The International Association for Cereal Science and Technology (ICC) is a renowned international network of cereal scientists and technologists from all over the world. Established in 1955 as the International Association for Cereal Chemistry, the ICC is committed to promoting international cooperation, disseminating knowledge, and enhancing the safety and quality of cereal-based foods. Headquartered in Vienna, Austria, the ICC brings together experts and scientists specializing in wheat milling, bread making, and other cereal-based food production.

As an independent and internationally recognized association, the ICC serves as a platform for cereal scientists and technologists to exchange ideas and collaborate. They publish international standard methods, scientific updates, and organize major national and international events in the field. Furthermore, the ICC plays a crucial role in coordinating and participating in international research projects.

They validate and standardize test methods to ensure optimum quality and safety, promote domestic and international trade, and support the professional development of young cereal and food scientists. Join the ICC and become a part of their mission to advance innovation, improve food quality, safety, and security for the well-being of people worldwide. Subscribe to their newsletter to stay updated with the latest news and developments in cereal science and technology