Schedules

 

We are very pleased to announce that we were able to engage renowned speakers to present their findings and answer questions from everyday practice.

The common language during the Summit will be English. Simultaneous translations in German, French, Italian, Spanish and Croatian will be provided for the presentations and open Q&A. The presentation folders for the speeches will only be available in English.

Download Schedules

Session Speaker(s) Time
Registration and welcome coffee ..... 08:00 - 08:45
Welcome and introduction Reto Fries, Jorge Pastor 08:50 - 09:00

Topic 1: “Ingredients”

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How does the selection of ingredients influence the bread quality - cereals, pseudo cereals and other ingredients. Dr. Francisco Barro Losada 09:00 - 09:30
How can the health value of bread be taken into account already at the grain growing stage? Where does the future go? Ancient grains PD. Dr. Friedrich Longin 09:30 - 10:00
Has carried out various tests with cereals – practical experience Heinrich Beck 10:00 - 10:15
Open question and answer session "Ingredients" ..... 10:15 - 10:30
Coffee break
..... 10:30 - 11:00

Topic 2: “Sourdoughs”

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Sourdough for improving the nutritional properties of cereal products Prof. Elke Arendt MSc, PhD, DSc 11:00 - 11:30
Omics approaches to understand sourdough fermentation processes Prof. Dr. ir. Luc De Vuyst 11:30 - 12:00
Gluten free sourdoughs / Reduction of fodmap Dr. Markus Brandt 12:00 - 12:15
Culture of sourdough in Germany: „What’s happening in Germany“ Bernd Kütscher 12:15 - 12:30
Open question and answer session "Sourdough" ..... 12:30 - 12:45
Lunch and market stalls
..... 13:00 - 14:00

Topic 3: "Processes"

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Sourdough fermentation processes applied to non-wheat ingredients: nutritional, functional and technological effects Prof. Dr. Carlo Rizzello 14:00 - 14:30
Tracking down the taste of sourdough bread Prof. Dr. Michael Kleinert 14:30 - 14:45
Research projects from Austria, „Fermkult Austria“ DI Christian Kummer 14:45 - 15:00
News from the Sourdough Library St. Vith Karl de Smedt 15:00 - 15:15
Open question and answer session "Processes" ..... 15:15 - 15:30
Coffee break
..... 15:30 - 16:00

Topic 4: “Nutrition”

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Providing the population with vitamin D through the processing of pre-doughs and sourdoughs, produced by using specially selected microorganisms. Dr. Jacinthe Côté 16:00 - 16:15
Sourdough as a health vector in the microbiome era Dr. Gianfranco Grompone 16:15 - 16:30
Novel nutritional insights on sourdough fermentation Prof. Marco Gobbetti 16:30 - 17:00
Open answer and question session "Nutrition" ..... 17:00 - 17:15
Short coffee break
..... 17:15 - 17:30

Topic 5: "Health"

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Histamine vs. coeliac disease and its causes. Positive effects of sourdough Dr. Félix López Elorza 17:30 - 18:00
Microbiome, prebiotic and probiotic – what does all of this have to do with human health values and why it is important? Dr. PhD. Rosa del Campo 18:00 - 18:15
Bread and health. From ancient grains to today’s bread Prof. María Jesús Callejo 18:15 - 18:30
Open question and answer session "Health" ..... 18:30 - 18:45

Ending

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Summary, outlook, services of the Richemont Centre of Excellence, acknowledge-ments & farewell Reto Fries, Jorge Pastor 18:45 - 19:00
Networking apéro to close the event ..... 19:00 - 21:00