FIERA PASTARIA & FESTIVAL
Agenda

May 20, 09:45-10:45

Opening of the Pastaria Festival

  • Festival
  • 20 maggio
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May 20, 11:00-12:45

Fava -

Advanced technologies and services for pasta production

  • Festival
  • 20 maggio
  • Convegno Sponsor
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May 20, 11:30-12:30

Associazione produttori pasta fresca della piccola e media impresa (APPAFRE) General Assembly

  • Festival
  • 20 maggio
  • Riunioni Associative e di categoria
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May 20, 13:00-13:30

Klüber Lubrication -

Reflections on food safety: the role of lubricants and processing aids

  • Festival
  • 20 maggio
  • Presentazione
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May 20, 13:45-15:30

New Flavours -

An encounter of cultures in the world of pasta, organic and natural flavours: sustainable taste that conceals a memory

  • Festival
  • 20 maggio
  • Convegno Sponsor
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May 20, 14:00-16:00

First national meeting of quality small pasta factories

  • Festival
  • 20 maggio
  • Riunioni Associative e di categoria
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May 20, 15:00-16:15

UNAFPA general assembly

  • Festival
  • 20 maggio
  • Riunioni Associative e di categoria
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May 20, 15:45-17:30

Fresh pasta and innovative ingredients

  • Festival
  • 20 maggio
  • Convegno accademico
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May 20, 16:30-18:00

International Pasta Organisation (IPO) general assembly.

  • Festival
  • 20 maggio
  • Riunioni Associative e di categoria
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May 21, 09:45-11:30

MartinoRossi -

Vegetable proteins: sustainable approaches and emerging trends

  • Festival
  • Convegno Sponsor
  • 21 maggio
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May 21, 11:45-12:45

Code of self-regulation for voluntary claims used in pasta advertising.
 An effort by pasta makers belonging to the Unione Italiana Food (Italian Food Union) to make pasta claims increasingly transparent

  • Festival
  • 21 maggio
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May 21, 13:00-13:30

GEA -

Microwave oven pasteurisation: product innovation and environmental sustainability in fresh pasta

  • Festival
  • Presentazione
  • 21 maggio
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May 21, 13:45-14:45

Pasta and international markets: consumption and trends in retail and food service channels

  • Festival
  • 21 maggio
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May 21, 15:00-17:30

Dry, traditional, gluten-free and wholemeal pasta: ingredients, quality and process optimisation

  • Festival
  • Convegno accademico
  • 21 maggio
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