Gantt Diagram for the Grant Period 2 (GP2).

Grant Period 2
Month
13 14 15 16 17 18 19 20 21 22 23 24
2 2 3
1,2 3 3 1,2 Dx.1 = Progress reports (y = 1) (x = WG 1 to 9)
2 2 Dx.2 = Records of attendance (y = 2)
3 1,2 3 1,2 Dx.3 = Organization of (y = 3)
2 2 Scientific-technological events
3 1,2 3 1,2 Advanced courses
2,4 2 3,4 Training schools
3 1,2 3 1,2 Short-Term Scientific Missions (STSMs)
2 2
Dx.4 and Dx.5 = Open access web databases
3 1,2 3 1,2
2 2
(/biobanks), Handbooks and Technical studies (y = 4
1,2 3 1,2 & 5)
2 2
3 1,2 3 1,2 
4 2,3 4 2,3
3 1,2 3 1,2
2,3 2,3
3 1,2 4 1,2 Plan of STSM’s and TS’s among the 9 Working Groups (WG’s) of SOURDOMICS for GP2:
GP 2 - STSM's: 2 STSM’s per Working Group (WG) in GP2. WG's: 1, 2, 3, 4, 5, 7, 8.
Σ Dx.1 = 18
- TS’s: 1 TS’s per Working Group (WG) in GP2. WG: 6, 9.
Σ Dx.2 = 18
Σ Dx.3 = Therefore, in GP2 is foreseen:
16
Σ Dx.4 =
- 14 STSM’s, for 7 working Groups (WG’s)
1
- 2 TS’s, for 2 working Groups (WG’s). Training School foreseen for 3 days (4 nights)
Σ Dx.5 = 0

EXAMPLES OF TOPICS FOR TRAINING SCHOOLS (TS's) AND/OR SHORT-TERM SCIENTIFIC MISSIONS (STSM's)
Working Group (WG) Proposals of Deliverables x.3 for GP2. EXAMPLES OF TOPICS

Examples of themes for Training Schools and/or STSM’s:

WG1. Recovery, characterization and selection of
autochthonous conventional & nonconventional
(pseudo)cereal seeds
- Selection of new varieties of (conventional and nonconventional) cereal and pseudocereal seeds from gene banks with better baking performance and nutritional attributes.
-Methodologies for the characterization (morphological, physicochemical, thermal, rheological, textural, phytochemical, genetic, nutritional, bioactive and baking properties) of cereal (bread and durum wheat, kamut, barley, rye, oat, spelt, millet, rice and maize) and pseudocereal (quinoa, buckwheat and amaranth) seeds and flours
- Methodologies for plant breeding.
- Agronomical and post-harvest practices for conventional/organic cereal cultivation.
- Exploitation and optimization of (conventional and organic) sustainable cereal cultivation.
- Crop monitoring and precision farming systems for sustainable agriculture.
- Development and optimization of agronomical practices and management (for (conventional and organic) sustainable cereal systems.
- Macroscale climatic and environmental monitoring and characterization of fields for agriculture.

WG2. Screening and characterization cereal flours and

sourdough microbiota Examples of themes for Training Schools and/or STSM’s:
- Genotype and phenotype tools (metagenomics and culture methods) for the characterization of microorganisms in cereals and sourdoughs.
- Encrypted genetic potential and environmental expression of genetic traits of sourdough microbiota and its health, nutritional and technological attributes and target applications.

Examples of themes for Training Schools and/or STSM’s:

WG3. Design and development sourdough starter cultures - Design and development novel single and mixed (co-cultured) commercial starter cultures for sourdough breadmaking.
for breadmaking and other agri-food products - Design and development novel single and mixed commercial starter cultures for agri-food.
- Dynamics and modelling sourdough fermentation processes.
-Microbial dynamics, metabolic pathways and interactions in sourdough fermentations towards the production of stable starter cultures.
- Formulation, control and preservation of sourdough starter cultures.
- Characterization of the aerated structures during sourdough fermentations.

Examples of themes for Training Schools and/or STSM’s:

- Identification of novel microbial functional metabolites (biological activity or technological functionality) of sourdough microbiota through metabolomics.
- Genome sequencing, functional genomics and biochemical techniques for the elucidation of metabolic pathways involved in conversion of different substrates into high-added value functional metabolites.
WG4. Production, extraction and purification functional
- Metabolomics and functional genomics in the identification of microbial functional metabolites.
sourdough metabolites
- Optimization of the production high-added value functional metabolites by the elucidation of metabolic pathways.
- Cellular and molecular stress responses to different environmental conditions, and cell-death mechanisms in sourdough microbiota.
- Mechanisms of cellular transport and transporter proteins for production of high-added value metabolites in sourdough microbiota.
- Bioengineering tools for the development of microorganisms (bacteria, yeasts and moulds) with high rates of metabolite functional production.
- Production of functional compounds resorting to sourdough microbiota and cereal fractions with application in agri-food, nutraceutical, cosmetic and pharmaceutical industry. Examples: taste and flavour active compounds, phenolic compounds, antimicrobial and antioxidant metabolites, exopolysaccharides, etc.
- Techniques for the extraction, separation and purification of functional microbial metabolites.

Examples of themes for Training Schools and/or STSM’s:

WG5. Enzymatic processes based on cereals and sourdough - Proteomics in the characterization of enzymes.
technology
- Production of enzymes of a wide range of families resorting to sourdough microbiota and cereal fractions as well as to extreme conditions (extreme temperatures, pH, aw, etc), with application in agri-food, nutraceutical, cosmetic and pharmaceutical industry.
- Modern metagenomics technologies to screen the enzymatic repertoire in cereals and sourdoughs.
- Extraction, purification and physicochemical and biophysical characterization of enzymes.
- Proteomic and transcriptomic tools for elucidation of gene content and enzymatic repertoire of cereals and sourdoughs.

WG6. Project design and development innovative
prototypes of products and small-scale processing
technologies
Examples of themes for Training Schools and/or STSM’s:
- Design versatile small-scale processing technologies for baking and tailored for farmers, local bakeries and baking companies.
- Design and development of novel baking processes and baking products based in sourdough biotechnology. For example: gluten-free and biofortified baking goods.
-Design and development of innovative products and processes for the nutraceuticals, cosmetics and pharmaceuticals.
-Novel sourdough-based food formulations resorting to distinct (pseudo)cereals, starter cultures, enzymes and functional compounds: assays, trends and opportunities in bread and baking and other agri-foods, nutraceuticals, cosmetics and pharmaceuticals.

