Symposium at the FENS conference - Programme on the nutritional benefits of fermented plant-based foods

Technology and health of plant based fermented foods, a point of view from the HealthFerm project

Chair: Jan de Vries (Nutrition Solutions, NL) and Kristin Verbeke (KU Leuven, BE)

Short introduction on the EU HealthFerm project
Christophe Courtin, KU Leuven, BE

Fermentation technology, consequences on food composition and acceptability of foods
Christophe Courtin, KU Leuven, BE

Expectation on the effects of plant based fermented foods: potential mechanisms
Kristin Verbeke, KU Leuven, BE

Evidence of the health effects of plant based fermented foods
Marjukka Kolehmainen, University of Eastern Finland, FIN

Discover the full FENS program here!