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, South Italy, from 1 - 6
September 2003, giving the unique opportunity, to those interested, to attend
both events. For those interested to attend both events, a free shuttle service
from Paestum to Viterbo is scheduled for September 7 morning.
