First level Technologist (A) - Digestibility of sourdough sweet baked goods (Dr. Nikoloudaki Olga)

Call

Rector's Decree n. 893/2025 of 26.06.2025

Call(pdf)

List of recognized language certificates(pdf)

Online application (link)

Website of the procedure (link)

Project

Digestibility of sourdough sweet baked goods (SDSweet)

Deadline for sending applications and publications

29.07.2025 at 12:00 PM (noon)

Number applications

1

Description of the research activity:

The technologist will perform tasks in support of the research activities listed below. The main operational phases include: - Organization of laboratory activities, particularly the use of equipment for the cultivation, isolation, typing, and identification of lactic acid bacteria, as well as metabolomic analyses. - Development of an optimized protocol for sourdough preparation, varying time, temperature, and microbial composition. - In vitro evaluation of Pandoro digestibility through analysis of pH, total titratable acidity, free amino acids, in vitro protein digestibility (IVPD), starch hydrolysis, and predicted glycemic index. - Organization of pilot plant activities for leavened baked goods and microbial biomass production. - Evaluation, ordering, and purchasing of materials/reagents needed for laboratory activities related to the project.