GF23 will focus on current issues, trends and perspectives: Coeliac disease and gluten allergies, nutrition and health, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing and engineering, food sustainability, sensomic, marketing, legislation, and citizen perception - covering the newest solutions for different products, including bakery products, dairy alternatives and beer. Please find below a list of topics, for which abstracts are welcome.

Following topics will frame GF23: 

I) Gluten-free Raw Ingredients: knowledge design for a better life

  • Advances in the Gluten Detection and Quantification
  • Novel and Ancient Gluten-Free Grains and Pseudocereals
  • Alternative Sources of Gluten-Free Commodities
  • Sustainability in Gluten-Free Raw Material
  • Advances in Knowledge on the Toxity of Cereals
  • Processes or Treatments to reduce Gluten Content in Raw Ingredients
  • Mycotoxins and other Contaminants in Gluten-Free Raw Materials

II) Gluten-free Food and Beverage: scientific advances and technological innovation

  • Innovation in Gluten-Free Products Development
  • Gluten-Free Baking, Malting and Brewing
  • Gluten-Free Pasta and Noodle Making
  • Dietary Fibre in the Gluten-Free System: challenges and opportunities
  • Functionality of novel/future alternative Proteins in Gluten-Free Products
  • Impact on Plant-based Trends in the context of Gluten-Free Products

III) Gluten-free Food and Beverage: safety, nutrition and wellness perspectives 

  • Talking about Nutrition within Gluten-Free
  • Gluten-Free Diet and Gut Microbiome
  • Gluten-Free Diet and Gastrointestinal Diseases
  • Gluten-Free Diet and Metabolic and Mental Health
  • Current Advances in Coeliac Disease: Consequences and Improvement Strategies

IV) Market Trends and Consumer Demands

  • Food Trends, Media and Consumer Perceptions
  • International Trade
  • Regulatory Aspects
  • Role of Gluten-Free Food and Beverage in the Dietary Transition (with particular focus on environmental, social and economic dimension)