FSTPIII – Presentations

FSTPIII – Scientific Program

FSTPIII – Press release (Italian only)

Roberto Ranieri, Open Fields srl – “Short summary on the innovations of pasta value chain in the last 50 years” 

Francesco Pantò (Barilla G. e R. F.lli spa, Italy) – “Pasta ready meal and pasta with legumes”

Marina Mastromauro (Pastificio Attilio Mastromauro, Italy) – “Nutritional and healthy pasta claims”

Pasquale Casillo (Casillo Group, Italy) – “Effect of the patent “Gluten Friendly” on pasta”

Luciano Mondardini (Pavan – Italy) – “High tech pilot tool for researchers to investigate ingredients and pasta performances under industrial conditions”

Scientific Program, Press Release and Presentations held at “ From Seed to Pasta III – A Sustainable Durum Wheat Chain For Food Security And Healthy Lives” (Bologna, 19 -21 September 2018), within the “Innovation in the durum wheat-pasta chain” session 7 and round table moderated by Roberto Ranieri.