Topics for esEGP-5

• The -omics technologies as applied to microbial and cereal enzymes
• Structure-function relationships of enzymes involved in grain processing (biosynthesis, cross-linking, hydrolytic and regulatory proteins)
• Applications of enzymes in grain processing (including, baking, brewing, bioenergy and functional food ingredients)
• EU project dissemination (including Repro, Healthgrain, Freshbake)

Invited Speakers

• Fons Voragen, Wageningen University, The Netherlands - Keynote lecture addressing the scope of esEGP5
• Christine Finnie, BioCentrum-DTU, Denmark - Intracellular, secreted and membrane proteomes of barley aleurone layers
• Sam Millar, Campden & Chorleywood, UK - Targeting wheat quality attributes in plant breeding
• Jan Delcour, K U Leuven, Belgium - Amylolytic enzymes and bread firming
• Charlie Bamforth, Davis, USA - Current perspectives on the role of enzymes in brewing
• Stuart WEst, Biocatalysts, UK - Feruloyl esterases: potential in grain applications
• Bob Rastall, Reading, UK - Processing grains to deliver health-promoting activities
• Harry Gilbert, Newcastle, UK - The use of carbohydrate binding modules in the targeting of enzymes to the plant cell wall
• Rob Field, John Innes Centre, UK - Using enzymes as synthetic tools