Abstract submission

 

Call for abstracts: abstracts for poster presentations can still be submitted for the following sessions:

 

Session 1 – Microbiology and biodiversity of the sourdough microbiota

Session 2 – Biochemistry, physiology, genetics, and molecular biology of sourdough microorganisms

Session 3 – Fermentation and process technology of sourdough and bread productions

Session 4 – Functional aspects of sourdoughs

Session 5 – Industrial practices, legislation, and other sourdough-based products

 

Deadline: November 20, 2025

 

Abstract guidelines:

See also the attached example
Maximum length: one A4 page with left margin of 3.5 cm and right margin of 2.5 cm
Font: Times New Roman 12
Line spacing: single
No line numbers
TITLE in capital letters and in bold
Author names: First name (no capital letters) followed by SURNAME (capital letters), and presenting author indicated with an asterisk (*)
Author affiliations: name of the research group, name of the university, city, country (no street names or zip codes)
Full text, including a brief introduction, followed by the aim of the research work, the results and discussion, and a final conclusion (no headings).

 

Submission: please send your abstract as a word file to the following e-mail address: ssb2026@vub.be

 

Document:

 

 

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