Emmer (Triticum turgidum subsp. dicoccum) is a cereal grown in mountainous and marginal areas of central and southern Italy with low environmental impact because it is a rustic species that adapts to cold climates, soils with low fertility and limited water availability.Emmer is a product that meets health and naturalness requirements (low environmental impact) but has poor technological performance due to a low, and low quality, gluten content, which compromises the dough making ability of the flours and severely limits their use.The project implies the investigation of the qualitative properties and the technological functionality of native glassy emmer ecotypes of central Italy for the development of food products with peculiar sensory and functional characteristics. In particular, the rheological characteristics of the doughs will be evaluated in relation to the pasta-making and bread-making processes and the quality of the final products. Quality will be evaluated through instrumental and sensory analysis and finally the products will be analysed for their content in bioactive compounds, their digestibility and their glycemic and insulin index.

Food Science and Technology knowledgeAgricultural Science knowledgeBasic ICT knowledgeChemical laboratory practiceSensory lab practiceSpreadsheet managementStatistical analysis skills

The research team in Food Technology is composed by 6 Professors, two Researchers, one Technician, one Post-doc and 6 PhD students.The labs are part of the Department of Bioscience and Technology for Food, Agriculture and Environment of the University of Teramo (Teramo, Italy) and are composed by Food Chemistry and Preparation, Food processing, Food Physics, and Sensory analysis labs.