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

Welcome reception and conference registration at Medicon Village, Inspira
Day Two
Venue: Medical Village, Inspira

Tuesday 20th June

8:30 –

Introduction – presentation of ScanOats

9:00 – 9:10
Welcome, prof Leif Bülow, ScanOats director
9:10 – 9:30

Lantmännen research and innovation throughout the value chain – with oats in focus

Annelie Moldin, Lantmännen, Sweden
9:30 – 9:50

Oatly - Driving a food system shift

Rianne Vastenhouw, Oatly AB, Sweden

9:50 – 10:10

On a random but regional walk towards better oats

Andreas Hansson, Deputy CEO CropTailor, Sweden

10:10 – 10:40
Coffee break

Session 1 Oat genetic resources

Chairs: Sofia Marmon

10:40 – 11:10

Looking to the past to inform the future- using oat biodiversity

Keynote speaker Catherine Howarth, Aberystwyth University, UK

11:10 – 11:30

The oat genome, how was it deciphered and what can it be used for?

Olof Olsson, Lund University/ScanOats, Sweden

11:30 – 11:45

PanOat - the pangenome of hexaploid oat

Raz Avni, Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Germany

11:45 – 12:00

Gene response of oat (Avena sativa L.) cultivar Akseli infected by Fusarium culmorum in controlled conditions

Lidija Bitz, Natural resources institute Finland (Luke), Finland

12:00 – 12:30
Poster session
12:30 – 13:30
Lunch (Inspira)

Session 2 Oat breeding and management

Chairs: Alfredo Zambrano + Johanna Wetterlind

13:30 – 13:55

Understanding and optimising crop nutrition in winter and spring oats for yield and quality

Keynote speaker Sarah Clarke, ADAS, UK

13:55 – 14:20

Genomic selection strategies for developing high value oats for sustainable cropping systems

Keynote speaker Lucia Gutierrez, University of Wisconsin-Madison, USA

14:20 – 14:35

Using genomics for efficient oat cultivar development

Alf Ceplitis, Lantmännen, Sweden
14:35 – 14:45

Delay in Sowing Affects the Yield and Quality of Oat Grains

Syed Rehmat Ullah Shah, SLU/ScanOats, Sweden
14:45 – 14:55

Informed Breeding in the Age of the Oat Pangenome: Theoretical and Practical Perspectives

Eric Jellen, Brigham Young University, Provo, Utah, USA
15:00 – 15:30
Coffee break

Session 3 Oat processing

Chairs: Martin Hedström + Mats Larsson

15:30 – 16:00

Recent advances in using oat beta-glucan as a functional food ingredient

Keynote speaker Simon Ballance, Nofima, Norway
16:00 – 16:20

Enzymatic Optimizations in Oat Beverages: Improvements in Nutrition & Taste

Iannis Samakidis, Novozymes, Switzerland
16:20 – 16:35

The impact of kilning, pH and calcium chloride on the extractability of oat β-D-glucan

Frederik Janssen, KU Leuven, Belgium
16:35 – 16:50

Sensory and rheological properties of porridges made from Finnish oat flake batches

Oskar Laaksonen, University of Turku, Finland
16:50 – 17:00

Impact of processing on the physicochemical and nutritional properties of oats

Andrea Silva-Espinoza, University College Dublin, Ireland
Conference Dinner (Grand hotel, Lund city)
Day Three
Venue: Medical Village, Inspira

Wednesday 21th June

Session 4 Oat processing

Chairs: Cecilia Tullberg, Marilyn Rayner (Oatly)

9:00 – 9:30

From oat flour to added value fibre and protein ingredients applicable for diverse food applications

Keynote speaker Emilia Nordlund, VTT, Finland
9:30 – 9:50

Fazer Xylitol factory: Upcycling side-streams to value-added oat ingredients

Jussi Loponen, Fazer, Finland
9:50 – 10:05

Using xylanases to valorise insoluble oat fibre and create prebiotics

Siri Norlander, Lund University/ScanOats, Lund, Sweden
10:05 – 10:20

Extrusion-cooking affects oat bran physiochemical and nutrition-related properties and increases its β-glucan extractability

Yamina De Bondt, KU Leuven, Belgium
10:20 – 10:30

Cgrain - Automated Visual Grain Inspection

Moa Källgren, Cgrain

10:30 – 11:00
Coffee break

Session 5 Oat and health

Chairs: Lieselotte Cloetens, Sanna Remholt (Lantmännen)

11:00 – 11:30

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

12:30 – 13:30
Lunch (Inspira)

Session 6 Innovation and consumer trends

Chairs: Leif Bűlow

13:30 – 14:00

An overview of innovation and consumer trends with a special emphasis on smart prebiotics

keynote speaker, Kristofer Cook, Carbiotix, Sweden

14:00 – 14:50

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

14:50 – 15:00
Closing remarks – end of the conference, Leif Bülow