Abstract Submission

** Abstract Submission has closed **

We warmly invite you to share your work and findings with the global community!

All submitted abstracts shall be within the overall scope of the GF23.

Abstracts of original research for oral presentation (max 1/expert) and poster (max 2/expert) will be accepted. 

Please be informed that following input will be mandatory:

  • Abstract title – Maximum word limit is 16
  • Presentation type – Oral or poster
  • Presenting author – Name, email, institution and country
  • Co-authors – Name, email, institution and country
  • Abstract text – Minimal word limit is 150, maximum 370
  • Keywords – Maximum five
  • References – Maximum five
  • A photo of the presenting author – Upload File (.jpeg, .jpg, .gif, .png)
  • Biosketch of the presenting author – Upload File (.doc, .docx) - example see HERE.

Abstract submission deadlines:

Oral Abstracts: 27.06.2023

Poster Abstracts: 22.09.2023

Payment of the registration fee can be done anytime with the 'Book now, Pay later' option, but has to be done latest within 14 days after abstract approval to be included in the programme/Book of Abstracts.

In case you pay by bank transfer , please use following details:

Beneficiary Name: ICC Services GmbH

Bank Name: Raiffeisenlandesbank NÖ-Wien AG

Bank address: F.W. Raiffeisen Platz 1, A-1020 Vienna, Austria

IBAN: AT82 3200 0000 0066 6743, SWIFT: RLNWATWWXXX

Please indicate the participant name as reference.

For preparation of the final poster please mind:

  • Posters shall be prepared as print in format A0 (portrait)
  • Poster file shall be sent as PDF, min. A3 (for inclusion in the event app)
  • No specific requirements regarding poster layout
  • No print service can be offered on-site

*Please note, that you'll be asked to register first before you can submit your abstract(s)! 

 Publishing in JCS

Journal of Cereal Science welcomes the submissions from the 6th International Symposium on Gluten-Free Cereal Products and Beverages 2023. Journal of Cereal Science is a peer-reviewed journal that aims to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products, in relation to the cereals used. The journal aims at topicality and at providing comprehensive coverage of progress in the field. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research.

Research Areas Include:

Composition and Analysis of cereal grains in relation to quality in end use;

Morphology, Biochemistry, and Biophysics of cereal grains relevant to functional and nutritional characteristics;

Structure and Physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals;

Functional, Nutritional and Safety aspects of cereal-based foods and beverages;

Processing of cereal grains, where the emphasis is on cereal science insights and their relationships with processing and end-product quality;

Genetics and Functional genomics as they relate to end-use quality;

Agronomy and Pathology of cereal crops if there is a substantive relationship to end use properties of cereal grains;

Industrial products (e.g., starch and non-starch polysaccharide derivatives, protein concentrates, and isolates) from cereal grains, and their science;

Storage of cereal grains and derivatives and effects on nutritional and functional quality.

For more details, please visit: https://www.elsevier.com/journals/journal-of-cereal-science/0733-5210/guide-for-authors.