WheatData-Feasibility of a digitized value chain from wheat to bread / bakery product

01 January 2018 → 31 December 2019
Regional and community funding: IWT/VLAIO
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
wheat bakery product
Project description

The ultimate goal of this project is to make better predictions of the baking quality of bakery products based on new insights. This project investigates whether these predictions can be made on the basis of analysis of data from a shared database and can lead to new insights. This project relates to data on quality parameters and influencing factors from various sources throughout the chain.