Grupo de desplazamiento 6@2x

R&D
Projects

Grupo de desplazamiento 6@2x

R&D
Projects

Projects in relation to Nutrition

Well On Wheat (WOW)

Grupo 210@2x

Status: On-Going

Academic partner: Wageningen University & Research - Promoter: Prof. Fred Brouns

Objectives: The ‘Well on Wheat?' project is an international research project addressing the health aspects of wheat consumption and gluten-intake management

Web: www.wellonwheat.org

Rural Pan

Grupo 210@2x

Status: On-Going

Academic partner: IAS-CSIC - Promoter: Dr Francisco Barro

Objectives: Database for qualitative and quantitative composition of immunogenic compounds in cereals, responsible for gluten sensitivity and intolerance.

Web: www.ruralpan.com

Projects in relation to Baking

Alterbake

Grupo 210@2x

Status: Completed (October 2017 to October 2019)

Academic partner: Ghent University - Promoter: Filip Van Bockstaele

Objectives: Application possibilities of alternative cereals in the development of innovative bakery products

Christoph Heger - Brot-Sommelier thesis

Grupo 210@2x

Status: Completed (May 2019 to April 2020)

Ambassador: Christoph Heger - web: Brot | Christophheger

Thesis title: TRITORDEUM Neues Getreide – Neue Chance für den deutschen Brotmarkt?

Language: German

Projects in relation to Brewing

Alterbrew

logo alterbrew
Grupo 210@2x

Status: Completed (October 2019 to December 2021)

Academic partner: Ghent University - Promoter: Jessika De Clippeleer

Objectives: Use of alternative (pseudo)cereals for the production of qualitative and innovative beers

Web: www.alterbrew.com

NABLAB (Non Alcohol Beer Lab)

Grupo 210@2x

Status: On-going (December 2021 to November 2023)

Academic partner: Ghent University - Promoter: Jessika De Clippeleer

Objectives: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cereals

TETRA Malt-less

Grupo 210@2x

Status: to start in December 2023

Academic partner: Ghent University

Objectives: Use of non-malted cereals and pseudo-cereals for the production of beer

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