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Joint symposium from the ICC and Mühlenchemie

The ICC and Mühlenchemie will hold the first joint Global Miller’s Symposium between 20-21 April. During the two-day meeting, 27 internationally acknowledged speakers will hold papers about the markets, grain research and quality, health and fortification.

The ICC (International Association for Cereal Science and Technology) and the flour improvement and fortification experts from Mühlenchemie will hold the first joint Global Miller’s Symposium between 20-21 April 2017. Research scientists and practitioners from the worldwide milling industry will come together to share their latest information and conclusions as to how the milling industry can meet the challenges of the future. During the two-day meeting, 27 internationally acknowledged speakers will hold papers at the Hamburg Campus of the Bucerius Law School; their main topics will be “The Market”, “Grain Research & Quality”, “Quality Determination Tools” and “Health & Fortification”. The papers will provide millers with new information and ideas on current changes and challenges in the industry, such as the increasing demand for food, cost pressure, fertilizer regulations, the effects of climate and health aspects. At the end of the first day, all the participants will find an opportunity for networking at the Global Miller’s Dinner.

“We regard ourselves as a forum for all cereal technologists and cereal scientists the world over, and hope the symposium will network them on the global, national and regional levels”, says Michaela Pichler, Secretary General of the ICC. As Lennart Kutschinski, Managing Director of Mühlenchemie, explains: “In the context of our leading topics we will discuss how the wealth of information from the sciences and practical experience can be used to achieve a better supply of food to the world’s population. To do this, we intend to establish networks that will make a useful and long-term contribution to shaping the future of the milling industry beyond the framework of the symposium.”

Source: Miller Magazine

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