Lecture

Food Fermentation: Nature-Inspired Processing

Description

This lecture explores the principles of food fermentation inspired by nature, focusing on the use of enzymes and cultures in sustainable food processing. It delves into the historical background of fermented foods, the role of microorganisms in food preservation, and the production of bioactive compounds and vitamins. The lecture also discusses the benefits of probiotic-fermented foods, the safety aspects of food processing, and the creation of 'microbial mothers' for various food products.

About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.