{"id":3327,"date":"2022-02-11T07:33:28","date_gmt":"2022-02-11T07:33:28","guid":{"rendered":"http:\/\/flatbreadmine.eu\/?page_id=3327"},"modified":"2023-10-02T20:56:04","modified_gmt":"2023-10-02T20:56:04","slug":"researchandeducationalpartners","status":"publish","type":"page","link":"https:\/\/flatbreadmine.eu\/it\/researchandeducationalpartners\/","title":{"rendered":"Partner del settore della ricerca e dell\u2019istruzione"},"content":{"rendered":"<div id='full_slider_1'  class='avia-fullwidth-slider main_color avia-shadow   avia-builder-el-0  el_before_av_section  avia-builder-el-first   container_wrap sidebar_right' style=' '  ><div   data-size='featured'  data-lightbox_size='large'  data-animation='slide'  data-conditional_play=''  data-ids='3449'  data-video_counter='0'  data-autoplay='false'  data-bg_slider='false'  data-slide_height=''  data-handle='av_slideshow_full'  data-interval='5'  data-class=' '  data-el_id=''  data-css_id=''  data-scroll_down=''  data-control_layout='av-control-default'  data-custom_markup=''  data-perma_caption=''  data-autoplay_stopper=''  data-image_attachment=''  data-min_height='0px'  data-lazy_loading='disabled'  data-src=''  data-position='top left'  data-repeat='no-repeat'  data-attach='scroll'  data-stretch=''  data-default-height='28.666666666667'  class='avia-slideshow avia-slideshow-1  av-control-default av-default-height-applied avia-slideshow-featured av_slideshow_full   avia-slide-slider'  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner' style='padding-bottom: 28.666666666667%;' ><li  class='av-single-slide slide-1' ><div data-rel='slideshow-1' class='avia-slide-wrap'   ><img decoding=\"async\" class=\"wp-image-3449 avia-img-lazy-loading-not-3449\"  src=\"https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/image-23-1500x430.jpg\" width=\"1500\" height=\"430\" title='image 23' alt=''  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/image-23.jpg 1500w, https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/image-23-300x86.jpg 300w, https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/image-23-1030x295.jpg 1030w, https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/image-23-768x220.jpg 768w, https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/image-23-705x202.jpg 705w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/div><\/li><\/ul><\/div><\/div>\n<div id='av_section_1'  class='avia-section alternate_color avia-section-large avia-shadow  avia-bg-style-scroll  avia-builder-el-1  el_after_av_slideshow_full  el_before_av_section   av-minimum-height av-minimum-height-25  container_wrap sidebar_right' style='background-color: #f2f2f2;  '   data-av_minimum_height_pc='25'><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_full  flex_column_div av-zero-column-padding first  avia-builder-el-2  avia-builder-el-no-sibling\" style='border-radius:0px; '><section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#303d65; '  itemprop=\"text\" ><h2 style=\"text-align: center;\">Partner del settore della ricerca e dell\u2019istruzione<\/h2>\n<\/div><\/section><br \/>\n<div   class='hr hr-short hr-center   avia-builder-el-4  el_after_av_textblock  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><h5 style=\"text-align: center;\">10 Istituti di ricerca e di istruzione sono coinvolti nel progetto FLAT BREAD MINE. Questi comprendono Universit\u00e0 e Centri di Ricerca e sono vitali per svolgere le ricerche volte a esprimere appieno il potenziale del pane piatto.<\/h5>\n<\/div><\/section><br \/>\n<div  style='height:70px' class='hr hr-invisible   avia-builder-el-6  el_after_av_textblock  avia-builder-el-last'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><\/p><\/div>\n\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_2'  class='avia-section main_color avia-section-default avia-no-border-styling  avia-bg-style-scroll  avia-builder-el-7  el_after_av_section  el_before_av_section   container_wrap sidebar_right' style=' '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-8  el_before_av_one_half  avia-builder-el-first\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-9  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Dr. Patricia LE-BAIL<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>National Research Institute for Agriculture, Food and the Environment (INRAE)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-10  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">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 &amp; on the coordination of application of past EU projects. She is a full-time scientist at the BIA center of Nantes <a href=\"http:\/\/www6.angers-nantes.inrae.fr\/bia\/\">www6.angers-nantes.inrae.fr\/bia\/<\/a> 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 &amp; of their constituents, ii) Trapping, retention &amp; quantification of ligands in starch-based food matrices, iii) Protection &amp; controlled release of ligands in emulsified systems.is. 