Wheat vs Gluten | MASTERCLASS

What is the difference between wheat and gluten?


The differences between coeliac disease, gluten/wheat intolerance and wheat allergy are not always clear to the food industry or consumers, and often these terms are used interchangeably. The misunderstanding is further exacerbated by the consolidation of gluten-containing cereals into one group – ‘significant cereals’. In this masterclass we will clear up the difference between the adverse reactions triggered by wheat compared to  gluten, we will highlight the labelling requirements for each and finally explain how this information will translate back to your allergen management plan and risk assessment.

Limited ‘seats’ available.


  • Clear understanding of adverse reactions involved
  • Concise explanation of labelling requirement
  • Guidance on how to critically evaluate ingredient information
  • Insight into risk assessment considerations

Who Should Attend:

  • NPD / R&D teams
  • Food Quality and Safety Managers
  • Supplier quality assurance team
  • Food safety auditors
  • Food safety team
  • Food safety professionals


    23 June 2021

  • Start at 10:00: Online Virtual

  • OPEN: Immediate
  • CLOSE: 11 June 2021 (or when limited ‘seats’ are filled)


  • R550.00

    (excl VAT)


Comaine van Zijl



(Food Technologist)

B. Tech Food Technology

(Cape Peninsula University of Technology)

Gabrielle Jackson




B.Sc. Dietetics

(Stellenbosch University)