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214 / JULY–AUGUST 2013, VOL. 58, NO. 4
From the Mediterranean Sea and sunny weather in Barcelona, Spain, in 2012, the next generation of cereal scientists moved on to Nottingham, U.K., in 2013, where typical English weather welcomed us. The 12th European Young Cereal Scientists and Technologists Workshop (EYCSTW), organized by the AACC International (AACCI) Cereals & Europe (C&E) Section, was held April 10–12, 2013, and hosted by the University of Not-tingham and Sandra Hill, professor of biomaterials processing. Participants included 30 young scientists and 3 senior scientists: Frédéric Auger (CSM, Germany, and C&E board member);Barry McCleary (Megazyme Intl. Ireland Ltd., Ireland); and Koushik Seetharaman (University of Guelph, Canada). Scien-tists journeyed not only from European countries such as the United Kingdom, Spain, Germany, Hungary, Belgium, Poland, Finland, and Switzerland, but also from Brazil and Canada.
The workshop was held at the University Park Campus of the University of Nottingham. On April 9, the day before the work-shop began, attendees arrived at Hugh Stewart Hall, where they received a warm welcome from the primary student organizers, Noorhasifah Tengah and Aboubakry Diallo. Later in the evening, the event kicked off with a meet-and-greet in the beautiful Hugh Stewart library, where a delicious buffet of English foods
Young Cereal Scientists Explore Nottingham andthe Robin Hood Legend at 12th EYCSTW
Magdalena Rückert1
Technische Universität München, Freising, Germany
and beverages was arranged for the hungry travelers. Then, the networking could begin!
The first day of the workshop began with a great English breakfast in the Hugh Stewart dining hall that included fried eggs, baked beans, ham, sausage, fried tomatoes, and toast! A good start to the day! After a 10 minute walk through the beau-tiful campus, we arrived at the Law and Social Sciences Build-ing, where the workshop lectures took place. Our hosts, Sandra Hill and Frédéric Auger, opened the session, followed by Outi Mäkinen (C&E student board member), who discussed theopportunities for cereal scientists offered by AACCI and C&E. The first session started with John Mitchell, University of Not-tingham, who chaired the session on Analytics in Cereal Science. The keynote lecture was given by Barry McCleary and dealt with the analytical challenges of carbohydrates and enzymes. After lunch, McCleary chaired the session on Nutrition and Fibre Enrichment of Cereal-Based Foods. After the mornings high-quality presentations, the program for the afternoon was even more exciting. We visited the Molson Coors brewery, one of the largest breweries in the world, where we had the chance to tour the production plant. In addition, we visited the National Brew-ery Centre Museum, where we learned about how the company has developed over the last 200 years. The first day ended with a dinner in an unusual venue—a bar in a church!
The first session on the second day, Processes and Ingredi-ents, opened with an impressive keynote lecture by Koushik Seetharaman, who spoke about the history of starch research, followed by another 10 interesting presentations by young sci-entists. At the end of the third session, a trip was organized to the School of Biosciences on the Sutton Bonington Campus, where we learned more about the research being performed at the University of Nottingham. Following the informational tour, the social part of the evening began. Back at the Nottingham City Centre, Robin Hood himself was waiting for us. Guided by Robin Hood, we walked through 13th century Nottingham and reminisced about Little John, Maid Marian, and Sherwood For-est. Back in the cold, wintery 21st century, we stopped off at the Red Hot World Buffet, where we enjoyed an amazing buffet
1 E-mail: [email protected]
http://dx.doi.org/10.1094/CFW-58-4-0214
©2013 AACC International, Inc.
Young scientists visit the Molson Coors brewery in Burton on Trent.
Attendees tour a pilot plant at the School of Biosciences, Sutton Bonington Campus.
Tour of Nottingham with Robin Hood.
CEREAL FOODS WORLD / 215
dinner composed of sushi, pizza, burgers, Italian pasta, and an array of Indian, Thai, Asian, Mongolian, and British foods, as well as an incredible selection of desserts!
The final day of the workshop, chaired by Sandra Hill, was devoted to five presentations on Gluten-free Cereals and Pseu-do-cereals. During the closing session, presented by Frédéric Auger and Outi Mäkinen, the recipients of the C&E Gold and Silver Best Presentation Awards were announced. Attila Bagdi, Budapest University of Technology and Economics (Hungary), received the Silver Award for his presentation “Characterisation of Composition, Cooking, Textural and Sensory Properties of Aleurone Enriched Pasta.” This year’s Gold Award was given to Magdalena Rückert, Technische Universität München (Ger-many), for her presentation, “Potential of Distiller’s Grainsfrom Wheat for the Application in Functional Bakery Products.” Congratulations to the 2013 award recipients!
After announcing that the 2014 EYCSTW will be hosted by the German Research Centre for Food Chemistry in Freising, Germany, the workshop ended with lunch at a traditional Brit-ish carvery, where we enjoyed British sliced meats.
We would like to thank C&E for this great opportunity and tradition, as well as all of the motivated young scientists, indus-try delegates, sponsors (CSM, McCain, Kampffmeyer, CHOPIN Technologies, Tereos Syral, and Böcker), and, last but not least, the organizing committee (Peter Weegels, C&E chair; Frédéric Auger, C&E board member; Sandra Hill, professor of biomateri-als processing, University of Nottingham; Noorhasifah Tengah and Aboubakry Diallo, Ph.D. students at the University of Not-tingham; and Outi Mäkinen, C&E student board member and graduate student at University College Cork, Ireland).
We invite everybody to join us next year and hope to see many of you, as well as new faces, at the 13th EYCSTW, which will be held May 14–16, 2014, in Freising, Germany, where we will try to arrange an event as unforgettable as the workshop in Nottingham!
Magdalena Rückert is currently a doctoral student at Technische Universität München (Chair of Brewing and Beverage Technology, Working Group Cereal Process Engineering, Freising, Germany). The scientific topic of her work deals with flavor research on distiller’s grains (DG) from wheat and the evaluation of DG as a food ingredient. Magdalena can be reached by e-mail at [email protected].
Recipients of Best Presentation Awards: Gold for Magdalena Rückert (sec-ond from right) and Silver for Attila Bagdi (middle).
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