Dalla ricerca alla tavola: la filiera di pasta, pane e snack

The contribution of the INTEGRI project to the national cereal supply chain will be the topic of an informative conference to be held at the conference room of Valle Fiorita at **Viale delle Comunicazioni 24 in Ostuni (Br)**, on Friday, October 24, from 11 am to 4 pm.

The INTEGRI project, with a total value of 6.5 million euros, is dedicated to sustainable innovation in the national cereal supply chain. It has seen the collaboration of six Italian universities (Bari, Bolzano, Molise, Teramo, Turin, and Tuscia), four major companies in the sector (Casa Buratti, CerealItalia, La Molisana, and Valle Fiorita), and the Responsible Research Hospital. The event, moderated by journalist Mario Maffei, will be an opportunity for exchange between research, businesses, and institutions to share scientific results and discuss the future prospects of the supply chain.

**The Context**

In 2017, the Ministry of Education, University, and Research (MIUR) allocated 497 million euros for the funding of industrial research and experimental development projects in various sectors (including agrifood), with the aim of creating a favorable ecosystem for the "bottom-up" development of innovative projects through public-private partnerships that can enhance scientific and technological knowledge and generate concrete impacts on businesses and territories. In the agri-food sector, the call supported initiatives related to production, conservation, traceability, safety, and quality of food, covering all areas of agriculture, processing industry, packaging, and nutraceuticals. The interventions were mainly carried out in the southern territories.

**The INTEGRI Project**

Among the funded projects, "INTEGRI – Pasta and Baked Goods: Integrity, Health, and Sustainability" stands out, a research initiative involving universities and businesses in the sector, aiming to develop new products with high nutritional, health, and environmental characteristics through the use of new types of whole-grain flours, flours with a modified amylose/amylopectin content (non-GMO), and ingredients from cereals, pseudocereals, legumes, and agro-food by-products. The challenge involved the complex definition of balanced formulations and advanced biotechnologies to obtain products with high suitability for processing, excellent sensory properties, low glycemic impact, and a reduced environmental footprint.

**Program of the Event on October 24**

Introduction:
- Dr. Andrea Minisci (Valle Fiorita)
- Prof. Maria Cristina Messia (UNIMOL)
- Dr. Mariantonietta Porcelli (Agriplan)

Presentations:
- Flours with Different Degrees of Wholeness – Prof. Francesca Cuomo (UNIMOL)
- From Wheat Genetics to Functional Foods – Prof. Francesco Sestili (UNITUS)
- The Pasta of the Future – Prof. Giampiero Sacchetti (UNITE)
- Biotechnological Processes for Enhancing Legumes and Cereals – Prof. Erica Pontonio (UNIBA)
- Advanced Fermentation Monitoring – Prof. Andrea Polo (UNIBZ)
- Innovative Improvers for Baked Goods – Dr. Luana Nionelli (Valle Fiorita)
- Use of Innovative Fats and Antioxidants – Dr. Federica Pasini (UNIBO)
- Sustainable Pasta Cooking and Bread Carbon Footprint – Prof. Mauro Moresi and Dr. Alessio Cimini (UNITUS)

Round Table

Conclusions by Prof. Emanuele Marconi (UNIMOL)

At the end, there will be a tasting of typical Apulian products and the distribution of some gadgets.

Participation in the event is free, with mandatory registration at this link (no later than Sunday, October 19): https://docs.google.com/forms/d/e/1FAIpQLSfl9FNHaM0Cio1iNQaKFlGAgOslrndwC0LPu6zEf1g9ZqxMcw/viewform
Web: docs.google.com/forms/d/e/1...