LACC Presentations
Opening & welcome sesión
- Hamit Köksel. ICC opening speech
- Martin Kropff. Global food security and role of CIMMYT
- James D. House. The power of pulses: Capturing new opportunities for pulse proteins through innovations along the value chain
- Jozef L. Kokini. Restructuring and functionalization of cereal food materials for food and non-food applications using food processing and nanotechnology
- Jennifer Nelson and Michaela Picher. Organizational announcements & overview of the upcoming days
Food security: Dedicated to Norman Borlaug
- Hans-Joachim Braun. Wheat – A cornerstone for global food security
- Maruthi Prasanna Boddupalli. Maize-based food and nutritional security in the developing world
- Wolfgang Pfeiffer. HarvestPlus Alliance: Research, development and delivery of micronutrient dense crops
- Simon Fonteyne. Masagro’s participative research network across Mexico: Adapting conservation agriculture to local conditions
- Gideon Kruseman. Milling quality: The Achilles heel of cereal foresight studies?
Biofortification
- İsmail Çakmak. Agronomic biofortification of cereals with micronutrients
- Natalia Palacios. Biofortified maize: Progress and perspectives
- Pedro Luiz Scheeren. Biofortification in Brazil: Iron and zinc concentration in grains on wheat cultivars grown in different environments
- Ismail Hakki Boyaci. Quality and control analysis of wheat fractions by using laser induced breakdown spectroscopy.
Enzymes
- Larisa Cato. Sponge & dough baking with Australian wheat
- Arnaud Dubat. Hagberg falling number measurement: New machine versus conventional machine
- Lutz Popper. Standarization of low protein wheat flour
- Eugénie Kayitesi. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products
Cereal processing
- Juan de Dios Figueroa. Evolution of nixtamalization process: Advantages and disadvantages
- David Santiago-Ramos. Viscoelastic behavior of masa from corn flours obtained by nixtamalization with different calcium sources
- Xiaoliang Duan. The effect of milling degree on rice quality
- Vera Fraberger. Isolation and identification of lactic acid bacteria and yeasts in Type I sourdoughs with focus on traditional Austrian sourdoughs
- Denisse Bender. Potential of isolated arabinoxylans to improve the functional properties of gluten-free bread
- Alfonso Topete Betancourt. Application of Fick’s second law to study the mechanism of oil uptake and water loss during deep-fat frying of tortilla chips
Breeding & agronomy
- Maryke Labuschagne. Relationships between grain yield and protein quantity and quality in commercial wheat
- Xinyao He. Breeding for Fusarium Mycotoxin resistant wheat germplasm at CIMMYT, Mexico
- Till K. Pellny. Development and characterization of wheat with low-viscosity grain extracts using novel alleles of IRX9 orthologue TAGT43_2
- Yaşar Karaduman. Development of wheat genotypes with high biscuitmaking quality and evaluation of biscuit-making quality of landraces.
Innovations in cereal ingredients and processing for novel and healthful foods
- Hulya Dogan. Indirect continous heat treatment of wheat grain and whole wheat flour
- Sajid Alavi. Utilization of sorghum and millets in extruded products
- Jorge Morales. Recent innovations in extrusion systems for whole grain expanded snacks
- Sherill Cropper. Usage and benefits of deactivated yeast as an alternative reducing agent in industrial baking.
Quality assessment: Dedicated to Dr. Walter Bushuk
- Bin Xiao Fu. A screening protocol for wheat flour water absorption, dough mixing requirement and viscoelasticity
- Craig Morris. Quality characteristics of U.S. soft white and club wheat
- Markus Löns. New solutions to automate and optimize quality control and lab analytics
- Zeki Demirtasoglu. Prediction of quality control parameters of wheat and wheat flour
- Daniel Vázquez. Cereal chemistry research in a small country: Strategies to move on
- Pavalee Chompoorat. Variation of gluten quality- and quantity-induced changes via the gluten structure in relation to viscoelastic properties
- Jehannara Calle. Understanding the functional properties of starch from the “malanga” grown in Cuba: Comparison of starch from corms and cormels
Nutrition & health 1
- Cristina M. Rosell. Making healthier cereal foods by applying physical treatments
- Ahmed Regina. High amylose wheat: A route to healthier foods
- Luis Bello-Pérez. Retrospective study of starch digestibility in corn tortilla
- Tamer Gamel. Purple wheat products: Potential anti-oxidative stress and anti-inflammatory functional foods
- Rosa María Mariscal Moreno. Processing effects on resistant starch formation and shelf life of tortillas
Durum wheat & pasta
- Karim Ammar. Industrial quality attributes of globally distributed CIMMYT durum wheat germplasm: Historical evolution, recent genetic improvement strategy and current status.
- Mike Sissons. Glutopeak: A breeding tool for screening dough properties of durum wheat
- Bin Xiao Fu. Canadian durum wheat quality objectives and measurements
- Turgay Sanal. Evaluation of important quality parameters for pasta industry on some durum wheat landrace
- genotypes in Turkey.
- Olfa Daaloul. An integrated approach to investigate the functioning of wheat quality components and their interaction with environment
Whole grains
- Julie Miller Jones. Grains and whole grains: Just for the health of it
- Jan Willem van der Kamp. Definitions for whole grain and whole grain foods – Perspectives for global harmonization
- Michaela Pichler. A global movement to increase whole grain intake – Plans and actions
- Caroline Sluyter. Making whole grains the new norm: Changing consumer attitudes & perceptions in Latin America and around the world
- Daniel Guerrero. Attitudes to whole grain foods, their benefits and liking: Insights from consumers in Mexico, Colombia and a global perspective
Food legumes
- Filiz Koksel. The use of nitrogen gas as a physical blowing agent to produce puffed snacks made from yellow pea flour.
- David Santiago-Ramos. Nixtamalization as an alternative for bean processing
- James D. House. The impact of thermal processing methods on the protein quality of pulses, as determined by in vivo and in vitro methodologies
Food safety
- Senay Simsek. Mycotoxins and health
- Kristin Whitney. Fate of deoxynivalenol and deoxynivalenol-3-β-dglucopyranoside during wheat processing
- Ana Magallanes López. Fate of deoxynivalenol during wet milling process
- Michaela Pichler. MyToolBox – Safe food and feed through an integrated ToolBox for mycotoxin management
- Peter Cotty. Aflatoxin management for the Caribbean region: Prospects for biological control
- Maribel Ovando-Martinez. Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in hard red spring wheat inoculated with Fusarium graminearum
Nutrition & health 2: Dedicated to Prof. Radomir Lásztity
- Nese Sreenivasulu. Novel phenotyping tools to assess the glycaemic potential of rice germplasm
- Sándor Tömösközi. Towards the development of a new gluten reference material
- Jan Willem van der Kamp. Designing attractive healthy high fibre products by using material science and rheology based guidelines
- Jaswinder Singh. Interaction of thaumatin-like proteins with β-glucan in barley
Using processing as a touchstone for choosing grain-based foods – Fabulous or flawed?
- Susana Socolovsky. A food science perspective for the classification of processed foods
- Rebeca López García. The role of food processing in food safety and food security
- Julie Miller Jones. Processed grain-based foods – A nutritional boon or ban?





