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Fri, 28 Jan


Online Zoom webinar

UK Flour Millers Webinar: Fibre

This webinar will look at ongoing research by plant breeders to increase the fibre content of wheat as well as reviewing some of the science and general thinking around fibre, wholemeal and wholegrain

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UK Flour Millers Webinar: Fibre
UK Flour Millers Webinar: Fibre

Time & Location

28 Jan 2022, 14:00 – 15:30

Online Zoom webinar

About the Event


Rothamsted Research: Peter Shewry.  

Peter's main focus of research is in the area of wheat quality, exploiting cereal grains for improved human health and processing, specifically the content and composition of dietary fibre.

Peter will provide an update on the LINK project that aims to produce wheat varieties with higher fibre content.

Whole Grain Initiative: Dr Jan Willem Van der Kamp. 

Jan Willem works at TNO and is an expert in wheat fibre and whole grains on which he has co-authored a number of articles. He is also the Chair of the International Working Group on Whole Grain Definition(s).

Jan Willem is Chair of the Whole Grain Initiative (WGI) that developed the recently published definitions of whole grain as a food ingredient and wholegrain foods.  He will present the latest updates on their work on the definitions, next steps and possibly something around labelling. 

BNF: Dr Simon Steenson

We have invited BNF to come and speak about ‘fibre and whole grain: pros and cons’; possibly review the science about both and to explore differences (if any) between wholemeal and wholegrain (flour and products made of).


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