Partenaires académiques

10 partenaires académiques sont impliqués dans le projet Flat Bread Mine. Ces universités et centres de recherche sont vitaux dans l’exploration de nouvelles voies de développement pour les pains plats.

Dr. Patricia LE-BAIL

National Research Institute for Agriculture, Food and the Environment (INRAE)

INRAE is the largest European research institute. The Doctor Patricia LE-BAIL is the Project Coordinator of the FBM project based on her experience at the National level & on the coordination of application of past EU projects. She is a full-time scientist at the BIA center of Nantes and is the PI for INRAE. She is specialized in starch- based food matrices at molecular scale with topics on i) Phase changes induced by hydrothermal treatments of starch & of their constituents, ii) Trapping, retention & quantification of ligands in starch-based food matrices, iii) Protection & controlled release of ligands in emulsified INRAE-BIA (Nantes) is equipped with several analytical equipment required for the project such as pilot scale baking platform, calorimetry, rheometers, SEM, X-rays diffraction, NMR. INRAE-OPAALE located in Rennes will also participate in the project. The main tasks of INRAE will concern i) the impact of the baking process on starch, bread staling & glycemic index in link with starch structure (impact of the rapid baking on starch disruption), & focus on trapping of aroma in particular from leguminous in amylose complexes ii) low pressure baking concept adapted to flat bread.


Prof. Alain LE-BAIL


ONIRIS is a higher education & research institute affiliated to the French Ministry of Agriculture. The baking Platform of GEPEA research Unit – CNRS 6144 – , supervised by the Professor Alain LE-BAIL contains all types of equipment needed for baking tests including a prototype vacuum – pressure mixer (collaboration with VMI in the ANR “MIXI-LAB LABCOM), dough sheeter, several ovens & analytical tests to assess the impact of the process on bread quality (calorimetry, texture, color, enzymatic activity, fermentation parameters etc.). Professor Alain LE-BAIL, is the PI for ONI. His research interest fields include among other: frozen bakery, reduction of salt, sugar & lipids in pizza, sugar reduction in cake & biscuits, and developing low energy oven. The main tasks of ONI will concern the malting process in collaboration with YEM & the vacuum – pressure mixing in collaboration with VMI. ONI will develop innovative malted flours in partnership with YEM.


Prof. Cristina ROSELL

Scientific Research High Council (CSIC)

The Agencia Estatal Consejo Superior de Investigaciones Científicas – CSIC (Scientific Research High Council) is Spain’s largest public research institution. Within CSIC, the Institute of Agrochemistry & Food Technology (IATA-CSIC) is a leading institute in food science & technology, with a multidisciplinary approach for developing sustainable, safe & healthy foods. The LINCE (Leading INnovation in Cereals) research group (, led by Professor Cristina M. ROSELL, has received the Excellence award by the Regional Govt of Valencia. IATA-CSIC facilities include Pilot Plant with a whole range of different kneaders, proofers, sheeting & shaping machines, ovens, & the analytical equipment’s for rheological & quality assessment of doughs & breads, respectively. The Professor Cristina ROSSEL is the PI for CSIC and her main research interest fields include among other topics on: gluten-free breads, frozen bakery, starch characteristics, rice-based products, baking production optimization, and cereals inclusion in the human diet through developing innovative & sensory accepted cereal-based products.

The main tasks of CSIC will be focused on setting up gluten-free breads using innovative raw materials (collaborating with UBA) & processes (collaborating with INRAE), with special emphasis on digestibility studies to reduce the glycemic index of FB through starch modulation & polyphenols (collaborating with IHU).


Prof. Antonella PASQUALONE

University of Bari (UBA)

The University of Bari ranks 10th over 49 at Italian level (2019, U-Multirank). The Food Science & Technology Unit of the DISSPA Dept. is oriented to the qualitative improvement of food products & will be the host lab, equipped with all plants & instruments needed for milling, baking, & performing the analytical tests to assess the impact of the process on bread nutritional & technological quality (lab mill, ovens, lyophilizer, alveograph, Glutomatic, fiber/aw/texture analyzer, viscometer, colorimeter, UV-Vis/NIR/FT-IR spectrophotometers, GC/LC with auto-sampler & diode array/fluorescence/FID/mass detectors, the latter used for aroma profiling). Professor Antonella Pasqualone, the PI for UBA, does research in Food Science and Technology and one of her research interests is related to qualitative and nutritional improvement of cereal-based foods (bread, especially flatbreads, pasta, cookies). The main tasks of UBA will concern the improvement of the nutritional quality of FB by addition of legume flours in collaboration with BIM & MAT.