WG7. Valorisation of by-products, residues and food wastes - Effectiveness of extraction methodologies in food matrixes.
throughout the entire value chain
WG8. Food safety, health promoting, sensorial perception - Methodologies for the development and characterization of packaging materials and edible films.
and consumers’ behaviour
WG9. Economic feasibility, environmental sustainability and
business case development, and team qualification
Examples of themes for Training Schools and/or STSM’s:
- Methodologies for the extraction, separation and purification of compounds from by-products and food wastes.
- Techniques for the extraction, separation and purification of functional compounds/fractions from cereals.
- Chromatographic methods for the separation and quantification of compounds in food matrixes
- Mass spectrometry in the characterization and quantification of compounds in food matrixes.
- Valorisation of by-products and food wastes by its incorporation into new value chains: trends and opportunities.
- Cereals and cereal fractions as a source of high-added value functional and bioactive compounds. Examples: resistant starch, arabinoxylans, dietary fibres, polyunsaturated fatty acids, phytosterols, phytostanols.
- Chemical and microbial technologies for the hydrolysis of lignocellulosic and starch residues and further application as fermentable sugars, biofuels, enzymes, bioplastics, fertilizers, β-glucans and mannans, 2,3-butanodieol and bio-butanol, etc.
- Solid-state fermentations of by-products and food wastes by Lactic Acid Bacteria (LAB), filamentous fungi and yeasts to yield proteins, enzymes, vitamins, antimicrobials, cakes for pet-food formulations, etc.
- Sourdough microbiota in the fermentation of fibres, starch and gluten.
Examples of themes for Training Schools and/or STSM’s:
- Development of novel biodegradable and sustainable packaging materials and films for sourdough bread and baking goods (ready-to-eat sourdough sandwiches, biscuits, crackers, pastry, pizza, pasta, etc) and agri-food in general. Examples: bio-PE, bio-PET, bio-PUR, PLA, modified starch, cellulose derivatives and PHA’s.
- Role of sourdough microorganisms on volatile composition and odour/aroma attributes of final food products, as well as in the global sensorial perception and preference of consumers.
- Techniques for the volatile composition and odour/aroma characterization of food products.
- Impact of cereals and pseudocereals, sourdough microorganisms and metabolites, and sourdough-based food in gut microbiome and mucosal immunity, as well as in chronic disease biology (viz. inflammatory bowel disease, celiac disease, obesity and cancer).
- Public surveys to understand market and consumers’ behaviours, e.g. food market, new trends and demands, food manipulation by consumers, consumers’ preferences and acceptance of novel products.
- Research assays involving laboratory animals. Methods in animal maintenance and experimentation, abilities, training, practices, EU directives and ethical issues.
- Public surveys, networks and the data protection rules to comply the General Data Protection Regulation (GDPR) 2016/679, applicable since 25th May 2018.
Examples of themes for Training Schools and/or STSM’s:
- Business opportunities and spin-offs in agri-food, nutraceutical cosmetics and pharmaceutical industry.
- Comparative evaluation of technological performance, economic viability and environmental sustainability of sourdough-based biotechnological processes and products.
- Life-Cycle Assessment (LCA) assisted by the Simapro/GaBi software.
-Product (PEF) and Organisation (OEF) Environmental Footprint using the EU schemes.
- Development of cereal and sourdough-based value chains, business cases’ development and qualification of team members and stakeholders.
- Qualification of companies and entrepreneurs.
- Development of business models, business plans and start-ups on the scope of SOURDOMICS.
MEETINGS (Core group meetings and Management Committee meetings, etc)
GP2: 2020-05-01 to 2021-10-31.
Members are invited to host meetings of SOURDOMICS. Meetings are a good vehicle to increase the visibility and the networking of the host organization.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
Option Abbr. Expected meetings for GP2 Duration Expected nº Host Member and Host Institution (Name, Email, Institution, City, Country) NOTE
Nº of persons Expected Date

Example CGM Core Group Meeting (CGM1) 1 day 25 9/15/2020 Marianna Rakszegi, rakszegi.mariann@agrar.mta.hu, Centre for Agricultural ---
Research, Agricultural Institute, Martonvasar, Hungary

CGM Core Group Meeting (CGM1) 1 day 25 9/15/2020 Already with allocated budget

ECGM Extra-Core Group Meeting 1 day 25 1/28/2021 Not yet with allocated budget
(ECGM1)

MCM Management Committee 1 day 80 3/18/2021 Already with allocated budget

Meeting 2 (MCM2)

CGM Extra-Core Group Meeting 1 day 25 4/22/2021 Not yet with allocated budget
(ECGM1)
SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG1. Recovery, characterization and selection of autochthonous conventional & nonconventional (pseudo)cereal seeds

Duration
[Reference SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Max nº of Networking (typical): TS:
persons to Host Member and Host Institution (Name, 1. Aim and motivation
Option Nº Abbr. tool 3-7d (3d); Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
host (min=1; reference STSM: 1-3 Email, Institution, City, Country) 3. Relevant methodologies and techniques
max=3) months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
month)]

Health related components and processing quality traits of a diverse collection of traditional spelt genotypes will be screened in order to study the diversity of their compositional and quality traits and so to approve their usefulness in breeding, in human consumption and
Centre for Agricultural Research, Agricultural Diversity analysis of spelt genotypes for sourdough making. The project in COST Action WG1 will contribute to the development of a cereal database and the identification of properties that could contribute to the development of the sourdough making. Effects of the environment and its innteraction with the
1 STSM 1 STSM1-WG1 4 weeks Institute, Martonvasar, Hungary (Marianna protein and bioactive components and their genotypes will also be studied on the compositional traits of some selected spelt genotypes. HPLC will be used for protein analysis while spectrophotometric methods will be applied for measuring dietary fibers. Traditional methods used for the analysis of dough rheological
Rakszegi) rakszegi.mariann@agrar.mta.hu usability in sourdough making in comparison properties will also be applied. Studied materials will be harvested during 2020 July. Milling of the materials will be carried out during autumn while the quality analyses will be started in January 2021. Identification of one or more special spelt genotypes will be expected
to wheat that could be useful not only for breeders, but also for the processing industry and for the consumers.

