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

Representation of SOURDOMICS in the online event “COST Connect on Europe-Africa Cooperation”

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

Last Wednesday 31st March 2021, SOURDOMICS (https://sourdomics.com/) was well represented at the COST Association online event focused on the Cooperation between European and African researchers within COST Actions (COST News). SOURDOMICS– which included in the consortium of the proposal countries from the 5 Continents – has always been defending the importance for “the creation of a network – THE COMMUNITY OF SOURDOUGH – in order to effectively explore and transfer sourdough technology along entire value chain” (in Memorandum of Understanding of SOURDOMICS).

In this workshop, Professor Taofik A. Shittu a SOURDOMICS partner from the Federal University of Agriculture, Abeokuta, Nigeria, was a speaker in the Agenda as testimonies from COST Actions. He mentioned that his participation in SOURDOMICS opened up new research agenda in his laboratory that could lead to breakthroughs to impact the food industry in the sub-Saharan Africa. According to Professor Taofik A. Shittu, sourdough technology has many potential applications in the food systems of Africa, especially to use sourdough approaches to improve product quality and stability as well to improve consumers’ health. He also identified the networking tools of SOURDOMICS are effective connection between Europe and Africa in many vectors.  Short-term scientific missions, and training school, project of books, joint publications, etc. However, solicited for opening up of involvement of early career scientists in students exchange program; allocation of funds for enhancing participation of African scientists in the IPC’s, whose participations in the networking activities have been hindered by financial and research challenges.

 

 

Professor Tamer Gamel, a SOURDOMICS partner from the University of Alexandria, Alexandria, Egypt, participated in two table round discussion and stated: “One of the main benefits is the networking. To have more collaborations is very beneficial for African partners. Also, once you start being involved in one project, you may have the chance of getting involved in additional ones, and join new collaborations.” (in COST News). He also highlighted the important of allocating more fund to the NNC to support infra structure improvement and research facilities upgrading.

 

 

Currently, the COST Action SOURDOMICS has 34 countries belonging to COST Full members, but in total we are already 54 countries from the 5 Continents and more than 248 (MC and non-MC) members. SOURDOMICS encompasses 4 African partners: Egypt (NNC), Morocco (NNC), Nigeria (IPC) and South Africa (IPC). In addition, other International Partner Countries (IPCs) comprises Argentina, Brazil, Canada, Costa Rica, Malaysia, Mexico, New Zealand and USA, and other Near Neighbour Countries (NNCs) are Armenia and Ukraine. See map at: https://sourdomics.com/en/who-we-are/join-us

João Miguel Rocha, Chair
Elena Bartkienė, Vice-chair
Elena Velickova, Gül Ebru Orhun, Jana Simonovska and Tamara D. Hadnadjev, DCEB Coordinator

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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