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Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage

15/06/2023

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...
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Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage

Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

15/06/2023

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 ...
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Sourdough Innovations Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Baking Business Sustainability Through Life Cycle Management

15/06/2023

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...
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Baking Business Sustainability Through Life Cycle Management

Developing Sustainable and Health-Promoting Cereals and Pseudocereals Conventional and Molecular Breeding

15/06/2023

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...
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Developing Sustainable and Health-Promoting Cereals and Pseudocereals Conventional and Molecular Breeding

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development

15/06/2023

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...
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Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development

Working Groups Activities

23/06/2020

Do you already know the activities of our Working Groups?
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Working Groups Activities

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Elaine (Sweden) - MMXX

Feri & Tasos on Unsplash - MMXX

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