The programme: Alessio Cimini (University of Tuscia), "Use of malted legumes in the production of fresh pasta"; Vladimiro Cardenia (University of Turin). "New technological challenges to control cholesterol and its oxidation in tannins enriched egg pasta"; Valeria Imeneo (University of Milan), "Thermal treatment of legume flours used to make pasta". Moderator: Cristina Alamprese (University of Milan).
