Open Calls

Preparation of collaborative Book’s Chapters

The book’s project entitled “Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development” was accepted and the agreement/contract already signed with ELSEVIER by the editors Fatih Ozögul, João M. Rocha and Elena Bartkienė.

In 2019 (2019-10-22), the researchers who proposed a potential chapter should contact the editors directly if they are still interested in authoring the same chapter or similar. As predicted in 2019, the content of the book was substantially changed during the project proposal preparation, submission and revisions with addition/withdraw/modification of chapter’s titles, etc.

The outline of the book chapters is given in the file attached. Members from SOURDOMICS (and any other researchers) are invited to EXPRESS THEIR INTEREST to author. To that purpose, please send to Professor Fatih Ozögul (fozogul@cu.edu.tr; fozogul@yahoo.co.uk) the title of selected chapter(s) in addition to the Name, Affiliation and full address, and email address(es). Please, feel free to choose the corresponding author and co-authors of your preference and, later on, the structure of the chapter (yet fitted in the global outlook of the book). The authorship of each chapter can be reviewed by the corresponding author throughout its preparation. Please send the required information as soon as possibl

The ELSEVIER book is estimated to have 26 chapters, ca. 550 pages and 50 illustrations. In addition, each chapter is estimated to have a length of ca. 10.000 to 15.000 words, including tables, figures and references. The content of the book and other documents (Contract Book Contributor Consent to Publish (Elsevier); Permissions Agreement; Manuscript guidelines for English books; and Key-style points), will be sent after the definition of the authorship.

 

 

Based on the goals set out in the Memorandum of Understanding (MoU), the Working Group Leaders (WGLs) are preparing Projects of Books to be delivered throughout the 4 years of SOURDOMICS. You are invited to propose the title for one or more chapters that better fits with your expertise and/or interests.

Since the pre-projects in the 1st Open Call (check out at the bottom), the WG leaders have collected a large amount of proposals for chapter’s books. The initial pre-project proposals of books have been developed and restructured and, consequently, the Call for Book’s chapter’s become continuously open. Now WG leaders are negotiating with potential publishers. See the information from the 1st Open Call, contact the Working Group Leaders and send your proposals by filling the form and send to the given contact.

Project of Book Working Group (WG) Tentative title of the book Contact person
WG1 WG1. Recovery, characterization and selection of autochthonous conventional & nonconventional (pseudo)cereal seeds

This is an OPEN CALL for book chapter writing.

Book title:

Developing sustainable and health promoting cereals and pseudocereals:

Conventional and molecular breeding

Editors: Marianna Rakszegi, Maria Papageorgiou, João M. Rocha

Chapter 7. Field management practices to produce nutritional and healthier minor crops (oat, rye, triticale). This chapter will discuss how the different field management practices (low-input, orgaic, fertilization, cultivation etc.) could contribute to the development of healthier minor crops.

Chapter 8. Field management practices to produce nutritional and healthier pseudocereals (amaranth, acha, quinoa, buckwheat and sorghum). This chapter will discuss how the different field management practices (low-input, organic, fertilization, cultivation etc.) could contribute to the development of healthier pseudocereal crops)

Chapter 9. Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value. This chapter will summarise the most important methods used for the analysis of the health promoting compositional properties of the grain and the technological properties which might have influenced by compositional changes. Gluten free aspests could also included.

From conventional breeding to modern biotechnology for developing sustainable and healthy cereals and pseudocereals Marianna Rakszegi
rakszegi.mariann@agrar.mta.hu
WG2

WG3
WG2. Screening and characterization cereal flours and sourdough microbiota

WG3. Design and development sourdough starter cultures for breadmaking and other agri-food products
Design sourdough microbiota and starter cultures for industry Grazina Juodeikiene
grazina.juodeikiene@ktu.lt
WG4

WG5

WG6

WG7
WG4. Production, extraction and purification functional sourdough metabolites

WG5. Enzymatic processes based on cereals and sourdough technology

WG6. Project design and development innovative prototypes of products and small-scale processing technologies

WG7. Valorisation of by-products, residues and food wastes throughout the entire value chain
Innovations in food production: Use of metabolites, enzymes and microbiota from sourdough fermentation Marco Garcia Vaquero
marco.garcia.vaquero@gmail.com
WG8 WG8. Food safety, health promoting, sensorial perception and consumers’ behaviour Safety, health promoting and consumers’ behaviour of sourdough products Fatih Ozogul
fozogul@cu.edu.tr
WG9 WG9. Economic feasibility, environmental sustainability and business case development, and team qualification Life cycle thinking in managing baking business sustainability Aleksandra Figurek
aleksandra.figurek@agro.unibl.org

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