Big Topics
Leading international experts will explore every stage of the oat value chain — from genetics and sustainable farming to nutrition, milling, and global markets. Through cutting-edge research and industry insights, these presentations will reveal how innovation and collaboration are shaping a more sustainable, nutritious, and dynamic future for oats worldwide.
Genetics
Explore the fascinating world of oat genetics where science meets innovation. Leading experts will share how decoding the oat genome is opening new frontiers in yield, nutrition, and disease resistance. Through advances in molecular breeding and genetic research, these discoveries are redefining the future of oat improvement worldwide.
Aaron Beattie
Oat breeder and associate professor at the University of Saskatchewan. His program focuses mainly on milling oats, with additional work on forage oats. His research aims to understand the genetic basis of disease resistance and improve breeding selection methods.
Daniela Bustos-Korts
Assistant Professor in Crop Production, Predictive Agriculture, and Big Data at Universidad Austral de Chile. Focused on developing and applying statistical and crop growth models to predict genotype-by-environment interactions in field crops, contributing to more efficient and sustainable agricultural systems.
Dr Catherine Howarth
Oat and Pulse Breeding Team leader at Aberystwyth University. She specializes in oat genetics and agronomy, improving grain quality through advanced breeding, and her team’s varieties make up over 90% of the UK’s winter oat production.
Dr. Wubishet Bekele
Research Scientist at Agriculture and Agri-Food Canada (AAFC), with over 35 publications. He led the integration of genomic selection into AAFC’s oat breeding programs, contributed to the PanOat pangenome project, conducted global diversity studies, and co-organizes the Oat Genome Workshop at the Plant and Animal Genome (PAG) conference.
Eric Jellen
Professor of Genetics at Brigham Young University, specializing in chromosome structural variation and its impact on breeding behavior in cultivated and wild oats and their hybrids. Also conducts research on the evolutionary genetics of quinoa (Chenopodium spp.).
Mónica Mathias
Oat breeder at the Instituto de Investigaciones Agropecuarias (INIA), Chile. Her work focuses on developing high-yield, high-quality oat varieties, leading projects to reduce gluten content and increase beta-glucan levels. She also explores strategies to improve crop sustainability through field management practices.
Steffen Beuch
Holds a degree in Plant Breeding and Seed Production from Martin-Luther-University Halle Wittenberg and a PhD in Agronomy and Crop Science from the University of Rostock, Germany. Director and Head of Oat Breeding at Nordsaat Saatzucht GmbH since 2000, and Head of the International Oat Committee since 2022.
Yuanying Peng
Professor and Doctoral Supervisor at Sichuan Agricultural University, recognized as a National Modern Agricultural Industry Technology System Expert, Distinguished Young Scholar, and Academic & Technical Leader of Sichuan, China. His research focuses on oat origin, evolution, and genetic resource discovery. He has led five national projects and published over 20 oat-related papers as first or corresponding author in SCI journals, including Nature Genetics.
Daniela Bustos-Korts
PhD in Food Science and Nutrition,
University of Barcelona (Spain)
Oats for the Future: Nutritional, Functional,
and Sustainable Perspectives
Oat breeder at the Instituto de Investigaciones Agropecuarias (INIA), Chile. Her work focuses on developing high-yield, high-quality oat varieties, leading projects to reduce gluten content and increase beta-glucan levels. She also explores strategies to improve crop sustainability through field management practices.
Farming
Farming is evolving through innovation, data, and sustainability. This session explores how science and technology are transforming oat production — from precision agriculture and soil health to climate resilience and smarter crop management — driving a more efficient and sustainable future for farmers worldwide.
Carlo Rojas V.
Agricultural Engineer with postgraduate studies in innovation, operations, and logistics management. He has held leadership roles in the public, private, and trade sectors, including National Deputy Director of SAG and currently Executive Director of SOFO. His career focuses on modernization, sustainability, and strengthening of the agricultural and forestry sector in Chile.
Francisco Inostroza
Veterinarian, Founder of Smart Farming Chile, and consultant specializing in forage quality, hygiene, and inventory management. He also provides business development consulting, organizes outreach activities, and is an agrotechnology-focused entrepreneur.
He holds a postgraduate diploma in Animal Production from Universidad Austral de Chile, an MSc in Dairy Cattle Feeding and Nutrition from the University of Wisconsin–Madison, and an Executive MBA in Business Administration from Universidad Mayor.
