The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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Professor Michael Gänzle

Professor Michael Gänzle

Dr Michael Gänzle is Professor and Canada Research Chair in Food Microbiology and Probiotics in the Department of Agricultural, Food and Nutritional Science of the University of Alberta, Edmonton, Canada.

Michael Gänzle trained as Food Engineer at the Universität Hohenheim, Stuttgart, Germany, and received a doctoral degree in Food Microbiology in 1998. He has held is current position (above) since 2005. His research interests include the characterisation of lactic acid bacteria for use in food, and he has been active in the field of sourdough for more than 20 years.

Current research projects include the functional characterisation of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food with a focus on cereal-associated lactic acid bacteria.

Dr Michael Gänzle is a guest lecturer on the topic of non celiac gluten sensitivity (NCGS) and digestibility of bread at The Sourdough School for our Prescribing Baking as Lifestyle Medicine (BALM) Diploma course:

Digestibility and Non-Celiac Gluten Sensitivity

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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