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

Project Details

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
AcronymVLAFF2
StatusActive
Effective start/end date1/09/2031/08/24

Keywords

  • sourdough
  • Bread

Flemish discipline codes

  • Food fermentation