Several molecular markers targeting genes related with grain quality traits will be used to screen a set of spelt genoptypes, in order to check the usefulness of the molecular marketr to being used for selection of diverse traits and to discover novel diversty within the spelt
genotypes. The project in COST Action WG1 will contribute to the development of a cereal database and the identification of genes and characteristics that could contribute to the development of the sourdough making. STS and CAPS markers will be used to screen for most
Universidad de Córdoba, Spain (Carlos Guzmán), Screening of spelt lines with molecular of the genes in a set of around 100 spelt genotypes. DNA of these genotypes will be extracted in advance. A set of moleculars markers targeting Pin-D1, Wx-1, Psy-1, Lpx-B1, Lpx-A3, Gpc-B1 will be ready to be tested in February/March 2021. The list of markers could be also
2 STSM 1 STSM2-WG1 2 weeks carlos.guzman@uco.es markers associated with grain quality expanded to screen for other traits related with industrial or nutritional quality. The main goal is to screen the set of spelt genotypes with these markers and get an overall idea of the genetic compostion of the spelt lines for quality related genes. Novel variability may be
discovered using these markers too. Secondary, the genotypic data will be associated with phenotypic data, when available. The expected achievement is to have validated a set of molecular markers that could be used to support selection for quality traits in breeding
programs.

Food Science and Technology Department, IHU, Εlemental analysis of organic cereals and their Exploitation of microelement composition of cereal varieties will contribute to one of the aims of COST Action WG1, that is to characterization of the chemical composition of selected cereals. Different wheat varieties grown in an organic envinroinent will be used and
3 STSM 1 STSM3-WG1 4 weeks Thessaloniki, Greece (Maria Papageorgiou) variability during sourdough bread making in compared with one concentional samples. The ICP/OES technique with be used for the analysis of the profile of micro and macro elements in the grains of selected wheat varieties. The variation of the microelement composition during breadmaking process with be also
mariapapage@food.teithe.gr comparison to conventional wheat. monitored. The breads will be prepared with sourdough, bakers yeast and without yeast to discover if sourdough could alter the profile of microelements naturally present in the wheat grains.

Cereal grains contain, especially in the bran-near layers, several health-promoting ingredients such as fibers, lipids, vitamins, antioxidants, minerals, etc. The amount and quality of these components depends on the species, varieties, cultivation conditions, mill and food
Budapest University of Technology and operations. However, some constituents might cause undesired health problems in certain consumer groups (IBS (irritable bowel syndrome), gluten sensitivity), their treatment is a basic requirement for safe food production Therefore this work aims to investigate the
Economics, Department of Applied HPLC analysis for protein and/carbohydrate protein and carbohydrate composition (dietary fiber components, starch composition, mono, di or oligo saccharides, etc.) of the potential cereals and/or pseudocereals. Our work can mainly contribute to the selection of raw materials having beneficial nutritional value
4 STSM 1 STSM4-WG1 4 weeks Biotechnology and Food Science, Budapest, characterisation diminishing the content of less healthy compounds. A publication coauthored by researchers from sending and hosting institution is envisaged, which will contribute to the visibility of the Cost Action. Characterization of cereal and pseudocereal proteins can be performed
Hungary (Sándor Tömösközi) by SE-HPLC or RP-HPLC method. Gluten content can be measured by ELISA method. To determine FODMAP components, HPLC-ELSD method is available. Cereals and pseudocereals subjected to different physical treatments will be prepared before mobility, and their
tomoskozi@mail.bme.hu biochemical analysis will be carried out in the hosting center, including: (Examination of proteins by SE-HPLC method to identified protein and peptides profiles (1 week), Determination of gluten content of gluten-free materials by ELISA method, in order to see the impact
of physical treatments on potential allergenicity. (2 week), Investigation of carbohydrate composition including FODMAP, by HPLC-ELSD to propose alternative physical technologies to decrease FODMAPs. (3 week), Compilation and discussion of results (4 week).

The aim of this short term internship is to involve the visiting student in our research activities related to the goals of SOURDOmICS. Characterizing nutritional value as well as technological properties of raw materials have a great importance to develop health-promoting
Budapest University of Technology and and also palatable products. Therefore this work aims to investigate starch composition (amylose to amylopectin ratio) and rheological behaviour (mixing and pasting properties) of the potential cereals and/or pseudocereals. Furthermore, the analysis of NSP-s (non-starch
Economics, Department of Applied polysaccharides) such as arabinoxylans (AX) and beta-glucans (BG) is also planned, which are the most important source of dietary fiber in cereals. To fulfil the required measurements several methods are available in our group. Starch composition and arabinoxylan content
5 STSM 1 STSM5-WG1 4 weeks Biotechnology and Food Science, Budapest, Starch and NSP carbohydrate analysis and/or can be determined by SE-HPLC and GC-FID, respectively. To measure beta-glucan content the enzymatic method of Megazyme is used. Mixing and/or pasting properties of the dough or batter can be investigated by applied rheological methods such as Farinograph, RVA
Hungary (Sándor Tömösközi) rheological studies (rapid visco analyser) or Mixolab. Our work can mainly contribute to the selection of raw materials having beneficial nutritional value and better techno functional properties. The provisional program include the introduction of the Research Group and its activities, as well
as teaching of the measuring methods. Then, the following tasks are to fulfil: • Examination of starch composition by SE-HPLC method • Determination of AX content by GC method • Measurement of BG using Megazyme enzyme kit • Investigation of mixing and pasting
tomoskozi@mail.bme.hu properties by Mixolab. In case of limited sample amount, small-scale methods are also available (RVA, micro-doughLAB)

Karlsruhe Institute of Technology (KIT),
Department of Bioactive and Functional Food
6 STSM 1 STSM6-WG1 4 weeks
Chemistry, Germany (Katharina Scherf)
k.scherf.leibniz-lsb@tum.de
The aim of this short term internship is to investigate the protein composition (fractionation into three fractions, the first being proteins soluble in water/salt solution, the second proteins soluble in aqueous alcohol and the third proteins soluble under reducing and
Analysis of gluten protein composition disaggregating conditions) of cereals and pseudocereals. The visiting student will be involved in our research activities related to characterizing structure, functionality and bioactivity of proteins related to the goals of SOURDOmICS. The relevant methods to characterize
(gliadins, glutenins, glutenin macro-polymer) cereal and pseudocereal proteins are established in our group and include SDS-PAGE and gel permeation-HPLC to characterize the size distribution of proteins and protein fractions, as well as reversed-phase-HPLC to separate the proteins according to hydrophobicity. The
Analysis of immunoreactive total protein content can be determined by the Dumas combustion method and amino acid composition by high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) after acid hydrolysis. The results will contribute to the
proteins/peptidesFunctional analyses appropriate selection of raw materials having beneficial nutritional properties (amino acid composition) and promising technofunctional properties to create high-quality products. The work plan includes the introduction into the research group and its activities. Then, the
(rheology, small-scale baking) visiting student will learn the appropriate techniques and methodologies to enable her/him to perform the following experiments: • Fractionation of cereal and pseudocereal flours on a small scale (100 mg) • Characterization of the flours and the fractions by SDS-PAGE and
gel permeation-HPLC for size distribution • Characterization of the flours and the fractions by reversed phase-HPLC

