{"id":1192,"date":"2025-12-18T15:16:21","date_gmt":"2025-12-18T14:16:21","guid":{"rendered":"https:\/\/glycobiology-ibsp.org\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/"},"modified":"2025-12-18T15:16:21","modified_gmt":"2025-12-18T14:16:21","slug":"chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking","status":"publish","type":"post","link":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/","title":{"rendered":"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking"},"content":{"rendered":"<p><strong>Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking<\/strong><\/p>\n<p>The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of the IBSP team, aims to profoundly transform wheat-free and gluten-free baking by leveraging scientific research and fermentation innovation.<\/p>\n<p>Chuqllu \u2013 which means <em>sweet corn<\/em> in Quechua \u2013 aims to develop specific, ready-to-use sourdough starters adapted for alternative wheat-free flours, intended for baking and agri-food professionals.<\/p>\n<p>Deeply grounded in practical experience, Chuqllu draws on the unique background of its leader. Maria Cecilia Arias founded and managed the MISKI Gluten Free bakery (2019\u20132025), where she developed a wheat-free sourdough baking method renowned for its taste qualities similar to traditional bread. <\/p>\n<p>The research and development work will be conducted within the Structural and Functional Glycobiology Unit (UGSF) at the University of Lille, in conjunction with INRAE collaborations on genomic and sensory aspects.<\/p>\n<p>Chuqllu has been selected for the PREPA by Eurasant\u00e9 program, a key step to structure the project, evaluate its technical and economic feasibility, and prepare its transfer to the industrial sector. Ultimately, the ambition is to leverage these innovations through industrial partnerships, contributing to the emergence of a new generation of fermented, wheat-free, natural, and high-quality breads. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of the IBSP team, aims to profoundly transform wheat-free&#8230;<br \/><a class=\"lirelasuite\" href=\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/\">Lire la suite ><\/a><\/p>\n","protected":false},"author":2,"featured_media":1191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking - IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille<\/title>\n<meta name=\"description\" content=\"Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking - IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille\" \/>\n<meta property=\"og:description\" content=\"Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of\" \/>\n<meta property=\"og:url\" content=\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/\" \/>\n<meta property=\"og:site_name\" content=\"IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-18T14:16:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png\" \/>\n\t<meta property=\"og:image:width\" content=\"592\" \/>\n\t<meta property=\"og:image:height\" content=\"298\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Nicolas Szydlowski\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Nicolas Szydlowski\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/\",\"url\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/\",\"name\":\"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking - IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille\",\"isPartOf\":{\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png\",\"datePublished\":\"2025-12-18T14:16:21+00:00\",\"author\":{\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/#\/schema\/person\/974eb38831c10beee6197ea95d2d385d\"},\"description\":\"Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of\",\"breadcrumb\":{\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#primaryimage\",\"url\":\"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png\",\"contentUrl\":\"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png\",\"width\":592,\"height\":298},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/glycobiology-ibsp.org\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/#website\",\"url\":\"https:\/\/glycobiology-ibsp.org\/en\/\",\"name\":\"IBSP, laboratoire de recherche en g\u00e9nomique fonctionnelle, biologie des polysaccharides, biochimie, microbiologie et biophysique, au sein de l\u2019UMR UGSF - Universit\u00e9 de Lille\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/glycobiology-ibsp.org\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/#\/schema\/person\/974eb38831c10beee6197ea95d2d385d\",\"name\":\"Nicolas Szydlowski\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/glycobiology-ibsp.org\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/aeea41575ef90d2eb2e0ea2c2482047eae9ae4acc16ab1b06344443b2e411617?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/aeea41575ef90d2eb2e0ea2c2482047eae9ae4acc16ab1b06344443b2e411617?s=96&d=mm&r=g\",\"caption\":\"Nicolas Szydlowski\"},\"sameAs\":[\"https:\/\/glycobiology-ibsp.org\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking - IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille","description":"Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/","og_locale":"en_US","og_type":"article","og_title":"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking - IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille","og_description":"Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of","og_url":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/","og_site_name":"IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille","article_published_time":"2025-12-18T14:16:21+00:00","og_image":[{"width":592,"height":298,"url":"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png","type":"image\/png"}],"author":"Nicolas Szydlowski","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Nicolas Szydlowski","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/","url":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/","name":"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking - IBSP, a research laboratory in functional genomics, polysaccharide biology, biochemistry, microbiology, and biophysics, within the UMR UGSF - University of Lille","isPartOf":{"@id":"https:\/\/glycobiology-ibsp.org\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#primaryimage"},"image":{"@id":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#primaryimage"},"thumbnailUrl":"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png","datePublished":"2025-12-18T14:16:21+00:00","author":{"@id":"https:\/\/glycobiology-ibsp.org\/en\/#\/schema\/person\/974eb38831c10beee6197ea95d2d385d"},"description":"Chuqllu: Innovative Sourdough Starters to Reinvent Wheat-Free Baking The Chuqllu project, led by Maria Cecilia Arias, Associate Professor and a member of","breadcrumb":{"@id":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#primaryimage","url":"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png","contentUrl":"https:\/\/glycobiology-ibsp.org\/wp-content\/uploads\/2025\/12\/chuqllu-cecilia-arias.png","width":592,"height":298},{"@type":"BreadcrumbList","@id":"https:\/\/glycobiology-ibsp.org\/en\/2025\/chuqllu-project-innovative-sourdough-starters-to-reinvent-wheat-free-baking\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/glycobiology-ibsp.org\/en\/"},{"@type":"ListItem","position":2,"name":"Chuqllu Project: Innovative Sourdough Starters to Reinvent Wheat-Free Baking"}]},{"@type":"WebSite","@id":"https:\/\/glycobiology-ibsp.org\/en\/#website","url":"https:\/\/glycobiology-ibsp.org\/en\/","name":"IBSP, laboratoire de recherche en g\u00e9nomique fonctionnelle, biologie des polysaccharides, biochimie, microbiologie et biophysique, au sein de l\u2019UMR UGSF - Universit\u00e9 de Lille","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/glycobiology-ibsp.org\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/glycobiology-ibsp.org\/en\/#\/schema\/person\/974eb38831c10beee6197ea95d2d385d","name":"Nicolas Szydlowski","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/glycobiology-ibsp.org\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/aeea41575ef90d2eb2e0ea2c2482047eae9ae4acc16ab1b06344443b2e411617?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/aeea41575ef90d2eb2e0ea2c2482047eae9ae4acc16ab1b06344443b2e411617?s=96&d=mm&r=g","caption":"Nicolas Szydlowski"},"sameAs":["https:\/\/glycobiology-ibsp.org"]}]}},"_links":{"self":[{"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/posts\/1192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/comments?post=1192"}],"version-history":[{"count":0,"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/posts\/1192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/media\/1191"}],"wp:attachment":[{"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/media?parent=1192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/categories?post=1192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/glycobiology-ibsp.org\/en\/wp-json\/wp\/v2\/tags?post=1192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}