Scientific Report of the 9th International Congress “Flour-Bread ’17”
A. Jozinović1, Paola Battilani2, A. Moretti3, Elisabeth Streit4, B. Šarkanj1,
Lea Pollak5, D. Živančev6, Daniela Čačić Kenjerić1, Marina Tišma1, I. Strelec1*
1Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
2Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
3Institute of Sciences of Food Production (ISPA), Research National Council (CNR), Via Amendola 122/O, 70126, Bari, Italy
4Biomin Research Center, Technopark 1, 3430 Tulln, Austria
5Croatian Institute of Public Health, Rockefeller street 7, 10000 Zagreb, Croatia
6Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia
scientific note
DOI: 10.17508/CJFST.2017.9.2.19
The scientific programme of the 9th International Congress “Flour-Bread ’17” and the 11th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17” held from 25 to 27 October in Grand Hotel Adriatic, Opatija, Croatia, included 39 oral and 38 poster presentations. Three plenary lectures, 11 invited lectures, 19 oral presentations, three sponsor advertisement presentations, 3 interactive workshop lectures and 38 poster presentations were within one of five different Congress topics: Cereals and Cereal Product Quality, Cereal Processing Technologies, Cereals and Health, Cereal Food Safety, and Cereal Waste Management.