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 &amp; glycemic index in link with starch structure (impact of the rapid baking on starch disruption), &amp; focus on trapping of aroma in particular from leguminous in amylose complexes ii) low pressure baking concept adapted to flat bread.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>France<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-13  el_after_av_one_half  avia-builder-el-last\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-14  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Prof. Alain LE-BAIL<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>ONIRIS (ONI)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-15  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">ONIRIS is a higher education &amp; research institute affiliated to the French Ministry of Agriculture. The baking Platform of GEPEA research Unit &#8211; CNRS 6144 &#8211; <a href=\"http:\/\/www.gepea.fr\">www.gepea.fr<\/a> , supervised by the Professor Alain LE-BAIL contains all types of equipment needed for baking tests including a prototype vacuum \u2013 pressure mixer (collaboration with VMI in the ANR \u201cMIXI-LAB LABCOM), dough sheeter, several ovens &amp; 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 &amp; lipids in pizza, sugar reduction in cake &amp; biscuits, and developing low energy oven. The main tasks of ONI will concern the malting process in collaboration with YEM &amp; the vacuum \u2013 pressure mixing in collaboration with VMI. ONI will develop innovative malted flours in partnership with YEM.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>France<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_3'  class='avia-section main_color avia-section-default avia-no-border-styling  av-parallax-section av-section-color-overlay-active avia-bg-style-parallax  avia-builder-el-18  el_after_av_section  el_before_av_section   container_wrap sidebar_right' style=' '  data-section-bg-repeat='no-repeat'><div class='av-parallax' data-avia-parallax-ratio='0.3' ><div class='av-parallax-inner main_color  avia-full-stretch' style = 'background-repeat: no-repeat; background-image: url(https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/02\/gray-back.jpg);background-attachment: scroll; background-position: center center; ' ><\/div><\/div><div class='av-section-color-overlay-wrap'><div class='av-section-color-overlay' style='opacity: 0.9; background-color: #ffffff; '><\/div><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-19  el_before_av_one_half  avia-builder-el-first\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-20  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Prof. Cristina ROSELL<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>Scientific Research High Council (CSIC)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-21  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">The Agencia Estatal Consejo Superior de Investigaciones Cient\u00edficas &#8211; CSIC (Scientific Research High Council) is Spain\u2019s largest public research institution. Within CSIC, the Institute of Agrochemistry &amp; Food Technology (IATA-CSIC) is a leading institute in food science &amp; technology, with a multidisciplinary approach for developing sustainable, safe &amp; healthy foods. The LINCE (Leading INnovation in Cereals) research group (<a href=\"https:\/\/lince.csic.es\">https:\/\/lince.csic.es<\/a>), 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 &amp; shaping machines, ovens, &amp; the analytical equipment\u2019s for rheological &amp; quality assessment of doughs &amp; 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 &amp; sensory accepted cereal-based products.<\/p>\n<p style=\"text-align: justify;\">The main tasks of CSIC will be focused on setting up gluten-free breads using innovative raw materials (collaborating with UBA) &amp; processes (collaborating with INRAE), with special emphasis on digestibility studies to reduce the glycemic index of FB through starch modulation &amp; polyphenols (collaborating with IHU).<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Spain<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-24  el_after_av_one_half  avia-builder-el-last\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-25  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Prof. Antonella PASQUALONE<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>University of Bari (UBA)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-26  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">The University of Bari ranks 10<sup>th<\/sup> over 49 at Italian level (2019, U-Multirank). The Food Science &amp; Technology Unit of the DISSPA Dept. is oriented to the qualitative improvement of food products &amp; will be the host lab, equipped with all plants &amp; instruments needed for milling, baking, &amp; performing the analytical tests to assess the impact of the process on bread nutritional &amp; 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 &amp; 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 &amp; MAT.