The 7. WGS has been postponed due to COVID-19,

the new date is 25-27 October 2021.

We look forward to welcoming you safe in Rome in 2021 and

will provide further information soon!

Welcome to the 7th Whole Grain Summit “From Science to Global application”!

Dear Friends and Colleagues, 

It is for me a great honor and pride to collaborate with the International Association for Cereal Science and Technology (ICC) and the Whole Grain Initiative in the organisation of the 7th Whole Grain Summit “From Science to Global application” (WGS) and to welcome you to Rome where the headquarters of my research Institution, the Council for Agricultural Research and Economics (CREA) are located and where several very successful scientific conferences were organised. Needless to say, Rome is also one of the most fascinating and art rich places in the entire world and we have chosen a conference venue in the very heart of this eternal city, next to the famous Trevi Fountain!

The Whole Grain Summit (WGS) is a very focused event and a regularly organised international meeting (started in 2001, last meeting in Vienna in 2017) that encourages all sectors, disciplines and cultures to convene, collaborate and work towards understanding why and how to increase consumption of whole grain (WG) foods possibly through collective solutions. For this purpose, all stakeholders in the whole grains food chains are called to contribute, from plant and food scientists to health experts, food manufacturers and marketers, government regulators, communicators, focusing on the local and the international level. By the way, Rome is also the seat of the Food and Agriculture Organisation of the United Nations.

This 2021 WGS aims at building on past experience to update current knowledge worldwide on wholegrains and to prioritise interests, focus and leverage people, resources and funding around new models, approaches and initiatives within the Food System that help increasing WG intake in all sectors of the population. By inviting internationally renowned scientists as well as experts who shape the whole grain Food System (infrastructure) to participate, we collectively harness and directly apply the current body of biological and behavioural research & technology. This is also accomplished by strategically focusing on the development of new tools, methods, and approaches that fill critical gaps in the WG Food System, to enhance WG availability, accessibility and consumption, safeguarding sustainability and consumers’ health.

The Conference Committees made up of members from a variety of public and private Institutions from all over the world will be able to guarantee a plurality of opinions and build an outstanding programme spanning 3 days (25-27 October 2021), which encompasses oral presentations, workshops, panel discussions, tabletop exhibitions, poster presentations.

Don’t miss your chance to showcase your research, to interact with your peers, to learn something new, to expand your network, to get inspiration for new ideas and solutions in the magnificent frame of the city of Rome!

Marina Carcea

 Dr Marina Carcea

Chair of the Scientific Committee

CREA, Italy

 Important dates:

Abstract submission:

Oral Abstracts: 01.05.2021

(Notification by 21.05.2021)

Poster Abstracts: 31.08.2021

(Notification by 10.09.2021)


Early Bird: 15.06.2021

Normal: 30.09.2021

Late online: 20.10.2021

Onsite registation: 27.10.2021



General Mills


ICC - International Association for Cereal Science and Technology
Whole Grain Initiative


ICC Members get significant discounts off the regular/normal registration fee. Please contact the ICC Headquarters to get your personal discount code!

WGS2020 Sponsorship


Take the opportunity to reach leading experts and stakeholders in the fields of cereals and whole grains. We offer attractive sponsoring packages including the opportunity to exhibit at the venue.

WGS2020 Abstract submission

 Abstract Submission

We invite you to present your work to the global community and to discuss with us how to translate whole grain science to global application 


Scientific Committee

Marina Carcea, CREA, IT (Chair of the Scientific Committee)

Charles Brennan, ICC President, Lincoln University, NZ

Naushad Emmambux, University of Pretoria, SA

Sara Grafenauer, Grains & Legumes Nutrition Council, AU

Laura Hansen, Cereals & Grain Association, US

Alma Rosa Islas-Rubio, CIAD, MX

Dace Klava, Latvia University of Life Sciences and Technology, LV

Hamit Köksel, Istinye University, TR

Len Marquart, University of Minnesota, US

Nicola McKeown, Tufts University, US

Maria Papageorgiou, International Hellenic University, GR

Stefano Renzetti, Wageningen University & Research, NL

Keagan Ringling, University of Minnesota, US

Felicidad Ronda, University of Valladolid, ES

Caroline Sluyter, Oldways Whole Grains Council, US

Nesli Sözer, VTT, FI

E-Siong Tee, Nutrition Society of Malaysia, MY

Roberto Tuberosa, University of Bologna, IT

Jan Willem van der Kamp, TNO, NL

Jan de Vries, Nutrition Solutions, NL

Fengcheng Wang, Henan University of Technology, CN

Industry Advisory Panel

John Athanatos, Cereal Partners Worldwide, CH

YiFang Chu, PepsiCo, USA

Derek Croucher, Morning Foods Ltd, UK

Olivera Medugorac, Nestlé S.A., BE

Lovisa Martin Marais, Lantmännen, SE

Kevin Miller, General Mills, USA

Roberto Ranieri, Open Fields, IT

Walter von Reding, Bühler, CH

Giancarlo Riboldi, Barilla, IT

Organising Committee

Michaela Pichler, ICC, AT (Chair of the Organising Committee)

Sabine Gratzer, ICC, AT

Marcella Gross-Varga, ICC, AT