TRADITIONAL BAKER’S TRADES MEET SCIENCE

include Luc Vuyst from the Vrije Universiteit Brussel, Belgium. He will deal with genetic effects on the sourdough fermentation process.

Markus Brandt from Ernst Bäcker GmbH & Co KG in Minden (Germany) will speak about current issues relating to gluten-free sourdoughs.

In the “Processes” group of topics, Carlo Rizzello from the University of Bari Aldo Moro, Italy, will talk about natural sourdough processes for alternatives to wheat, and Christian Kummer from the Vienna Cereal Processing Research Institute will present the “Fermkult Austria” research project.

Renowned scientists from all over Europe have confirmed their participation, and a whole series of topics is likely to be interesting, especially for bakery experts. Thus the first group of topics will include Francisco Barro from the Institute for Sustainable Agriculture (IAS-CSIC), Córdoba (Spain) and Friedrich Longon from Hohenheim University (Germany), who will talk about raw materials as the starting point for sourdough, and master baker Heinrich Beck, who will report on practical experience gained from various cereals tests. Speakers on the program in the second group of topics will

Finally, the two topic groups 4 and 5 will deal with nutrition and health. Marco Gobbetti from the Free University of Bozen-Bolzano, Italy, will present new nutritional science findings on the subject of sourdough, while Felix Loez Elorza from the Victoria Eugenia Hospital in the city of Seville, Spain, will deal with the question of the positive influence of sourdough in cases of histamine intolerance and celiac disease.

The Congress program will start with an introduction by the event organizers at around 08:45 hrs., and will end with a networking reception from 19:00 to 21:00 hrs. The Congress language is English, and simultaneous translations in German, French, Italian, Spanish and Croatian will be available for the lectures and open question sessions. More information at: https://sourdough-summit.com/de +++