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Italy\u00a0<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/div><!-- close content main div --><\/div><\/div><\/div><div id='av_section_4'  class='avia-section main_color avia-section-default avia-no-border-styling  avia-bg-style-scroll  avia-builder-el-29  el_after_av_section  el_before_av_section   container_wrap sidebar_right' style=' '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-30  el_before_av_one_half  avia-builder-el-first\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-31  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Prof. Hanee AL-DMOOR<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>Scientific Food Center (SFC)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-32  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">The Scientific Food Center was registered in 2010 &amp; is specialized in food science &amp; technology https:\/\/facts-center.com\/. It was founded by Mr. Hanee M. Aldmoor, professor in Food Science &amp; Technology in the Department of Nutrition &amp; Food Processing of Al-Balqa Applied University in Jordan. SFC is managed by the private sector &amp; develops analysis, consulting, R&amp;D, accreditation for ISO certification, HACCP, GMP &amp; training services to develop growth strategies &amp; awareness-raising within food chains &amp; stakeholders. SFC will oversee the organization of surveys for consumers &amp; 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 &amp; 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 &amp; foreign).<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Jordan\u00a0<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-35  el_after_av_one_half  avia-builder-el-last\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-36  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Assoc. Prof. Dubravka NOVOTNI<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>University of Zagreb (PBF)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-37  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">Faculty of Food Technology &amp; Biotechnology (PBF, <a href=\"http:\/\/www.pbf.unizg.hr\/\">www.pbf.unizg.hr\/<\/a>), University of Zagreb, is the leading research &amp; teaching institution in the Republic of Croatia in the field of biotechnology, food technology &amp; nutrition. Research infrastructure of the PBF includes fully equipped laboratories &amp; centers for conducting scientific, fundamental &amp; applied research in the interdisciplinary fields of food technology, biotechnology &amp; nutrition. The Associate Professor Dubravka NOVOTNI, the PI for PBF, has experience in evaluating quality, shelf-life, nutritional value &amp; glycemic index of gluten &amp;\u00a0gluten-free breads with sourdough &amp; ultrasonically pre-treated by-products of the milling industry. Most of the activities will be conducted in the Laboratory of Cereal Chemistry &amp; Technology that possesses different types of equipment needed for bran pre-treatment and baking equipment. Different tests for dough rheology &amp; bread quality will be used for assessment of the impact of alternative ingredients &amp; innovative processes on bread quality &amp; nutritive value.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Croatia<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_5'  class='avia-section main_color avia-section-default avia-no-border-styling  av-parallax-section av-section-color-overlay-active avia-bg-style-parallax  avia-builder-el-40  el_after_av_section  el_before_av_section   container_wrap sidebar_right' style=' '  data-section-bg-repeat='no-repeat'><div class='av-parallax' data-avia-parallax-ratio='0.3' ><div class='av-parallax-inner main_color  avia-full-stretch' style = 'background-repeat: no-repeat; background-image: url(https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/02\/gray-back.jpg);background-attachment: scroll; background-position: center center; ' ><\/div><\/div><div class='av-section-color-overlay-wrap'><div class='av-section-color-overlay' style='opacity: 0.9; background-color: #ffffff; '><\/div><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-41  el_before_av_one_half  avia-builder-el-first\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-42  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Assoc. Prof. Vasilis VALDRAMIDIS<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>University of Malta (UM)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-43  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">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 &amp; 24 H2020 projects. The Department of Food Science &amp; 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 &amp; is active in quantitative microbiology, food mycology &amp; food safety. The main topics which concern UM will be the analysis of microbial &amp; fungal risks of the raw materials &amp; on the final flat bread products &amp; LCA\/LCC studies to address the consequences at economic level from both consumer &amp; producer perspective &amp; the potential environmental benefits &amp; economic savings associated with different methods &amp; stages of bread production.