Functional Nutritional Biology

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Project Functional Nutritional Biology

Functional Nutritional Biology

Arising from a natural microbiological process, fermented foods have been consumed by humans for over 6000 years. Although the original aim of fermentation was to prolong the shelf life of foods, the addition of new organoleptic properties very quickly contributed to the explosion in the range of fermented foods. A health-related dimension now supplements their potential.