First International Symposium on Gluten-Free Cereal Products and Beverages

September 12-14, 2007

Cork, Ireland


Copy compliments of the University College Cork, Ireland


Symposium in Review

Day 1 Sessions

Day 2 Sessions

Day 3 Sessions

Poster Presentations


Symposium in Review

Participants have clearly indicated that they regard the First International Symposium on Gluten-Free Cereal Products and Beverages as a highly successful event. A total of 177 delegates from 25 countries enjoyed three days of presentations and research updates on almost all aspects of novel processing technologies and their application in food processing. The symposium presented a unique opportunity for researchers working in the field of celiac disease, gluten-free foods, and beverages to discuss specifically their findings, views, and questions. The specific aim of the symposium was to facilitate medical aspects and technology transfer to sufferers and industry by organizing an event at which modern medical diagnosis and treatment procedures, as well as technological applications, were clearly presented. The forum also allowed for fruitful discussions and questioning. There was even a whole afternoon devoted to case studies of industrial applications of new technologies.


The success of the First International Symposium on Gluten-Free Cereal Products and Beverages has led to discussions about hosting a second symposium in Finland in 2010.

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Main Sessions


Day 1

Session 1: Overview on coeliac Disease and Epidemiology

Chair: Prof. Fergus Shanahan, Department of Medicine, Cork University Hospital, University College Cork, Ireland

  • Prof. Carlo Catassi, University Department of Paediatrics, Ancona, Italy: Epidemiology and natural history of coeliac disease

  • Prof. Chris Mulder, Department of Gastroenterology, University Medical Centre, Amsterdam, The Netherlands: Complicated coeliac disease; diagnosis and management

  • Dr. Nicholas Kennedy, Department of Clinical Medicine, Trinity College Dublin, Ireland: Nutritional requirements of coeliac patients

Session 2: Detection of Food Allergens and Safety of Gluten-Free Foods

Chair: Prof. Francesco Bonomi, Department of Agri-Food Molecular Sciences, University of Milan, Italy

  • Hertha Deutsch, Austrian coeliac Society and Association of European coeliac Societies (AOECS), Austria: Gluten-free diet and food legislation

  • Dr. Bert Pöpping, Eurofins, Yorkshire, Pocklington, United Kingdom: Challenges in detecting food allergens – analytical methods in the legal context

  • Dr. Sigrid Haas-Lauterbach, R-Biopharm, Darmstadt, Germany: Detection of gluten and related proteins in foods and beverages and safety issues related to gluten-free foods and beverages – specific detection with the R5 antibody in a ready-to-use test kit for industry

Session 3: Gluten-Free Raw Materials, Plant Breeding

Chair: Dr. Peter Köhler, German Research Centre of Food Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, Garching, Germany

  • Dr. Roland Poms, ICC - International Association for Cereal Science and Technology, Vienna, Austria: MONIQA – s new EU-project towards the harmonization of analytical methods for monitoring food quality and safety in the food supply chain

  • Prof. Rob Hamer, Food Chemistry Department and TI Food and Nutrition University of Wageningen, Wageningen, The Netherlands: Overview on peptides causing coeliac disease and strategies for their elimination

  • Prof. Steve Taylor, University of Nebraska, Lincoln Nebraska, USA: Gluten-free ingredients

  • Prof. Hannu Salovaara, Department of Food Technology University of Helsinki, Helsinki, Finland: Oats - an overview from a coeliac point of view

Session 4: Invited Short Presentations (coeliac Disease, Nutrition, Food Allergens, Plant Breeding)

Chair: Prof. Herbert Buckenhueskes, DLG - German Agricultural Society, Frankfurt, Germany

  • Dr. Luud Gilissen, Plant Research International, Wageningen, The Netherlands: Breeding strategies for the development of coeliac-safe wheat

  • Dr. Anne Lee, Celiac Disease Centre, Columbia University New York, NY, USA: Nutritional deficiency of the gluten-free diet – a reason to include alternative grains

  • Prof. Julie Jones, College of St. Catherine, St. Paul, MN, USA: Alternative whole grains and fruit and dried fruit: Strategies for creating an antioxidant- and nutrient-rich gluten-free diet

  • Dr. Hilde Wijngaard, Ashtown Food Research Centre, Teagasc, Dublin, Ireland: Antioxidants and the pseudo-cereals buckwheat, amaranth and quinoa

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Day 2

Session 1: Health and Functional Foods

Chair: Prof. Kevin Cashman, Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland

  • Prof. Kaisa Poutanen, VTT Technical Research Centre of Finland, Kuopio, Finland: Dietary fiber in a gluten-free diet

  • Prof. Jan Delcour, Laboratory of Food Chemistry and Biochemistry, University of Leuven, Leuven, Belgium: The use of enzymes in the production of functional food ingredients

  • Prof. Gerald Fitzgerald, Department of Microbiology, University College Cork, Cork, Ireland: Probiotics and gut health

Session 2: Gluten-Free Cereal Products

Chair: Dr. Dennis Lonergan, General Mills, USA

  • Prof. Emmerich Berghofer, Department of Food Science and Technology, University of Natural Resources and Applied Life Sciences, Austria: Overview of gluten-free (cereals and other) raw materials and their properties

