The 1st ICC India Grains Conference was held in New Delhi, India on 16-18 January 2012. It gathered 115 participants from 18 countries, half of the participants being from India, and 13 exhibitors. The congress program consisted of 36 lectures and 30 posters covering the grain production, technology and uses of cereal foods. In the final panel discussion collaboration needs and challenges were discussed to support the delivery of cereal foods in India, tackling both from undernourishment and obesity-related problems.

The theme “What is natural food” gathered together people from Finnish food industry, research organizations and media to discuss about naturalness of food in Nutritech seminar on 24th January. Naturalness is an upward trend among consumers. But what is actually natural food nowadays? How has the conception of naturalness changed? What makes ingredients and food production methods natural? Can processed food or additives be natural? And on the other hand, what is natural food for our gut microbiota.

In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of various processing techniques such as fractionation and fermentation on the flavour of rye has been widely studied. The study of Heiniö et al (2011) concerns the effects of enzymes on the perceived flavour.Different types of commercial enzymes were used to modify the composition of rye flour and after that the perceived rye flavour was determined.

The 6th European Symposium of Enzymes in Grain Processing (ESEGP) was held at Carlsberg Research Center in Copenhagen, on 28^th-30^th November 2011.  The scope of the meeting covered both classical topics such as enzyme structure-function relationships, baking and brewing, as well as the new genomic technologies and emerging areas for grain research covering bioenergy, feed, biorefineries and functional ingredients.

Psycho-physiology deals with relationship between bodily and mental processes. VTT EATSIGNALS project examines whether psycho-physiological measures would give additional value beyond subjective data in the evaluation of product pleasantness. The results of the study can be utilized in the development and evaluation of consumer products and services.