Starting in:
This International Congress brings together leading experts and global researchers in the field of gluten. In this congress researchers and stakeholders (seed companies, cereal transformation industries, health-related professionals, associations promoting food culture, etc.) are invited to attend and give their contribution for a better understanding and applications of the gluten world.
We are thrilled to announce the XV International Gluten Workshop, which will take place in Palermo, Sicily, Italy, from June 1st to 3rd.
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.
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.
Crossroads of Tradition and Quality in Durum Wheat Production
Sicily, a land of rare scenic beauty and ancient cultural traditions, is an excellence in the production of durum wheat, recognized as among the best in the world. Cicero and Plinio the Elder considered Sicily as the granary of the Roman Empire. The island produces high quality pasta and the history of pasta is born in Sicily. El Idrisi, the Arab geographer at the court of King Roger II the Norman, in 1100 described the first pasta production plant in history (Itria, from the Arabic meaning "vermicelli"). Moreover, hundreds of traditional bread and leavened baked products are produced in Sicily.
There such a thing as too much infornation especially for you
There such a thing as too much infornation especially for you
There such a thing as too much infornation especially for you
There such a thing as too much infornation especially for you
XV IGW brings together leading experts and global researchers in the field of gluten.
In this congress researchers and stakeholders (seed companies, cereal transformation industries, health-related professionals, associations promoting food culture, etc.) are invited to attend and give their contribution for a better understanding and applications of the gluten world.
Stay in the loop!
Subscribe now to our newsletter for the latest updates and exclusive content.
June 1-3, 2026