Rethinking Pasta: Ingredients, Structures, Processes

New technological models between nutrition and sustainability

Beyond the Commodity: Durum Wheat Genetics as a Driver of Added Value for Pasta

Pasquale De Vita (CREA Foggia)

Dry Pasta vs. Instant Pasta: A Comparative Assessment of Energy Balances and Packaging Index

Mauro Moresi (University of Tuscia)

Fermentation as an Emerging Biotechnology in the Production of Functional Ingredients for Pasta Formulation: Nutritional and Technological Potential

Calo Rizzello (Sapienza University of Rome)

Morphing Food for Sustainability in the Pasta Sector: 2D to 3D Transformation During Cooking

Antonio Derossi (University of Foggia)

Moderator: Emanuele Marconi (Bio-Medical Campus of the University of Rome, CREA Rome)

Academic conference.¹

The session will open with a brief presentation by the conference sponsor (Fava).