Joint Point Project at the Verona University

On 7th March 2015, Open Fields attended the Joint Point Project sponsored by Verona University, for the new Bando 2015 presentation. Join Point Project, born with the intention to promote the interactions between University, Companies and Region to set up shared research projects, involving Verona University and the private sector of the territory. Open Fields since 2014, in collaboration with Professor Antonella Furini (Department of Biotechnologies, Verona University), is engaged in the study of different varieties of  Triticum monococcum to evaluate the α- gliadins toxicity and the ω-gliadins possible protective effects with the aim to make innovative food prototypes suitable for the non celiac gluten sensitive people.

RED of PARMA: a 100% Italian chili pepper production chain

logo-ROP PepInER is a research project coordinated by Open Fields and funded by Regione Emilia Romagna through the “misura 124 – development of new products, processes and technologies”. PepInER aims at creating a chilli pepper value chain in Emilia Romagna (Northern Italy) to provide the food industry with a high quality ingredient and guarantee complete traceability.

Most of the chili pepper used as ingredient in sauces and cold cuts comes from Asia due to competitive costs and large market availability. Nevertheless, in the last decade the import of chili pepper into the European Union has been the subject of numerous alerts (see notifications through the Rapid Alert System For Food and Feed RASFF). Only one week ago (2/08/2012) Great Britain rejected a batch of Indian crushed chili contaminated with aflatoxins.

pepp-pic In July 2011 Open Fields started working on the development of an Italian, highly technological production chain for chili pepper. It is now the second year of experimental work and many results have been obtained: selection of varieties suitable for a technological chain; definition of a cultivation protocol; optimization of the different cultivation and transformation stages; know-how diffusion; characterization of the cultivated chili peppers in terms of hotness (piquancy), functional compounds and aromatic profile; absence of mycotoxin contamination; development of a line of products RED of Parma® at different piquancy dedicated to the food industry and retail.