Event schedule
2nd Food Oats conference
Oats for Future – dietary fibers and other bioactive compounds
Preliminary program
Day One
Monday 19th June
16:00 – 17:30
Lund University, Chemical Center
Afternoon activities: inspiration talks and organized visit to pilot-hall facilities at Lund University, Chemical Center
Station 1. Marie Curie Room
Northern Lights on Food – Knowledge and science without borders provide food for the future!
Tommy Nylander, Lund University Sweden
” Golden opportunity for science and innovation: Establishment of Max IV and ESS together with excellent food research and innovation gives advance our understanding of Food complexity and the hierarchical structure that control food function.” Tommy Nylander
Station 2. M Room
Public oat resource”s – what is currently out there?
Johan Bentzer and Nikos Tsardakas Renhuldt, Lund University/ScanOats Sweden
” We will give you an overview of data repositories where you can download oat genomic data. We will also show you some examples of bioinformatical tools that you can use to visualize and explore the data”, Johan Bentzer and Nikos Tsardakas Renhuldt
Station 3. Livsmedelshallen/Food hall
Demonstration of The Pilot – process line for wet milling of oat
Martin Hedström, Lund University/ScanOats Sweden
18:00 – 19:30
Venue: Medical Village, Inspira
Venue: Medical Village, Inspira
Tuesday 20th June
Introduction – presentation of ScanOats
Lantmännen research and innovation throughout the value chain – with oats in focus
Oatly - Driving a food system shift
Rianne Vastenhouw, Oatly AB, Sweden
On a random but regional walk towards better oats
Andreas Hansson, Deputy CEO CropTailor, Sweden
Session 1 Oat genetic resources
Chairs: Sofia Marmon
Looking to the past to inform the future- using oat biodiversity
Keynote speaker Catherine Howarth, Aberystwyth University, UK
The oat genome, how was it deciphered and what can it be used for?
Olof Olsson, Lund University/ScanOats, Sweden
PanOat - the pangenome of hexaploid oat
Raz Avni, Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Germany
Gene response of oat (Avena sativa L.) cultivar Akseli infected by Fusarium culmorum in controlled conditions
Lidija Bitz, Natural resources institute Finland (Luke), Finland
Session 2 Oat breeding and management
Chairs: Alfredo Zambrano + Johanna Wetterlind
Understanding and optimising crop nutrition in winter and spring oats for yield and quality
Keynote speaker Sarah Clarke, ADAS, UK
Genomic selection strategies for developing high value oats for sustainable cropping systems
Keynote speaker Lucia Gutierrez, University of Wisconsin-Madison, USA
Using genomics for efficient oat cultivar development
Delay in Sowing Affects the Yield and Quality of Oat Grains
Informed Breeding in the Age of the Oat Pangenome: Theoretical and Practical Perspectives
Session 3 Oat processing
Chairs: Martin Hedström + Mats Larsson
Recent advances in using oat beta-glucan as a functional food ingredient
Enzymatic Optimizations in Oat Beverages: Improvements in Nutrition & Taste
The impact of kilning, pH and calcium chloride on the extractability of oat β-D-glucan
Sensory and rheological properties of porridges made from Finnish oat flake batches
Impact of processing on the physicochemical and nutritional properties of oats
Venue: Medical Village, Inspira
Wednesday 21th June
Session 4 Oat processing
Chairs: Cecilia Tullberg, Marilyn Rayner (Oatly)
From oat flour to added value fibre and protein ingredients applicable for diverse food applications
Fazer Xylitol factory: Upcycling side-streams to value-added oat ingredients
Using xylanases to valorise insoluble oat fibre and create prebiotics
Extrusion-cooking affects oat bran physiochemical and nutrition-related properties and increases its β-glucan extractability
Cgrain - Automated Visual Grain Inspection
Moa Källgren, Cgrain
Session 5 Oat and health
Chairs: Lieselotte Cloetens, Sanna Remholt (Lantmännen)
The role of oats in the era of sustainable diets for personalized health
Keynote speaker Rikard Landberg, Chalmers, Sweden
11:30 – 11:50
Exploring the role of cereals in improved gut function and reduced abdominal complaints
Bodil Ohlsson, Lund University, Sweden
11:50 – 12:00
Oat beta-glucan effects on blood glucose and insulin responses to breakfast and subsequent lunch: a dose-response study in healthy adults.
Mukul Hossain, Lund University/ScanOats, Sweden
12:00 – 12:10
Postprandial effects on plasma lipids and satiety hormones from intake of liposomes made from fractionated oat oil.
Lena Ohlsson, Department of Clinical science, Lund University, Sweden
12:10 – 12:20
Liposomes made of fractionated oat oil can be developed to a medicine for diabetes type 2.
Magnus Härröd, Härröd Research, Sweden
12:20 – 12:30
Oat Arabinoxylans and their potential glycaemic index-lowering role: an in vitro study.
Anna Barjuan Grau, Lund University/ScanOats, Sweden
Session 6 Innovation and consumer trends
Chairs: Leif Bűlow
An overview of innovation and consumer trends with a special emphasis on smart prebiotics
keynote speaker, Kristofer Cook, Carbiotix, Sweden
Future of plant-based products and drinks
Panel discussion: Martin Antonsson Danone, Catarina Englund The Green Dairy, Annelie Moldin Lantmännen, Karin Petersson Oatly, Randi Phinney Tetra Pak