We are happy to invite you to the HealthFerm webinar on 6th of November 2pm-3:30pm CET: Microbiology and technology of sourdough production Moderator: Jan de Vries, Nutrition Solutions, Gorssel, The Netherlands Speakers: Christophe Courtin: Introduction Luc de Vuyst: Microbial aspects of sourdough production Kati Katina: Technological and sensory aspects of sourdough production Valery Gutsal: how do […]

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yogurt and other cultured dairy products, little concrete evidence exists for the actual health […]