Dear Friends and Colleagues,

On behalf of the Scientific and Organizing Committees, we kindly invite you to join us at the 5th International Symposium on Gluten-Free Cereal Products and Beverages 2019 (GF19). The meeting is hosted by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven and co-organised by the International Association for Cereal Science and Technology (ICC). The Symposium will take place on June 26 to 28, 2019 in Leuven (Belgium).

The GF19 is entitled “Building products by knowledge” and aims at providing a science platform to present the latest gluten-free research and to discuss relevant structure-function relationships. This meeting will wrap-up with the current issues, trends and perspectives: (i) discuss gluten-free raw materials and plant breeding, (II) focus on starch and protein ingredients and (iii) cover the newest solutions for different products, including bakery products, dairy alternatives and beer.

The conference addresses scientists and representatives of the industry and academia from all over the world, bringing together experts of different areas of gluten-free research including food chemistry, biochemistry, physics, biophysics, technology, processing, quality and nutrition. By doing so, the GF19 meeting brings together multidisciplinary perspectives in order to address the present challenges for science based innovation and to build satisfying, gluten-free products.

Hope to see you in Leuven!

  • Jan Delcour

    Jan Delcour

    Chair of the Scientific Committee, Belgium

  • Michaela Pichler

    Michaela Pichler

    Chair of the Organising Committee, Austria

GF19 Sponsors

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GF19 Exhibitors

GF19 Endorsers


Scientific Committee

Jan Delcour, KU Leuven, Belgium (Scientific Chair)

Elke Arendt, University College Cork, Ireland

Fred Brouns, Maastricht University, the Netherlands

Inge Celus, Beneo Remy, Belgium

Christophe Courtin, KU Leuven, Belgium

Andre De Laporte, Vandemoortele, Belgium

Marco Gobbetti, Free University of Bozen, Italy

Peter Köhler, Biotask AG, Germany

Stefano Renzetti, Wageningen Food & Biobased Research, the Netherlands

Cristina M. Rosell, Institute of Agrochemistry and Food Technology, Spain

Katharina Scherf, Technical University Munich, Germany

Regine Schönlechner, University of Natural Resources and Life Sciences Vienna, Austria

Filip Van Bockstaele, Ghent University, Belgium

Tim Vanuytsel, KU Leuven, Belgium

Organising Committee

Michaela Pichler, International Association for Cereal Science and Technology, Austria (Chair)

Kristof Brijs, KU Leuven, Belgium

Jan Delcour, KU Leuven, Belgium

Lomme Deleu, KU Leuven, Belgium

Kurt Gebruers, KU Leuven, Belgium

Sabine Gratzer, International Association for Cereal Science and Technology, Austria

Marcella Gross-Varga, International Association for Cereal Science and Technology, Austria

Caroline Placchetta, International Association for Cereal Science and Technology, Austria

abstract submission

Call for abstracts

Thank you to all the abstract submitters! GF2019 will offer a mulitdisciplinary scientific programme and exhibition - be sure to join!


Take the opportunity to reach leading experts on gluten-free topics. We offer attractive sponsoring packages including the opportunity to exhibit at the venue.


Late registration is still possible until 23 June. Online registration and online credit card payment is possible.

About the organisers

KU Leuven

KU Leuven is dedicated to education and research in nearly all fields. Its fifteen faculties offer education, while research activities are organized by the departments and research groups. These faculties and departments, in turn, are clustered into three groups: Humanities and Social Sciences, Science, Engineering and Technology (SET), and Biomedical Sciences. Each of these groups has a doctoral school for its doctoral training programmes. KU Leuven boasts fourteen campuses, spread across 10 cities in Flanders. The research topics of the Centre for Food and Microbial Technology are: Physical methods for microbial inactivation; Natural antimicrobial components; Microbial stress response and stress resistance; New techniques for food preservation


ICC - The International Association for Cereal Science and Technology is an independent, internationally recognised organisation of experts specialising in the milling of wheat and other cereals, bread making, and the production of other cereal-based foods from around the world. In more recent times ICC has expanded its focus to address issues that contribute to improved food quality, food safety and food security for the health and well-being of all people. An apolitical forum for all cereal scientists and technologists, ICC is a publisher of international standard methods and a scienific journal; an organiser of major national and international events in the field; a promoter of international cooperation on a global, regional and national level. Furthermore ICC plays a significant role in international research projects.