The 5th International Symposium on Gluten-Free Cereal Products and Beverages 2019 (GF19), entitled "Building Products from Knowledge", was held in Leuven, Belgium, from 26-28 June.
Dr. Cristina M. Rosell participated with her presentation: "Making gluten-free bread is more than mixing healthy ingredients".
The congress aims to provide a scientific platform to present the latest research on the absence of gluten and discuss the relationships between structure and relevant function. This meeting will close with current topics, trends and perspectives: examining gluten-free raw materials and plant breeding, focusing on starch and protein ingredients and covering the latest solutions for different products, including bakery products, dairy alternatives and beer.
The conference was aimed at scientists and representatives of industry and academia from around the world. Once again it brought together experts from different areas of gluten-free research, including food chemistry, biochemistry, physics, biophysics, technology, processing, quality and nutrition. Thus, the GF19 meeting brings together multidisciplinary perspectives to address the current challenges of science-based innovation and to create successful gluten-free products.