Fermentation and Fermented Foods
Fermentation is an important biotechnology for developing foods with enhanced flavor, nutritional value, stability, and functional properties. Research explores microbial cultures, fermentation mechanisms, metabolic pathways, and novel fermented food products. Advances in fermentation biotechnology are supporting sustainable food production and the development of innovative foods.
- Food fermentation
- Fermented foods
- Starter cultures
- Fermentation biotechnology
- Microbial metabolites
- Industrial fermentation
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Fermentation and Fermented Foods Conference Speakers
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