Workshop: Advancing Gluten-Free Nutrition

The workshop ‘ Advancing Gluten-Free Nutrition – Linking Celiac Disease with Biofortified Cereal and Pseudo-Cereal Crops’ aims to enhance gluten-free foods by incorporating biofortified sorghum and pearl millet into traditional Arab cooking recipes, promoting sustainable agricultural practices. Building on previous AGYA projects that focused on optimizing the nutrient content of various millet varieties in Sudan, this workshop aims to shift the focus to the end consumer. Traditional Arabic recipes will be further developed and tested using these biofortified millet varieties. 

The two-day workshop will explore various dimensions of gluten-free diets in Germany and the Arab world. Participants will have the opportunity to taste a range of gluten-free foods made from biofortified, climate-resilient crops and contribute to the development of innovative recipes and food products.