Cereal & Grains 20 Symposium: Specialty Grains As Food For The Future, online

Description

Symposium as part of the Cereal & Grains 20

Quinoa, buckwheat and wheatgrass are examples for specialty grains because their use and cultivation are exceedingly low compared to the staple crops wheat, rice and corn. The reintroduction of these specialty grains and of ancient wheat species such as spelt, emmer and einkorn increases the biodiversity on fields. Further, they are mostly grown in organic farming, are more tolerant to harsh environmental conditions and can be fertilized in lower amounts. Spelt, emmer and einkorn are characterized by more proteins and more bioactive constituents such as carotenoids compared to the commonly used bread wheat and thus have better nutritional value. The gluten-free pseudocereals buckwheat and quinoa are suitable in the diet of celiac disease patients and of those who wants to eat gluten-free. Specialty grains have a high potential to supplement the human diet, to increase the biodiversity and to create tasty, healthy and diversified specialty products.
The session will highlight the history, current use and new exciting opportunities of specialty grains. The audience will have the opportunity to discuss with all presenters about specialty grains with the aim to increase the public awareness for them. Putting all in a nutshell, the audience will experience the current use of specialty grains, new exciting opportunities and possibilities to increase the public awareness combined with the chance to introduce their own findings.

Period	26 Oct 2020
Event type	Conference
Degree of Recognition	International