Lecture Title: Wheat types and artisanal or modern-industrial bread making: does it matter for health?

Lecture Title: Genome editing for low acrylamide wheat, including europe’s first crispr wheat field trial; and an introduction to the ACRYRED COST action

LectureTitle: Application, challenges and possibilities of mass spectrometric analysis of cereal proteins

Lecture Title: Smart and predictive agriculture with artificial intelligence

Lecture Title: Summary of the ‘Well on Wheat?’ project on Non Coeliac Wheat Sensitivity intervention studies

Lecture Title: Innovation in mixing applied to bread and cake

Lecture Title: Food safety and security, requirements and research needs, the fao perspective

Lecture Title: Challenges in food 3d printing