DCEB outreaches


DCEB meetings

April 2, 2021                discussing the website, STSM, TS, ITC grants

March 18, 2021           participation of DCEB in MCM 3

January 25, 2021        participation of DCEB in TM 4 of GP 2 (WGL+DCEB)

November 30, 2020    participation of DCEB in TM 3 of GP 2 (WGL+DCEB)

September 15, 2020   participation of DCEB in TM 2 (CGM 1) of GP 2 (WGL+DCEB)

June 29, 2020             participation of DCEB in TM among chair+ WGL+DCEB

June 25, 2020             participation of DCEB in MCM 2

May 25, 2020              participation of DCEB in TM 1 of GP 2 (WGL+DCEB)

May 12, 2020              discussing STSM, TS and ITC grants in GP 2

April 6, 2020                participation of DCEB in TM 3 of GP 1 (WGL+DCEB)

January 29, 2020        ECGM 1 in GP 1, Paterna, Valencia, Spain

September 19, 2019   CGM 1 in GP 1, Martonvasar, Hungary

July 25, 2019              participation of DCEB in ETM 2 of GP 1 (WGL+DCEB)

July 1, 2019                participation of DCEB in ETM 1 of GP 1 (WGL+DCEB)

May 23, 2019              participation of DCEB in TM 1 of GP 1 (WGL+DCEB)

Press releases and other divulgations

https://sourdomics.com/en/news/cost-connect-on-europe-africa-cooperation

Dissemination publications

  • Hricová, A., Rakszegi, M., Tosi, P., Orhun, G.E., Rocha, J.M. (2019) COST Action: SOURDOMICS. European Plant Science Organisation (EPSO), Newsletter September 2019, Brussels.

Press releases and other divulgations

Webinars and teleconferences

March 4, 2021            

Efforts to obtain cereals and/or pseudocereals with better performance, grain composition or quality

May 12, 2021

Sourdough microorganisms and their applications

Organization, co-organization and co-location of events

  • 2020. 1st Extraordinary Core Group Meeting (ECGM1): SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. COST Action 18101, COST – European Cooperation in Science and Technology, Patterna, Valencia, Spain, 30th January.
  • 2019. 1st Core Group Meeting (CGM1): SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. COST Action 18101, COST – European Cooperation in Science and Technology, Budapest, Hungary, 19th September.
  • 2021. 3rd Management Committee Meeting (MCM 3): SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. COST Action 18101, COST – European Cooperation in Science and Technology, online, March 18, 2021.
  • 2020. 1st Core Group Meeting (CGM1) in GP 2: SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. COST Action 18101, COST – European Cooperation in Science and Technology, online, 15th September.
  • 2020. 2nd Management Committee Meeting (MCM 2): SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. COST Action 18101, COST – European Cooperation in Science and Technology, online, June 25, 2020.

Attendances and communications in events

  • Traksmaa, A., Rocha, J.M., Rosell, J.M., Hricová, A. (2020) SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. FoodBalt 2020 Conference – Sustainable Food for Conscious Consumer. Tallinn, Estonia, May 4-6th.
  • Schall, E., Tömösközi, S., Rakszegi, M., Hricová, A., Rosell, C.M., Rocha, J.M. (2020) Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (CA18101 – Sourdomics COST Action). 16th ICC Cereal and Bread Congress. ICC – International Association for Cereal Science and Technology. Christchurch, New Zealand, April 15-17th.
  • Schall, E., Tömösközi, S., Rakszegi, M., Bartkiene, E., Velickova, E. and Rocha, J.M. Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (CA18101 – Sourdomics COST Action). 16th ICC Cereal and Bread Congress. ICC – International Association for Cereal Science and Technology. Online event, March, 29-31, 2021.

Project of books

Traditional European Breads - An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (a technical book with focus on the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including also the scientific and technological character of the science of bread making and sourdough biotechnology. As the focus of this work is a general audience, accessible language will be used when approaching the scientific aspects of bread making in different cultures and the traditions and history of fermentation together with a description of the technological phenomena occurring during the bread making process. The book is comprised of 21 chapters covering 20 different countries.

 


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