The aim of proposed STSM is to exchange knowledge and to start and carry out joined research in the field of utilization of amaranth (Amaranthus spp.) as a raw material for sourdough bakery products. Amaranth has chemical composition with very convenient nutritional
Analysis of rutin and quercetin in different potential. It resides not only in its outstanding amino acid composition but also in its digestibility. Amaranth does not contain gluten and therefore is suitable for gluten free diet. Amaranth seeds contain some ingredients with antioxidant activity, such as flavonoids (e.g.,
Agrotest Fyto, Ltd., Kromeriz, Czech Republic, fractions of amaranth flour through HPLC rutin, quercetin, isoquercitrin) and phenolic acids. The expected contribution of STSM to the scientific objective of the Action is characterization of amaranth (genotypes) as a raw material for sourdough bakery products and recommendation for its processing with the aim
7 STSM 1 STSM7-WG1 4 weeks method. Testing of different temperatures for of preserving as much as possible of valuable nutritional components. Milling of amaranth using laboratory mill MLU-202. Evaluation of milling extraction rate. Analysis of chemical composition (ash, fat, starch, protein) of different fractions (break flour, reduction flour,
Ivana Polisenska (polisenska@vukrom.cz) the transformation of rutin to quercetin in coarse bran, fine bran) using standard ICC methods. Introduction and verification of method for analysis of rutin and quercetin using HPLC. The study of temperature threshold for the transformation of rutin to quercetin in hydrothermally treated amaranth flour. Several
amaranth dough. amaranth genotypes will be brought by visiting member. Milling and analysis of chemical composition will be performed in host institution. The method for analysis of rutin will be verified and the method for analysis of quercetin will be introduced. Information about the
chemical composition of the different milling fractions and about their antioxidant potential and the influence of temperature will be available for exploitation in sourdough production.

Department of Plant Breeding, Swedish Identify faba bean processing and fermentation interplay influence on protein modification and perform a comparative evaluation of functional properties 2. Proteins play a major role as structural building blocks in foods. Their functionalities are tailored by processing
8 STSM 1 STSM8-WG1 4 weeks University of Agricultural Sciences, Alnarp, Effect of pre-processing and sourdough conditions, creating desired structures. This study will contribute to elucidate the role of sourdough fermentation on structural changes and interactions in faba beans’ protein system-specific environment. This will contribute to a broader scope of sourdough fermentation
Sweden (Elaine Ceresino) elaine.ceresino@slu.se fermentation on faba bean protein properties application in trending foods, such as the protein-rich snacks. 3. SE-HPLC analysis will be used for studying the effect of fermentation on protein modification, basic microbiological handling is required, solid-state fermentation and optimization will be used. 4. Chronogram is
divided into 2 periods: 2 weeks will be used for optimizing processing and fermentation conditions, 2 weeks will be used for SE-HPLC analysis.

STSM

STSM

STSM

STSM

STSM

STSM
STSM

STSM
SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG2. Screening and characterization cereal flours and sourdough microbiota

Max nº of Duration [Reference Host Member and Host Institution SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Option persons to Networking (typical): TS: 3-7d 1. Aim and motivation
Abbr. (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
Nº host (min=1; tool reference (3d); STSM: 1-3 Country) 3. Relevant methodologies and techniques
max=3) months (1 month)] 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).

Introduction to concepts and tools to determine the impact of environmental conditions and strain properties on growth and ecological fitness of sourdough microbiota. The training mission will contribute to the following scientific objectives: (i) Optimized and controlled
Faculty of Agricultural, Life & environmental and growth conditions for sourdough fermentations and other fermentation processes. The short term training mission will provide training on the ecological concepts and practical aspects of experiments aiming to determine the ecological fitness of strains
Environmental Sciences, University Determination of ecological fitness in at specific fermentation conditions. Provisional program: Week 1, Ecological concepts, selection of strains and molecular tools for the strain- or species specific quantification of microorganisms in sourdough. Week 4. Competition experiments with defined strains in
1 STSM 2 STSM1-WG2 2 months of Alberta, Canada (Michael Gänzle), competition experiments. sourdough. Week 6. Quantification of strains with qPCR or digital qPCR.
mgaenzle@ualberta.ca

Novapan S.L. is a bakery placed in
Zaragoza (SPAIN). Dr. Guillermo
2 STSM 1 STSM2-WG2 1 month Saldaña
(investigacion@panishop.com) or Dr.
Elisa Luengo
(desarrollo@panishop.com).
Novapan S.L. is a bakery placed in Zaragoza (SPAIN). We produce different sort of bread, including a wide catalogue of sourdough bread. Along the last 10 years, we have increased the production of sourdough bread by overcoming one million units produced last year. We
commercialise them through our own 40 shops located in national territory, but also supermarkets and retailers. The company is committed to research and knowledge applied to every baking process and ingredient. Since 2002, the R&D department is dedicated to the
development of new products and involved in public-funded research projects to produce healthier bread and pastries. Novapan S.L. offers the opportunity of testing on an industrial scale the developments obtained in a lab or pilot scale, as a result of your investigation. In
our facilities, we are provided with a fully equipped pilot bakery for preliminary tests, a small physicochemical and microbiology laboratory and, the industrial installations required for sourdough and pastry production (levain, mixer, proofer, oven, etc.). We can also provide
Upscaling lab developments into a the basic raw materials for the development of any kind of bread (cereals, different flours, and different sourdoughs). If you are interested in testing your lab-scale results at industrial scale, please send us a short description of your project and we will evaluate its feasibility.
real industrial bakery Please contact Dr. Guillermo Saldaña (investigacion@panishop.com) or Dr. Elisa Luengo (desarrollo@panishop.com).

