{"id":12568,"date":"2018-09-08T10:24:35","date_gmt":"2018-09-08T08:24:35","guid":{"rendered":"https:\/\/openfields-dev.cabirialab3.net\/from-seed-to-pasta-iii-a-sustainable-durum-wheat-chain-for-food-security-and-healthy-lives\/"},"modified":"2018-09-08T10:24:35","modified_gmt":"2018-09-08T08:24:35","slug":"from-seed-to-pasta-iii-a-sustainable-durum-wheat-chain-for-food-security-and-healthy-lives","status":"publish","type":"post","link":"https:\/\/www.openfields.it\/en\/from-seed-to-pasta-iii-a-sustainable-durum-wheat-chain-for-food-security-and-healthy-lives\/","title":{"rendered":"From Seed to Pasta III – A Sustainable Durum Wheat Chain For Food Security And Healthy Lives"},"content":{"rendered":"

Following the two previous editions of the international conference \u201cFrom Seed to Pasta\u201d, this third edition (FSTP3, Bologna, 19 -21 September 2018) is timely in view of the remarkable progress in durum wheat science and the increasing concern on the future availability of durum grain due to climate change, a matter with fundamental socio-economic implications in the Mediterranean countries where durum-derived products are a staple.<\/p>\n

The interdisciplinary nature of the FSTP3 congress will provide a unique opportunity to learn and debate the latest achievements in durum wheat production and processing and to assess the impact of the durum-value chain on the environment and our health.<\/p>\n

Roberto Ranieri, as moderator of the round table on the “Innovation in the durum wheat-pasta chain” (Session 7), will introduce the discussion with a “Short summary on the innovations of pasta value chain in the last 50 years”.<\/p>\n

In the same Session:<\/p>\n

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