Developing methods for authentication of sourdough bread

Posted in Projects Print

Title of the project:
Developing methods for authentication of sourdough bread

Project number:
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Funding sources:
The Scientific and Technological Research Council of Turkey

Duration of the project:
January – February 2020.

Project budget:
-

Logo or acronym:
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Research area of the project:
Biotechnical Sciences

Principal investigator:
Dr. Kristian Pastor, research associate, Faculty of Technology Novi Sad, University of Novi Sad

Reseach team:
Dr. Hamide Senyuva, principal research fellow, FoodLife International

Key words:
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Project summary:
Development of gas chromatographic methods combined with chemometric data processing in order to distinguish breads produced from sourdough from bread obtained by yeast fermentations.

Graphical abstract or graphical presentation of project results:
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About Us

Faculty of Technology Novi Sad was founded in 1959, with the aim to give academic education to technological and engineering staff in the sphere of food engineering. For more than 50 years, the Faculty has developed into highly ranked educational and scientific institution, both in our country as well as abroad. High level of academic education, scientific papers, scientific and educational projects, innovations, patents and other accomplishments of our employees in the sphere of food, chemical and pharmaceutical engineering, as well as in biotechnology, have made our institution ranked very high among other institutions of this kind.

Education at the Faculty of Technology is implemented through accredited study programs of academic studies, at four levels (undergraduate, master, specialist and PhD level), in the scientific field of technical-technological sciences, and subfield of technological engineering.

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