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM
STSM

STSM
SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG3. Design and development sourdough starter cultures for breadmaking and other agri-food products

Duration
Max nº of [Reference SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Option persons to Networking tool (typical): TS: Host Member and Host Institution 1. Aim and motivation
Nº Abbr. host reference 3-7d (3d); (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
(min=1; STSM: 1-3 Country) 3. Relevant methodologies and techniques
max=3) months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
month)]

Novapan S.L. is a bakery placed in
Zaragoza (SPAIN). Dr. Guillermo
2 STSM 1 STSM1-WG3 1 month Saldaña
(investigacion@panishop.com) or Dr.
Elisa Luengo
(desarrollo@panishop.com).
Novapan S.L. is a bakery placed in Zaragoza (SPAIN). We produce different sort of bread, including a wide catalogue of sourdough bread. Along the last 10 years, we have increased the production of sourdough bread by overcoming one million units produced last year. We commercialise them through our
own 40 shops located in national territory, but also supermarkets and retailers. The company is committed to research and knowledge applied to every baking process and ingredient. Since 2002, the R&D department is dedicated to the development of new products and involved in public-funded research
projects to produce healthier bread and pastries. Novapan S.L. does not offer a specific project for this STMS but the opportunity of checking your results obtained at lab scale in an industrial bakery. Candidates should propose a project that will be evaluated according to the feasibility to implement it in
Novapan’s production process. In our facilities, we are provided with a fully equipped pilot bakery for preliminary tests, a small physicochemical and microbiology laboratory and, the industrial installations required for sourdough and pastry production (levain, mixer, proofer, oven, etc.). We can also
provide the basic raw materials for the development of any kind of bread (cereals, different flours, and different sourdoughs). If you are interested in testing your lab-scale results at industrial scale, please send us a short description of your project and we will evaluate its feasibility. Please contact Dr.
Upscaling lab developments into a Guillermo Saldaña (investigacion@panishop.com) or Dr. Elisa Luengo (desarrollo@panishop.com).
real industrial bakery

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM

STSM
STSM

STSM

STSM
SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG4. Production, extraction and purification functional sourdough metabolites

Duration
Max nº of [Reference SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Option persons to Networking tool (typical): TS: Host Member and Host Institution 1. Aim and motivation
Nº Abbr. host reference 3-7d (3d); (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
(min=1; STSM: 1-3 Country) 3. Relevant methodologies and techniques
max=3) months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
month)]

Maria João Sousa/Manuela Côrte- Cellular and molecular stress Understanding of cell death mechanism in response to stress is a relevant aspect in Biotechnology as microorganisms are subject to harsh condition in industrial context. This knowledge may lead to the development of more robust yeast strains for use in sourdough
STSM 1 STSM1-WG4 1 month Real, CBMA, Departement of Biology, responses to different environmental metabolite production or other application in the context of sourdough production.
University of Minho; email: conditions, and cell-death On the scope of the COST Action 18101, SOURDOCMICS, the aim of this STSM is to offer hands-on modules on cell death tthat will cover the basic methodologies and technics used in this field to monitor morphological, biochemical and molecular changes associated to cell
mjsousa@bio.uminho.pt] mechanisms in yeasts death processes, namely, flow cytometry and fluorescence technics. They will be followed by results interpretation, lab group discussion and final wrap up.

Michael Hellwig, Technische
Universität Braunschweig,
STSM 1 STSM2-WG4 2 months
Braunschweig, Germany; email:
hellwig.michael@gmx.de
1. Beneath proteinogenic amino acids, sourdough microorganisms face several non-natural amino acids during processing. These non-natural amino acids can be formed during food production (e.g., when baking malt is used) or be constituents of ingredients used for
Metabolization of non-proteinogenic bread-making. Amino acids can undergo metabolization to volatile flavor-active products (e.g., higher alcohols), however, the knowledge about metabolites from non-natural amino acids is scarce. In line with the scopes of the COST action, this STSM aims at characterizing
amino acids by sourdough novel potentially functional metabolites of sourdough microorganisms. Oxidized amino acids that have been detected in baking and brewing malt will be offered to sourdough microorganisms, predominantly yeasts. Metabolite identification and quantitaion will be
microorganisms performed by chromatographic techniques coupled to MS detection in a metabolomics approach. "New" metabolites, if not commercially available, will be synthesized independently. Techniques for the extraction, isolation by multilayer countercurrent chromatography
and purification of the metabolites will be developed. This work forms the basis for testing the biological activity of new metabolites in later stages of the project.

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SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG5. Enzymatic processes based on cereals and sourdough technology

Duration
Max nº of [Reference SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Option persons to Networking tool (typical): TS: Host Member and Host Institution 1. Aim and motivation
Nº Abbr. host reference 3-7d (3d); (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
(min=1; STSM: 1-3 Country) 3. Relevant methodologies and techniques
max=3) months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
month)]

The aim of this STSM is to provide insight to the participant in the potential of performing proteomics analysis on sourdough extracts. The workflow from protein extracts until data processing can be followed in part or completely, depending on the student’s previous
expertise and invested time window. The analysis should incorporate samples from different sources of wheat/ cereal flours, sourdough stages, or different sourdough cultures, such that relevant comparative analysis can be performed. The experimental set-up should be
integrated in a relevant practical and scientific context for studying protein and enzymatic composition of sourdough cultures, in order to provide a basis for further study and a potential publication. 2. The activity will provide a demonstration of the potential of
proteomics profiling of sourdough composition in relation to the enzymatic properties of selected sourdough samples. It should provide a basis for further collaboration and more detailed characterization of different sourdoughs in molecular detail. 3. The procedure of
protein extraction, digestion of proteins into peptides, sample prep of peptides, subsequent measurement on nanoLC-MS Qexactive system and finally data processing will be performed. 4. the student should be familiar with molecular biology or basic protein chemistry /
purification. Exemplar time planning: Week1: demonstration protein extraction, digestion of proteins into peptides, sample prep of peptides
STSM 2 STSM1-WG5 1 month Twan America , Wageningen UR, Proteomics on Wheat, flour week 2-3: perform yourself protein extraction, digestion of proteins into peptides, sample prep of peptides
Netherlands (twan.america@wur.nl) Sourdough culture or extracts week 3: nanoLC-MS measurements and data processing
week 4: data interpretation and integration with related (physiological/ enzymological) information.
follow-up: reporting and integration of results in manuscript for publication.

Novapan S.L. is a bakery placed in
Zaragoza (SPAIN). Dr. Guillermo
2 STSM 1 STSM2-WG5 1 month Saldaña
(investigacion@panishop.com) or Dr.
Elisa Luengo
(desarrollo@panishop.com).
Novapan S.L. is a bakery placed in Zaragoza (SPAIN). We produce different sort of bread, including a wide catalogue of sourdough bread. Along the last 10 years, we have increased the production of sourdough bread by overcoming one million units produced last year. We
commercialise them through our own 40 shops located in national territory, but also supermarkets and retailers. The company is committed to research and knowledge applied to every baking process and ingredient. Since 2002, the R&D department is dedicated to the
development of new products and involved in public-funded research projects to produce healthier bread and pastries. Novapan S.L. does not offer a specific project for this STMS but the opportunity of checking your results obtained at lab scale in an industrial bakery.
Candidates should propose a project that will be evaluated according to the feasibility to implement it in Novapan’s production process. In our facilities, we are provided with a fully equipped pilot bakery for preliminary tests, a small physicochemical and microbiology
Upscaling lab developments into a laboratory and, the industrial installations required for sourdough and pastry production (levain, mixer, proofer, oven, etc.). We can also provide the basic raw materials for the development of any kind of bread (cereals, different flours, and different sourdoughs). If you are
real industrial bakery interested in testing your lab-scale results at industrial scale, please send us a short description of your project and we will evaluate its feasibility. Please contact Dr. Guillermo Saldaña (investigacion@panishop.com) or Dr. Elisa Luengo (desarrollo@panishop.com).

