. The LACC4/IWG room rates apply only for the conference period (11-18 March 2018), plus two days before and two days after. The room rate is not transferable to other dates of stay.
  2. Buffet breakfast is included in the rate, as well as Wi-Fi Internet and tips for the cleaning staff and bell boy.
  3. Check-in time is 15:00/3PM.
  4. Check-out time is 12:00PM.
  5. Cancellations will be accepted up to 7 days before the conference begins. Any cancellation after 5 March 2018 will result in the full reservation cost plus taxes to be charged to the participant’s credit card.
  6. No shows will also be charged the full room reservation cost plus taxes.
  7. Access to the gym and 10% discount at the hotel spa is offered to hotel guests.

View panoramico

Hilton Reforma room rates:
Single: USD $158.00 per night (USD $188 including taxes)
Double: USD $175.00 per night (USD $208.25 including taxes)

book a room at the Hilton

* Other accommodation options will be available soon.

Travel to Mexico City

The LACC4/IGW events will be held in Mexico City and participants should fly into Mexico City airport (MEX). You may also fly into Toluca International Airport (TOL), which is about 1 hour away from Mexico City by taxi. Aeromexico is offering a 10% discount on international fares and a 15% discount on national fares for this event. To avail yourself of the discount, you must book via call center and use the conference code: IT15RGD7317N1. This discount is available on flights during the period 9-19 March 2018. These are the phone numbers of Aeromexico call centers in different countries:  
Country Phone number Country Phone number
ARGENTINA 0800 888 22 76 ESPAÑA 900 995 282
BRASIL 0800 891 7512 FRANCE 0800 916 754
CHILE Desde una red fija 188 800 581 600 ENGLAND 0 8009775533
Desde celulares 2599 43 78 IRELAND 1800855474
COLOMBIA 01-8009-520533 CANADA 18002376639
PERU 080053407 JAPON 0570-783-057
HONDURAS 80027919025 CHINA 0086 21 6089 9385
COSTA RICA 0800 052 1447 CHINA 0086 21 6089 9985
GUATEMALA 1 8008350269 EL SALVADOR 800 61 05
VENEZUELA 800 162 7351 MEXICO 555133 4000
To get to the hotels from the airport, take an official taxi from the Mexico City airport. After exiting customs, there are various taxi stands in the airport lobby where you can purchase a taxi ticket, and then you proceed outside to where the taxis are waiting. With any additional questions about travel to Mexico City, please do not hesitate to contact the conference organizers.

Satellite meetings

The Norman E. Borlaug Experiment Station, Ciudad Obregón (Sonora, northwestern Mexico) – Global Wheat Program Visitors’ Week (March 20-23)

Located in the Yaqui Valley, an irrigated desert farm setting near Ciudad Obregón, Sonora state, in northwestern Mexico, the Norman E. Borlaug Experiment Station (CENEB, after its Spanish name Campo Experimental Norman E. Borlaug), is often called the Mecca of wheat scientists because of its weather and soil conditions, history, and the impact of the breeding research conducted there.

During the 1940s-50s, Dr. Borlaug and Mexican researchers, assistants, and Yaqui Valley farmers worked near this location to develop high-yielding, disease resistant wheat varieties that made Mexico self-sufficient for wheat and were soon adopted throughout South Asia, nearly tripling that region’s wheat output by the 1970s. Known as the Green Revolution, this phenomenal spread of improved varieties and farming practices---along with development model and ideals that supported it---led to the creation of international centers such as CIMMYT to eliminate food insecurity through applied science and partnerships.

In Mexico, the groundbreaking work of the Yaqui Valley team catalyzed a unique, long-standing partnership between the region’s farmers and public agricultural research institutions that continues to benefit national agriculture and CIMMYT’s globally targeted wheat research.

A direct result of that partnership was the establishment by southern Sonora farmers of CENEB, a world-class wheat research facility that also hosts offices of Mexico’s National Institute of Forestry, Agriculture and Livestock Research (INIFAP) and of the federation of Sonoran farmer associations known as Patronato, which owns the land on behalf of state farmers.

Weather conditions in the Yaqui Valley comprise long, extremely hot summers and short, warm winters with cool mornings. Average summer temperatures vary between 10° and 37° C, with rare cases of averages as low as 6° C or as high as 39° C. Day length varies significantly throughout the year, with 10:25 hours of daylight at winter solstice (20-21 December) and 13:53 hours of daylight at summer solstice (20 June). Average annual relative humidity is 69% and ranges between 62% and 75%. These conditions are ideal for selecting experimental wheat lines adapted to the diverse settings CIMMYT targets worldwide.

Thanks to the prevailing environmental conditions, excellent station management, well-maintained infrastructure, and the enduring support of local farmers and authorities, CENEB provides a unique, outstanding platform for research to enhance wheat yield potential, develop varieties with tolerance to drought and heat and resistance to diseases and pests, and to explore the physiological and genetic mechanisms underlying these and other traits.

In combination with CIMMYT’s experiment station near Toluca, state of Mexico, in the Mexican highlands, CENEB has contributed significantly to CIMMYT’s status as the primary public source of high-yielding, widely adapted wheat germplasm, currently used in nearly half of all wheat varieties worldwide and bringing annual economic benefits as high as $3.1 billion, while contributing to improved food security and livelihoods.

Once a year, during the CIMMYT Global Wheat Program’s Visitors Week in March, CENEB provides a vital platform for more than 100 wheat researchers, policymakers, students, journalists and others from dozens of nations to view wheat experiments in full bloom, share the latest in wheat science and development, and decide future collaborations. Held at the peak of the wheat growing season, the event provides an ideal setting for Mexican partners to feature advances and interact with peers from around the world. Participants typically include members of major international wheat research initiatives hosted at CENEB, including:

In 2018 Global Wheat Program’s Visitors Week will be celebrated between March 20 and March 23. For any further information and registration for this event please contact Maria Teresa Rodríguez (M.T.RODRIGUEZ@CGIAR.ORG)  and Carlos Guzmán (