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Marketing executives, nutrition experts and R&D scientists from America’s top food companies joined health professionals , government leaders and top journalists at a Whole Grains Summit, to create strategies for increasing consumption of whole grains.
Jointly organized by The Whole Grains Council and Oldways, our November 2004 conference featured educational sessions along with culinary demonstrations and tastings that married the science of whole grains with the delicious tastes of dishes cooked with bulgur, grano, spelt, barley, quinoa, sorghum, popcorn, polenta, rice, amaranth, teﬀ, kamut and oats.
tour our conference highlights
You can take a virtual tour of conference highlights below:
1) Full program of speakers and sessions
2) Science Overview Report (192K PDF)
3) Technology Overview Report (376K PDF)
4) Consumer Taste & Preference Report (472K PDF)
The three reports above contain brief highlights and reference materials from the scientiﬁc, technical and consumer sessions of the conference.
Contact Cynthia Harriman with any questions.