Sourdough bread has promising health benefits because it contains higher levels of vitamins, minerals, and antioxidants. It is gaining in popularity but the production process demands a lot of effort and expertise.
The Vrije Universiteit Brussel and Flanders'FOOD are building a pilot bakery at the VUB campus with the support Agentschap Innoveren & Ondernemen - VLAIO to conduct research into sourdough bread. Prof. Luc De Vuyst of VUB research group Industrial Microbiology and Food Biotechnology coordinates the project.
