Plenary
Senior Research Scientist, Cereal Quality · Nordic Food Research Institute, Sweden
Keynote: The global oat agenda towards 2035
Placeholder biography. Astrid works on grain quality across the Nordic oat chain, with a focus on how variety, growing season and processing together shape the quality of the final food product. She has led several international research programmes and advises industry on quality specifications.
Professor of Food Chemistry · University of Applied Food Sciences, Canada
Keynote: Beta-glucan — from grain to gut
Placeholder biography. Rajiv studies the structure and function of cereal beta-glucans and their behaviour through processing and digestion. His group combines analytical chemistry with human intervention studies on cholesterol and glycaemic response.
Head of Product Innovation · Global Plant-Based Foods Company, United States
Keynote: Building the next generation of oat-based foods
Placeholder biography. Naomi leads product development for oat drinks, fermented products and bakery applications, working at the meeting point between consumer insight, sensory science and industrial processing.
Professor of Agronomy · Norwegian University of Life Sciences, Norway
Keynote: Sustainable oat value chains in the Nordic region
Placeholder biography. Lars researches cropping systems for cereals in high-latitude conditions, including climate adaptation, soil health and the environmental footprint of northern grain production.
