- Luud Gilissen: From Inventory of Needs to Strategic Research and Innovation Agenda in buckwheat, oats and gluten-free
- Ryszard Amarowicz: Buckwheat from a Polish view
- Malgorzata Wronkowska: Buckwheat as a functional ingredient in bakery products
- Stefan Horstmann: Gluten-free grain products: processing, production, marketing
- Vicky Littlejohn: Dutch Bakery Society and Bakery Institute: application of oats in bakery and pastry from a Dutch perspective
- Claire Souren: Why the establishment of the Dutch Gluten Free Competence Centre (GFCC) failed and restarted with new focus
- Bert-Jan van Dinter: Establishment of the Gluten-free Oat Chain in The Netherlands
- Stefan Horstmann: Gluten-free starches and their role in gluten-free products – knowledge transfer to SMEs
- Sonja Smole Mozina: Carob enriched buckwheat bread – a new alternative in the gluten-free diet
- Zuzana Ciesarová: Application of buckwheat in bakery and pastry from a Slovak perspective
- Luud Gilissen: Oats 2020: needs and lessons from an international perspective