During the 13th Italian Association of Cereal Science and Technology (AISTEC) Conference held in Turin on June 19-21, 2024, Alessio Sergiacomo, PhD student in Food Systems, has been awarded for the best poster entitled “Sprouted oats in bakery products: from dough rheological properties to physical characteristics of biscuits”. The “Tecnica Molitoria” award aims to support the scientific activity of young researchers in the field of cereal science and technology.
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