Note: Session sequence, titles and description has been updated to be in conformance with the projected program as December 01, 2000. jsteele
Session I. ISSUES AND CONCERNS OF END-USERS
Co-Chairs: Brian L. Strouts, USA and Stanley P. Cauvain, United Kingdom
There is no universal definition for AWheat Quality,@ as desired quality parameters vary depending on breeders, growers, traders, millers, and the final products manufactured. To achieve international quality-based marketing, it is essential to know how quality is defined to end-users. Desired quality attributes vary depending on food, cereal, or feed manufacturers. This session will cover the issues/concerns and quality attributes desired by various producers of wheat-based goods including frozen dough, noodles/pasta, flat breads, cous cous, steam bread, etc.
Session II. WHEAT BREEDING AND BIOTECHNOLOGY
Co-Chairs: Michael Tilley, USA and Lindsay O'Brien, Australia
Discussion Facilitator: Jan Willem van der Kamp, The Netherlands
Wheat quality improvement begins with breeding to achieve a balance of functional biochemicals for desired quality attributes. Advancements in plant breeding technology have recently been led by biotechnology. This session will focus on the impacts of breeding and biotechnology on wheat biochemical components and on end-use quality attributes. Some examples may include white wheat, waxy wheat, and phytochemicals from wheat.
Session III. QUALITY ASSESSMENT METHODS
Co-Chairs: Donald B. Bechtel, USA and Andras Salgo, Hungary
Discussion Facilitator: Phillip C. Williams,Canada
For both domestic and international wheat marketing channels, the wheat price is decided mainly by the physical characteristics of grains used for grain grade standards. A truly fair trade should be based on end-use quality attributes desired by specific wheat products manufacturers. A ATotal Quality-based Marketing System@ can be pursued only if methods of end-use quality assessment are available. This session will focus on advancements in quality assessment technology, e.g., single kernel system, imaging and remote sensing, and other rapid methods describing molecular and physical changes like glass transition, moisture transfer and biotechnologically improved grains.
Session IV. QUALITY PRESERVATION AND
Co-Chairs: Bh. Subramanyam, USA and Willem J. de Koe, Jr., The Netherlands
The safety and quality of food products includes evaluation and control in all phases of food handling. The design and operation of storage and handling facilities can help to ensure quality preservation. Food borne illness, allergens, pesticide residues and toxins in raw materials are concerns for food manufacturers as well as consumers. This session will cover food recalls as well as hazard analysis critical control points (HACCP).
Session V. INTERNATIONAL QUALITY STANDARDS
AND MARKETING PROCEDURES
Co-Chairs: Timothy J. Herrman, USA and James Dexter, Canada
Discussion Facilitator: Robert L. Cracknell, Australia
Grain grading standards facilitate domestic and international wheat trade. The purpose of this session is to review advances made in marketing procedures that relate grading standards to end-use quality. Presentations and a panel discussion will focus on specific country actions taken to assist customers in standardization of wheat marketing and inspection, procedures used to certify grain handler capabilities to assess and deliver specified wheat qualities, and importer perceptions of wheat uniformity and quality in the global export-import market.
Session VI. ECONOMICS OF WHEAT TRADE
Co-Chairs: Kyle W. Stiegert, USA and European Commission Representative
Economic impact of biotechnology, identity preserved marketing and handling practices to retain functional quality uniformity, and functional quality assessments in the market channel are the focus of this session. The role and economic impact of the World Trade Organization (WTO) and other regional organization decisions on domestic and international markets and quality standards will be open for review and discussion.
POSTER VIEWING (3:15 - 5:15 p.m.)
Co-Chairs: John D. Hubbard, USA and Jeff D. Wilson, USA
(Presenters in Attendance)
Session VII. ADVANCES IN PROCESSING TECHNOLOGY
Co-Chairs: Mark E. Casada, USA and Wolfgang J. Bergthaller, Germany
Discussion Facilitator: Wilfried Seibel,Germany
Recent advances in processing of wheat in the areas of wet and dry milling, extrusion and new or non-food uses will be reviewed. This session will address new equipment advances in the areas of automation and control concepts and processing efficiencies. Of particular interest are applications, concepts and examples where predictive measures of whole wheat are to optimize process equipment settings or adjustments and where on-line measurements are continually used to manage and optimize process efficiencies.
Please continue to provide suggestions or comments via E-mail to Dr. Okkyung K. Chung or Dr. James L. Steele, Conference Co-chairs. IWQC-II is projected to have many similarities to IWQC-I, so the Proceedings of IWQC-I provide substantial insight on our Conference organization and plans. Similarities are projected for location, time of year, organizational committees, plenary session programming, invited speakers, keynote speakers, poster papers, speaker and poster paper abstracts to be included in the final program printing and full length speaker papers and poster paper abstracts will be published in the Conference Proceedings. Conference registration fees and limited travel stipends are projected for invited speakers. Local organizational committees are currently inviting speakers, but don't hesitate to send suggestions to make IWQC-II be the Conference you would like it to be. E-mail Conference suggestions.
This web site will be continually updated to include new information about IWQC-II, so please visit periodically. Suggestions to make this page more useful are welcomed. E-mail webpage suggestions to J. L. Steele or R. E. Dempster, Web Page and E-mail Coordinators.
Please note the date and location of IWQC - II, other new information on the web page and make plans to attend.