Prof. Hanee AL-DMOOR

Scientific Food Center (SFC)

The Scientific Food Center was registered in 2010 & is specialized in food science & technology It was founded by Mr. Hanee M. Aldmoor, professor in Food Science & Technology in the Department of Nutrition & Food Processing of Al-Balqa Applied University in Jordan. SFC is managed by the private sector & develops analysis, consulting, R&D, accreditation for ISO certification, HACCP, GMP & training services to develop growth strategies & awareness-raising within food chains & stakeholders. SFC will oversee the organization of surveys for consumers & industry, will manage the setting up of the Flat Bread database and participate in publishing an open access review paper. SFC will also participate in developing a recipe combining pulses & adapted to the Jordanian consumers. And finally, it will disseminate selected results from the project to the Jordanian baking industry, food traders, distributors, and restaurants (Jordan & foreign).


Assoc. Prof. Dubravka NOVOTNI

University of Zagreb (PBF)

Faculty of Food Technology & Biotechnology (PBF,, University of Zagreb, is the leading research & teaching institution in the Republic of Croatia in the field of biotechnology, food technology & nutrition. Research infrastructure of the PBF includes fully equipped laboratories & centers for conducting scientific, fundamental & applied research in the interdisciplinary fields of food technology, biotechnology & nutrition. The Associate Professor Dubravka NOVOTNI, the PI for PBF, has experience in evaluating quality, shelf-life, nutritional value & glycemic index of gluten & gluten-free breads with sourdough & ultrasonically pre-treated by-products of the milling industry. Most of the activities will be conducted in the Laboratory of Cereal Chemistry & Technology that possesses different types of equipment needed for bran pre-treatment and baking equipment. Different tests for dough rheology & bread quality will be used for assessment of the impact of alternative ingredients & innovative processes on bread quality & nutritive value.


Assoc. Prof. Vasilis VALDRAMIDIS

University of Malta (UM)

University of Malta (UM) is a public non-profit body of higher education with circa 10,000 students. UM has been involved as a coordinator and partner in 37 FP5-FP6 projects, 49 FP7 projects & 24 H2020 projects. The Department of Food Science & Nutrition (FSN) and the Institute for Sustainable Energy (ISE) will be involved in Flat Bread Mine. Dr. Vasilis VALDRAMIDIS, the PI for UM, is an Associate Professor at the FSN & is active in quantitative microbiology, food mycology & food safety. The main topics which concern UM will be the analysis of microbial & fungal risks of the raw materials & on the final flat bread products & LCA/LCC studies to address the consequences at economic level from both consumer & producer perspective & the potential environmental benefits & economic savings associated with different methods & stages of bread production.


Asst. Prof. Cynthia HELOU

University of St. Joseph (USJ)

Saint-Joseph University (USJ) is a private Lebanese university accredited by AERES in 2009 (French Agency of Evaluation of Research & Education). The department of Nutrition will be the host laboratory. The PI for USJ, the Assistant Professor Cynthia HELOU, is involved in multiple research related to breads & FB (gluten-free bread, durum wheat incorporation in FB, the glycemic index of FB, and neoformed compounds in Lebanese FB). USJ will be responsible for the development & optimization of alternative FB using locally sourced ingredients. Recipe development & physicochemical testing will be carried out in collaboration with CFM (pilot bakery line, extensograph, farinograph…). Nutritional analysis, acrylamide quantification & sensory evaluation will be carried out in the “Laboratoire de nutrition humaine (LDNH)” (HPLC, spectrophotometer…), while microbial quality & shelf life of newly developed FB will be carried out in the “Laboratoire des agents pathogènes (LAP)”.



International Hellenic University (IHU)

The International Hellenic University is the only Greek public university offering International Degrees to foreign students. The Professor Maria PAPAGEORGIOU is the PI for IHU and her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific healthy and safe cereal foods and ingredients. The Department of Food Science and Technology (DFST) will host the activities in the frame of FBM. It is equipped with state-of-the-art scientific instruments used worldwide for research in food science The IHU will be concerned with the improvement of nutritional quality of FB in the presence of acorn flour, the exploitation of kefir grains to be used as sourdough starter culture, and the safety of FB in terms of mycotoxin occurrence.



Food Technology Research Institute – Baking App. Gluten free (FTRI)

FTRI was established in 1991 under the Agricultural Research Center (ARC) at the Ministry of Agriculture & L& Reclamation, Egypt. FTRI is the pioneer food research institution in Egypt & one of the leading food research centers in the area of MENA. FTRI conducts applied researches in food processing & preserving field to improve the quality of food products to reach the international standards & produce safety high nutritional value food with affordable price. FTRI is composed of 8 research departments. in different areas of food research & processing, with a number of experimental, pilot plants & information centers.


Le partenariat pour la recherche et l’innovation dans la région méditerranéenne développe de nouvelles approches en recherche et innovation pour améliorer la disponibilité de l’eau et une production agricole durable dans une région fortement touchée par le changement climatique, l’urbanisation et la croissance démographique.

Le programme PRIMA est une initiative Art.185 soutenue et financée par Horizon 2020, le programme-cadre de recherche et d'innovation de l'Union européenne.