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Malta<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-46  el_after_av_one_half  avia-builder-el-last\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-47  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Asst. Prof. Cynthia HELOU<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>University of St. Joseph (USJ)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-48  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">Saint-Joseph University (USJ) is a private Lebanese university accredited by AERES in 2009 (French Agency of Evaluation of Research &amp; 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 &amp; 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 &amp; optimization of alternative FB using locally sourced ingredients. Recipe development &amp; physicochemical testing will be carried out in collaboration with CFM (pilot bakery line, extensograph, farinograph\u2026). Nutritional analysis, acrylamide quantification &amp; sensory evaluation will be carried out in the \u201cLaboratoire de nutrition humaine (LDNH)\u201d (HPLC, spectrophotometer\u2026), while microbial quality &amp; shelf life of newly developed FB will be carried out in the \u201cLaboratoire des agents pathog\u00e8nes (LAP)\u201d.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Lebanon\u00a0<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div>\n<\/p>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><\/div><div id='av_section_6'  class='avia-section main_color avia-section-default avia-no-border-styling  avia-bg-style-scroll  avia-builder-el-51  el_after_av_section  el_before_av_section   container_wrap sidebar_right' style=' '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-52  el_before_av_one_half  avia-builder-el-first\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-53  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Prof. Maria PAPAGEORGIOU<\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>International Hellenic University (IHU)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-54  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">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 <a href=\"http:\/\/www.food.teithe.gr\/en\/research\/central-research-laboratory\/\">www.food.teithe.gr\/en\/research\/central-research-laboratory\/<\/a>. 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.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Greece\u00a0<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-57  el_after_av_one_half  avia-builder-el-last\" style='border-radius:0px; '><p><div  style='padding-bottom:10px; color:#303d65;font-size:33px;' class='av-special-heading av-special-heading-h3 custom-color-heading blockquote modern-quote  avia-builder-el-58  el_before_av_hr  avia-builder-el-first  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Dr. Mokhtar HARB ABD-EL-KHALEK <\/h3><div class ='av-subheading av-subheading_below av_custom_color' style='font-size:16px;'><p>Food Technology Research Institute \u2013 Baking App. Gluten free (FTRI)<\/p>\n<\/div><div class='special-heading-border'><div class='special-heading-inner-border' style='border-color:#303d65'><\/div><\/div><\/div><br \/>\n<div   class='hr hr-short hr-left   avia-builder-el-59  el_after_av_heading  el_before_av_textblock'><span class='hr-inner' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'   itemprop=\"text\" ><p style=\"text-align: justify;\">FTRI was established in 1991 under the Agricultural Research Center (ARC) at the Ministry of Agriculture &amp; L&amp; Reclamation, Egypt. FTRI is the pioneer food research institution in Egypt &amp; one of the leading food research centers in the area of MENA. FTRI conducts applied researches in food processing &amp; preserving field to improve the quality of food products to reach the international standards &amp; produce safety high nutritional value food with affordable price. FTRI is composed of 8 research departments. in different areas of food research &amp; processing, with a number of experimental, pilot plants &amp; information centers.