|04th October,2022||2:00 PM||Room 150||Track 2|
More digestible, more nutrients, probiotics…Fermented food products have become quite popular in the recent years. What are the actual links and evidence between fermented foods, microbiome and how they affect our health? What are the nutritional labels requirements on fermented foods? To what extent can fermentation play a role in promoting a sustainable food production? What are the unexplored areas of fermentation in finished foods products?