The International Gluten Workshop returns to Italy

Today’s consumers increasingly prioritize health, nutrition, and sustainability in their food choices, placing new demands on the food industry. In light of evolving consumer habits, including interest in healthy food, as well as climate change, which could influence crop quality, this workshop seeks to find sustainable and innovative solutions in gluten, cereal research, processing.

These dynamics necessitate a renewed focus on the role of gluten and kernel components in food processing, health, and disease.

The International Gluten Workshop (IGW) is therefore a prominent scientific event that brings together researchers, experts, and industry professionals to discuss advancements in gluten research. This workshop provides a platform for sharing experiences, establishing collaborations, and addressing challenges related to the production and quality of wheat and its derivatives.

This workshop aims to provide a comprehensive forum for discussing these critical issues. Participants will engage with the latest research on gluten-containing cereals, with sessions dedicated to milling, pasta, and bakery products, as well as advancements in breeding, food processing, and nutrition. The event aims to foster collaboration and knowledge exchange among researchers, industry professionals, and policymakers to address the challenges facing global food quality and nutrition.

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