Events

Another successful Core Group Meeting was done in Nantes, France hosted by prof Carole Prost from ONIRIS. Review of the activities of the Core Group over the entire duration of the Action. Discussion about all the outputs: m ore than 50 STSMs, 1 Training school, 8 ITC grants, 2 webinars, 20 grants for APCs and much more. Dissemination of the r...

Oniris School is located in Nantes, in the west of France, where the agri-food industries are an integral part of the local economy. National Graduate Institute of Veterinary Medicine, Food Science Engineering and Biotechnology, Oniris is a state-run establishment with degrees ranging from two-year undergraduate degree
level t...

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditio...

Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehe...

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and be...

This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requ...

Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to ...

Dear member of COST Action 18101 – SOURDOMICS :

We are pleased to inform you about the Open all of Conference Grants for Inclusiveness Target Countries (ITC) ( ITC Conference Grants ). Eligibility for the ITC Conference Grants and reimbursement scheme are described in the Annotated Rules for COST ...

Dear members of SOURDOMICS , COST Action 18101:

We are pleased to Open a Call until the end of the 4 th Grant Period (GP4, from 2022-11-01 to 2023-10-09 ) for candidatures to support Article Processing Charges (APC’s) in Open Access Peer-Reviewed Scientific Publications . In the approved Work and Budget...

The 14th edition of the International Congress on Engineering and Food (ICEF14) is happening in  Nantes, France .  ICEF14  is endorsed on the International Association for Engineering and Food (IAEF) with support from the SFGP (Société Française de Génie des Procédés), CNRS (National Scie...

Dear Members of SOURDOMICS :

 

Following the discussion with prof Alain LE BAIL, Chair of the next ICEF14 congress (International Congress on Engineering and Food), the members of Sourdomics can access the congress with a reduced fee at early bird’s rate ( 700 euros including VAT ).
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