It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Sourdough Symposium 2026 in Brussels

9 Feb 2026

Shaping the future of sourdough, together

From 23 to 27 February 2026, the International Sourdough Symposium returns to Brussels, the city where the very first edition took place in 2003, co‑initiated by Puratos together with the VUB.
This 9th edition brings the global sourdough community back to the heart of Europe for a week of scientific exchange, innovation, and future looking perspectives.

As platinum sponsor, Puratos is proud to contribute to shaping the discussions that will define the next chapter of sourdough research and its role in tomorrow’s bread landscape.

Program at a glance

Across five days the program moves from microbiology and biodiversity to process technology, functionality, and industrial practices, complemented by poster sessions and dedicated tastings. The opening includes a lecture by Friedrich Heinrich on the rise of sourdough through history and agriculture. 

Scientific leadership from the Sourdough Institute

Experts from Puratos and the Sourdough Institute will be actively involved throughout the week, sharing new research and contributing to sessions on functionality, health related aspects, and fermentation innovation.

Key contributions from our experts include

  • Wednesday February 25 17.30 – 17.50: Fabienne Verte presenting new insights on faba bean flour based sourdough and its impact on the sensory, functional, and health related properties of wholemeal bread.
  • Thursday February 26 14.00 – 14.40: Vimac Nolla Ardevol sharing research on postbiotic enriched sourdough within the poster and flash presentation sessions.
  • Thursday February 26 17.30 – 17.45: Stefan Cappelle leading a unique sourdough tasting experience that connects scientific data, producer expertise, and consumer perception.

These contributions reflect our long term commitment to advancing sourdough science and elevating fermentation as a force for better taste, texture, and well-being in bread.

Learn more

For the full schedule, speaker list, and practical updates, please visit the official symposium site:Visit the website
If you want to dive straight into the daily program, you can consult the detailed agenda here: See the program

Learn more about the sourdough institute: www.sourdoughinstitute.com