June 5-8, 2022
Call for Abstracts
Cereals&Europe, in collaboration with the Institute of Agrochemistry and Food Technology, is calling for abstract submissions for oral and poster presentations at the 19th EYCSTW.
Make plans now to join the vibrant cereal science community between June 5-8, 2022 to present your work, network with peers, and learn from industry experts. This year, the workshop will be hosted by the Institute of Agrochemistry and Food Technology (IATA-CSIC), which is one of the most important research centers in the area of food in Europe.
The European Young Cereal Scientists and Technologists Workshop (EYCSTW) is designed to include subject categories such as, but not limited to, cereal processing, product quality, analytical techniques, sensory, nutrition and health, and novel specialist ingredients.
The EYCSTW is a platform for young research scientists to exchange with their peers on the latest research in cereal and grains sciences. We encourage young research scientists (Ph.D. students and Post Docs) to submit an abstract for their planned contribution.
Over the years, the success of the event has been built around a balance between educational sessions and social/networking opportunities.
Oral presentations will be organized in a series of subjects related to cereals and grains, including keynote lectures from senior speakers as well as factory visits and social events.
Abstracts are due by Friday, May 6th, 2022,
and should be sent to email@example.com with firstname.lastname@example.org on Cc.
Registration fees will be 275 € for C&E student members or 300 € for non-C&E student members, 350 € for senior C&E members, and 375 € for senior non-C&E members to cover accommodation, transport during the event, book of abstracts, meals, and social events. Registration is extended to Friday, May 6th, 2022.
The Host Institution
The Institute of Agrochemistry and Food Technology (IATA), created in 1966, is a center of the Spanish National Research Council (CSIC). Its scientific-technical objective is to carry out research of excellence on the production of sustainable and quality food with a special focus on safety, health impact, and consumer acceptance. IATA research can be grouped into the following lines of research: innovation in foods and processes, food safety and preservation, diet, microbiota, and health and food biotechnology.
IATA participates in R&D&i projects funded by competitive calls at European and International levels together with other research institutions, Universities, and International companies. In recent years, IATA has been granted with more than 5 M € from European funds through several prestigious research, innovation, and training projects. IATA coordinates more than 40 research projects funded by regional and national institutions. IATA and its researchers have established long-standing collaborations with other institutions with common objectives to create synergies.
- Peter Weegels, Chair of Cereals&Europe, Sonneveld, Netherlands
- Fatma Boukid, Student board member of Cereals&Europe, Institute of Agrifood Research and Technology, Monells, Spain
- Cristina M. Rosell, Full Research Professor, Institute of Agrochemistry and Food Technology, Valencia, Spain
- Maria Santamaria, PhD Student, Institute of Agrochemistry and Food Technology, Valencia, Spain
- Karina Marin, PhD Student, Institute of Agrochemistry and Food Technology, Valencia, Spain