9th International Sourdough Symposium - Forward with the past
VUB, KU Leuven and Flanders’ FOOD organise the 9th International Sourdough Symposium in February 2026 in Brussels. Research data on the microbiology and biochemistry of sourdoughs as well as in the technology and applications of sourdough productions will be presented and discussed.
The production of sourdoughs knows a long history. Over the years, artisan bakeries and craftmanship yielded a wide range of sourdoughs that were used for leavening of bread doughs and that generated typical, often regional, sourdough breads and other baked goods. Nowadays, the production of sourdoughs knows a revival, because of not only their natural origin but also their contribution to flavour formation and other functional properties in the concomitant breads. Moreover, health-promoting effects are often associated with the consumption of sourdough breads.
During the 9th International Symposium on Sourdough, that will take place in Brussels from February 23-27, 2026, all research and application insights from the past will be commented and new data and future perspectives will be discussed to move forward, by bringing young and senior researchers, artisan bakers, and industrial people together in the capital city of Europe.
For more information and registration for this symposium please visit the link https://www.ssb2026.com/programme
On behalf of the organizing committee,
Prof. Dr. ir. Luc DE VUYST (Vrije Universiteit Brussel, VUB)
Prof. Dr. ir. Christophe COURTIN (University of Leuven, KU Leuven)
Flanders’ FOOD
