Morning

9:30 - 9:45 am Admission of participants

9:45 - 10:10 am Opening of the proceedings

Session 1: Pasta packaging

10:10 - 10:30 am Fabio Licciardello (University of Modena and Reggio Emilia, GSICA), Elena Torrieri (University of Naples, GSICA), Design and innovation for pasta packaging

10:30 - 10:50 am Francesca Mostardini (University of Parma, GSICA), Davide Pollon (Corepla), Ecodesign and end-of-life scenarios for fresh pasta packaging 

10:50 - 11:10 am Sara Limbo (University of Milan, GSICA), The perishability of packaged fresh pasta during the distribution phases: the role of packaging gases and the characteristics of light sources

11:10 - 11:20 am Questions and discussion

11:20 - 11:40 am Break

Session 2: Dried pasta, innovation and sustainability

11:40 am - 12:00 pm Alessandra Marti (University of Milan), Maria Ambrogina Pagani (University of Milan), Production and characterisation of legume pasta

12:00 - 12:20 pm Maria Cristina Messia (University of Molise), Emanuele Marconi (University of Molise), Francesca Cuomo (University of Molise), Development of innovative pasta of high dietary and nutritional value and environmental sustainability

12:20 - 12:40 pm Gabriella Pasini (University of Padua), Protein extracts from insects to produce "high protein content" pasta

12:40 - 12:50 pm Questions and discussion

Session 3: Pastaria Awards

12:50 - 1:10 pm Presentation of the Pastaria awards for degree and doctoral theses on the subject of pasta

1:10 - 2:20 pm Break

Afternoon

Session 4: Pasta, health and nutrition

2:20 - 2:40 pm Margherita Dall’Asta (Università Cattolica del Sacro Cuore di Piacenza), Gianluca Giuberti (Università Cattolica del Sacro Cuore di Piacenza), Digestibility of legume pasta

2:40 - 3:00 pm Francesco Sestili (Tuscia University), Innovative wheats to reduce the glycaemic index of pasta

3:00 - 3:10 pm Questions and discussion

Session 5: Fresh pasta and quality

3:10 - 3:30 pm Pasquale Catzeddu (Porto Conte Ricerche), Fresh pasta produced from fermented durum wheat flours: technological and nutritional aspects

3:30 - 3:50 pm Marco Dalla Rosa (University of Cesena), Stefano Zardetto (University of Cesena), Application of MAP packaging to increase the safety and shelf-life of filled fresh pasta

3:50 - 4:10 pm Questions and discussion

4:10 - 4:30 Break

Session 6: Market, consumption and global trends

4:30 - 4:50 pm Alessio Cappelli (University of Florence), Promotion of short supply chains and local production in response to the COVID-19 crisis and the environmental emergency

4:50 - 5:20 pm Stefano Galli (Nielsen), Sara Beretta (Nielsen), Pasta and new dietary habits: continuity and new trends

5:20 - 5:40 pm Matteo Figura (NPD Europe), Away from home pasta consumption before and after the pandemic

5:40 - 6:00 pm Questions and discussion

6:00 pm Closure of proceedings