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Last update: May 2021

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Task 0. Coordination (Partner 1)

Resp: Delphine Sicard (Partner 1, SPO, genetics and ecologist)

Objectives: to ensure the project proceeds as planned, to develop active dialogs and collaborations between researchers, centre of genetic resources and the other participants of the project (farmers, bakers, consumers) to reinforce and to enlarge an existing participatory research network.

Task 1. Socio-cultural analysis of bakers’ practices and consumers’ representations.

Resp: Estelle Masson (Partner 2, UBO, psycho-sociologist)


  • to describe diversity of the bread-making practices.
  • to analyse the consumers’ representation of traditional sourdough bread.
Task 2. Wheat, sourdough and bread production
Resp: Véronique Chable (Partner 3, SAD, agro-ecologist)

Objectives: to test the effects of wheat varieties, their terroir and bakers’ practices on the diversity of sourdough microbiome, sensorial and organoleptic bread quality as well as consumers preferences.

Task 3. Analysis of microbial interactions

Resp: Judith Legrand (Partner 8, Moulon, biomathematician)

Objectives: to study the nature of bacteria/yeast interactions and the rules of microbial communities assembly.

Task 4. Inter and intraspecies sourdough diversity

Resp: Bernard Onno (Partner 4, ONIRIS, microbiologist)


  • to develop molecular and bioinformatics tools for high throuput analysis of the sourdough microbial diversity.
  • to describe species diversity and intraspecies bacteria and yeasts diversity in natural sourdoughs.
  • to analyse the origin and drivers of microbial sourdough diversity.

Task 5: Characterization of nutritional and sensorial qualities of bread

Resp: Bruno Taupier-Letage (Partner 5, ITAB)

Objectives: to characterize the nutritional and sensory qualities of bread from experimental breads and analyse.

Task 6. Data integration and dissemination

Resp: Isabelle Goldringer (Partner 8, Moulon, quantitative geneticist)


  • to propose the framework for an optimized data collection in order to test the BAKERY project hypotheses.
  • to integrate all the data to streamline data management and to ensure quality and trackability of the collected data.
  • to find determinants of the biological and socio-cultural diversity.
  • to disseminate the BAKERY results for increasing knowledge of bakers, consumers and institutions on bakery sustainability.