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
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
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Research output
- 1 PhD Thesis
-
Towards an ester-producing and stable microbial consortium for sourdough production
Pradal-Álvarez-Prida, I., 2025, 294 p.Research output: Thesis › PhD Thesis
Open AccessFile12 Downloads (Pure)
Projects
- 1 Active
-
SRP71: SRP-Onderzoekszwaartepunt: Understanding the complexity of spontaneous fermented food ecosystems
Leroy, F. (Administrative Promotor), De Vuyst, L. (Administrative Promotor), Leroy, F. (Co-Promotor) & Weckx, S. (Co-Promotor)
1/11/22 → 31/10/27
Project: Fundamental