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 www6.angers-nantes.inrae.fr/bia/ 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 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 & 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.

The Scientific Food Center was registered in 2010 & is specialized in food science & technology https://facts-center.com/. 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).

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 www.food.teithe.gr/en/research/central-research-laboratory/. 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.