CA18101 - SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS

Rocha, Joao Miguel F. and Rosell, Cristina and Hricova, Andrea and Kovacevik, Biljana (2019) CA18101 - SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS. [Project]

	Text CA18101-Memorandum of Understansing.pdf Download (1MB)
	Text COST project-CA18101.pdf Download (152kB)

Abstract

Traditional sourdough bread resorts to spontaneous fermentations leading to natural selections of microorganisms, mainly yeasts and lactic acid bacteria. Such microorganisms are essentially beneficial to humans and, concomitantly, inhibits propagation of undesirable microbiota. Sourdough fermentation was probably one of the first microbial processes employed by Man for food production and preservation. Sourdough bread stills widely manufactured at farm level across Europe and worldwide and is highly appreciated by consumers for its distinct flavour, texture and healthy attributes. Through a bottom-up approach, this COST Action network brings together a multidisciplinary group of scientists and SMEs/LEs dedicated for many decades to study cereals and sourdough technologies.
SOURDOMICS will exploit sourdough technology through entire value chain: from sustainable cereals’ production, through fermentation processes’ exploitation, to by-products’ valorisation in circular economy. In (1)-upstream, it aims at (1.1)-exploitation autochthonous (pseudo)cereals with good baking, nutritional and healthy attributes, while (1.2)-promoting a sustainable agriculture and preserving genetic diversity. Simultaneously, aims at contributing to develop new business opportunities to local farmers through their engagement into food processing with shared small-scale breadmaking facilities, and the integration into industrial and trade chains. Such features are in agreement with European Agenda for Food and Environment. In (2)-downstream, the biotechnological sourdough fermentation exploitation comprises several objectives: (2.1)-Design starter cultures with a wide range of biotechnological applications; (2.2)-Production of healthy and tasty varieties of bread, thus catalysing changes in consumers’ diets and market orientations; (2.3)-Production of high-added value metabolites resorting to sourdough microbiota; and (2.4)-Valorisation of by-products from cereal production and sourdough technologies.

Item Type:	Project
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Biljana Kovacevik
Date Deposited:	14 Feb 2024 12:40
Last Modified:	14 Feb 2024 12:40
URI:	https://eprints.ugd.edu.mk/id/eprint/32655

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