Project in Action
Sourdough fermentation was probably one of the first microbial processes employed by Human being for food production and preservation. Sourdough bread stills widely manufactured at farm level across Europe and worldwide and is highly appreciated by consumers due to its distinct flavour, texture and healthy attributes. In addition, the technology behind sourdough fermentation can be explored in numerous approaches and applications. Although the high level of the state-of-the-art, the technological exploitation and the commercial and industrial applications of sourdough-based biotechnologies still very incipient when compared to their potentialities. SOURDOMICS aims at exploiting sourdough biotechnology throughout the entire value-chain:
- From the sustainable production of cereals and pseudocereals [(pseudo)cereals];
- Through the exploitation of fermentation processes;
- To the valorisation of by-products in the entire value-chain using a circular economy approach.
|
|
|
|
The aims of SOURDOMICS (CA18101) resulted in the creation of two Platforms of Action:
- CEREAL SCIENCE AND TECHNOLOGY;
- SOURDOUGH BIOTECHNOLOGY.
|
|
