HealthFerm Coordinator Christophe Courtin Featured on the Slow Food Podcast

Can fermentation improve plant-based foods? What exactly happens during fermentation from a food chemistry perspective? And what are the concrete health benefits of eating fermented foods?

These are the central questions explored in the latest episode of the Slow Food podcast, featuring Professor Christophe Courtin, coordinator of the EU-funded research project HealthFerm.

Recorded at the Faculty of Bioengineering in Leuven, Belgium, the episode dives into the science behind fermentation with one of Europe’s leading experts in the field. Prof. Courtin has been researching fermented cereals for more than 15 years and shares insights from his extensive work on the chemistry of fermentation processes.

During the conversation, he explains how fermentation transforms plant-based raw materials at a molecular level, influencing texture, flavour, nutritional value and digestibility. From enzymatic reactions to microbial metabolism, the episode sheds light on how fermentation can enhance cereals and other plant-based foods, making them more nutritious and potentially more beneficial for human health.

Prof. Courtin also introduces listeners to HealthFerm, the European research project he coordinates. HealthFerm investigates the health effects of fermented foods and aims to generate robust scientific evidence on their benefits, particularly in the context of plant-based diets.

Importantly, HealthFerm is part of the FOOD 2030 network under the CLEVERFOOD project. CLEVERFOOD brings together farmers, chefs, activists and everyday eaters to foster dialogue and collaboration toward building a fairer, healthier and more sustainable food system for the future.

The episode highlights how fermentation connects food science, health research and sustainability goals, illustrating why this ancient practice is increasingly relevant for modern food systems.

Listen to the full episode on the Slow Food podcast (available on Spotify).