Smart Wheat

A project developed by the University of Parma, SITEIA, University of Modena and Reggio Emilia and other external partners to tackle an important dietary problem, reduce level of discomfort in suffering subjects and help in the prevention of the celiac disease, winning in the Agricultural and Food Economics Category

Lettura facilitata

The Project

Identification of wheat varieties having low impact on subjects genetically predisposed to celiac disease for the development of food products able to prevent the onset of the disease.

Objectives

The project sets out the following scientific and technological objectives: identifying wheat varieties with reduced impact on the immune mechanisms involved in the onset of celiac disease while identifying the best agronomic conditions for wheat optimisation. It also works on preparation of prototypes of market-ready products made with wheat from the selected varieties, clinically verifying that said products actually have a reduced impact on naïve celiac patients.

Results

Identifying wheat varieties with reduced impact on the immune mechanisms involved in the onset of celiac disease;
Fast proteomic method for identifying wheat varieties with reduced impact on the immune mechanisms involved in the onset of celiac disease;
Agronomic practices required to stabilise the reduced impact on the immune mechanisms involved in the onset of celiac disease;
Developing suitable technologies and new food products with reduced impact on the immune mechanisms involved in the onset of celiac disease;
Demonstration of the reduced impact of the products developed.

Call for Proposals

ERDF 2014-2020 Call for Proposals, Action 1.2.2. Strategic industrial research projects related to the Smart Specialisation Strategy (S3) priority area