The new issue of TECNICA MOLITORIA is now available with a paper on flavour and furosine as markers to valorise traditional Made in Italy durum wheat pasta. A further paper deals about microelectrophoresis, which is an innovative analytical tool to study microbial and food proteins.

Among the news in the departments: conclusion of the report on the researches presented at the Workshop on the Development in the Italian PhD Research on Food Science, Technology and Biotechnology; report on the conference on Durum wheat future; statistics on the Italian production of maize, soy, and barley; record global cereal stocks forecasted; rice 2015/16 and 2016/17 crops in Italy and Eu; study on protein/aflatoxin interactions in poultry feeds; strategies and news of some Italian pasta industries; genetic test to spot Magnaporthe oryzae Triticum in wheat; future exhibitions and congresses; and so on.