Celiac disease is an increasingly common autoimmune disease caused by genetic and environmental factors. The aim of this project is to investigate the possibility of implementing actions to prevent the mounting prevalence of celiac disease by identifying wheat varieties with a reduced immune impact to be included in the diet of predisposed individuals who have not yet developed this disease. The project has dual objectives. Firstly, the project aims to identify wheat varieties that, after in-vitro gastrointestinal digestion, have a reduced generation of gluten peptides associated with celiac disease, as well, to verify the stability of these characteristics as a function of different agronomic conditions (e.g. region and season of cultivation). In a second step, the individualised varieties will be included in the formulation of new foodstuffs. Using in-vitro gastrointestinal digestion, these products will be checked in order to determine if they generate a reduced quantity of peptides triggering celiac disease. Lastly, the project will clinically verify using an ex-vivo and in vivo approaches that these products actually have a reduced impact on genetically naïve celiac patients.