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Webinar on fermentation principles of grains and pulses, state of the art and scientific challenges

Learn more about the 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 will cover a selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.

Experts: Prof. M. Gobbetti (University of Bozen-Bolzano, Italy) and Dr R. Coda (University of Helsinki, Finland)

Recording of the webinar: please click here
Presentation from Dr R. Coda: please click here
Presentation from Prof. Gobetti: please click here