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TRAINING SCHOOLS (TS)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG6. Project design and development innovative prototypes of products and small-scale processing technologies

Duration
Typical Max nº [Reference Expected
of persons SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
(typical): TS: Starting Date Host Member and Host Institution 1. Aim and motivation
Option Nº Abbr. (with Networking tool 3-7d (3d); (end date (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
reimbursemen reference STSM: 1-3 should be in Country) 3. Relevant methodologies and techniques
t) (Trainees: months (1 max September 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
10; Trainers: 3) month)] 2021)

The aim of TS is new foods development by using sustainable substrates and fermentation technologies. Considering problems, assotiated with the unused food by-products, the possibility of re-utilizing / valorisation it in the food chain become very important. During the TS will be showed technologies,
that the valorization of dairy and cereal by-products can be very promising for the sustainable antimicrobial biomass preparation and further high quality food development in sustainable manier. On the scope of the Working Group 7 (WG7) of the COST Action 18101, SOURDOMICS, the aim of this TS is to
offer theoretical and practical training to those members of SOURDOMICS that showing interest to deepen knowledge of the by-products valorization, as well as new products development and analysis. This TS will encompass a practical training in the Department of Food Safety and Quality (Lithuanian
Lithuanian University of Health University of Health Sciences), situated in the Campus of the Faculty of Veterinary Medicine. More details at http://www.lsmuni.lt/en/. The TS will encompass all equipment for the TS aim implementation (HPLC and GC technique, all equipments to perform microbiological analysis etc.). Also, collection of
Sciences (Elena Bartkiene, Modestas New foods development by using the pure lactic acid bacteria, for the new products development, as well as cereal and dairy industry by-products, will be provided. Trainees will be asked to select by-product type, with which they would like to work during the TS (dairy or cereal industry by-products). Methodology for the valorization and
TS 3; 10 TS1-WG7 5 days Ruzauskas, Vita Lele, Vytaute sustainable substrates and new product development will be suggested and methodical part for all the experiments planed. After the TS, trainees will be asked to write a report about the results obtained, which further will be used for the joint scientific publication preparation.
Sakiene, Paulina Zavistanaviciute, fermentation technologies
Egle Zokaityte)

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SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG7. Valorisation of by-products, residues and food wastes throughout the entire value chain

Duration
[Reference SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Max nº of (typical): TS:
Option persons to Networking tool Host Member and Host Institution 1. Aim and motivation
Abbr. 3-7d (3d); Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
Nº host (min=1; reference STSM: 1-3 (Name, Email, Institution, City, Country) 3. Relevant methodologies and techniques
max=3) months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
month)]

Dubravka Novotni, Faculty of Food
STSM 1 STSM1-WG7 1 month Technology and Biotechnology,
University of Zagreb, Croatia
(dnovotni2@pbf.hr)
Modification of cereal by-products
with enzymatic and ultrasonic
treatment
1. Cereal bran is rich in dietary fibre, but mostly insoluble, which act unfavourable on dough development. Different enzymes are used to enhance the solubilisation of bran fibre, but their efficiency is uncertain. The aim of this work would be to ultrasonically enhance
hemicellulose treatment of cereal bran for their successful application in bread making. 2. The findings of this work would contribute to better usability of cereal by-products and microbial enzymes. 3. Bran would be subjected to ultracentrifugal grinding, high-intensity
ultrasound treatment, and enzymatic hydrolysis. Bran properties would be analysed with laser particle sizer, spectrophotometry, and enzymo-gravimetric method. Bread properties would be analysed for specific volume, crumb texture and colour. 4. In first two weeks,
cereal by-product (bran fraction) rich in dietary fibre would be selected; it would be grinded to obtain suitable particle size for bread-making; treated with high-intensity ultrasound of different settings, followed by hemicellulase treatment, and liophilised. In the third week,
samples would be analysed for soluble dietary fibre content. In the fourth week, optimally treated bran would be applied in making dietary bread. The quality features of bread (specific volume, crumb texture and colour) would be analysed. The data would be analysed
statistically and prepared for possible publication.

Dr. Enes Dertli, Extraction of novel metabolites using Carbohydrates from distinct sources are emerging compounds with several potential health-promoting functions such as antioxidant and prebitoic characteristics. These bioactive compounds can be directly extracted from waste materials of food technology or these waste
enes.dertli@hotmail.com, Yıldız waste materials of food chain and materials can be utilised in the reactions for the production of novel components. In this respect, two topics were selected for this STSM to teach the trainees: 1) extraction of pectins from sugar-beet wastes and determination of their antioxidant characteristics, 2)
STSM 3 STSM2-WG7 1 month Technical University, Food Engineering determination of their functional production strategies of oligosaccharides with a glucansucrase enzyme using whey as an acceptor molecule and determination of the prebiotic characteristics of these oligosaccharides. Trainees will be taught with the main laboratory tecniques and particularrly HPLC and
Department, İstanbul, Turkey properties TLC techniques will be taugth to the trainees during this STSM. The training will be performed in Department of Food Engineering in Yıldız Technical University (http://www.food.yildiz.edu.tr/en) and experienced technical staff will be active during this STSM.

Title: Innovative technologies for the re-valorization of cereal by-products.

Description: This STSM at University College Dublin (UCD, Ireland) will focus on the revalorization of by-products from cereals using novel technologies (ultrasound, microwave or combination of technologies) for the production of high value ingredients for the food
industry. The STSM will focus on the optimization of the use of novel technologies for the production of ingredients, as well as the proximate composition of the extracts and the original biomass aiming to generate data for a collaborative scientific publication between UCD
Assistant Prof. Marco Garcia-Vaquero, and the organization of origin of the postgraduate student.
School of Agriculture and Food Science, Tasks: The main tasks of the prospect student in collaboration with UCD and their home University will be to:
STSM 1 STSM3-WG7 3 months University College Dublin, Belfield, Innovative technologies for the re- 1. Select cereal by-products and characterize the biomass.
Dublin 4, Ireland. valorization of cereal by-products 2. Preliminary exploration of extraction technologies.
Email: marco.garciavaquero@ucd.ie 3. Optimization of extraction parameters.
4. Composition of new food ingredients.
5. Preparation of manuscript and publication in open access.
Field of Study: Food Science
Expected start (duration of STSM): 2 January 2021 (3 months).

