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Libera Università di Bolzano

14 giu 2022 17 giu 2022

VIII International Symposium on Sourdough 2022

The VIII International Symposium on Sourdough will be held in Bolzano, Italy, from June 14-17, 2022.

Data 14 giu 2022 - 11:00 17 giu 2022 - 12:30

Più informazioni Andrea Polo
andrea.polo@unibz.it

Descrizione

The VIII International Symposium on Sourdough will be held in Bolzano, Italy, from June 14-17, 2022. The venue for the symposium is NOI Techpark Südtirol/Alto Adige. As was the case at previous Sourdough Symposia, we would like to provide a venue for colleagues and young researchers from universities, research institutes, and companies interested in sourdough biotechnology, functionalities, and the health aspects of cereal and non-cereal fermentations, in order to discuss and present the latest research findings and developments in this field.

As one of the oldest examples of natural starter, sourdough fermentation is a part of human history and represents, more and more, an important industrial tool for improving cereal and non-cereal processing in almost all parts of the world. We had the opportunity, moving from one symposium to another, to understand how sourdough is the key process solution to guarantee the best sensory and rheological attributes. 

Nevertheless, recently, we have understood how sourdough is also the most suitable natural starter to ensure relevant nutritional aspects, with a versatility that makes it suitable not only for cereal fermentations. Strengthening the Symposium’s motto “resilience, sustainability, and wellness”, this is the time to challenge how the sourdough is robust and versatile, to exploit its potential to recover by-products and side streams, and to demonstrate clearly its countless advantages for human health. All these subjects are of extreme interest to artisanal and industrial bakeries, composite research communities, and citizens. 

The 2022 Symposium in Bolzano follows a successful series of international sourdough symposia held in Verona, Bari, Brussels, Freising, Helsinki, Nantes, and Cork. The aim is to share the latest scientific progress in the interaction of fermentation microbes and the cereal and non-cereal raw materials, ranging from microbiological, biochemical, and molecular aspects to the technology, nutrition, sensory, and health attributes.



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