Session 7.
Innovation in the durum wheat-pasta chain
Round table moderated by Roberto Ranieri (Open Fields srl, Italy)
- Short summary on the innovations of pasta supply chain in the last 100 years.
Roberto Ranieri (Open Fields srl, Italy) - Keep Adding Value to Pasta World
Francesco Pantò (Barilla G. e R. F.lli spa, Italy) - Nutritional and healthy pasta claims
Marina Mastromauro (Pastificio Attilio Mastromauro, Italy) - Effect of the patent “Gluten Friendly” on pasta
Pasquale Casillo (Casillo Group, Italy) - Innovation in pasta making-technology
Luciano Mondarini (Pavan, Italy) - Traceability of the pasta supply chain
Valeria Terzi (CREA, Italy)
Oral presentations selected from abstracts
Chairs: Marina Carcea (CREA, Italy)
Luud Gilissen (University of Wakeningen, The Netherlands)
Luud Gilissen (University of Wakeningen, The Netherlands)
Durum wheat products with improved quality and nutritional value
Marco Gobetti (University of Bolzano, Italy)
Bioactive compound in durum wheat
Marina Carcea (CREA, Italy)
Conventional and biotechnological approaches to improve durum healthiness
Stefania Masci (University of Tuscia, Italy)
RE-evolution of durum wheat by resorting the Hardness locus
Craig Morris (USDA-ARS, USA)
Celiac disease, non-celiac wheat sensitivity
Luud Gilissen (University of Wageningen, The Netherland)