Letricia Barbosa Pereira,
letricia.barbosa.pereira@usc.es,
Department of Analytical Chemistry,
STSM 2 STSM4-WG7 1-3 month
Nutrition and Food Science, Faculty of
Pharmacy, university of Santiago de
Compostela, Santiago de Compostela,
Spain
Recovery, identification and
quantification of bioactives and
other molecules of interest from
agri-food byproducts
1. The aim of the stay will be the development and implementation of a multi analytical approach for the characterization of agri-food by-products, within the SOURDOMICS action, to identify bioactive compounds and other molecules of interest to be used as clean-label food ingredients and/or additives.
2. This activity will contribute to the valorization of several by-products, residues, and food wastes. The recovery, purification, and the multi-analytical approach for the complete characterization of added-value compounds will be assessed and will contribute to define the clean label of potential
ingredients and additives full of potential and application in foods, nutraceuticals, pharmaceutical or cosmetics.
3. The laboratory of Analytical Chemistry, Nutrition, and Food Science is very well equipped with several types of instruments of liquid and gas chromatography such as HPLC-DAD-FL, HPLC-DAD-RID, LC-MS/MS, GC-FID, and GC-MS. Moreover, the laboratory is also equipped with a spectrophotometers
UV/VIS and FTIR, Photometer with a microplate reader, water bath with agitation, centrifuges, etc.
4. The lab team has expertise in recovery, purification, and characterization of bioactive compounds from food-byproducts (mainly polyphenols) and in the laboratory, we have several studies ongoing in the field. We are also available to characterize extracts or by-products proposed by the participant that
will visit us.
Task 1. Recovery of bioactive compounds with serial solid-liquid extraction or eco-friendly extraction procedures such as ultrasounds (US).
Task 2. Separation and purification of the value-added compounds using solid-phase extraction (SPE) cartridges with molecularly imprinted polymers (MIPs) for target molecules.
Task 3. Chemical characterization of extracts and their fractions to evaluate their potential from the nutritional, sensorial, and technological point of view. Depending on the by-product, the content in polyphenolic compounds of the obtained extracts will be determined by spectrophotometric assays (Total
Phenolics (Folin-Ciocalteau method), Total Flavonoids, Total Anthocyanins, and Total Tannins). An extensive profile of polyphenols (fingerprint) will be assessed for each extract in this task using HPLC-DAD-MS and the identification of target molecules responsible for the bioactivity of the
extracts/ingredients will be performed. The antioxidant activity of the extracts and their fractions will be determined by spectrophotometric assays based on the radical scavenging activity using DPPH and ABTS as radicals and this activity correlated with the single molecule or group of molecules identified
after a complete phenolic profile by HPLC-DAD-MS. According to the nature of each new active extract/ingredient, fatty acids composition (GC- FID) and volatile fingerprint by gas chromatography (P&T-GC-MS or SPME-GC-MS) could be also assessed to explore other applications.
Task 4. Stability and Bioaccessibility of the bioactive compounds. This task will be dedicated to evaluating the impact of gastrointestinal digestion on the new extracts/ingredients and assess the bioaccessibility of the bioactive compounds. The solubility and stability of the main bioactive compounds will be
evaluated at each phase of digestion under the specific pH, temperatures and times (oral, gastric and intestinal). Samples will be collected at each phase and analyzed by HPLC-DAD-MS to evaluate the degradation of specific bioactive compounds and/or the formation of secondary
compounds/metabolites.
This activity will contribute to the recovery and characterization of low-cost and clean label functional ingredients/additives to produce functional foods with health benefits to provide the consumers healthy food choices and find new applications of bioactive in the health sector as nutraceuticals
according to the SORDOMINCS WG7 objectives.

Extraction and Characterization of Application of green extraction method for the carbohydrate from the cereal by-products, with the aim to preserve the inherent bioactivity of this fraction. This STSM project in the WG7 will contribute to understand better the possibilities to valorise cereal by-products with
KTH Royal Institute of Technology carbohydrate fraction from by- expected antioxidant and prebiotic properties. In the context of circular economy, the valorsation of this rich fractions will improve the use of cereal, creating food additive that can be added to the baking products apporting health benify without affecting the sensorial
STSM 2 STSM5-WG7 4 to 6 weeks (Sweden), Dr. Amparo Jiménez Quero, products, residues and food wastes quality. We can implement enzymatic and hydro-thermal extraction of the recalcitrant residues to obtain hemicellulose fractions. We will use different analytical methods to characterise them in term of carbohydrate content (HPAEC-PAD/GC-MS), molar mass (SEC),
Email: amparojq@kth.se from cereal cultivation phenolic acids profile (HPLC), carbohydrate linkages analysis (GC-MS), enzymatic fingerprint (LC-ESI/MS), antioxidant properties (DPPH assay, ABTS method), etc. We expect to have a deep characterization of the by-product choosen for the project by the end of the
intership, with the possibility to realise further studies in the prebiotic effect on gut microbiota by "in vitro" fermentations.

Novapan S.L. is a bakery placed in Zaragoza (SPAIN). We produce different sort of bread, including a wide catalogue of sourdough bread. Along the last 10 years, we have increased the production of sourdough bread by overcoming one million units produced last year. We
commercialise them through our own 40 shops located in national territory, but also supermarkets and retailers. The company is committed to research and knowledge applied to every baking process and ingredient. Since 2002, the R&D department is dedicated to the
development of new products and involved in public-funded research projects to produce healthier bread and pastries. Novapan S.L. does not offer a specific project for this STMS but the opportunity of checking your results obtained at lab scale in an industrial bakery.
Novapan S.L. is a bakery placed in Candidates should propose a project that will be evaluated according to the feasibility to implement it in Novapan’s production process. In our facilities, we are provided with a fully equipped pilot bakery for preliminary tests, a small physicochemical and microbiology
Zaragoza (SPAIN). Dr. Guillermo Saldaña Upscaling lab developments into a laboratory and, the industrial installations required for sourdough and pastry production (levain, mixer, proofer, oven, etc.). We can also provide the basic raw materials for the development of any kind of bread (cereals, different flours, and different sourdoughs). If you are
STSM 1 STSM6-WG7 1 month (investigacion@panishop.com) or Dr. interested in testing your lab-scale results at industrial scale, please send us a short description of your project and we will evaluate its feasibility. Please contact Dr. Guillermo Saldaña (investigacion@panishop.com) or Dr. Elisa Luengo (desarrollo@panishop.com).
real industrial bakery
Elisa Luengo
(desarrollo@panishop.com).

