AACCI Gluten-Free Baking: Challenges and Opportunities
Centennial Webinar Series Sponsored by the AACCI Foundation's Warthesen Fund

March 5, 2015

After a quick review of gluten-free baking and bakery products, we will present the problems we face and the challenges associated with obtaining high quality products to meet consumer’s expectations. We will discuss possible technological solutions available to deal with these challenges using enzymes or colloidal approaches.

This webinar offers a forum for food scientists and technologists, food ingredient suppliers, gluten-free sector, or simply a desire for a discussion on this topic with the excellent scientists presenting their work.

About our Speakers

Regine Schönlechner is Assistant Professor at the Institute of Food Technology, Department of Food Sciences and Technology, University of Natural Resources and Life Sciences, Vienna, Austria. Her expertise is food technology, nutritional science, nutrition in developing countries, and food additives. Her research has specialized in cereal technology, in particular processing of specialty cereals/pseudocereals/gluten-free cereal products.

Cristina M. Rosell is a Full Research Professor in the Instituto de Agroquimica y Tecnología de Alimentos (IATA) in Madrid, Spain, that belongs to the Spanish National Research Council (CSIC), and an Associated Professor of the University of Valencia (UV). She is a member of AACC International, President of the Spanish Association of Cereal Science and Technology (AETC), and the Spanish representative in the Standardization Committee (ISO, CEN) for Cereals and derivatives. She has more than two hundred international peer-reviewed scientific publications and book chapters on the cereals topic, which compiled results from wheat/corn/rice quality, dough rheology, breadmaking, baked goods quality and cereal compound biochemistry. In her research she is applying a holistic approach in cereal science and technology combining instrumental analysis, sensory assessment and nutrition for designing tailored cereal based products.

Atze Jan van der Goot, Ph.D. studied chemical engineering and obtained his PhD on reactive extrusion at the University of Groningen, The Netherlands. He joined Unilever Research in Vlaardingen, the Netherlands as a research scientist. In 1999 he moved to Wageningen University to become an associate professor in Food Structuring. His main research interest is on the understanding of concentrated biopolymer mixtures under flow. His research at Wageningen resulted in 80 peer-reviewed papers and 5 patent applications.