ICON project SOURFUN : Leveraging sourdough functionality for the production of nutritionally and organoleptically optimized bread

De Vuyst, Luc (Administrative Promotor)

Belgian-Argentinean Research Consortium on Fermented Foods and Beverages
Flanders Research Consortium on Fermented Foods and Beverages
Industrial Microbiology
Department of Bio-engineering Sciences

Flanders Innovation and Entrepreneurship
Flanders' FOOD
VAMIX
Puratos (Belgium)
Bio Bakkerij De Trog
KU Leuven
Food Associates

Description

The Sourfun project aims to study the impact of sourdough type breads on human health and understand how to use microbial sourdough and the bread processing process to improve impact on human health.

AIO Contract ID: HBC.2019.0104

Acronym	VLAFF2
Status	Finished
Effective start/end date	1/09/20 → 31/08/24

Keywords

sourdough
Bread

Flemish discipline codes in use since 2023

Food fermentation

ICON project SOURFUN : Leveraging sourdough functionality for the production of nutritionally and organoleptically optimized bread

Project Details

Description

Keywords

Flemish discipline codes in use since 2023

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