1. Genetics, -Omic Technologies, and New Genomic Techniques (NGT) for Breeding Gluten-Containing Cereals

This session welcomes contributions on recent advancements in genetics and -omic technologies, such as genomics, transcriptomics, and proteomics, as well as New Genomic Techniques (NGT), among which CRISPR-Cas9 is the most widely used. These tools have revolutionized cereal breeding and allow researchers to identify and eventually modify genes responsible for traits related to gluten processing and nutritional quality.

2. Gluten Structure/Function Relationships

Gluten structure provides the unique viscoelastic properties required for dough formation, elasticity, and rising. Understanding the structure-function relationships of gluten is essential for optimizing its performance in food applications.

By manipulating gluten’s structure, food scientists can tailor its functionality for different purposes and improve the quality of end products. Qualitative properties can be assessed using both classical and novel tools, like imaging techniques, molecular rheology and nanoscale analysis.
This section invites contributions on gluten structure-function relationships, as well as the use of conventional and advanced methods tp gain deeper insights into gluten’s molecular structure.

3. Genetic Resources: Preserving and Utilizing Biodiversity

The availability and preservation of genetic resources are crucial for the long-term sustainability of gluten-containing cereals. Landraces and wild relatives of wheat and other cereals harbor valuable genetic traits that can enhance agronomic performance, quality traits and crop resilience in the face of changing environmental conditions.
This session will host contributions that explore the role of genetic resources in improving the quality and adaptability of gluten-containing cereals.

4. Enhanced Processing of Gluten-Containing Cereals for Improved Products

Processing techniques, including fermentation, play a pivotal role in improving the properties of gluten-containing cereals. Traditional methods like sourdough fermentation have been employed for centuries to enhance flavor, texture, and digestibility.
In addition to these classical techniques, innovative processing methods are being developed to alter gluten structure and functionality. These advancements are critical for producing gluten-based products that meet modern consumer expectations for health, convenience, and superior quality.
The growing use of whole grain flour and the incorporation of healthy  ingredients (dietary fiber, resistant starch,  pulse and barley flours) further enhance the nutritional profile of end products. However, it also necessitates  refinements in processing technologies to maintain optimal texture, taste, and overall product quality.
This session will focus on aspects related to the processing techniques for novel products with improved technological and/or nutritional properties. Contributions of non-gluten kernel (such as starch, lipids or enzymes) to gluten structure and functionality are included in this session
The growing use of whole grain flour and the incorporation of healthy ingredients such as dietary fiber, resistant starch, and pulse flours further enhance the nutritional profile of gluten-containing cereal-based products

5. Gluten Applications for Food and Non-Food Uses

Gluten is central to the peculiar ability of wheat to suit the production of bread, pasta, and baked goods due to its ability to provide structure and texture. However, gluten also finds applications in non-food industries, including the production of biodegradable plastics, adhesives, and cosmetics. This session will focus on these alternative applications of gluten, highlighting the versatility of gluten as a sustainable resource in various sectors, reducing reliance on non-renewable materials.

6. Adverse Reactions to Wheat and Gluten: The Role of Genetics, Breeding and technology in Addressing Health Challenges

Adverse reactions to wheat and gluten affect millions of people worldwide, manifesting as a range of disorders including celiac disease, wheat allergy, and non-celiac wheat sensitivity (NCWS). A deeper understanding of the genetic factors that trigger these conditions, along with innovations in wheat breeding, is essential to mitigate their impact and develope healthier wheat-based products.
By harnessing advancements in genomics, molecular breeding, and gene-editing technologies allow researchers and plant breeders to develop wheat varieties that are safer for sensitive individuals. This multidisciplinary approach aims to reduce harmful gluten proteins while preserving the productivity, resilience, and quality of modern wheat crops.
Moreover, technological processes, such as fermentation, may reduce gluten content in certain products, making them more suitable for individuals with gluten or wheat sensitivities.
This session will be dedicated to contributions in which different disciplines (genetics, breeding, food technology, medical research) interact to enhance  a better understanding of the mentioned pathologies and for the development of safer wheat varieties materials

Round-table (Maria Itria Ibba organizer): The Role of Gluten Quality in Wheat Variety Release, Classification, and Grading: Challenges and Opportunities from a Global Perspective

Short panel on The Relationship Between Gluten-Based Products and Cultural Identity

Gluten-based products, such as bread, pasta, and pastries, are deeply intertwined with the cultural identity of various regions around the world. In many parts of the world, these foods have become symbols of national heritage and pride. For instance, Italian pasta, French baguettes, and Middle Eastern flatbreads are not only staples of local diets but also play a role in social and cultural traditions.
The cultural significance of gluten-based products often goes beyond nutrition, influencing regional cuisines, rituals, and economies. This relationship highlights the broader impact of gluten on societies, where food serves as a connection between people, history, and place.