A strategic research and innovation plan for the food system from grain to bakery product

Grain to bakery product

The 'Grain to Bakery Product' roadmap describes eight concepts in a timespan of ten years that will be achieved through various chains of research and innovation projects.

Brood en graan

Concepts within this roadmap

Logo van NovelBakery

Potential and exploration of other crops

Logo van BakeryHealth

Intestinal microbiota & intestinal processes in relation to bakery products

Graan tot brood - alterferment

Potential and exploration of alternative fermentation processes

Logo van CerealData

Drawing up a decision supporting predictive system for wheat

Logo van BakeryAnalysis

Exploring parameters to assess flour quality

Logo van SuperWheat

Impact of wheat (kernel) on the quality of the end product

Logo van BakeryProcess

Using processing to produce superior bakery products

Logo van Agriferment

Use of micro-organisms in the cultivation of wheat and other crops

Meet the roadmap comittee

More information?

Timothy Lefeber
research manager
Ellen Martens
Ellen Martens
innovation manager