Fermentation as a driver for food innovation

Research output: Contribution to journalJournal articleResearchpeer-review

Anna Loraine Hartmann, Rikke Adelsten Behrendt, Michael Bom Frøst

The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level aims to create pathways within the research fields in order to foster new innovations within the food production system.

Original languageEnglish
Article numberfnz058
JournalFEMS Microbiology Letters
Volume366
Issue number6
Number of pages3
ISSN0378-1097
DOIs
Publication statusPublished - 2019
EventInternational Conference on Microbial Food & Feed Ingredients - Copenhagen, Denmark
Duration: 2 May 20184 May 2018
Conference number: I

Conference

ConferenceInternational Conference on Microbial Food & Feed Ingredients
NumberI
CountryDenmark
CityCopenhagen
Period02/05/201804/05/2018

    Research areas

  • deliciousness, fermentation, gastroscience, innovation

ID: 221749290