Coordinating research to improve durum wheat quality

After decades of research in the senario of modern agriculture and evolving market needs, the investigation of the factors controlling durum wheat quality is still far from being concluded. The main challenges for the near future will include the improvement of grain composition to meet changing food industry requirements, consumers expectations and health and nutritional needs. The effects of climate change on the overall quality of durum wheat production will also have to be monitored with great attention. Durum wheat quality it is not a simple issue, but rather a complex and fascinating concept which has attracted the interest of many researchers worldwide.

Here is a “taste” of the topics that will be discussed at “From Seed To Pasta III”

Many components of the durum kernel are associated with quality and quantitative aspects must also be taken into account. While the quality of durum wheat is linked to nutritional and health requirements or to processing purposes, the two faces of the coin can sometimes merge. For instance, not only are durum wheat storage proteins the main component determining the technological features of semolina, they also have a strong impact on nutritional and health-related aspects.

to be continued