Roberto Ranieri is co-author of this article published on the European Journal of Agronomy. It represents an interesting example of application of crop modeling to better plan the wheat purchase strategy.
The Whole Grains Summit held in Minneapolis from May 20 to May 22 2012 was a successful event that recorded more than 300 participants with representatives both from food companies and scientific communities. Roberto Ranieri was invited as a speaker. Here you find the complete event schedule as well as Roberto presentation.
Open Fields has been mentioned in Giacomo Zanni’s article published in the issue n.16 of L’Informatore Agrario as a positive example of a company that fills the gap between the researchers and the agri-food companies.
Roberto Ranieri was invited as speaker to the National Pasta Association (USA) annual meeting in Naples, Florida (March 2012) to debate on the topic “The Future of Durum” with Professor Wilson from North Dakota State University and Mr. Peterson from North Dakota Wheat Commission.
After the IAOM presentation on September 2011 in Florence on “The debranning technology in Italy”, it is now available the paper published on Molini d’Italia Journal. The author is Roberto Ranieri.
An interesting summary of the Healthgrain results of the technology work packages. Roberto Ranieri is one of the authors.
Open Fields participates in the HEALTHGRAIN Forum, a forum which has the aim of increasing consumer’s intake of protective components in whole grain products and their fractions. In this direction we are focused on developing new ideas for new grain-based products. Grain based foods assist consumers in health maintenance worldwide, help reduce health care costs and provide added value for companies in the production chain.
Roberto Ranieri has been invited to the first workshop on durum wheat in Etiopia, held on 13 October 2011 in Adama.
Roberto Ranieri’s review on whole grain milled flours, published on the journal Molini d’Italia on September 2011.
A relevant paper just published on the Journal of Food of Protection on mycotoxins T-2 and HT-2.