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FROM SEED TO PASTA 2022

Following the three previous editions of “From Seed to Pasta”, this fourth edition (FSTP4) takes place in Bologna from 26 to 29 October 2022. FSTP4 will provide a timely update on durum wheat multidisciplinary research towards a more sustainable and resilient durum wheat chain capable of enhancing food security while providing more nutritious grain and a healthier diet. Here the scientific programme.

Friday 28 October 2022 from 10.10 am Roberto Ranieri will be Chair of the round table “Designing the future for a healthier durum wheat chain”.
Programme and speakers:
– The PLAN’EAT project as related to the From Seed To Pasta chain – Maria Caboni – DISTAL, Alma Mater Studiorum – Università di Bologna, Italy;
– Status of the art of the worldwide pasta business – Luigi Cristiano Laurenza – Associazione delle Industrie del Dolce e della Pasta Italiane (AIDEPI), Italy;
– The benefit of #wholegrain pasta for a healthier diet – Yan De Vries – Board member and communication manager of the Health Grain Forum, the Netherlands;
– Innovative approaches in the New Product (Pasta) Development – Francesco Pantò – Vice President of the Pasta and Sauces R&D (Barilla Group);
– High Amylose Pasta, more than prototype – Michael Gusko – Innovation Director (GoodMills Group GmbH), USA;
– Durum wheat milling co-products valorization – Marcello Greco Miani – R&D (MOLINO CASILLO SOCIETA PER AZIONI SOCIETA UNIPERSONALE), Italy.
– Q&A – Discussion.

At 14.00 pm, Ranieri will be Chair of the technical session: “Meet the pasta technology companies”.
Programme and speakers:
– Smart sensors meet spaghetti – Andrea Palmieri – Paola Rametta – RAM Elettronica SRLU, Italy;
– Automated multi-plex mycotoxin control for safe raw material intake – Claus Holm – FOSS, Denmark;
– Q&A – Discussion.

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