  • Dr. Elke Arendt, Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland: Novel approaches in the design of gluten-free cereal products

  • Prof. Michael Gänzle, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada: Exploitation of the metabolic potential of lactic acid bacteria for improved quality of gluten-free bread

Session 3: Gluten-Free Beer and Other Beverages

Chair: Prof. Rudi Vogel, Department of Technical Microbiology, Technical University of Munich, Freising, Germany

  • Prof. Charles Bamforth, Department of Food Science and Technology, University of California, Davis, USA: Brewing with gluten-free cereals – an overview

  • Dr. Beatus Schehl, Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland: Malting of gluten-free cereals

  • Dr. Stefan Kreisz, Department for Brewing and Alcoholic Beverage, Novozymes, Bagsværd, Denmark: Functional beverages based on gluten-free cereals

Session 4: Invited Short Presentations (Gluten-free Products and Beverages)

Chair: Dr. Bill Atwell, Cargill, Inc., USA

  • Dr. Tilman Schober, USDA-ARS, Grain Marketing and Production Research Centre, Manhattan, KS, USA: Physico-chemical aspects of leavened gluten-free breads

  • Dr. Eimear Gallagher, Ashtown Food Research Centre, Teagasc, Dublin, Ireland: Dough rheology and baking characteristics of gluten-free breads

  • Stefano Renzetti, Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland: Transglutaminase - a way to improve quality of gluten-free bread

  • Andreas Houben, Department of Process Analysis and Cereal Technology, University of Hohenheim, Stuttgart, Germany: Enhancing the quality of gluten-free bread by fermented pseudo-cereals

  • Dr. Juan de Dios Figueroa, Centre of Advanced Studies and Research of the National Polytechnic Institute of Querétaro, Mexico: Gluten-free corn and whole grain tortillas and their nutritional properties

  • Sirma Yegin, Food Engineering Department, Ege University, Izmir, Turkey: Alternative ingredients to gluten for coeliac patients

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Day 3

Session 1: Short invited presentations (Gluten-Free Products and Beverages)

Chair: Prof. Felicidad Ronda, Faculty of Agriculture and Forestry Food Technology, University of Valladolid, Spain

  • Dr. Peter Köhler, German Research Centre of Food Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, Garching, Germany: Degradation of coeliac-active peptides by peptidases from germinating cereals

  • Prof. Francesco Bonomi, Department of Agri-Food Molecular Sciences, University of Milan, Milan, Italy: Assessing the structural features of proteins in gluten-free dough by an integration of solid state spectroscopies and proteomics

  • Dr. Ralph Thomann, IGV Institute for Cereal Processing Ltd, Germany: Technology for gluten-free pasta

  • Prof. Stefania Iametti, Department of Agri-Food Molecular Sciences, University of Milan, Milan, Italy: Gluten related proteins and peptides in beers: a proteomics approach

  • Martin Zarnkow, Department of Brewing Technology, Technical University Munich, Germany: Gluten-free beer from proso millet

Session 2: Marketing, Labelling, Consumer Perception of Gluten-Free Foods and Beverages

Chair: Michael Feeney, Enterprise Ireland, Dublin, Ireland

  • Dr. Fiona Stevens, coeliac Society of Ireland, National University of Galway, Galway, Ireland: The role of the coeliac societies

  • Dr. Joe Bogue, Department of Food Business and Development, University College Cork, Cork, Ireland: Strategic marketing of gluten-free cereal products and beverages

Session 3: Industrial Applications

Chair: Dr. Gerry Downey Ashtown Food Research Centre, Teagasc, Dublin, Ireland

  • Pirjo Alho-Lehto, Raisio Nutrition Ltd, Raisio, Finland: Technology of pure oats

  • Dr. Ronan Gormley, Ashtown Food Research Centre, Teagasc, Dublin, Ireland: Networking SMEs in functional foods

  • Dr. Bill Atwell, Cargill Inc.,USA: Gluten-free gread – the problem

  • Dr. Markus Brandt, Ernst Böcker GmbH, Minden, Germany: Performance of different sourdoughs in gluten-free "rye"-type breads

  • Jessica Rohwer, National Starch Food Innovation, Manchester, England: The role of commercially available resistant starch in everyday foods such as bread as a source of fibre for the coeliac community

  • Diane Wright-Hoffpauer, Light Heart LLC, Crowley, Louisiana USA: Product development with rice bran for the coeliac sprue diet

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Poster Presentations

  • Alvarez L.: Pseudocereals in gluten-free breads

  • Aramouni F.: Physical and sensory analysis of a gluten-free waffle

  • Benatallah L.: Algeria traditional manufacturing of gluten-free couscous: technological feasibility of three elaborated formulae with rice supplemented with leguminous

  • Benatallah L.: The celiac disease in the Algerian east: Prevalence and food wished by the patients

  • Blanco C.: Evaluation of the partition coefficient of hydrophobic cleavage sites in gliadin-analogue proteins

