After more than 250 years, when Beccari first reported on gluten isolation, researches on gluten proteins are still very intensive and far from being complete.
Aspects dealing with composition and interactions of gluten constituents and the possibility of its genetic manipulation, with classical and/or novel approaches, are matter of intensive researches in order to shed light on the molecular basis of its unique visco-elastic properties and understand its role in determining flour and semolina technological properties.
The 8th Gluten Workshop is intended to bring together
scientists to discuss on recent achievements and present update results on
this protein complex. It will count on the participation of professionals
of the food sector as well.
The Workshop will address different topics related to gluten in view of
industrial processing and market expansion of wheat.
The Workshop is to be held at Viterbo, Central Italy,
from 8 to 10 September, 2003, and will immediately follow the 10th
International Wheat Genetics Symposium, at Paestum, giving the unique
opportunity, to those interested, to attend both events.
For information please check
For those interested to attend both events, a free shuttle service from Paestum to Viterbo is scheduled for September 7 morning at 9.30 and it is necessary to book it by e-mail or by confirming it on the Symposium registration form.