Monia Caramma is Chief Sustainable Food Officer and Sustainable Food Researcher. She has been studying ancient grains with and without gluten since 2000 and she met sorghum in 2015 when she started the first milling trials. In 2017 Monia Caramma formulated the technique of gelatinization and processing of this cereal, obtaining a 100% sorghum dry pasta with excellent cooking hold without the use of additives, emulsifiers, binders. She is member of the Steering Committee of Sorghum ID and Vice President of Sorghum United. Columnist, author, she is involved in the popularization of issues related to food, its processing, and its effects on people’s well-being. She is former at official international and national Congress for doctors, dieticians and nutritionists, health, and wellness professionals. Monia Caramma formulates healthy and sustainable foods. She was included in the Forbes 2021 ranking of the 100 most influential women in Italy. In 2021 her book has been released: Ancient and Modern Cereals, why knowing the variety of flour you eat can save your life. In 2023 her second book has been released; “La Verità vi prego sul cibo; manuale di sopravvivenza alimentare”. Her articles have been published in Journal of Food and Nutritional Ddisorders, Tecniche molitorie, altra medicina, Professional Pasta, among others.
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