Objective
The aim of the project is to isolate and develop aspects of significant concern existing in the European Bakery Trade. It is well known, that the production of white bread and pastries is labour- and time-intensive. The development of innovative techniques, such as the frozen storage of pre-prepared dough and interrupted fermentation, will give bakers the choice of either making dough for immediate or future use. State-of-the-art is, that consequential uncoupling is not possible for a period of over 4 to 6 days. The possible applications which would result from developing these techniques open up a variety of aspects for new bakery products. The research will focus on the following areas: - specific process-technology, e.g. enzyme technology, mixing rsp. kneading, fermentation, freezing and baking - changes in work organisation - study of materials and logistics, value analysis of work processes - review of skills and qualifications in the bakery profession The main innovations of the project will be: - widening the range of fresh bakery products available - introducing scientific methods to the baking process - multi-country analysis of professional skills - closing the skills gap in the bakery profession - improving the image of the bakery profession and improving work conditions - upgrading the quality of baked goods - assisting the economic survival of SME bakeries - enhancing storage and logistics - developing special equipment and recipes for SME bakeries - providing training opportunities One of the most significant aspects of the project will be the dissemination of results on a pan-European scale, making its benefits available to all interested parties.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
- natural sciences biological sciences biochemistry biomolecules proteins enzymes
- engineering and technology industrial biotechnology bioprocessing technologies fermentation
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Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Call for proposal
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
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Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Funding Scheme
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Coordinator
27568 Bremerhaven
Germany
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.