"See you at Nofima Mat on 9 June," says Project Manager of Cereals day Camilla Grefsli at Nofima Mat. Here are some tidbits from the programme.
Quality variations
New research gives us important knowledge of quality variations in wheat due to climatic variations. If you've often wondered why the quality of wheat varies so much, come to Cereals day where grain researchers Anette Moldestad and Anne Kjersti Uhlen will give you part of the answer. They will be presenting their results from the project "Stable and correct Norwegian food wheat quality - fortified competitive strengths in a more open market".
Live consumer survey
BarleyBread may be the largest and most innovative research project on barley in Europe ever. Project Manager Sveinung Grimsby will give the participants a short introduction to the project. The audience will then be able to participate in the research themselves through a live consumer survey. Press the mentometer button and give your vote - the results will be presented at the end of the same day. We will also give you an idea of why you react as you do to different tastes. Honorary doctor and pioneer in sensory science Magni Martens will use results from the BarleyBread project to tell us about what influences factors such as taste and appearance.
Trends and successes
The programme of this year's Cereals day will also include current trends (what's in and what's out), opportunities with sourdough made of barley and oats, and regulations regarding branding products in relation to health promoting factors. "We will also serve the participants fresh success stories from Norwegian bakeries," ensures Grefsli.
PROGRAMME
New research explains variations in wheat quality
Have you ever wondered why there are such great variations in the quality of wheat? We give you part of the answer.
Anette Moldestad and Anne Kjersti Uhlen, Nofima Mat
Why is Millba so successful?
Why do they use researchers as an extended R&D branch?
Bernt Ove Søvik, Millba
Barley Bread - Live consumer survey
▪ What is Barley Bread?
A brief introduction to Europe's largest and most innovative research project on barley ever.
Project Manager Sveinung Grimsby, Nofima Mat
▪ Consumer survey
Press your mentometer button and contribute to our research.
Britt Signe Granli and Oliver Tomic, Nofima Mat
▪ What affects taste?
Honorary doctor and sensory science pioneer Magni Martens uses results from Barley Bread to explain what affects factors such as taste and appearance.
Magni Martens, Nofima Mat
Results from the consumer survey on bread and grain habits among Norwegians
Torunn Nordbø, the Norwegian Marketing Board Bread and Cereals
Current trends
What's in and what's out.
Head of Strategy and Analysis Hilde S. Mortvedt, Nofima Mat
Hjelle bakery - a success story from Bergen
Vidar Hjelle, Hjelle Bakeri
New opportunities with sourdough from barley and oats
Using sourdough from barley and oats in bread baked with barley and oats changes the dough's properties and heightens the quality
Ph.D. student Anne Rieder, Nofima Mat
Health trends
What do government regulations say about product branding?
Steinar Høie, Federation of Norwegian Food and Drink Industry, and Ida Synnøve Grini, Nofima Mat
Results from the consumer survey and discussion
Britt Signe Granli and Oliver Tomic, Nofima Mat
Registration deadline 2 June. Binding registration.
Please send your registration to Liv Bakke.