  • Blanco C.: Allergy after inhalation and ingestion of cereals involves similar allergens at different ages

  • Bottega G.: Characterization of gluten-free dough enriched by vegetable proteins

  • Bulgaru V.: Soryz starch - a novel ingredient from a gluten-free source

  • Caballero O.: Sponge cakes elaborated with chickpea flours

  • Cosciug L.: Soryz flour-based gluten-free pastries

  • Diowksz A.: Dietary fiber in gluten-free bread recipe

  • Diowksz A.: Modifications of allergenicity of wheat flour

  • Dupouy E.: Particularities of Sorghum oryzoidum grains germination

  • Duta D.: Applied researches concerning the fortified gluten-free cereal-based product design

  • Fontana C.: The effects of enzymes on the staling rate on gluten-free breads

  • Gallagher E.: Mathematical design in the development of gluten-free yeast breads

  • Gilissen L.: Identification of gluten proteins containing immuno-toxic peptides in 36 hexaploid wheat (Triticum aestivum L.) varieties

  • Hoffmann K.: Analysis of gluten peptides in human ileostomy contents

  • Huebner F.: Fundamental studies on the malting of oats

  • Huebner F.: Response surface methodology as a tool to optimize the malting of buckwheat

  • Huettner E.: Fundamental studies on the high pressure treatment of oat flour

  • Ibanoglu S.: Effect of extrusion process on the physical and nutritional properties of a gluten-free snack

  • Kanerva P.: Rye prolamin hydrolysis in aqueous rye suspension; traditional Finnish maemmi process

  • Kiskini A.: Iron fortified gluten and glutenfree bakery products: The role of iron compound used on their quality characteristics

  • Kiskini A.: Optimization of amaranth-based gluten-free bread formula

  • Klose C.: Understanding protein changes during malting of oats

  • Mandala L.: The effect of freezing and microwave heating on shelf-life of gluten-free and classic breads

  • Marongiu A.: Effects of bread leavened with sourdough on postprandial glucose and insulin levels in patients with impaired glucose tolerance

  • Mena M.: Development of the first Spanish beer based on barley malt suitable for celiac: Estrella Damm, Apta Para Celiacos (APC)

  • Mezaize S.: Effect of gluten-free formulations prepared from rice, corn and soy flour on batter properties and bread quality

  • Moore M.: Effect of lactic acid bacteria on the properties of gluten-free sourdoughs, batters and the quality and ultrastructure of gluten-free bread

  • Moore M.: Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread

  • Moore M.: Shelf-life improvement of gluten-free bread with LAB producing antifungal compounds

  • Murphy P.: Isolation and characterization of extracellular polysaccharide (EPS) producing lactobacilli for application in gluten-free foods

  • Nic Phiarais B.: Understanding protein changes during the malting of buckwheat

  • Niemann, C.: Development of extremely protein-limited gluten-free pastries

  • Nunes H.: Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality

  • Nunes H.: Impact of low lactose dairy powders on the quality of gluten-free bread

  • Oezer A.: coeliac disease, gluten-free diet and new approaches for fortified gluten-free foods

  • Papageorgiou M.: The case of carob (Ceratonia siliqua) use for developing gluten-free products - its influence on gluten-free dough characteristics

  • Purhagen J.: Gluten-free bread with time, temperature and pressure treated flour and emulsifier as additives

  • Renzetti S.: Cereal proteomics: interactions of transglutaminase and brown rice proteins

  • Reungmaneepaitoon S.: Development of rice pasta products from high-iron rice fortified with defatted soy flour

  • Ronda F.: Influence of starch and protein sources on the rheological properties of bread doughs

  • Ronda F.: Yellow layer cakes of high quality suitable for coeliac disease people

  • Sabanis D.: Use of raisin juice to improve the baking and textural properties of gluten-free bread

  • Schwab C.: Formation of fructooligosaccharides and levan in sourdoughs prepared from gluten-free flours

  • Sekwati-Monang B.: Microbiological characterization of Ting, a sorghum-based gluten-free fermented cereal from Botswana

  • Selinheimo E.: Cereal originating proline-specific peptidase as a tool to improve the quality of cereal products for people with coeliac disease

  • Selinheimo E.: Enzymatic processing as a tool to improve the quality of cereal products for people with coeliac disease

  • Shalaby A.: Effect of some additives on bread

  • Stathopoulos C.: Optimising the rheological properties of calcium-caseinate for replacement of gluten in bread

  • Trongpanich K.: Development of Rejuvenating Concoction beverage and technology transfer

  • Turabi E.: Gluten-free rice cakes formulated with different gum types and an emulsifier blend

  • Uhlen A.: Screening for T-cell stimulatory gluten peptides in durum wheat (Triticum durum L.): implications for coeliac disease

  • Zarnkow M.: The Use of Response Surface Methodology to optimize malting conditions of two black rice varieties (Oryza sativa L.) as a raw material for gluten-free foods

  • Zarnkow M.: The use of response surface methodology to optimize malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten-free foods

  • Zarnkow M.: The use of response surface methodology to optimize malting conditions of tef (Eragrostis tef L.) as a raw material for gluten-free foods

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