<\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#bf9c60; '  itemprop=\"text\" ><p><em><strong>Egypt<\/strong><\/em><\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_7'  class='avia-section main_color avia-section-default avia-no-border-styling  avia-bg-style-scroll  avia-builder-el-62  el_after_av_section  avia-builder-el-last   container_wrap sidebar_right' style='background-color: #6d6d6d;  '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'>\n<div class='flex_column_table av-equal-height-column-flextable -flextable' ><div class=\"flex_column av_one_fourth  flex_column_table_cell av-equal-height-column av-align-middle av-zero-column-padding first  avia-builder-el-63  el_before_av_one_fourth  avia-builder-el-first\" style='border-radius:0px; '><div  class='avia-image-container  av-styling-    avia-builder-el-64  avia-builder-el-no-sibling  avia-align-left'  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img decoding=\"async\" class='wp-image-3481 avia-img-lazy-loading-not-3481 avia_image' src=\"https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/prima_logo_v2-1.png\" alt='' title='prima_logo_v2' height=\"140\" width=\"451\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/prima_logo_v2-1.png 451w, https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/prima_logo_v2-1-300x93.png 300w\" sizes=\"(max-width: 451px) 100vw, 451px\" \/><\/div><\/div><\/div><\/div><div class='av-flex-placeholder'><\/div><div class=\"flex_column av_one_fourth  flex_column_table_cell av-equal-height-column av-align-middle av-zero-column-padding   avia-builder-el-65  el_after_av_one_fourth  el_before_av_one_fifth\" style='border-radius:0px; '><\/div><div class='av-flex-placeholder'><\/div><div class=\"flex_column av_one_fifth  flex_column_table_cell av-equal-height-column av-align-middle av-zero-column-padding   avia-builder-el-66  el_after_av_one_fourth  el_before_av_one_fourth\" style='border-radius:0px; '><div  class='avia-image-container  av-styling-    avia-builder-el-67  avia-builder-el-no-sibling  avia-align-left'  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img decoding=\"async\" class='wp-image-3480 avia-img-lazy-loading-not-3480 avia_image' src=\"https:\/\/flatbreadmine.eu\/wp-content\/uploads\/2022\/04\/european_flag-1.jpg\" alt='' title='european_flag' height=\"140\" width=\"210\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><\/div><div class='av-flex-placeholder'><\/div><div class=\"flex_column av_one_fourth  flex_column_table_cell av-equal-height-column av-align-middle av-zero-column-padding   avia-builder-el-68  el_after_av_one_fifth  el_before_av_one_half\" style='border-radius:0px; '><\/div><\/div><!--close column table wrapper. Autoclose: 1 --><div class='flex_column_table av-equal-height-column-flextable -flextable' ><div class=\"flex_column av_one_half  flex_column_table_cell av-equal-height-column av-align-middle av-zero-column-padding first  avia-builder-el-69  el_after_av_one_fourth  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#ffffff; '  itemprop=\"text\" ><p style=\"text-align: justify;\">Il partenariato per la ricerca e l'innovazione nell'area mediterranea elaborer\u00e0 nuovi approcci in materia di R&amp;I per ridurre il consumo idrico e pervenire a una produzione agricola sostenibile in una regione fortemente interessata dal cambiamento climatico, dall'urbanizzazione e dalla crescita della popolazione.<\/p>\n<\/div><\/section><\/div><div class='av-flex-placeholder'><\/div><div class=\"flex_column av_one_half  flex_column_table_cell av-equal-height-column av-align-middle av-zero-column-padding   avia-builder-el-71  el_after_av_one_half  avia-builder-el-last  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section\"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  av_inherit_color'  style='color:#ffffff; '  itemprop=\"text\" ><p style=\"text-align: justify;\">Il programma PRIMA \u00e8 un'iniziativa sostenuta e finanziata nell'ambito di Horizon 2020 (Art.185), il programma quadro dell'Unione Europea per la Ricerca e l'Innovazione.<\/p>\n<\/div><\/section><\/div><\/div><!--close column table wrapper. Autoclose: 1 -->\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='after_section_7'  class='main_color av_default_container_wrap container_wrap sidebar_right' style=' '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3327'><div class='entry-content-wrapper clearfix'><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3321,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"class_list":["post-3327","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/pages\/3327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/comments?post=3327"}],"version-history":[{"count":26,"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/pages\/3327\/revisions"}],"predecessor-version":[{"id":3663,"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/pages\/3327\/revisions\/3663"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/media\/3321"}],"wp:attachment":[{"href":"https:\/\/flatbreadmine.eu\/it\/wp-json\/wp\/v2\/media?parent=3327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}