Fresh Pasta: Product, Process, and Preservation

Fortification, HPP, Active Packaging, and Market Response

Tradition and Innovation: Fresh Pasta Enriched with Microencapsulated Polyphenols from Olive Pomace

Graziana Di Fonzo (University of Bari)

Transformation Aptitude of Soft Wheat Flours at Different Levels of Refinement for the Production of Fresh Pasta

Francesca Cuomo (University of Molise)

Gnocchi Between Tradition and Innovation: A Market Analysis of Product and Process Developments

Antonietta Baiano (University of Foggia)

High Pressure Processing (HPP) of Fresh Pasta

Fabio Licciardello (University of Modena and Reggio Emilia, GSICA)

Packaging Technologies and Gas–Product Interactions: Implications for Fresh Pasta

Elena Torrieri (University of Naples)

Moderator: Cristina Alamprese (University of Milan)

Academic conference