About him: Christophe Courtin is full professor of Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry and head of the Centre of Food and Microbial Technology at the University of Leuven, Belgium. His research focuses on cereals, cereal non-starch carbohydrates, the enzymes that degrade them and yeast in cereal processing. The emphasis is on basic understanding of the properties of these components as well as on their technological and health functionality in cereal based processes and products, using, amongst others, molecular biology as a tool. Since 1998, Christophe Courtin published over 250 peer reviewed papers, cited over 5850 times. He filed patents in 11 patent families. He participated in European integrated research projects in the 5th, 6th and 7th Framework Programmes. To date, he successfully (co-)supervised 25 PhD-students and currently (co-)supervises 13. He regularly teaches in international short courses. Awards include the Young Scientist Research Award, the W.F. Geddes Memorial Lectureship Award, the Octaaf Callebautprijs and Fellow of the ICC Academy.
About his talk - 13 November, Session 3: "Impact of technology treatments of grains on their health impact"
Cereals have to be technologically processed to make them ready for consumption. The first transformation is milling of the grain, involving size reduction and/or refinement. With the second transformation, we turn the milled cereal into an edible product. With a focus of industry and science on transformation technology and safety, very often, the consequences of processing for the health aspects of the final product, positive or negative, are overlooked. Such knowledge can, however, help to steer processing to match technological and nutritional needs. This topic is discussed in this paper and illustrates by several examples