Trends in food fermentation

Name of the lecture: Trends in food fermentation – from delicate spoilage to one of life's pleasures

By Professor Lene Jespersen from the Department of Food Science

The lecture will focus on the importance of fermented foods in our diet, the advantages obtained from fermentation, as well as new trends within food fermentation. The focus will be on the functionality and interaction of the microorganisms involved in different kinds of fermented foods and beverages, such as in dairy products, bread, meat, beer and wine. Recent research highlights within the fields of fermented foods, microbial biodiversity and strain identification, microbial interactions and bio-preservation will be presented. The lecture will also introduce some examples on how the lessons learned from fermented foods could be used to increase sustainability and value addition focused on new markets and collaboration partners in Brazil and Sub-Saharan Africa.