Due to COVID-19 emergency, the VIII International Symposium on Sourdough is postponed from June 2021 to June 2022.
The VIII International Symposium on Sourdough will be held in Bolzano, Italy, from June 14-17, 2022. The venue for the symposium is NOI TechPark Südtirol/Alto Adige. As was the case at previous Sourdough Symposia, we would like to provide a venue for colleagues and young researchers from universities, research institutes and companies interested in sourdough biotechnology, functionalities and the health aspects of cereal and non-cereal fermentations, in order to discuss and present the latest research findings and developments in this field.
NEW: we inform the participants that the Evening Event Dinner on Wednesday, 15th June, is moved up at 19:30 (no 19:50 as originally in the programme).
NEW: International Journal of Food Microbiology (Impact Factor 5.277) has launched a Special Issue: “Advances in sourdough fermentation: resilience, sustainability, and wellness”
Contributions for this special issue will be chosen among those selected (both as oral or as poster) for the VIII International Symposium on Sourdough. Check the following link for more information.
*NEW: Final programme for the symposium is now available. Click here to download.*
*FEMS Grants available now for Early Career Scientists. Check the Registration page for more information.*
*Deadline for late registration is extended until May 8, 2022!*
Book of abstracts (coming soon…)
Faculty of Science and Technology – Micro4Food team
The Free University of Bozen-Bolzano, located at the crossroads between Italian and German cultural and economic worlds, is the only trilingual (Italian, English and German) Italian University. Food Science is one of the most important specializations of the Faculty of Science and Technology, with fully-equipped laboratories and pilot plants. The Micro4Food labs are located at the NOI Techpark Südtirol/Alto Adige, established in 2017 in Bozen-Bolzano.
About Bolzano and South Tyrol