Abstract submission

 The Whole Grain Summits intends to seek ideas and ways to translate the available scientific and technological knowledge into application, resulting into an increase in availability of affordable and acceptable whole grain products in a diversity of markets.  In addition to the oral presenation sessions, there will be interactive sessions and a panel discussion to provide a multidisciplenary approach.

Abstracts of original research for presentation as oral (max 1/expert) or poster (max 3/expert) presentations will be accepted at this unique international event. We kindly ask als abstract submitters to provide a brief explanation about how your work is relevant for (a global) application.

Submission deadlines:

Oral Abstracts: 01.05.2021 (notification latest by 25.05.2021)

Poster Abstracts: 31.08.2021 (notification by 10.09.2021)

We invite you to present your work with the global community!

 * Please note, that you'll be ask to register first (without payment) before you can submit your abstract(s)! In this case payment shall be due at the latest forteen days of the date of abstract approval as otherwise your presentation/poster cannot be included in the Conference Programme.

All submitted abstracts shall be within the scope of the WGS 2021, whereby the mentioned topics shall only give an indication about desired content.

The official journal of ICC, The Journal of Cereal Science will be sponsoring 2 ICC BEST POSTER AWARDS for innovative or exceptional work in whole grain research. Further details on this will follow soon!

Journal of Cereal Science

 Theme / Session

Nutrition & Health

Technology & Application

Consumers & Communication


 Topics of interest for abstract submission

  • New findings about Health Effects of Whole Grains
  • The health impact of phytates in Whole Grains,
  • Whole Grains and the gut microbiome
  • Whole grains and healthy aging
  • Whole grains and healthy weight
  • Whole grains and heart health
  • Evidence based Whole Grain Recommendations
  • Wholegrain bioactives
  • Associations between fibre and whole grains in terms of health benefits
  • Components of whole-grains and their link to diabetes risk

  • Innovation in Technical Use of Whole Grains
  • Sensory improvements for taste and texture
  • New Ways of Whole Grain Processing
  • Functionality of Whole Grain Flours
  • Traditional refined Cereal Products (like pasta, couscous, bulgur, noodles etc.) facing the Whole Grain Perspective
  • New/Gluten-free Whole Grains
  • Increasing Whole Grain Attractiveness for Consumers
  • Optimal food processing for optimal nutritional value
  • Addressing Environmental Risks in Processing
  • Breeding for improved wholegrains
  • Measurement and testing of Whole Grain Products


  • Consumer perception and preferences
  • Marketing/education strategies
  • The importance of clear and consistent labelling
  • Minimum levels of whole grain inclusion to communicate whole grain
  • Whole Grain Food Definition
  • Scientific evidence and health claims as opportunities for product development and consumer communication

  • Whole Grain’s contribution to sustainable food production and consumption
  • Increase of accessibility, affordability and availability of less common whole grains
  • Reducing recourses in the wholegrain supply chains