At Pastaria Festival 2026, the conference “Rethinking Pasta: Ingredients, Structures, Processes”

New technological models between nutrition and sustainability

On Monday, March 30, the Science & Innovation Day of Pastaria Festival 2026 will take place: the academic conference entitled Rethinking Pasta: Ingredients, Structures, Processes.

The session will feature the following contributions:

Beyond the Commodity: Durum Wheat Genetics as a Driver of Added Value for Pasta
Pasquale De Vita (CREA Foggia)

Dry Pasta vs. Instant Pasta: A Comparative Assessment of Energy Balances and Packaging Index
Mauro Moresi (University of Tuscia)

Fermentation as an Emerging Biotechnology in the Production of Functional Ingredients for Pasta Formulation: Nutritional and Technological Potential
Calo Rizzello (Sapienza University of Rome)

Morphing Food for Sustainability in the Pasta Sector: 2D to 3D Transformation During Cooking
Carla Severini (University of Molise), Antonio Derossi (University of Foggia)

Moderator: Emanuele Marconi (Bio-Medical Campus of the University of Rome, CREA Rome)

The session will open with a brief presentation by the sponsor Fava.

How to participate

Participation in Fiera Pastaria & Festival 2026 is reserved for pasta producers.

Pasta manufacturers interested in attending can request their free admission ticket by completing the registration form available at:

https://www.fierapastaria.com/en-US/tickets/choose

Once registration is completed, participants will receive an entry pass granting access both to the Fiera Pastaria exhibition area—dedicated to suppliers of technologies, ingredients, services, and packaging for the pasta industry—and to the conferences and meetings of the Pastaria Festival, scheduled for March 30–31, 2026, at Stazione Leopolda in Florence.