General Information

Who should attend?

• Researchers working on cereals – whether gluten containing or not
• Industry personnel interested in GF products and beverages
• Trade personnel interested in the marketing of GF products and beverages
• Representatives of regulatory authorities handling GF products
• Nutritionists, dietitians and representatives of coeliac societies
• Companies offering analytical services

Main topics

• Epidemiology and pathogenesis. Why are gluten-free products needed? The triggering protein/peptide?
• Technology. How are GF cereal products made? Elimination of prolamins in processes. Alternative ingredients and technologies.
• Safety and analysis. How is safety assured? Regulatory issues, international standards. Analysis of GF products.

More specific issues will include

• The increasing prevalence of coeliac disease. The increasing market for GF products?
• Alternative approaches; vaccination, the PEP pill?
• GF cerealfood technology; enzymatic elimination of prolamins in applicable processes; improvement of functionality of GF ingredients
• GF food design
• GF analysis
• GF baking technology
• Terminological issues
• Crossed grains labelling GF foods
• The case of oats
• The GF cereal food and beverage market
• New GF products introduced by companies

First circular

  Available NOW (pdf)

Programme

Programme updated June 3 (pdf)

Fair

An international fair on gluten-free products and services will be organized partly in parallel with the Symposium. The Fair 'Keliakia 2010' is arranged by Finnish Coeliac Society. The last session of the Symposium on Friday, June 11, will be a starting session for the Fair. Participants of the congress will have free access to the Fair.