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Stan Cauvain, S. Salmon - Using Cereal Science and Technology for the Benefit of Consumers

& 8220;The Cereal & Bread Congresses which are run under the auspices of the

International Association for Cereal Science & Technology (ICC) have a long and

distinguished history. They take place every four years in different locations around the

world.

The UK was chosen to host the 12 Cereal & Bread Congress and brought together

cereal scientists, technologists, millers, bakers, plant breeders, nutritionists, engineers,

equipment and ingredients suppliers from around the world to exchange their

knowledge through verbal and poster presentations (the contents of this publication),

exhibitions and informal networking.

The ICC congresses provide a unique opportunity to learn from others working in

the many different fields of cereal science and technology and their associated

disciplines. T have attended quite a few in my career and have never failed to come

away impressed with the scale and quality of the work in cereal science. I have always

found that my own thinking has been challenged, adjusted and strengthened by the

experience. I have always enjoyed the occasion and the 12th such event was no

exception.

The Congress theme - Using cereal science and technology for the benefit of

consumers - was chosen with the aim of getting presenters to think about the process

from beginning to end, 'plough to plate' or 'farm to fork' are much used phrases in this

context. However, while such grand visions fit well with the modern jargon of 'joinedup

thinking' or 'joincd-up business' they tend to over-simplify the process and the link

to the consumer.

Even the concept of 'the consumer' has been hijacked to be the 'person in the

street'. Surely if you have a product then the 'consumer' is the next person/company in

the chain. So millers consume wheat supplied by the farmer, at least in the sense of

taking wheat and modifying into another form, bakers become the consumers of the

miller's product and the people in the street consumers of the baker's product.

Who then is the 'consumer' of the product of cereal scientists and technologists?

Their product is knowledge and so we are all consumers of that product, wherever we fit

in the 'grain chain'. Ultimately if we are to benefit we need access to that knowledge

and it must be provided in a readily assimilated form. Conferences provide one form but

then we cannot attend all of these and so access to their proceedings provide another

form.& 8221;

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