Thesis subject

“Evaluation of a strain as a starter for sourdough fermentation.”

Mission and key tasks

This position will allow you to dive deep into the wonderful world of sourdough and play an instrumental role in expanding our understanding of this ancient baking tradition.

Your mission, should you choose to accept it, will involve hands-on work with the unique sourdoughs housed in our library. You will conduct experiments involving strain culture, sourdough and bread production, analyze samples using microbiology (counting, identification) and biochemistry techniques, and sensory evaluations.

Your key tasks would include:

• Bibliographic Review: You will conduct literature reviews on sourdough-related studies, helping to define your experimental plan
• Experimental Plan
• Design: you'll build up experimental plans based on the bibliographic review
• Conducting Experiments: You'll get your hands in the dough, producing strain culture, sourdough and bread following your experimental plan.
• Data Analysis: You'll analyze the results of your experiments in order to conclude about the strain performance as starter for sourdough fermentation and propose culture and usage conditions in sourdough application
• By performing these key tasks, you will not only contribute significantly to our research efforts but also gain invaluable real-world experience in the field.

Profile

• Master studies in Microbiology, Biochemistry, Food Science, or a related field
• Passion for sourdough and bread production
• Sense for detail, self-motivated, eager to learn, curious, organized, autonomous
• Communication skills would be a plus

Practical info’s

• Period of the internship : February 2025 – August 2025
• (minimum) Duration of the internship : 5 months
• Location of the internship: Andenne site
• Having a car is not mandatory but is a plus