9th International Sourdough Symposium brings Bread Science and Tradition to Brussels

From 23 to 27 February 2026, sourdough researchers, bakers and food innovators from across Europe and beyond gathered in Brussels for the 9th International Sourdough Symposium. Several HealthFerm members of Katholieke Universiteit Leuven, University of Helsinki, Free University of Bolzano, Vrije Universiteit Brussel and Puratos were represented in the organising and scientific committee of this week-long event.

Under the theme „Forward with the Past“, delegates combined the review of research insights from the past with the discussion of the latest data and future perspectives to move forward. Sessions ranged from microbial diversity and sourdough ecology to fermentation and process technology, and industrial practices, with contributions from both established scientists and early-career researchers.

Eight presentations in the programme dealt with HealthFerm-project results. One highlight was a presentation featuring insights from the HealthFerm Citizen Science initiative, demonstrating how community-sourced sourdough fermentation data can deepen understanding of microbial diversity and its influence on bread characteristics.

The event concluded with an awards ceremony for the best oral presentations, during which three HealthFerm early-career researchers were honored for their presentations. Congratulations!

Gabriela Samaniego (VUB)

Stefan Cappelle (Puratos, Groot-Bijgaarden, Belgium). He was guiding the Sourdough bread and beer pairing.

Winners of the oral/poster presentation contest. HealthFerm members: Luc De Vuyst (VUB) - 3rd place Silvia Cera (UH), 2nd place Thomas Gettemans (VUB), 1st place Eline Lambrechts (KU Leuven)