Intensive Training (blended)
5th (online) and 10th (onsite) September 2025
Presentation
In recent years, the demand for gluten-free food products has grown exponentially, driven by the increase of the celiac disease incidence or the gluten sensitivity as well as well-being and nutritional trends. However, removing gluten—a key protein for dough structure and elasticity—represents a considerable technical challenge for the food industry, especially in the bakery and pasta sector.
Rheological properties are crucial for predicting the performance of the final product. In gluten-containing products, these characteristics derive precisely from the protein network formed by gluten. In its absence, it is essential to develop alternatives that mimic its behavior.
Rheological evaluation can be performed with conventional instruments such as farinographs, alveographs, along with rheometers which measure mechanical parameters related to firmness, elasticity, and viscosity.
In this intensive training module, trainees will learn the role of ingredients and formulations in defining the rheological properties of the gluten-free mix affecting the final quality of the products. During the practical, participants will experience the use of conventional and innovative instrumental methodologies for evaluation of gluten-free mix with applications in bakery products.
Learning outcomes
– to learn the role of ingredients and formulations in defining the rheological properties of the gluten-free mix affecting the final quality of the products
– to apply and practice instrumental methodologies for evaluation of gluten-free mix
Pre-requisites
Basic knowledge of rheology applied to foods
Registration
The training is free and open to any interested PhD student, tutor and researcher. A restricted number of participants has been fixed to maximize the training learning outcomes. In the event the interested participants will be over the maximum fixed number, priority will be given to PhD students and time of registration
Link to the registration form:
https://forms.gle/wo5riyQc9UHaXmEBA
PROGRAM
Part 1 (online): 5th September, 14:00-16:00
Welcome and Introduction (14:00-14:15)
Gluten-free products: formulation challenges for high quality products, prof. Paola Pittia, University of Teramo
Training workshop
14:15-14:45 – Challenges in rheological analysis of gluten free dough, prof. Giampiero Sacchetti University of Teramo
14:45-15:15 – Hydrocolloids for Gluten-Free Foods: Functionality and Rheological Insights, Prof. Carla Di Mattia, University of Teramo
15:15-15:45 – Rheological properties: conventional vs. innovative instrumental methodologies dott. Carmine Invigorito (Anton Paar)
15:45-16:00 Discussion
Part 2 (onsite): 10th Sept (10:00-12:30)
Labs Department of Bioscience and Technology for Food Agriculture and Environment
In 2 groups, the participants will attend practical experiments in the lab.
With the technical support of Anton Paar and UniTE staff, trainees will experience the analysis with farinograph (conventional) and rheometer coupled with innovative tools designed for gluten-free mix.
For more information:
Prof Paola Pittia, ppittia@unite.it
PhD Workshop Secretariat: phdfood2025@unite.it