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 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.
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 – www.gepea.fr , 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. Hanee AL-DMOOR
Scientific Food Center (SFC)
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).
Assoc. Prof. Dubravka NOVOTNI
University of Zagreb (PBF)
Faculty of Food Technology & Biotechnology (PBF, www.pbf.unizg.hr/), 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.
Prof. Maria PAPAGEORGIOU
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 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.
Dr. Mokhtar HARB ABD-EL-KHALEK
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.
The Partnership for Research and Innovation in the Mediterranean Area will devise new R&I approaches to improve water availability and sustainable agriculture production in a region heavily distressed by climate change, urbanisation and population growth
The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research and Innovation.