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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