09:00 – 11:00: Session 10
WHEAT QUALITY, END-USE PROCESSING, NUTRITION AND HUMAN- HEALTH
CHAIRS: Itria Ibba (CYMMIT, Mexico), Tatsuya Ikeda (National Institute for Agro-Environmental Sciences in Japan)

09:00 – 09:15
CRISPR/Cas strategies for high-quality, celiac desease-safe wheat
Francisco Barro (CSICS Cordoba, Spain)

09:15 – 09:30
Agronomic and genetic approaches to reduce the risk of acrylamide formation in wheat products
Nigel Halford (Rothamsted, UK)

09:30 – 09:45
The role of wheat in a healthy and sustainable diet
Jan De Vries (De Vries Nutrition Solutions, The Netherlands)

09:45 – 10:00
Whole grain and technological quality: opportunities and challenges
Maria Caboni (University of Bologna, Italy)

10:00 – 10:15
Proteomic insights into baking quality and wheat-related disorders
Katherina Scherf (University of Munich, Germany)

10:15 – 10:30
Discussion

10:30 – 11:00 SELECTED SHORT TALKS

10:30 – 10:34
Cristina Rodríguez-Suarez (Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain)
Mapping the Landscape of Carotenoid Esterification in the Global Durum Panel

10:34 – 10:38
Upendra Kumar (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India)
Development of high dietary fiber wheat through introgression of β-glucanRich alleles from Aegilops kotschyi

10:38 – 10:42
Barbara Laddomada (CNR ISPA, DISBA, Bari, Italy)
Clinical trials investigating the health-promoting effects of Svevo high-amylose
products on patients affected by concomitant Chron’s disease and metabolic
syndrome

10:42 – 10:46
Rose McNelly (John Innes Centre, Norwich, United Kingdom)
Exploiting natural variation in starch granule size and composition in Aegilops
tauschii to improve wheat starch

10:42 – 10:46
Antonio Pescatore (University of Florence, Italy)
Optimizing selenium and sulphur foliar fertilization to enhance nutritional
and technological quality of bread wheat

10:50 -10:54
Naoto Sano (INRAE, GDEC, Clermont-Ferrand, France)
Pleiotropic genetic network underlying grain storage protein composition in
bread wheat

10:54 – 10:58
Claudia Sardella (University of Turin, Italy)
Rheological, technological, and nutritional implications of high-amylose
wheat in breadmaking

11:00 – 11:30 COFFEE BREAK & POSTERS VISION

11:30 – 12:30 Panel Discussion V
NOVEL NUTRITIONAL TRENDS TOWARD A HEALTHIER WHEAT-BASED DIET
CHAIRS: Marina Carcea (CREA, Italy), Jan De Vries (De Vries Nutrition Solutions, The Netherlands)

PANELISTS: Lorraine Brennan (University College, Dublin),
Silvia Folloni (Open Fields, Italy),
Tatsuya Ikeda (Naro University, Japan),
Riccardo Vecchi Lari (Nomisma, Italy).

12:30 – 14:00 LUNCH

14:00 – 16:00: Closing Session
ARE WE READY FOR DESIGNING THE FUTURE WHEAT CROP?
CHAIRS: Sylvie Coultier (Agriculture and Agri-Food Canada), Peter Langridge (Wheat Initiative, Germany) 

14:00 – 14:15
A MicroGreen revolution empowering soil health, mitigating the emission of GHG for food production (remote presentation)
Mariangela Hungria (EMBRAPA, Brasil)

14:15 – 14:30
The nitrogen paradox: Feeding wheat, cutting emissions, and building resilient cropping systems (remote presentation)
Brian Beres (Agriculture and Agri-Food Canada) 

14:30 – 14:45
Is hybrid wheat a good thing for the Global South?
Flavio Breseghello (CIMMYT, Mexico)

14:45 – 15:00
The rise of resistance: from natural diversity to precise modification of plant immune receptors
Ksenia Krasileva (University of California, Berkeley, California)

15:00 – 15:15
Embedding robust disease resistance into the architecture of tomorrow’s wheat
Evans Lagudah (CSIRO, Australia)

15:15 – 15:30
The holobiont concept in wheat breeding – a paradigm shift into sustainable agroecosystems
Wolfram Weckwerth (University of Wien, Austria)

15:30 – 15:45
Use of AI in wheat databases: overview and prospects
Michael Alaux (INRAE, France)

15:45 – 16:00
Discussion 

16:00 – 16:05 
Presentation of IWC5 (2028)

16:05 – 16:20
Presentation of IWC6 (2030)

16:20 – 16:35
Congress closure: Roberto Tuberosa (Professor Emeritus Alma Mater Studiorum, Università di Bologna, Italy), Rajeev Varshney (Murdoch University, Australia), Peter Langridge (Wheat Initiative, Germany)