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Lecture
Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of Graph Search.
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.