The final HEALTHGRAIN Conference was successful, having 250 participants!
The aim of this conference was to set out the state of the art on cereal grain science and technology. The leading themes included:

• Nutrition - health promoting cereal grain compounds and products
• Towards healthier products by breeding and processing
• Consumer attitudes, regulatory issues and communication strategies
• The future of cereal grain - and the HEALTHGRAIN 2010 - 2014 Network


• Conference Programme


• List of participants (only available to logged in partners)



Presentations

Note that all presentations can also be downloaded from the conference site.

Wednesday 5 May 2010: Opening Session; Chairpersons Kaisa Poutanen and Roberto Ranieri


• Cereal foods and health – where are we now?, Kaisa Poutanen (HEALTHGRAIN Coordinator, VTT, Finland)


• Food and Health as a research challenge in European Union, Daniele Tissot (European Commission, Belgium)


• Public health nutrition - scenarios and health claims, Hans Verhagen (RIVM, The Netherlands)


• Epidemiological and clinical studies supporting health benefits of whole grain cereal products, Gabriele Riccardi (University of Naples, Italy)

Thursday 6 May 2010: How to promote healthiness by processing and breeding; New approaches in grain production; Chairpersons Peter Shewry and Alan Schulman


• Targeted and facilitated breeding for nutritional quality, Peter Shewry (Rothamsted Research, United Kingdom)


• Variation in bioactive components in wheat and other cereals, Jane Ward (Rothamsted Research, United Kingdom)


• Developing new wheat varieties with enhanced health benefits, Zoltán Bedo (Agricultural Research Institute of the Hungarian Academy of Sciences, Hungary)


• Exploiting genomics and transgenesis for enhanced health benefits of wheat, Gilles Charmet (INRA, France)


• The grain biotechnology toolkit, Clare Mills (Institute of Food Research, United Kingdom)

Matching technological and nutritional benefits; Chairpersons Jan Delcour and Per Åman


• Importance of processing: the issues at stake, Jan Delcour (Katholieke Universiteit Leuven, Leuven, Belgium)


• From classical to innovative milling technologies, Uwe Schill (Bühler, Switzerland)


• Novel dry fractionation technologies, Xavier Rouau (INRA, France)


• The arabinoxylan case, Christophe Courtin (Katholieke Universiteit Leuven, Leuven, Belgium)


• Bioprocessing of bran for improved functionality, Kati Katina (VTT, Finland)


• Advances in technologies for gluten free products, Elke Arendt (University College Cork, Ireland)


• New consumer product prototypes, Roberto Ranieri (Barilla, Italy)

Nutrition - Benefits of health promoting compounds and properties; Chairpersons Inger Björck and Gabriele Riccardi


• Benefits of wheat processing on the bioavailability of phenolic acids in relation to potential health effects, Nuria Mateo Anson (Maastricht University, The Netherlands)


• Colonic formation and absorption of short-chain fatty acids from whole grain cereal fractions, Knud Erik Bach Knudsen (University of Aarhus, Denmark)


• Acute and semi-acute effects on glucose regulation; studies of rye and barley, Elin Östman (Lund University, Sweden)


• Effects of wheat and barley diets on insulin sensitivity and beta-cell function in patients with type 2 diabetes, Anders Frid (Öresund Diabetes Team, Sweden)


• Effects of a “HEALTHGRAIN” diet on metabolic risk factors in subjects predisposed to type 2 diabetes and cardio-vascular disease - a two centre study, Hannu Mykkänen (University of Eastern Finland, Finland)


• Potential of bioactive components in wheat grain fractions – results from human studies, Ruth Price (University of Ulster, Northern Ireland)

Friday 7 May 2010: Consumer attitudes, regulatory issues and communication strategies; Chairpersons David Richardson and Richard Shepherd


• Consumer attitudes to whole grain and functional grain products, Richard Shepherd (University of Surrey, United Kingdom)


• Health statements and claims for cereal grain products in Europe, David Richardson (DPR Nutrition, United Kingdom)


• The HEALTHGRAIN Whole grain definition, Jan Willem van der Kamp (TNO, The Netherlands)

Final Session; Chairpersons Jan Willem van der Kamp and Roland Poms


• Introduction - the HEALTHGRAIN 2010+ Forum, Kaisa Poutanen (HEALTHGRAIN Coordinator, VTT, Finland)


• Strengthening communication with a European basis to all stakeholders, Jan Willem van der Kamp (TNO, The Netherlands)


• HEALTHGRAIN open innovation and HEALTHGRAIN kernel fractions availability for healthier cereal foods, Roberto Ranieri (Barilla, Italy)


• Realising dietary shifts - can the Danish experience be transferred to Europe, Morten Strunge Meyer (Danish Cancer Society, Denmark)