Cereal and Bakery session part of NZIFST Conference 2011

22 June 2011

A session on Cereal and Bakery will be included as part of the programme at the New Zealand Institue of Food Science and Technology Conference to be held in Rotorua from June 29th thru to 1st July. The session to be held in the morning on 30th June, will include three presentations on enzymes in baking, the food structure of bakery products and modern and ancient grains used in todays bakery products.

For further information on this session please refer to the table below and for details on registering to attend the conference please vist the NZIFST website - http://www.nzifst.org.nz/conf-programme.asp

DAY TWO:
Thursday 30th June 2011
7:45am - 8:30am
Registration– Unison Arena Exhibition Hall
8:30am - 10:00am
Session E1: Cereal and Bakery
Chair: Laurie Melton
Room
Bay Trust Forum
8:30am - 9:00am
Enzymes in baking: challenges and opportunities
Greg Pointing, Head of Technology, ABM – Serrol Ingredients
9:00am - 9:30am
The inter-relationship between food structure and properties of selected baked products
Arran Wilson, Plant and Food Research, Lincoln
9:30am - 10:00am
Ancient and modern – grains and seeds in today’s foods
Nigel Larsen, Plant & Food Research, Lincoln