The aim of this STSM is to select suitable materials (carbohydrates, proteins or composites) for development of alternative packaging for bread and bakery products. The main focus would be on 1) synthesis and characterization of edible films and 2) their application onto bread or bakery products. The analysis would involve comparisson between edible films and coatings on the shelf-life of the bread and bakery products. This research would contribute to the development of sustainble packaging and films for local sourdough bread and bakery products. Hopefully it should enable broader cooperation on this subject with possibility to combine research with other WG (eg. WG that work on fermentation and produce exopolysaccharides as by-product, which can be further used as basis for edible films). Synthesis of films via casting. Characterization of films in terms of: thickness, swelling, water content, mechanical properties (puncture and tensile strength), optical properties (color and transmission), barrier properties (water vapour permeability). Application methods: spraying and brushing. Shelf-life evaluation of goods: chemical, physical and microbiological analysis. Work plan: 1 week: demonstration and synthesis of films, 2 week: characterization of films and their application, 3 week: integrating results of characterization, 4 week: shelf-life evaluation and integration those results.