Innovative pulse and cereal-based food fermentations for human health and sustainable diets
Fermented foods are consumed in Europe and across the globe. Especially in the past decades, fermented foods have been hailed for their nutritional and perceived health benefits. Yet little is known about the impact of fermentation on human health or how fermentation can be leveraged to enhance the use of sustainable plant-based raw materials. The multi-actor consortium HealthFerm brings together first-class researchers, food companies and dissemination partners to enable the transition from traditional to sustainable grain-based fermented foods and diets that deliver health benefits to consumers by design.
- Professor Christophe CourtinKatholieke Universiteit LeuvenEmail