Nordic Cereal Congress (NCC) was held in Espoo, Finland 7-9 September. NCC is organized by Nordic Cereal Associations every third year in one of the Nordic Countries. The congress session topics were about Nordic crops and global warming, rye and health, oats and barley, future plant proteins and about new possibilities for rye, oats, pulses and other cereals (http://www.svs.fi/the-32nd-nordic-cereal-congress-/programme/). VTT's scientists gave several presentations related to digestion of bread, bran applications in beverages and extruded snacks and improvement of functionality of protein rich matrices in cereal food applications (e. g. pasta, extruded snacks).
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