HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.
The webinar on the "Impact of microbial fermentation on food composition and nutritional attributes" will take place on 24 February 10.30-12.00 CET and will provide a state of the art on microbial fermentation technologies that are used to produce foods. The impact of the fermentation processes on food composition and nutritional attributes will be presented in relation to the raw materials used to produce final products. The presentations wil cover the selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.
Speakers will be:
Prof. Marco Gobbetti - Free University of Bozen-Bolzano
Dr. Rossana Coda - University of Helsinki
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.
This webinar is free and will be held in English.
More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union.
