with Thursday June 11, 2015
Visit the GRAPAS International Exhibition at the Cologne Exhibition Halls from June 9-11, 2015 and wrap up your visit by attending the one-day Global Milling with GRAPAS Conference on Thursday, June 11 in the Rheinsaal 4 & 6 meeting rooms at the exhibition halls. For just €75, you can hear eleven leading experts in their fields speak on a variety of subjects guaranteed to inspire, inform and amuse anyone involved in anything related to the milling industry.
13:00 - 13:30
10:00-10:30
1.2
‘Food safety in the milling industry: certification of primary production – the way ahead?’ Dr Friedrich Luedeke is Senior Expert in Training at GlobalGAP. He will be speaking on ‘Food safety in the milling industry: certification of primary production – the way ahead?’ At farm level the scene is set for Food Safety and product quality in the milling industry within the EU, but what about reality? And what about the rest of the world? Certification at farm level is today the normal procedure in the Fruit and Vegetable sector. For more than 10 years GLOBALG.A.P. has been providing the Standards for the implementation of Good Agricultural Practice around the globe. This also includes Combinable Crops. Reducing the risk via certified suppliers - the way ahead.
2.1
Optimising the health benefits of wheat products by exploiting variation in grain composition and processing conditions Wheat is a major dietary source of essential nutrients, fibre and potentially healthy phytochemicals. The significant variation in contents and compositions of these components among samples of wheat may be determined by genetics or environment. They may also be modulated during processing. It should be possible to produce healthier wheat products by exploiting these effects. Professor Shewry will review the evidence that differences in wheat type, milling and fermentation affect the content of bioactive components and health benefits of wheat. He will then present a proposal for a new European research programme to provide definitive information on the relationship between these parameters and health benefits measured in human dietary intervention trials.
For more information at to register visit:
bit.ly/grapas
15:30-16:00
3.1
REGISTER
Improving the quality and attributes of rice and flour milling by-product
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Dr Mian N Riaz is Director of the Food Protein R&D Centre and Head of the Extrusion Technology Program Graduate Faculty, Nutrition and Food Science Department at Texas A&M University. Dr Riaz will be speaking on ‘Improving the quality and attributes of rice and flour milling by-product.’ The talk will provide an outline on stabilising rice bran using extrusion technology; pre-cooking starch with different levels of cooking for the food industries; using broken rice and converting it to a value-added pre-cooked rice with extrusion; pre-cooked pasta; stabilizing wheat bran and improving its flavor for food uses; cooking wheat germ to make germ nuts; and converting rice and wheat hulls to kitty litter.