Assessing Fermentation Innovation in Italian Craft Pasta Production Plant Seapo S.p.A.

Thesis Abstract

Industrial pasta production increasingly seeks fermentation-driven innovations to enhance dough structure, nutritional profile, and sensory attributes while reducing processing time and energy use. This study investigates the adoption and impact of fermentation innovations within Seapo S.p.A., a leading Italian craft pasta producer, addressing the tension between traditional artisanal practices and modern biotechnological advances. The aim is to evaluate how fermentation interventions influence product quality, process efficiency, and sustainability, and to identify organizational and technical determinants of successful implementation. Specific objectives are (1) to map current fermentation-based interventions across Seapo S.p.A.’s pasta lines and identify drivers and barriers to adoption; (2) to quantify the effects of selected fermentation strategies on dough rheology, hydration properties, and starch digestibility; (3) to examine the impact on sensory perception, consumer acceptability, and willingness-to-pay through consumer testing; (4) to assess process performance metrics including throughput, energy consumption, and waste generation; and (5) to develop a strategic framework for scalable fermentation innovation in artisanal pasta production. The study adopts a mixed-methods design anchored in the Technology Acceptance Model and Diffusion of Innovation theory, complemented by a resource-based view to link capabilities with performance outcomes. The population comprises all production lines at Seapo S.p.A. and associated supplier and consumer stakeholders. A purposive sample of 4 fermentation interventions across 2 pasta varieties (spaghetti and pappardelle) will be selected, with production-scale batches (n=6 per intervention) and laboratory pilot studies (n=3 per intervention) conducted for comparative analysis. Data collection employs (i) physicochemical instruments (Rheometer, Farinograph, Rapid Visco Analyzer) to capture dough rheology, water absorption, and viscosity; (ii) chromatographic and spectroscopic methods (HPLC for reducing sugars and oligosaccharides, NIRS for proximate composition) to assess molecular-level effects; (iii) thermal analysis (DSC) for starch retrogradation tendencies; (iv) sensory evaluation (trained panel, n=25) and consumer acceptance testing (n=200) with a validated hedonic scale and conjoint questions; (v) process metrics captured via MES/SCADA systems and energy-use logs; and (vi) semi-structured interviews with production managers and fermentation technicians (n=12) to elucidate organizational factors. Data analysis integrates quantitative and qualitative techniques multivariate ANOVA and regression models to test the impact of fermentation variables on rheological properties and cooking quality, structural equation modeling to link technology acceptance with performance outcomes, and thematic analysis for interview transcripts to extract core barriers and enablers. A conceptual model will be advanced to illustrate the relationships among fermentation intensity, dough performance, sensory acceptability, and sustainability indicators. Anticipated findings include demonstrable improvements in dough extensibility and gas-hability for fermentation-assisted doughs, enhanced starch digestibility with controlled fermentation, and favorable consumer attitudes when fermentation aligns with traditional Italian craftsmanship. The study expects to reveal critical moderating effects of ingredient quality, process control precision, and organizational readiness on the success of fermentation innovations. By integrating empirical results with theory, the research contributes to knowledge on how artisanal food manufacturers can reconcile heritage techniques with fermentation-driven modernization to achieve product differentiation, nutritional benefits, and improved sustainability. The expected theoretical contributions encompass a refined model of diffusion of fermentation innovations tailored to craft pasta contexts and empirical validation of the Technology Acceptance Model in a food manufacturing setting. Practically, the study provides Seapo S.p.A. with data-driven guidance on which fermentation interventions yield meaningful gains, a framework for scaling pilot programs, and recommendations for investments in process control, sensory research, and supplier collaboration. The main conclusion will identify fermentation strategies that balance artisan quality with measurable performance improvements, while recommendations will target incremental implementation, risk management, and continuous learning, including a roadmap for integrating fermentation innovation into product development pipelines and sustainability reporting.