Training Workshop

From tradition to innovation in buckwheat, oats and gluten-free ‑ strategies for SMEs in production, processing and marketing

DATE: 29/06/2016
VENUE: Novotel Warszawa Airport, Warsaw, Poland
LANGUAGE: English with Polish translation
FEE: free, but registration is required due to the limited availability of seats. In addition to the workshop we provide lunch, beverages and snacks throughout the day.

Welcome Message,

Farmers, producers, retailers, scientists and representatives of non-governmental organisations (consumers and patient organisations) will meet each other aiming at improvement of and innovation in traditional and local food production chains with specific focus on buckwheat, oats and gluten-free.

The EU project TRAFOON (November 2013 – October 2016) aims at the transfer of knowledge to small and medium size enterprises (SMEs) to strengthen their market position. SMEs in the food sector are increasingly under pressure due to developing open markets, increasing demand of standardized and price-competitive food products, increasing importance of large retailers, and challenges in obeying governmental regulations. This raises the risk of losing many local and traditional foods and processing techniques.

SMEs of traditional foods and active in local markets must therefore extend their skills in modern and competitive production and marketing. TRAFOON aims to support. The work package ‘Grains’ of TRAFOON involves ancient wheat species (e.g. durum and spelt), oats and buckwheat, and the application of sourdough and gluten-free production and processing. Buckwheat and oats have a long history as traditional crops, with an innovative perspective in gluten-free products.

During the first two years, scientists in TRAFOON have been in search internationally for the needs in representative national and local SMEs. During the workshop you will be informed about this ‘Inventory of Needs’, and you will be invited to discuss with the speakers (representing different stakeholders) about their ‘lessons to learn’ based on the ‘Needs’ and on specific ‘Cases’. Together we will create better mutual understanding, explore possibilities for innovation, and define strategic goals.

The ‘Strategic Research and Innovation Agenda’, the end goal of the TRAFOON project, is of crucial importance to the EU to enable further steps in European research and policy concerning traditional foods.



09:00 Registration and welcome coffee
10:00 Official opening of Training Workshop
10:05 Opening and introduction ‚From Inventory of Needs to Strategic Research and Innovation Agenda in buckwheat, oats and gluten-free’
Luud Gilissen (Netherlands)
10:20 Buckwheat between tradition and innovation
Peter Raspor (Slovenia)
10:50 Buckwheat from a Polish view
Ryszard Amarowicz, Henryk Zieliński (Poland)
11:20 Coffee & tea break
11:40 Buckwheat as a functional ingredient in bakery products
Małgorzata Wronkowska (Poland)
12:00 Gluten-free grain products: processing, production, marketing
Stefan Horstmann (Ireland)
12:20 Lunch
13:20 Dutch Bakery Society and Bakery Institute: application of oats in bakery and pastry from a Dutch perspective
Vicky Littlejohn (Netherlands)
13:50 Why the establishment of the Dutch Gluten Free Competence Centre (GFCC) failed and restarted with new focus
Claire Souren (Netherlands)
14:20 Establishment of the Gluten-free Oat Chain in The Netherlands
Bert-Jan van Dinter (Netherlands)
14:50 Tea & coffee break
15:10 Gluten-free starches and their role in gluten-free products – knowledge transfer to SMEs
Stefan Horstmann (Ireland)
15:30 Carob enriched buckwheat bread – a new alternative in the gluten-free diet
Sonja Smole Možina (Slovenia)
15:50 Application of buckwheat in bakery and pastry from a Slovak perspective
Zuzana Ciesarová (Slovakia)
16:10 Oats 2020: needs and lessons from an international perspective
Luud Gilissen (Netherlands)
16:20 All: General discussion on the issues and composition of a draft SRIA
17:00 Closing of Training Workshop

Abstracts of presentations given during the workshop


Due to the limited availability of seats, early registration is strongly recommended to ensure your participation.


Novotel Warsaw Airport – conference venue
st. 1 Sierpnia 1
02-134 Warsaw
tel. +48 22 575 60 00
fax. +48 22 575 69 99

The conference venue is only 5 bus (scheduled) stops (9 included requested) from the Airport (around 5-10 minutes ride).

How to get to the hotel
The conference venue is Novotel Warszawa Airport hotel, street 1 Sierpnia 1. The hotel is situated about 3 km from the airport and about 8-9 km from the Central Railway Station.

How to get from the Chopin Airport to the Novotel Warszawa Airport by public transport?
After leaving the airport you should go to bus stop LOTNISKO CHOPINA-PRZYLOTY 02 and take a bus line 188 (direction: GOCŁAWEK WSCHODNI) or 175 (direction: PL. PIŁSUDSKIEGO) and get off at the bus stop NOVOTEL.

How to get from Central Station to the Novotel Warszawa Airport by public transport?
After leaving the station you should go to bus stop DWORZEC CENTRALNY 02 and take a bus line  175 (direction: Lotnisko Chopina) and get off at the bus stop NOVOTEL.

If you prefer to use a taxi, we recommend to use the services of three licensed taxi companies: Merc Taxi, MPT Radio Taxi, Sawa Taxi. Normally a taxi to the city centre should not cost you more than 50 PLN (~12 euro).


Participants are responsible for organising their own accommodation.

You can check out these hotels:

  • Novotel Warszawa Airport, 1 Sierpnia nr 1, 02-134 Warszawa (The recommended hotel for the workshop participants),
  • Sound Garden Hotel, Żwirki i Wigury 18, 02-092 Warszawa,
  • Courtyard by Marriott Warsaw Airport, ul. Żwirki i Wigury nr 1, 00-906 Warszawa,
  • Mercure Airport Warszawa, Al. Krakowska 266, 02-210 Warszawa
  • Warsaw Marriott Hotel, Al. Jerozolimskie 65/79, 00-697 Warszawa
  • Ibis Warszawa Reduta, Bitwy Warszawskiej 1920 r. nr 16, 02-366 Warszawa
  • Hotel Gromada Airport, st. 17 Stycznia 32, 02-148 Warsawa,

or to make a reservation via or

Data publikacji: 23.07.2016