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SHORT-TERM SCIENTIFIC MISSIONS (STSM)
GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG8. Food safety, health promoting, sensorial perception and consumers’ behaviour

Duration
[Reference SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Max nº of (typical): TS: Host Member and Host Institution
Option persons to Networking tool 1. Aim and motivation
Abbr. 3-7d (3d); (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
Nº host (min=1; reference STSM: 1-3 Country) 3. Relevant methodologies and techniques
max=3) months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
month)]

Many cereal food grains of the SSA origin e.g. sorghum, millet, acha, iburu etc. have been identified as rich sources of nourishment and health promoting substances. However, they are mainly limited to some age long indigenous household culinary applications. The
current drive is to extend their application in more commercially viable food formulations like the baked goods. Multigrain food products are healthy choices for SSA. There are numerous healthy baked goods companies in Nigeria feeding the populace with whole grain
baked product. They have not actually covered enough spectrums of the consumers due to information/awareness; economic factors/purchasing power, low technology know-how by master bakers etc. Acha is particularly richer in pentosans, making it to confer higher
Recipe Development and Consumer water absorption which makes it a good candidate for baked good manufacture. Yeast leavened bread is what is popularly known in the sub-Saharan Africa that constitute of French (Baguette) and English (Muffin) types of bread making arts. This project sets out to develop
Federal University of Agriculture, Acceptability of Healthy Multigrain a standard recipe for baguette and muffin types of sourdough bread from the composite of whole acha and wheat meals mixed at three different proportions at the laboratory scale. Bread from 100% whole wheat flour will used as the control. The students will be involved
STSM 2 STSM 1-WG 8 3 months Abeokuta, Nigeria (Shittu Taofik (Composite) Sourdough Bread from in a participatory approach of recipe development with technologists in the baking laboratory of the Federal University of Agriculture, Abeokuta, Nigeria and University of Abomie-Calavi, Benin Republic. Thereafter, the developed recipes will be tested in each country using
Akinyemi) shittuta@funaab.edu.ng Whole Acha and Wheat Flours in two a centrally located consumer testing procedure (n=100) to determine the consumer acceptability of whole meal bread samples using hedonic scales. The potential market success of the healthy products will be tested by purchase intent analysis. The consumer acceptability
West African Countries will be conducted in a blind and open format. Product information including health benefits will be declared in the open test. Factors influencing the consumer acceptability of the new sourdough bread formulae such as socioeconomic factors, consumption experience,
taste, level of awareness of health benefit of food, cultural diversity, etc. will be tested. T-test will be used to determine any significant difference in acceptability of products in the products using blind and open test. It is hoped that the study will generate information
useful for future product development and marketing of sourdough bread in the two countries. Work plan (1) Laboratory activities leading to recipe development activities in the two countries (2 weeks), (2) Development of study instruments (questionnaire), validation
and consumer panelist recruitment (2 weeks) , (3) Test baking and consumer studies (3 weeks), (4) Data analysis and report writing (4 weeks)

Federal University of Agriculture, Promotion and potential adoption of Sourdough when compared with yeast leavened bread technology, offers potential economic, quality and health promotion advantages for the bakery industry. However, its know-how is lacking in many of the developing worlds, where bread is now heavily consumed in
STSM 2 STSM 2-WG 8 3 months Abeokuta, Nigeria (Shittu Taofik sourdough bread technology in two varieties. Bread making art and consumption are not indigenous but were introduced over a century by the colonial masters in many of the developing countries. An important component of COST Action CA18101 is to generate commercially adoptable small scale
Akinyemi) shittuta@funaab.edu.ng West African countries sourdough technologies by the household, cottage and commercial bakeries. It is imperative to incubate and test potential market for sourdough specific technological products such as ingredients (starters, flavourants), equipment (fermentors) and patents worldwide.
Yeast leavened bread is what is popularly known in the sub-Saharan Africa that constitute of French (Baguette) and English (Muffin) types of bread making arts. This study is proposed to cover two West African countries, namely Nigeria and Republic of Benin that are
neighboring countries, each having some similarities and distinctions in terms of culture, socioeconomic situations and food cultures. Cottage and small scale bakeries personnel will be selected for training on the nitty-gritty of sourdough bread making process. The taught
knowledge will then be applied by the bakers using their current bakery settings using standard 100% wheat and composite flour based using Type I and II sourdough approaches. By systematically receiving feedbacks and their opinions, the potential adoption will be tested
using Unified Theory of Acceptance and Use of Technology (UTAUT) approach. The physical and sensory qualities of fresh and stored sourdough bread samples baked from uniform dough recipe by the three (3) selected bakeries in the two countries will be tested in the
Food Science and Technology Laboratories of Federal University of Agriculture, Abeokuta, Nigeria, using standard techniques. The study will also identify potential variables such as skill gaps, bakery practice (art), technical competence, perceived or expected constraints etc.
that could militate against adoption of sourdough technology. Opportunities for skill development and technological intervention will also be sought in the course of study. Work plan(1) Introduction of 60 bakers (30 in each country) to sourdough baking technology at a
dedicated workshop, testing of skill gaps, practice, technical competence and potential adoption (3 weeks), (2) Selection and setting up of experimental trials with 6 bakers (3 in each country) for test baking based on relevant business parameters gathered during the
previous phase (1 week), (3) Guided test baking trials and sample collections for analysis (4 weeks), (4) Data analysis and report writing (4 weeks)

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GP2: 2020-05-01 to 2021-10-31. Networking tools: ideally scheduled until maximum September 2021.
PLEASE MAKE AS MUCH PROPOSALS AS YOU WISH, IN ANY NETWORKING TOOL FROM ANY WORKING GROUP (WG), BY FILLING THE LINES OF THE SPREAD-SHEET
WG9. Economic feasibility, environmental sustainability and business case development, and team qualification

Duration
Typical Max nº [Reference Expected
of persons Starting Date SHORT DESCRIPTION/ABSTRACT (max. 0.5-1, A4 page)
Option (with Networking tool (typical): TS: (end date Host Member and Host Institution 1. Aim and motivation
Nº Abbr. reimbursemen reference 3-7d (3d); should be in (Name, Email, Institution, City, Proposed Topic/Title 2. Proposed contribution to the scientific objectives of the Action
t) (Trainees: STSM: 1-3 max Feb/Mar Country) 3. Relevant methodologies and techniques
months (1 4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
10; Trainers: 3) month)] 2021)

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