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International wheat and gluten experts will gather in Mexico City for the 2018 13th International Gluten Workshop to discuss all aspects of the proteins found in wheat, rye, barley and triticale.
Delegates at the event, hosted by the International Maize and Wheat Improvement Center (CIMMYT), can expect to discuss such topics as gluten and grain quality, genetics and breeding for wheat quality improvement, manufacturing quality, gluten industrial uses, and effects of other grain components on quality. Current controversies over so-called ancient grains and the role of gluten in contemporary popular culture, health and diets are also on the agenda.
“The conference will leave no stone unturned no matter what aspect of the protein is of interest,” said Carlos Guzman, head of the Wheat Chemistry and Quality Laboratory at CIMMYT.
“We expect the entire global gluten community to attend -- not only scientists and veteran gluten experts -- but people from across the entire wheat quality community, including private sector wheat product producers, nutritionists and laypeople interested in the latest dietary fads,” added Guzman who is hosting the conference for CIMMYT.
As the world’s leading research center on wheat, CIMMYT is at the forefront of research into gluten and grain, studying not only how it affects wheat quality, but exploring nutritional and socioeconomic aspects of the protein in both global south and north.
More information about the 13th Gluten Workshop will be forthcoming. The event, which was most recently held in 2015 at Murdoch University in Perth, Australia, occurs every third year in a different location.
For information on how to get involved, please contact:
Carlos Guzman, Head of CIMMYT's Wheat Chemistry and Quality Laboratory
Email: c.guzman@cgiar.org
