HGF is partner of the new EU Research Project HEALTHFERM, which targets with the help of community science the societal and industrial transition from traditional to sustainable plant-based fermented foods by design for a healthy everyday diet.
HGF, with the support of ICC, organizes the 1st HealthFerm Webinar on the Impact of microbial fermentation on food composition and nutritional attributes.
This webinar will take place on 24 February 10.30-12.00 CET and will provide a 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 wil cover the selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.
Speakers will be:
Prof. Marco Gobbetti – Free University of Bozen-Bolzano
Dr. Rossana Coda – University of Helsinki
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.
This is a free webinar and will be held in English.
More detailed information about HealthFerm project is available here