Hernán Pinilla Quezada
Agricultural Engineer with a Master’s in Soil Science (Soil Fertility). Former professor at Universidad de La Frontera, he continues to be involved in research on fertilization of annual crops in volcanic soils, private consulting, and the dissemination of fertilization strategies for sustainable crop management.
Carlo Rojas V.
PhD in Food Science and Nutrition,
University of Barcelona (Spain)
Oats for the Future: Nutritional, Functional,
and Sustainable Perspectives
Agricultural Engineer with postgraduate studies in innovation, operations, and logistics management. He has held leadership roles in the public, private, and trade sectors, including National Deputy Director of SAG and currently Executive Director of SOFO. His career focuses on modernization, sustainability, and strengthening of the agricultural and forestry sector in Chile.
Marlene Affeld Frenz
ChatGPT dijo:Agricultural Engineer from Pontificia Universidad Católica de Chile, Director of the Malleco Farmers Association (Agricultores de Malleco A.G.), social leader, farmer, and agricultural entrepreneur.
Dr. Elena Martinez
PhD in Food Science and Nutrition,
University of Barcelona (Spain)
Oats for the Future: Nutritional, Functional,
and Sustainable Perspectives
Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo.
Nutrition
Leading experts will explore how oats contribute to health and wellbeing through their unique nutritional profile, bioactive compounds, and functional properties. From innovative research to practical applications, the presentations will reveal how this grain supports balanced nutrition, sustainability, and healthier lifestyles.
Anke Katharina Müller
Holds a PhD in Nutritional Science and works for the German Cereal Processing, Milling and Starch Industries’ Association (VGMS). She leads the communication campaign “Hafer – Die Alleskörner”, run by German oat mills since 2008, promoting awareness of oats, their product diversity, health benefits, and regional cultivation.
Dr. Adriano Costa de Camargo
Food scientist and Professor of Circular Economy and Food Development at INTA, University of Chile. Recipient of the ISNFF Young Scientist Award, former Chair of the IFT Nutraceuticals and Functional Foods Division, and Associate Editor of Food Production, Processing and Nutrition. His work focuses on circular economy, food processing, and bioactive compounds.
Miguel Ángel Rincón
Associate Professor at the Institute of Nutrition and Food Technology (INTA), University of Chile, and distinguished researcher at the University of Almería, Spain. He leads INTA’s Lipids Laboratory, focusing on lipid chemistry and biotechnology, functional foods, and analytical chemistry applied to human nutrition.
Mills
Industry leaders will share insights into the latest innovations in oat milling, from processing technologies and quality optimization to sustainability and efficiency. Presentations will explore how advances in milling are enhancing product quality, meeting global demand, and shaping the future of oat-based foods.
Hannah Zacher
Head of Oat Mill at H. & J. Brüggen KG, overseeing the entire oat processing workflow — from raw grain intake and storage to cleaning, dehulling, kilning, flaking, and packaging of consumer-ready oat products.
Katharina Hilker
ChatGPT dijo:Leads the Oat Processing Portfolio at Bühler, turning customer needs into innovative processing solutions. With a background in food technology and economics, she brings extensive experience in innovation, sustainability, and strategic development.
Rick L. Schwein
President of Grain Millers, Inc. Oat Milling Group and Grain Millers Canada Corp., overseeing twelve facilities across North America that supply conventional and organic food ingredients worldwide. With nearly 50 years of experience in grain and milling, he previously served as President of La Crosse Milling Company and held leadership roles at General Mills. He is an honors graduate of Michigan State University.
Markets
Experts will discuss global trends shaping the oat market, including consumer demand, trade dynamics, and opportunities for growth. Presentations will highlight market innovation, sustainability-driven value chains, and strategies that connect production, processing, and consumption in an evolving global landscape.
Dr. Elena Martinez
PhD in Food Science and Nutrition,
University of Barcelona (Spain)
Oats for the Future: Nutritional, Functional,
and Sustainable Perspectives
Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo.
Jochen Brüggen
Managing Director of H. & J. Brüggen KG, one of Germany’s leading cereal and oat processing companies, and Chairman of the Oat Millers Forum within CEEREAL, the European breakfast cereals association. He plays a key role in shaping industry strategy and collaboration across Europe, focusing on innovation, sustainability, and the promotion of high-quality oat products in global markets.
Dr. Elena Martinez
PhD in Food Science and Nutrition,
University of Barcelona (Spain)
Oats for the Future: Nutritional, Functional,
and Sustainable Perspectives
Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo.