Conference General Program

POSTER & EXHIBITION SESSIONS are planed during morning and afternoon coffee breaks and during lunch breaks

WEDNESDAY September 30th, 2015
08:00 Registration
09:00 - 09:20 SYMPOSIUM OPENING SESSION
09:20 - 13:00 SESSION 1 Sourdough Microbial Ecosystem
Key Notes : Pr Marco Gobbetti - Bari University (It)
and Pr Luc De Vuyst - Vrije Universiteit Brussels (Be)
Keywords : Lactic Acid Bacteria, Yeast, Biodiversity, Diversity Factors
6 Selected Short Communications
14:30 - 18:30 SESSION 2 Sourdough Metabolism and Microbial Interactions
Key Note : Pr Michael Gaenzle - Alberta University (Ca)
Keywords : Metabolism, Metabolites, Regulation, Yeast & Lactic Acid Bacteria Interactions
7 Selected Short Communications
19:00 - 21:30 TOGETHER PARTY - Bread, cheese and wine

 

THURSDAY October 1st, 2015
08:00 Registration
08:30 - 12:30 SESSION 3 Sourdough Functionalities and Applications
Key Note : Pr Kaisa Poutanen : VTT Helsinki (Fi)
Invited Speaker : Pr Carole Prost - Oniris Nantes (Fr)
Keywords : Flavor, Texture, Preservation, Process, Starters, Ingredients, Typicity
6 Selected Short Communications
14:00 - 18h00 SESSION 4 Omic Tools for Biodiversity Studies & Omic Tools from Gene to Function
Key Note : Pr Rudi Vogel : Technische Universit√§t M√ľnchen (D)
Invited Speaker : Pr Luca Cocolin : Torino University (It)
Keywords : Taxonomy, Diversity, Genetic, Genomics
6 Selected Short Communications
14:00 - 18h00 SESSION 4 bis Parallel Technological Session
Sourdough for Bread and Related Products

Technological Session dedicated to industrial technologists
Aim : to give the opportunity to French technologists to upgrade their knowledge in sourdough process
Keywords : Sourdough Legislation, Sourdough Science, French Sourdough Technology and Sensory, Market & Innovation
This special session will be in French, translated into English.
19:00 Evening and Gala dinner organized in an unexpected space

 

FRIDAY October 2d, 2015
08:30 - 12:00 SESSION 5 : Nutrition - Wheat and Non Wheat Fermented Cereals
Key Note : Pr Elke Arendt : University College Cork (Irl)
Invited Speaker : Claire Gaudichon - AgroParis Tech INRA (F)
Keywords : Gluten free, Diet Protein Transition, Worldwide Traditional Products
5 Selected Short Communications
12:00 - 12:30 2015 Sourdough Symposium Conclusion
12:30 Take-away Lunch
13:00 - 17:00 Optional Tour
Girardeau mill & pilot bakery