Abstract
France is a major producer of durum wheat in the world. To keep this place and stop the decline of French durum surfaces, all the actors are mobilized at different levels, including to structure its research efforts. To this end, the Joint Technological Unit NOVADUR «Innovations for sustainable durum wheat chain» was created for 5 years in January 2014 to progress from field to fork on the quality of pasta and couscous in an environment under regulatory and climatic constraints.