8 / 11 Jun 2010 Tampere Finland GF10 the 2nd International Symposium & Fair on Gluten-Free Cereal Products and Beverages ! Gluten-free diet & lifestyle
Technology Safety Analysis
Coeliac food market and nutritional requirements,
Gluten-free cereals and pseudo-cereals Conference room Rondo
Chair: Elke Arendt, University College Cork, Ireland
Co-Chair: Kaisa Poutanen, VTT Technical Research Centre of Finland
Keynote lecture: Particular nutritional requirements for gluten-free foods
Tricia Thompson, The Gluten-Free Dietitian, MA, USA (via Skype)
The coeliac food market A survey
Markku Mikola, Sennet, Finland
Folates in gluten-free diets and foods
Vieno Piironen, University of Helsinki, Finland
Cereals and pseudo-cereals for gluten-free foods
Regine Sch๖nlechner, University of Natural Resources and
Applied Life Sciences, Austria
Healthy grains for enhanced gluten-free breads
Eimear Gallagher, Teagasc, Ireland
Exploring the use of dietary fibres to provide
alternatives to a gluten-free diet
M. Samil K๖k, Abant Izzet Baysal University, Turkey
Gluten-free pasta: Technology and quality evaluation
- Manuela Mariotti, University of Milan, Italy
Effects of two-step transamidation of wheat flour and semolina
on the technological properties of gluten
- Mauro Rossi, Institute of Food Sciences, NRC, Italy
www.helsinki.fi/gf10/
www.helsinki.fi
Contact
gf10-symposium[AT]helsinki.fi
Hannu Salovaara
Chairman of the Organising Committee
hannu.salovaara[AT]helsinki.fi
Jussi Loponen
Scientific Secretary
jussi.loponen[AT]helsinki.fi
Sanna Luoto
Symposium Secretary
sanna.luoto[AT]helsinki.fi
Department of Food and Environmental Sciences
P.O. Box 66
(Agnes Sj๖bergin katu 2)
FI-00014 University of Helsinki, Finland
Tel. +358 9 1911
Fax +358 9 191 58460
+ info concerning registration or. . .
contact the Conference Office:
Confedent International Ltd.
Porkkalankatu 3, FI-00180 Helsinki, Finland
Tel. +358 9 58409 350
Fax +358 9 58409 555
gf10[AT]confedent.fi
www.helsinki.fi/gf10/
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