At the heart of the ICC activities lies the International Cereals and Bread Congresses which takes place every four years, and which involves numerous cereal scientists, technologists, millers, bakers, ingredients, and equipment suppliers around the globe.

In 2021 this cosmopolitan mix of ICBC gathers stakeholders with the comfort of your own home to discuss and share knowledge on the challenges and opportunities facing the cereal science and technology community; to benefit from a network carousel with smart matchmaking, to have 1-on-1 meetings with peers and to explore in a dedicated area for exhibitors and sponsors latest equipment and food trends.

Themes for the conference include:
Cereal nutrition for health-conscious consumers
Food safety and security
Sustainable agricultural technology systems
Milling and bread making technology
Novel processing techniques for extrusion and biscuit making
Noodle quality and acceptability
Wholegrains, their definition and utilisation in foods
Molecular approaches to grain breeding
Global supply chain and trade
Alternative grain crops
Analytical methods for quality determination
Consumer perception of grain-based foods

Scientists will have the opportunity to show and present their work in a poster display area. The Journal of Cereal Science will be sponsoring 2 ICC Poster Awards for innovative or exceptional work in cereal research. The awardees will be selected from the poster submissions.