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Project

ICON project SOURFUN : Leveraging sourdough functionality for the production of nutritionally and organoleptically optimized bread (VLAFF2)

The Sourfun project aims to study the impact of sourdough type breads on human health and understand how to use microbial sourdough and the bread processing process to improve impact on human health.

AIO Contract ID: HBC.2019.0104
Date:1 Sep 2020 →  Today
Keywords:sourdough, Bread
Disciplines:Food fermentation
Project type:Collaboration project