ALESSIO CIMINI

Alessio Cimini is Associate Professor of Food Science and Technology at the Department for Innovation in Biological, Agri-food, and Forestry Systems (University of Tuscia, Viterbo, Italy). He has been so far involved in about 20 research projects promoted by public and private institutions. His research activity is currently aimed at assessing the effectiveness of the malting process of a few pulse seeds at reducing their antinutrient contents. Additionally, he is involved in the development of functional cereal-based products. Previously, his research activity has dealt with the Environmental Impact Assessment of the food industry, with a particular focus on beer, bread, and pasta production, and with the development of novel beer clarification and stabilization process based on ceramic tubular or hollow-fiber membrane microfiltration module systems.

Title:

"MALTING OF THREE PULSE VARIETIES AND THEIR USE IN GLUTEN-FREE FRESH-EGG PASTA"