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 2nd HealthFerm Webinar on the Impact of microbial fermentation on food composition and nutritional attributes.
This webinar will take place on 15 June 10.30-12.00 CEST and will introduce you in the science of digestive health and fermented cereals and pulses. How good foods are digested, is a fascinating topic that is considered to be relatively well understood, but with still large challenges to be solved. These challenges and the question what scientific evidence is available if it comes to fermented foods and (long term) health will be addressed during this webinar.
Speakers will be:
Prof. Kristin Verbeke – KU Leuven
Prof. Rikard Landberg – Chalmers University of Technology
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